This qualification is aimed at individuals that wants to enter the hospitality industry or employed in hospitality roles wishing to develop their knowledge and skills in food & beverage service and food production and receive a formal qualification.
This Course has been designed to give the students the opportunity to explore the different areas the restaurant and catering industry has to offer. The qualifications this course offers will give the individual the tools and skill set to enter the industry and to decide the career path they want to focus on.
Topics Covered
The principles of food safety and health and safety
An introduction to the hospitality industry
Kitchen equipment and knife skills
Workplace standards and professional development
Cold food preparation and presentation
Personal hygiene and safety
Food safety and quality assurance
Workplace safety
Numeracy, units of measurement and computer literacy
Environmental awareness
Introduction to nutrition and diets
Basic ingredients
Theory of Food Production
Personal development as a cook
Food cooking methods and techniques
Enrolment Criteria:
16 years and older.
For QCTO qualification the criteria is FLC (Foundational Learning Competency) & Grade 9 with Mathematics.
R 35 000,00
Includes :
1 x WCCS Golf shirts
2 x Chef jackets, 2 x Chef Pants, 2 x Aprons
2 x Head gear
Textbook, POE, Registration fees and ingredients
& Basic Knife set
Excludes:
Ingredients for re-assessments
Fees for re-assessments
External Assessment Fees* not included
QCTO Occupational Certificate: Kitchenhand
Highfield Level 2 Certificate for Kitchen Assistant
Highfield Level 2 Award in Food Safety for Catering
On completion of this qualification candidates may progress into employment as a trainee, or to the following qualifications:
• Highfield Level 3 Diploma for Professional Chefs
• Highfield level 3 International Diploma
in Baking & Patisserie
*When progressing to the next level course, it wil exclude:
Another full set Uniform
Another stater Knive Set
The objective of this qualification is to support a role in the workplace.
It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry.
This qualification covers a variety of topics including:
* the principles of food safety
* kitchen etiquette
* workplace standards and professional development
* allergen awareness
* kitchen operations
* menu planning and recipe costing
* preparing, cooking and finishing food groups
Enrolment Criteria:
16 years and older & Highfield Level 2 Certificate for Kitchen Assistant or sufficient experience.
For QCTO qualification the criteria is FLC (Foundational Learning Competency) & Grade 9 with Mathematics.
R68 000 (Highfield Only)
or R80 000 (Highfield & QCTO)
Includes:
2 x Chef jackets
2 x Aprons
2 x black chef pants
2 x Head gear
Textbook, POE, Registration fees and ingredients
Excludes:
Ingredients for re-assessments, Shoes,
Fees for re-assessments & Basic Knife set
External Assessment Fees* not included
Classes:
Tuesday - Sunday
Qualification received after successful completion:
Highfield Level 3 Diploma for Professional Chefs (RQF)
Highfield Level 2 Award in Food Safety for Catering
QCTO Occupational Certificate: Cook
On completion of this qualification candidates may progress into employment as a trainee, or to the following qualifications:
• Highfield level 3 International Diploma in Baking & Patisserie
• Level 4 Diploma in Culinary Supervision and Management (RQF)
*When progressing to the next level course, it wil exclude:
Another full set Uniform
Another stater Knive Set
The objective of this qualification is to provide a range
of skills for a front-line worker or learner aspiring to
specialise in pastry, desserts and cakes in a kitchen
environment.
It is applicable to all catering sectors from small coffee shops, confectioners, bakeries, restaurants to large scale hotels; reflecting the international nature of the knowledge and skills and activities needed for different countries and cultures.
The qualification provides learners with the knowledge, understanding and skills covering food safety and health and safety, preparation of breads, pastry products, cakes and hot and cold desserts.
Topics Covered
*Health and safety within the workplace
*Principles of numeracy and measurement
*Preparing, cooking and finishing dough and bread products
*Preparing, cooking and finishing pastry and pastry products
*Preparing, cooking and finishing biscuits and cakes
*Preparing, cooking and finishing confectionary, sugar and chocolate
*Preparing, cooking and finishing hot, cold and frozen desserts
*Preparing, cooking and finishing Petit Fours and miniatures
Enrolment Criteria:
16 years and older & Level 3 Diploma for Professional Chefs or sufficient experience.
R 55 000,00
Includes :
2 x Full set Uniform ( Excluding Footware )
Patisserie Kit
All books & notes, Exam fees, Registration fees
Excludes:
Photos for POE
Ingredients for re-assesment
Fees for re-assesments
Re-exam fees
Qualification received after successful completion:
Highfield Level 3 International Diploma in Baking and Patisserie
Highfield Level 2 Award in Food Safety for Catering
On completion of this qualification candidates may progress into employment as a trainee, or to the following qualifications:
•Level 4 Diploma in Culinary Supervision and Management (RQF)
*When progressing to the next level course, it wil exclude:
Another full set Uniform
Another stater Knive Set
The objective of this qualification is to support a role in the
workplace. It is designed for learners employed in supervisory roles in the hospitality and catering industry.
The qualification allows learners to broaden their existing knowledge and gain important supervisory and management skills, helping them to take on more responsibility.
This qualification covers a variety of topics including:
• Food safety
• Health and safety
• HACCP
• Staff management, training and development
• Resource management
• Financial planning and control
• Environmental awareness and sustainability
• Food production supervision
• Gastronomy and global cuisines
Enrolment Criteria:
16 years and older & Level 3 Diploma for Professional Chefs or sufficient experience.
R 55 000,00
Includes :
Textbook, POE, Registration fees and ingredients
Excludes:
Ingredients for re-assessments
Fees for re-assessments
Uniform & Knife Set ( Can be purchased for students own account )
Qualification received after successful completion:
Highfield Level 4 Diploma in Culinary Supervision and
Management (RQF)
Highfield Level 2 Award in Food Safety for Catering
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