Title of Qualification

National Vocational Certificate Level 2 in CHEFS

Date:

2024-07-22

NVQF Level:

2

Version:

2

Total Credits:

60

Purpose of the Qualification:

This training course is developed for the occupation of ‘Chef’ in the Hospitality sector. The duty of Chef is to plan, organize, prepare, cook and present meals in attractive manner .The specific duties of chef depend on the type of establishment. it is chef’s responsibility to prepare and cook simple dishes that are both appealing and nutritious which involve several stages. Chefs are responsible for running a section in a traditional kitchen. The duties of Chefs will include managing staff, planning menus, managing costs, ordering stock, planning staff roster and training and also managing standards and compliance with regulations. He is also responsible of his team and trainees. Chefs have overarching responsibility for a kitchen, often with several sections. While specific duties vary depending on the type of establishment. NAVTTC in collaboration with GIZ has introduced Competency Based Training and Assessment (CBT&A) programs to produce competent skilled workforce to meet the needs and demand of the Hospitality industry.

Details of the Qualification:

Code	Comptency Standards	Level	Credits
1013-HRC11-1	Maintain professional kitchen standards for food preparation and cooking	2	3
1013-HRC11-2	Demonstrate basic food preparation and cooking	2	6
101300026	Prepare and cook vegetables	2	6
1013-HRC11-4	Prepare, cook and finish meat, poultry and seafood dishes	2	12
1013-HRC11-5	Prepare and finish simple salad and fruit dishes	2	3
101300029	Prepare, cook and finish pasta and rice dishes	2	5
101300030	Prepare, cook and finish eggs and egg dishes	2	5
1013-HRC11-8	Prepare and cook grains and pulse dishes	2	3
101300032	Prepare and cook soups, stocks and sauces	2	7
101300033	Prepare, bake and finish simple bread and dough products	2	5
101300034	Prepare hot and cold sandwiches	2	4
1013-HRC11-12	Prepare, bake and finish simple sweet dishes	2	5
1013-HRC11-13	Complete kitchen shift	2	3
1013-HRC11-14	Serve Foods and Beverages	2	2
0723HME021	Perform Basic Communication	2	2
1013-HRC11-16	Develop Entrepreneurial skills/business	2	3

Credit Range:

Compulsory	Elective

Equivalencies, cross credits, pre requisites:

Requirements for accumulation of credits:

Requirement for the award of the Qualification:

Transition arrangements for current courses, awards etc:

Standard Setting Body:

Remarks:

N/A

ISCED Classfication:

1013