PAKISTAN NATIONAL VOCATIONAL QUALIFICATION SUMMARY SHEET

 

 1. Title of Qualification
Version #
Date
  1013HRC01- National Vocational Certificate Level 2 in Hospitality (Cook)
1
2014-06-16

 

 2. NVQF Level
   Level
2

 

 3. Total Credits
 
68.0

 

 4. Purpose of the Qualification
 
To engage young people with a programme of development that will provide them with the knowledge, skills and understanding to start their career as Cook.

 

 5. Details of Qualification    
 Code  Competency Standards  Level  Credit
101300036Complete kitchen shift effectively 36
101300035Prepare and finish simple sweet dishes25
101300034Prepare hot and cold sandwiches24
101300033Prepare, bake and finish simple bread and dough products 25
101300032Prepare and cook soups, stocks and sauces27
101300031Prepare and cook grain and pulse dishes25
101300030Prepare, cook and finish eggs and egg dishes25
101300029Prepare, cook and finish pasta and rice dishes25
101300028Prepare and finish salad and fruit dishes23
101300027Prepare, cook and finish meat, poultry and fish dishes211
101300026Prepare and cook vegetables26
101300024Maintain professional kitchen standards for food preparation and cooking throughout the shift36

 

 6. Credit Range
Compulsory
Elective
   
0.0
0

 

 7. Equivalencies, cross credits, pre requisites
 
There are no equivalences and cross credits. The entry pre-requisites for entry to this qualification is that the student possess Secondary School Certificate (Matric) and produce a medical fitness certificate.

 

 8. Requirements for accumulation of credits
 
No requirements for accumulation of credit

 

 9. Requirement for the award of the Qualification
 
No prior requirements for the award of the qualification

 

 10. Transition arrangements for current courses, awards etc
 
No transition arrangements for current courses, awards etc.

 

 11. Standard Setting Body
 
NAVTTC

 

 12. Remarks
 

 

 13. ISCED Classfication
 
Hotel, restaurants and catering | 1013

 

 

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