Title of Qualification

National Vocational Certificate Level 2 in Hospitality (Cook)

Date:

2014-06-16

NVQF Level:

2

Version:

1

Total Credits:

68

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.

Details of the Qualification:

Code	Comptency Standards	Level	Credits
101300024	Maintain professional kitchen standards: food preparation & cooking throughout the shift	3	6
101300026	Prepare and cook vegetables	2	6
101300027	Prepare, cook and finish meat, poultry and fish dishes	2	11
101300028	Prepare and finish 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
101300031	Prepare and cook grain and pulse dishes	2	5
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
101300035	Prepare and finish simple sweet dishes	2	5
101300036	Complete kitchen shift effectively	3	6

Credit Range:

Compulsory	Elective
0	0

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.

Requirements for accumulation of credits:

No requirements for accumulation of credit

Requirement for the award of the Qualification:

No prior requirements for the award of the qualification

Transition arrangements for current courses, awards etc:

No prior requirements for the award of the qualification

Standard Setting Body:

National Vocational

Remarks:

ISCED Classfication:

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