The Occupational Certificate: Chef (SAQA ID 101697, NQF Level 5) is a nationally recognized qualification designed to prepare learners for professional careers in the hospitality and catering industry. The programme develops both the technical and managerial skills needed to work as a chef, combining structured theory, practical kitchen training, and extensive workplace experience. Learners are introduced to fundamental principles such as food safety, nutrition, gastronomy, menu planning, and cost control, while also gaining hands-on skills in a variety of cooking methods and food preparation techniques. The course is structured into three components: knowledge modules (covering culinary theory, safety, and global cuisines), practical skills modules (focused on preparation, cooking, finishing, and kitchen management), and work experience modules (providing real-world application in professional kitchens). By integrating these elements, the qualification ensures that graduates are fully equipped to plan, organize, and deliver high-quality culinary services in line with industry standards.
- Assessor: Antonet Behr
- Assessor: Hendrik Jansen van Nieuwenhuizen
- Assessor: Faith Mabunda
- Assessor: Andiswa Mdutyana
- Assessor: Judy Selane
The Occupational Certificate: Chef (SAQA ID 101697, NQF Level 5) is a nationally recognized qualification designed to prepare learners for professional careers in the hospitality and catering industry. The programme develops both the technical and managerial skills needed to work as a chef, combining structured theory, practical kitchen training, and extensive workplace experience. Learners are introduced to fundamental principles such as food safety, nutrition, gastronomy, menu planning, and cost control, while also gaining hands-on skills in a variety of cooking methods and food preparation techniques. The course is structured into three components: knowledge modules (covering culinary theory, safety, and global cuisines), practical skills modules (focused on preparation, cooking, finishing, and kitchen management), and work experience modules (providing real-world application in professional kitchens). By integrating these elements, the qualification ensures that graduates are fully equipped to plan, organize, and deliver high-quality culinary services in line with industry standards.
- Assessor: Antonet Behr
- Assessor: Hendrik Jansen van Nieuwenhuizen
- Assessor: Faith Mabunda
- Assessor: Faith Ndebele
- Assessor: Judy Selane
The Occupational Certificate: Chef (SAQA ID 101697, NQF Level 5) is a nationally recognized qualification designed to prepare learners for professional careers in the hospitality and catering industry. The programme develops both the technical and managerial skills needed to work as a chef, combining structured theory, practical kitchen training, and extensive workplace experience. Learners are introduced to fundamental principles such as food safety, nutrition, gastronomy, menu planning, and cost control, while also gaining hands-on skills in a variety of cooking methods and food preparation techniques. The course is structured into three components: knowledge modules (covering culinary theory, safety, and global cuisines), practical skills modules (focused on preparation, cooking, finishing, and kitchen management), and work experience modules (providing real-world application in professional kitchens). By integrating these elements, the qualification ensures that graduates are fully equipped to plan, organize, and deliver high-quality culinary services in line with industry standards.
- Assessor: Antonet Behr
- Assessor: Hendrik Jansen van Nieuwenhuizen
- Assessor: Faith Mabunda
- Assessor: Faith Ndebele
- Assessor: Judy Selane
The Occupational Certificate: Chef (SAQA ID 101697, NQF Level 5) is a nationally recognized qualification designed to prepare learners for professional careers in the hospitality and catering industry. The programme develops both the technical and managerial skills needed to work as a chef, combining structured theory, practical kitchen training, and extensive workplace experience. Learners are introduced to fundamental principles such as food safety, nutrition, gastronomy, menu planning, and cost control, while also gaining hands-on skills in a variety of cooking methods and food preparation techniques. The course is structured into three components: knowledge modules (covering culinary theory, safety, and global cuisines), practical skills modules (focused on preparation, cooking, finishing, and kitchen management), and work experience modules (providing real-world application in professional kitchens). By integrating these elements, the qualification ensures that graduates are fully equipped to plan, organize, and deliver high-quality culinary services in line with industry standards.
- Assessor: Antonet Behr
- Assessor: Hendrik Jansen van Nieuwenhuizen
- Assessor: Faith Mabunda
- Assessor: Faith Ndebele
- Assessor: Judy Selane
The Occupational Certificate: Chef (SAQA ID 101697, NQF Level 5) is a nationally recognized qualification designed to prepare learners for professional careers in the hospitality and catering industry. The programme develops both the technical and managerial skills needed to work as a chef, combining structured theory, practical kitchen training, and extensive workplace experience. Learners are introduced to fundamental principles such as food safety, nutrition, gastronomy, menu planning, and cost control, while also gaining hands-on skills in a variety of cooking methods and food preparation techniques. The course is structured into three components: knowledge modules (covering culinary theory, safety, and global cuisines), practical skills modules (focused on preparation, cooking, finishing, and kitchen management), and work experience modules (providing real-world application in professional kitchens). By integrating these elements, the qualification ensures that graduates are fully equipped to plan, organize, and deliver high-quality culinary services in line with industry standards.
- Assessor: Antonet Behr
- Assessor: Hendrik Jansen van Nieuwenhuizen
- Assessor: Faith Mabunda
- Assessor: Judy Selane
The Occupational Certificate: Chef (SAQA ID 101697, NQF Level 5) is a nationally recognized qualification designed to prepare learners for professional careers in the hospitality and catering industry. The programme develops both the technical and managerial skills needed to work as a chef, combining structured theory, practical kitchen training, and extensive workplace experience. Learners are introduced to fundamental principles such as food safety, nutrition, gastronomy, menu planning, and cost control, while also gaining hands-on skills in a variety of cooking methods and food preparation techniques. The course is structured into three components: knowledge modules (covering culinary theory, safety, and global cuisines), practical skills modules (focused on preparation, cooking, finishing, and kitchen management), and work experience modules (providing real-world application in professional kitchens). By integrating these elements, the qualification ensures that graduates are fully equipped to plan, organize, and deliver high-quality culinary services in line with industry standards.
- Assessor: Hendrik Jansen van Nieuwenhuizen
- Assessor: Faith Mabunda
- Assessor: Faith Ndebele
- Assessor: Judy Selane
- Assessor: Jaco van Niekerk
This qualification has been developed for professionals in the Hospitality and Catering industry. It brings together theoretical, practical, and workplace elements of food preparation and service. This qualification also provides for a direct pathway from entry as a Kitchen-hand to qualifying as a Chef. The South African Chefs Association (SACA), the recognized professional body, felt that due to an increase in demand for chefs in the industry and an increase of uptake by learners it would be the most appropriate starting point to develop the Chef qualification. The Professional Body felt that no matter where a Chef worked, they should be able to do the specific skills that the employer requires. The supervisory and financial aspects have been included in this qualification, although not currently part of the responsibilities of the Chef. A learning pathway is embedded within the qualification which will allow for a learner to work as a Kitchen-hand or Commis/Cook during their first and second year, and Commis/Cook during their second and third year to qualify as a Chef. Once qualified as a Chef, and gaining sufficient working experience it may lead to promotion and further career advancement as a Sous Chef and/or Executive Chef. These occupations are registered designations with the Professional Body. This qualification will professionalize the industry and is applicable to all sectors of Professional Cookery.
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING
Recognition of Prior Learning (RPL):
RPL for access to the external integrated summative assessment: Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record.
RPL for access to the qualification: Accredited providers and approved workplaces may recognize prior learning against the relevant access requirements.
Entry Requirements:
Level 2 with Mathematical Literacy.
Duration: 36 Months
Start & end dates: 29 January 2024- 29 January 2027
- Assessor: Darius v Leeuwen