External Assessment Specifications Document

Curriculum NQF
Qualification Title
Code Level
343401000
Occupational Certificate: Chef 4

Name E-mail Phone Logo

National
Assessment
Artisan
Quality
Moderation louw.n@dhet.gov.za 011 206 1015
Partner
Body
(NAMB)

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TABLE OF CONTENT

1 ASSESSMENT STRATEGY .................................................................................. 3

1.1 Assessment Model ................................................................................................. 3
1.2 Qualification Purpose ............................................................................................. 3
1.4 Assessment Standards........................................................................................... 3
1.4.1 Assessment Standards for the Qualification ......................................................... 3
1.4.2 Assessment Standards for Phases ....................................................................... 5
1.4.3 Assessment Standards for Part Qualifications ...................................................... 5
2. ASSIGNMENTS TO BE EVALUATED EXTERNALLY .......................................... 5
3. CRITICAL ASPECTS OF THE INTERNAL ASSESSMENTS BE ASSESSED
EXTERNALLY ....................................................................................................... 5
4. CRITERIA FOR THE REGISTRATION OF ASSESSORS ..................................... 5
5. FOUNDATIONAL LEARNING ............................................................................... 5
6 ELIGIBILITY REQUIREMENTS FOR THE EXTERNAL ASSESSMENT ............... 6
6.1 Qualification............................................................................................................ 6
6.2 Phase 1 .................................................................................................................. 9
6.3 Part Qualification .................................................................................................... 9

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1 ASSESSMENT STRATEGY

1.1 Assessment Model

The external summative assessment will be a trade test as prescribed under Section 26D of
the SDA and defined in the Trade Test Regulations conducted through a combination of a
written assessment and practical tasks at a QCTO accredited trade test centre. The trade
test will be concluded at the trade test centre and marked by an assessor registered with the
NAMB. The combination of the written and practical assessment will be conducted over a
period of two working days.

1.2 Qualification Purpose

The purpose of this qualification is to prepare a learner to operate as a Chef

A Chef plans, organises and executes the preparation, cooking and finishing (presentation,
holding and storing) of food in hotels, restaurants, catering (HORECA) establishments

A qualified learner will be able to:

 Undertake planning and preparation activities for the provision of chef services (Level
5)
 Organise food production area, ingredients, staff and environment for the execution
of chef services (Level 4)
 Execute the preparation, cooking and finishing of a variety of dishes using the correct
method and techniques to meet customer and organisational requirements (Level 4)

1.4 Assessment Standards

1.4.1 Assessment Standards for the Qualification

Integrated Assessment Focus Area 1

The ability to undertake planning and preparation activities for the provision of chef services
(25%)

Associated Assessment Criteria

 Planning and maintaining activities are undertaken with regard to ordering,
receiving, storing and issuing of commodities for the provision of chef services
 Menus for different types of meal occasions are planned and recipes are costed
in order to provide chef serviced within budget
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  Sustainable production is planned within organisational budget and control
operational costs
 Staff requirements and kitchen resources are managed to reflect a prepared and
resourced food production environment
 Knowledge and understanding is demonstrated with respect to planning and
preparation activities for the provision of chef services

Integrated Assessment Focus Area 2

The ability to organise food production area, commodities, staff and environment for the
execution of chef services (25%)

Associated Assessment Criteria

 Occupational Health and Safety (OHS) requirement are promoted and
maintained in food production areas and in the use and maintenance of
equipment
 Food safety is promoted and maintained in the kitchen and quality of dishes are
monitored at all stages of preparation and finishing
 Personal health, hygiene, professional appearance and professional behaviour
are promoted and maintained to reflect a co-ordinated, safe and compliant food
production environment
 Communication with team members, subordinates, management, service
waitrons and customers is maintained in the execution of chef duties
 Basic computer literacy is demonstrated during the exercising of chef duties
 Knowledge and understanding is demonstrated with respect to organising food
production area, ingredients, staff and environment for the execution of chef
services

Integrated Assessment Focus Area 3

The ability to execute the preparation, cooking and finishing of a variety of dishes using the
correct method and techniques to meet customer and organisational requirements (50%)

Associated Assessment Criteria

 Food items are prepared and cooked using various preparation techniques
(including peeling, slicing, chopping, dicing) and cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying
and microwaving)

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  A variety of dishes are prepared, cooked, finished and monitored in terms of the
quality at all stages of the process
 Dishes are prepared, cooked, finished and adapted for a healthy balanced life
style or to accommodate dietary requirements
 Knowledge and understanding is demonstrated with respect to executing the
preparation, cooking and finishing of a variety of dishes using the correct method
and techniques to meet customer and organisational requirements

