Chef: Occupational Certificate NQF Level 5

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. The qualification also includes a supervisory and financial learning aspect. 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. These occupations are registered designations with the Professional Body. This qualification will professionalise the industry and is applicable to all sectors of Professional Cookery.

Methods of Assessment: Theory, Practical, Workplace
Knowledge Modules Number of Credits: 148
Practical Modules Number of Credits: 140
Workplace Modules Number of Credits: 270
Total Number of Credits: 558
Final Method of Assessment: External Trade Test
Programme Delivery: Contact

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