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  Chefs are responsible for the planning, preparation and presentation of food in restaurants and hotels. They must know for whom they are catering and plan the service and menu accordingly.  Their work may vary from the preparation of traditional dishes to take-aways and also depends on the nature and sze of the restaurant, hotel or guesthouse.

Chefs plan and develop menus, decide on the day's speciality and estimate the amount of food needed. They compute the cost of food, purchase food supplies, prepare food or supervise and coordinate the preparation of food by cooks and other kitchen staff and then check the quality of food prepared.

They may be required to hire and train the cooks who work in the kitchens with them. The ‘Chef de Cuisine’ or head chef is in charge of the kitchen and is also responsible for the preparation of food, cost accounting, for compiling lists and ordering perishable and dry products; and to see to it that all equipment is clean and in working order.

  Smaller restaurants usually have only one chef or cook, who prepares all the food with the help of a short order cook and one or two kitchen helpers.

Although today's freezing facilities and microwave ovens allow for partial preparation of dishes beforehand, special dishes require special skills from a chef. Many chefs have earned fame both for themselves and the hotels and restaurants where they work, because of their skill in creating new dishes and improving familiar ones.

Entry Requirements

This qualification is based on SAQA ID 14111, National Certificate:  Professional Cookery, QF Level 4 worth 145 credits and therefore the entry requirement for this will be:

- Grade 12 certificate or

- N3 qualification

- No specific subject's requirement - home economics could be to the students advantage

Institutional Training

Total duration of the course will be 12 months including workplace experience.  Theoretical classes will be conucted as well as practical hands on experience.

Learners will be able to learn skills and apply skills as they progress.  This way the learner will be well prepared for his future career in a competitive environment having the advantage of not only the theory but also the practical component.

Workplace Experience

The learner will be exposed to a hospitality environment during his/her training.  Tasks will be done under supervision of the qualified chef.  Regular assessment will take place to assure that the learner has mastered the skill and has acquired the necessary confidence in performing the task.  Learners will also have more individual attention and direct contact with the trainers as classes will not exceed 15 which allow more personal attention to the individual.

We will also offer short courses.  These courses will help the smaller institutions to equip their staff with the necessary knowledge and skills.  It will aslo allow the learner to expan his/her existing knowledge which can only contribute to the success of the business which again leads to more profit.

On request we can also come to the business and to the necessary training at an extra cost, which might not influence the workflow but at the same time improves productivity.

Career Outlook

Our hand-on training prepares you to work in the following sectors of the food industry:

- Guesthouses

- Bed-and-breakfasts

- Hotels

- Fast food outlets

- Private catering companies

- Restaurants

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