Title of Qualification

National Vocational Certificate Level 3 Food Cooking and Kitchen Organization - 1 Year

Date:

0000-00-00

NVQF Level:

3

Version:

1

Total Credits:

154

Purpose of the Qualification:

The purpose of the Hospitality Cook 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
102200844	Comply with Personal Health and Safety Guidelines	2	3
041700839	Communicate the Workplace Policy and Procedure	2	2
001100851	Perform Basic Communication (Specific)	2	3
061100856	Perform Basic Computer Application (Specific)	2	4
101200788	2A: Maintain professional kitchen standards for food preparation and cooking throughout the shift	2	60
101200789	2B: Introduction to food preparation and cooking	2	120
101200790	2C: Prepare and cook vegetables	2	48
101200791	2D: Prepare, cook and finish meat, poultry and fish dishes	2	80
101200792	2E: Prepare and finish simple salad and fruit dishes	2	28
101200793	2F: Prepare, cook and finish pasta and rice dishes	2	48
101200794	2G: Prepare, cook and finish eggs and egg dishes	2	32
101200795	2H: Prepare and cook grain and pulse dishes	2	48
101200796	2I: Prepare and cook soups, stocks and sauces	2	68
101200797	2J: Prepare, bake and finish simple bread and dough products	2	48
101200798	2K: Prepare hot and cold sandwiches	2	32
101200799	2L: Prepare and finish simple sweet dishes	2	48
101200800	2M: Completing kitchen shift effectively	2	60
102200846	Apply Work Health and Safety Practices (WHS)	3	3
041700840	Identify and Implement Workplace Policy and Procedures	2	3
001100852	Communicate at Workplace	3	3
061100858	Perform Computer Application Skills	3	4
041300867	Manage Personal Finances	3	3
101200802	3A: Co-ordinate the operation of the kitchen section	3	60
101200803	3B: Supervise the kitchen section	3	60
101200804	3C: Maintain production of food	3	60
101200805	3D: Developing advanced skills in food preparation and cooking	3	60
101200806	3E: Prepare, cook and finish complex soups	3	40
101200807	3F: Prepare, cook and finish complex meat dishes	3	80
101200808	3G: Prepare, cook and finish complex poultry dishes	3	80
101200809	3H: Prepare, cook and finish complex fish and shellfish dishes	3	80
101200810	3I: Prepare, cook and finish fresh pasta and rice dishes	3	60
101200811	3J: Prepare, cook and finish complex vegetable dishes	3	40
101200812	3K: Prepare, cook and finish complex hot sauces	3	40
101200813	3L: Prepare, cook and finish dressings and cold sauces	3	40
101200814	3M: Prepare, cook and finish complex bread and dough products	3	60
101200815	3N: Prepare, cook and finish complex sweet dishes	3	40

Credit Range:

Compulsory	Elective
0	0

Equivalencies, cross credits, pre requisites:

Requirements for accumulation of credits:

Requirement for the award of the Qualification:

NA

Transition arrangements for current courses, awards etc:

NA

Standard Setting Body:

Remarks:

Prepare and train students through skill training and enable them to earn their living either through employment in industry or to be self-employed.

ISCED Classfication:

1013