Title of Qualification

National Vocational Certificate Level 4 in Chef Expert (Sous Chef)

Date:

2019-12-13

NVQF Level:

4

Version:

2

Total Credits:

102

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

Details of the Qualification:

Code	Comptency Standards	Level	Credits
102200848	Contribute to Work Related Health and Safety (WHS) Initiatives	4	3
041700841	Analyse Workplace Policy and Procedures	4	3
001100853	Perform Advanced Communication	4	3
061100858	Perform Computer Application Skills	3	4
041300869	Manage Human Resource Services	4	6
041300860	Develop Entrepreneurial Skills	4	3
101200816	Monitor the duties and activities of the kitchen team	4	10
101200817	Coordinate the operation of the food preparation and cooking area	4	9
101200818	Monitor supplies for kitchen operations	4	6
101200819	Monitor the quality of food production	4	10
101200820	Supervise the delivery of effective kitchen service to food service team	4	9
101200821	Manage comments and complaints relating to food production	4	3
101200822	Monitor health and safety issues in food production areas	4	9
101200823	Monitor and control kitchen costs and waste	4	6
101200824	Monitor delivery of food production into service areas	4	8
101200825	Support the professional development of the kitchen team	4	10

Credit Range:

Compulsory	Elective
102	0

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

Requirements for accumulation of credits:

NA

Requirement for the award of the Qualification:

NA

Transition arrangements for current courses, awards etc:

NA

Standard Setting Body:

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

ISCED Classfication:

1013