Cook

The purpose of this qualification is to prepare a learner to operate as a Cook. A Cook prepares, seasons and cooks food items in hotels, restaurants and catering (HORECA} establishments. A qualified learner will be able to: • Prepare for food production, associated areas, commodities, staff and cooking environment. • Communicate with and assist other kitchen personnel. • Prepare, cook and assemble specific food items using the correct method and techniques to meet customer and organisational requirements. • Assist kitchen and service staff to prepare and serve food. • Hygienically prepare and assemble food, and clean food preparation areas.

This qualification has been developed for Cooks in the Hospitality and Catering industry. It brings together theoretical, practical and workplace elements of food preparation and service. It aims to improve the standards of services, growth and development of the industry as well as to provide possibilities of self­employment for potential food vendors. This qualification also provides for a direct pathway from entry as a Cook to qualifying as a Chef. It has two part qualifications that create a vertical pathway to cook, namely Kitchen Hand and Food Handler. A clear career pathway exists between Cook and Chef and once qualified as a Cook, provide the opportunity to study further for the Chef qualification, even at a later stage. Qualifying learners with sufficient working experience might also get promotion for further career advancement. The qualification is aimed at school leavers and those who have been working in the industry, without the required qualifications. This qualification will professionalise the industry and is applicable to all sectors of professional cookery experience it might also lead to promotion and further career advancement. This qualification will professionalise the industry and is applicable to all sectors of professional cookery.

Recognition of Prior Learning (RPL): RPL for Access to the External Integrated Summative Assessment: 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 recognise prior learning against the relevant access requirements. Entry Requirements: • National Qualifications Framework (NQF) Level 1 qualification with Mathematics.

• Prepare for food production, associated areas, commodities, staff and cooking environment.
• Communicate with and assist other kitchen personnel.
• Prepare, cook and assemble specific food items using the correct method and techniques to meet customer and organisational requirements.
• Assist kitchen and service staff to prepare and serve food, and clean service areas.
• Hygienically prepare and assemble food, and clean food preparation areas.