1.4.2 Assessment Standards for Phases

No phase tests are applicable

1.4.3 Assessment Standards for Part Qualifications

No Part Qualifications are applicable

2. ASSIGNMENTS TO BE EVALUATED EXTERNALLY

No assignments must be produced for external evaluation

3. CRITICAL ASPECTS OF THE INTERNAL ASSESSMENTS BE ASSESSED

EXTERNALLY
No internal assessments to be re-assessed during external assessment

4. CRITERIA FOR THE REGISTRATION OF ASSESSORS

 Qualified Chef
 Qualified and registered assessor
 Minimum of five (5) years’ experience as a qualified Chef
 Registered with NAMB as an assessor

5. FOUNDATIONAL LEARNING
Foundational learning competence is a pre-requisite for the awarding of this qualification.

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6 ELIGIBILITY REQUIREMENTS FOR THE EXTERNAL ASSESSMENT
In order to qualify for the external summative assessment learners must have a copy of a
completed and signed Statement of Work Experience as well as proof of successful
completion of the following subjects and modules or alternative programmes where
applicable.
6.1 Qualification
Proof of Knowledge Modules Or Proof of Alternative Programmes
Number Title NQ Cre Num Title NQ Cre
F dits ber F dits
Lev Lev
el el
343401000- Personal hygiene 3 2 Or Not applicable
KM-01 and safety
Food safety and 4 4 Not applicable
343401000- Or
KM-02 quality assurance
Workplace safety 4 4 Not applicable
343401000- Or
KM-03
Theory of safety 5 2 Not applicable
343401000- Or
KM-04 supervision
Numeracy and units 3 3 Not applicable
343401000- Or
KM-05 of measurement
Basic scientific 4 3 Not applicable
343401000- Or
KM-06 principles, computer
literacy and
research
Environmental 3 2 Not applicable
343401000- Or
KM-07 awareness
Environmental 4 2 Not applicable
343401000- Or
KM-08 sustainability
Introduction to 4 2 Not applicable
343401000- Or
KM-09 Nutrition and Diets
Nutrition and 5 3 Not applicable
343401000- Or
KM-10 Healthier Food
Preparation and
Cooking
Basic Ingredients 3 3 Not applicable
343401000- Or

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KM-11
Gastronomy, flavour 4 5 Not applicable
343401000- Or
KM-12 construction and
global cuisines
Theory of food 4 2 Not applicable
343401000- Or
KM-13 production
Theory of food 5 2 Not applicable
343401000- Or
KM-14 production
supervision
Introduction to the 2 2 Not applicable
343401000- Or
KM-15 kitchen, and the
hospitality and
catering industry
Theory of staff 5 3 Not applicable
343401000- Or
KM-16 resource
management
Theory of 5 2 Not applicable
343401000- Or
KM-17 production facility
and equipment
resource
management
Theory of 4 3 Not applicable
343401000- Or
KM-18 commodity resource
management
Operational Cost 5 10 Not applicable
343401000- Or
KM-19 Control
Menu planning and 5 8 Not applicable
343401000- Or
KM-20 recipe costing
Food preparation 3 8 Not applicable
343401000- Or
KM-21 methods and
techniques
Food cooking 4 10 Not applicable
343401000- Or
KM-22 methods and
techniques
Theory of preparing, 4 10 Not applicable
343401000- Or
KM-23 cooking, and

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 finishing dishes

Proof of Practical Skill Modules Or Proof of Alternative Programmes

Number Title NQ Cre Num Title NQ Cre
F dits ber F dits
Lev Lev
el el
343401000- Prepare and cook Or Not applicable
PM-01 food items using
different methods
4 20
and techniques,
equipment and
utensils
Prepare, cook and 4 20 Or Not applicable
343401000-
PM-02 finish dishes using
different methods
and techniques,
equipment and
utensils
Plan menus and 5 20 Or Not applicable
343401000-
PM-03 cost recipes/dishes
Manage and 5 10 Not applicable
343401000- Or
PM-04 maintain staff,
facility, equipment
and commodity
resources
Maintain food 4 10 Not applicable
343401000- Or
PM-05 production systems
Implement and 5 10 Not applicable
343401000- Or
PM-06 maintain cost
control in catering

And
Statement of Work experience

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6.2 Phase 1
No Phase Tests applicable

6.3 Part Qualification

None