3 Year Occupational Chef Grande Qualification

Course Details:

Duration:
Three (03) Year – Full Time
Minimum Requirements:  
Grade 10 Qualification or Higher;
17 Years and older;
An inextinguishable passion for food;
The ability to work hard;
En Eye for detail.
Enrolment:
January & July Intake

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.

Program Outline:


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.
  • 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

  • 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

  • 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.

  • 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

  • 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.

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