Title of Qualification

National Vocational Certificate Level 4 in Hospitality (Sous Chef)

Date:

2014-06-16

NVQF Level:

4

Version:

1

Total Credits:

80

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 a Sous Chef.

Details of the Qualification:

Code	Comptency Standards	Level	Credits
101300051	Monitor the duties and activities of the kitchen team	4	10
101300052	Coordinate the operation of the food preparation and cooking area	4	9
101300053	Monitor supplies for kitchen operations	4	6
101300054	Monitor the quality of food production	4	10
101300055	Supervise the delivery of effective kitchen service to food service team	4	9
101300056	Manage comments and complaints relating to food production	4	3
101300057	Monitor health and safety issues in food production areas	4	9
101300058	Monitor and control kitchen costs and waste	4	6
101300059	Monitor delivery of food production into service areas	4	8
101300060	Support the professional development of the kitchen team	4	10

Credit Range:

Compulsory	Elective
80	0

Equivalencies, cross credits, pre requisites:

There are no equivalences and cross credits. The entry pre-requisites for entry to this qualification are:• Trained and qualified as a Chef de Partie for at least 3 years, with 3 years’ experience in a commercial hospitality kitchen (e.g. hotel, restaurant, club, industrial canteen)ORFA plus 5 years‟ experience as Chef de Partie in a commercial hospitality kitchen (e.g. 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:

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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