Occupational Certificate – Chef (NQF Level 2–5)

The Occupational Certificate: Chef (NQF Level 2–5) is a comprehensive three-year qualification designed for individuals aiming to establish themselves in the hospitality and catering industry. Registered with the Quality Council for Trades and Occupations (QCTO), ID 1010697, this programme blends in-depth theoretical knowledge, practical culinary skills, and real-world workplace experience to prepare graduates for a professional career in the kitchen.

This qualification offers a clear progression pathway — from entry-level as a Kitchenhand to a fully qualified Chef — ensuring that learners develop the technical expertise, management skills, and creative abilities needed in today’s competitive culinary environment.

Programme Structure

Duration

The qualification is completed over three years. Each level consists of:

• 6 months of classroom-based theory at the college

• 6 months of industry placement, where learners apply and refine their skills in a real-world kitchen environment

Minimum Admission Requirements

• NQF Level 2 qualification with Mathematical Literacy

What You’ll Learn

This programme covers everything from the fundamentals of kitchen operations to advanced food production, menu planning, and resource management. It combines culinary craftsmanship with business acumen, safety practices, and sustainability principles.

Theory Subjects

Level 2

• Personal Development as a Chef

• Introduction to the Kitchen, Hospitality, and Catering Industry

Level 3

• Personal Hygiene and Safety

• Numeracy and Units of Measurement

• Basic Ingredients

• Food Preparation Methods and Techniques

• Food Cooking Methods and Techniques

Level 4

• Food Safety and Quality Assurance

• Workplace Safety

• Computer Literacy and Research

• Environmental Sustainability

• Introduction to Nutrition and Diets

• Theory of Commodity Resource Management

Level 5

• Theory of Safety Supervision

• Nutrition and Healthier Food Preparation

• Gastronomy: Scientific Principles, Flavour Construction & Global Cuisines

• Theory of Food Production

• Theory of Food Production Supervision

• Theory of Staff Resource Management

• Operational Cost Control

• Menu Planning and Recipe Costing

• Theory of Preparing, Cooking, and Finishing Dishes

• Theory of Production Facility & Equipment Resource Management

Practical Skills Modules

• Prepare and cook food items using different methods, techniques, and equipment (Level 4)

• Prepare, cook, and finish dishes to professional standards (Level 4)

• Plan menus and cost recipes/dishes (Level 5)

• Manage and maintain staff, facilities, equipment, and commodity resources (Level 5)

• Maintain food production systems (Level 5)

• Implement and maintain cost control in catering (Level 5)

Workplace Experience Modules

• Plan and prepare processes and procedures to provide chef services within the organisational hierarchy (Level 5)

• Organise food production areas, commodities, staff, and working environments (Level 5)

• Prepare and cook a variety of food items using the correct methods and techniques (Level 4)

• Prepare, cook, and finish a variety of dishes to meet customer expectations (Level 4)

Career Opportunities

Graduates of this qualification are equipped to work in a variety of hospitality settings, including restaurants, hotels, catering companies, and cruise liners. Possible roles include:

• Chef de Partie

• Sous Chef

• Pastry Chef

• Commis Chef

• Kitchen Supervisor

With the combination of technical skills, practical industry experience, and management knowledge, graduates are prepared to advance quickly in their culinary careers — or even start their own food business.

Why Choose This Qualification?

• Industry-Relevant Training – Learn the latest culinary techniques and industry standards.

• Balanced Learning – Split between theory, hands-on kitchen training, and workplace experience.

• Career Progression – Structured from entry-level to fully qualified chef, ensuring growth at every stage.

• Business Skills – Gain knowledge in cost control, resource management, and menu planning alongside culinary skills.

• Sustainability Focus – Learn eco-friendly kitchen practices to reduce waste and promote environmental responsibility.

This Occupational Certificate not only develops your culinary artistry but also equips you with the leadership, organisation, and business skills to thrive in any kitchen environment. Whether your dream is to work in fine dining, manage a large catering operation, or create your own culinary brand, this qualification gives you the foundation to succeed.