PAKISTAN NATIONAL VOCATIONAL QUALIFICATION SUMMARY SHEET

 

 1. Title of Qualification
Version #
Date
  1013HRC11- National Vocational Certificate Level 4 in Cooking(Sous Chef)
2
2019-12-13

 

 2. NVQF Level
   Level
4

 

 3. Total Credits
 
102.0

 

 4. Purpose of the Qualification
 
The purpose of the Hospitality Cook, Chef de Partie and Sous Chef courses is to engage young people with a program of development that will provide them with the knowledge, skills and understanding to start these careers in Pakistan. The courses have been developed to address specific issues, such as the national, regional and local cultures, the work force availability within the country, and meeting and exceeding the needs and expectations of their guests

 

 5. Details of Qualification    
 Code  Competency Standards  Level  Credit
041300860Develop Entrepreneurial Skills43
001100853Perform Advanced Communication43
041700841Analyse Workplace Policy and Procedures43
041300869Manage Human Resource Services46
102200848Contribute to Work Related Health and Safety (WHS) Initiatives43
061100858Perform Computer Application Skills34
1012008254J: Support the professional development of the kitchen team410
1012008244I: Monitor delivery of food production into service areas48
1012008234H: Monitor and control kitchen costs and waste46
1012008224G: Monitor health and safety issues in food production areas49
1012008214F: Manage comments and complaints relating to food production43
1012008204E: Supervise the delivery of effective kitchen service to food service team49
1012008194D: Monitor the quality of food production410
1012008184C: Monitor supplies for kitchen operations46
1012008174B: Co?ordinate the operation of the food preparation and cooking area49
1012008164A: Monitor the duties and activities of the kitchen team410

 

 6. Credit Range
Compulsory
Elective
   
102.0
0

 

 7. Equivalencies, cross credits, pre requisites
 
Trained and qualified as a Chef de Partie for at least 3 years, with 3 years’ experience in a commercial hospitality kitchen (eg hotel, restaurant, club, industrial canteen) OR FA plus 5 years’ experience as Chef de Partie in a commercial hospitality kitchen (eg hotel, restaurant, club, industrial canteen) and completion of appropriate admission assessment. Trainees must also be competent at Level 3 in English and numeracy

 

 8. Requirements for accumulation of credits
 
NA

 

 9. Requirement for the award of the Qualification
 
NA

 

 10. Transition arrangements for current courses, awards etc
 
NA

 

 11. Standard Setting Body
 
NAVTTC

 

 12. Remarks
 
Engage young people with a program of development that will provide them with the knowledge, skills and understanding to start these careers in Pakistan

 

 13. ISCED Classfication
 
Hotel, restaurants and catering | 1013

 

 

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