3 Year Occupational
Chef Grande
Qualification

About the course

Limpopo Chefs Academy is proud to announce that we are offering the new national three-year qualification for chefs, alongside the City & Guilds Diploma and Advanced Diploma qualifications.

The course is designed according to our 3 year City & Guilds courses, with advanced subjects and extended external practical’s included to ensure that we produce well rounded, passionate and creative chefs with strong management skills.

Duration:
Three years, full time course

Minimum Requirements:
Grade 10 or higher and 17 years of age or older

Enrolment:
January & July Intake

Program Outline:

Semester 1:
Foundational skills and product knowledge:

Introduction to the kitchen and hospitality industry;
Personal hygiene & safety;
Food safety & workplace safety;
Numeracy, units measure & computer literacy
Environmental awareness;
Introduction to nutrition & diets;
Functions and Kitchen assistance;
3 Months External Practical

Practical experience in the industry.

Semester 2:

Understanding basic ingredients;
Theory of food production;
Theory of commodity resource management;
Food preparation methods;
Food preparation techniques;
Cooking methods & techniques;
Personal development as a cook/chef;
Functions and Kitchen assistance;
3 Months External Practical

Practical experience in the industry.

Students will be compiling a Portfolio of Evidence (POE) during this semester.

Exam: External Summative Assessment for Occupational Certificate: Cook qualification

Exam: City & Guilds Certificate & City & Guilds Food Safety Theory

Semester 3:

Computer literacy & research;
Environmental sustainability;
Nutrition & healthier food preparation & cooking;
Theory of food production facility and equipment management;
Functions and Kitchen assistance.
3 Months External Practical

Practical experience in the industry.

Exam: Internal Theory & Practical Exam

Semester 4:

Introduction to operational cost control;
Introduction to menu planning & recipe costing;
Preparing, cooking and finishing dishes: Vegetables, stocks, soups and sauces, pasta, rice & grains, meat and poultry, fish and seafood, eggs, fruit, pastries and hot and cold desserts;
Functions and Kitchen assistance;
3 Months External Practical

Practical experience in the industry.

Students will be compiling a Portfolio of Evidence (POE) during this semester.

Semester 5:

Theory of safety supervision;
Gastronomy, basic scientific principles, flavour construction, global cuisines (Pan African, Middle East, Europe, Asia, Americas);
Theory of food production supervision;
3 Months External Practical

Practical experience in the industry.

Exam: Internal Theory & Practical Exam

Semester 6:

Theory of staff resource management;
Advanced operational cost control;
Advanced menu planning & recipe costing;
3 Months External Practical

Practical experience in the industry.

Students will be compiling a Portfolio of Evidence (POE) during this semester.

2 Week revision and preparation for the external Trade Test.

Exam: Summative Assessment: National Trade Test: Theory & Practical and City & Guilds Diploma & Advanced Diploma Theory Exams.

* Lectures are not necessarily delivered in the order of modules but in the most productive manner.

Students will be compiling a Portfolio of Evidence (POE) during this semester.

2 Week revision and preparation for the external Trade Test.

Exam: Summative Assessment: National Trade Test: Theory & Practical and City & Guilds Diploma & Advanced Diploma Theory Exams.

* Lectures are not necessarily delivered in the order of modules but in the most productive manner.

Become a Professional Chef!

Address

82 Rabe Street,
Mokopane, 0600.

Phone

(015) 491-1226