National Certificate: Bread & Flour Confectionery Baking

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 Kitchenhand to qualifying as a Chef.

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Course duration

12 Months

Course language

English

On- or off-site training

On Site

NQF level

3

Credits

140

Entry level

Grade 12 or experience

SAQA ID

50308

Completing this course will enable you to:

The supervisory and financial aspects have been included in this qualification, although not currently part of the responsibilities of a Chef. A learning pathway is embedded within the qualification, which will allow for a learner to work as a Kitchenhand 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.

Course Outcomes

Kitchenhand

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Course Curriculum

Knowledge modules

  • Personal hygiene and safety • Food safety and quality assurance.
  • Basic Ingredients • Menu planning and recipe costing.
  • Food preparation methods and techniques.
  • Food cooking methods and techniques.
  • Theory of preparing, cooking, and finishing dishes.
  • Personal development as a Chef.
  • Nutrition and healthier food preparation and cooking.
  • Gastronomy, basic scientific principles, flavour construction and global cuisines.

Credits for Knowledge modules: 148.

 

Practical Skill modules

  • Prepare and cook food items using different methods and techniques, equipment and Utensils.
  • Prepare, cook and finish dishes using different methods and techniques, equipment and Utensils.
  • Plan menus and cost recipes/dishes.
  • Manage and maintain staff, facility, equipment and commodity resources.
  • Maintain food production systems.
  • Implement and maintain cost control in catering.

Credits for Practical Skill modules: 140.

 

Work Experience modules

  • Planning and preparation of processes and procedures to provide chef services within the hierarchy of the organisational structure
  • Processes and procedures for organising food production area, commodities, staff and environment
  • Processes and procedures for preparing and cooking a variety of food items using different methods and techniques, equipment and utensils
  • Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations

Credits for Work Experience modules: 270.

Why choose our Wildland Firefighting Courses?

  • Low-pressure lesson environment.
  • Extensive 20′ years experience in firefighting.
  • Recognised leaders in Widland Fire suppression.
  • Structured modular lessons.
  • We focus on both theory and practical knowledge.
  • Fully-accredited, experienced instructors.

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