External Assessment Specifications Document Curriculum Code 343401000 Assessment Quality Partner Qualification Title NQF Level Occupational Certificate: Chef 4 Name E-mail Phone Logo National Artisan Moderation louw.n@dhet.gov.za 011 206 1015 Body (NAMB) DQP Representative Signature Date AQP Representative Signature Date 1
TABLE OF CONTENT 1 ASSESSMENT STRATEGY... 3 1.1 Assessment Model... 3 1.2 Qualification Purpose... 3 1.4 Assessment Stards... 3 1.4.1 Assessment Stards for the Qualification... 3 1.4.2 Assessment Stards for Phases... 5 1.4.3 Assessment Stards 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 2
1 ASSESSMENT STRATEGY 1.1 Assessment Model The external summative assessment will be a trade test as prescribed under Section 26D of the SDA defined in the Trade Test Regulations conducted through a combination of a written assessment practical tasks at a QCTO accredited trade test centre. The trade test will be concluded at the trade test centre marked by an assessor registered with the NAMB. The combination of the written 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 executes the preparation, cooking finishing (presentation, holding storing) of food in a professional hotels, restaurants, catering (HORECA) establishments A qualified learner will be able to: Undertake planning preparation activities for the provision of professional chef services (Level 5) ganise food production area, ingredients, staff environment for the execution of professional chef services (Level 4) Execute the preparation, cooking finishing of a variety of dishes using the correct method techniques to meet customer organisational requirements (Level 4) 1.4 Assessment Stards 1.4.1 Assessment Stards for the Qualification Integrated Assessment Focus Area 1 The ability to undertake planning preparation activities for the provision of professional chef services (25%) Associated Assessment Criteria Planning maintaining activities are undertaken with regard to ordering, receiving, storing issuing of commodities for the provision of professional chef services 3
Menus for different types of meal occasions are planned recipes are costed in order to provide professional chef serviced within budget Sustainable production is planned within organisational budget control operational costs Staff requirements kitchen resources are managed to reflect a prepared resourced food production environment Knowledge understing is demonstrated with respect to planning preparation activities for the provision of professional chef services Integrated Assessment Focus Area 2 The ability to organise food production area, ingredients, staff environment for the execution of professional chef services (25%) Associated Assessment Criteria Occupational Health Safety (OHS) requirement are promoted maintained in food production areas in the use maintenance of equipment Food safety is promoted maintained in the kitchen quality of dishes are monitored at all stages of preparation finishing Personal health, hygiene, professional appearance professional behaviour are promoted maintained to reflect a co-ordinated, safe compliant food production environment Communication with team members, subordinates, management, service waitrons customers is maintained in the execution of professional chef duties Basic computer literacy is demonstrated during the exercising of chef duties Knowledge understing is demonstrated with respect to organising food production area, ingredients, staff environment for the execution of professional chef services Integrated Assessment Focus Area 3 The ability to execute the preparation, cooking finishing of a variety of dishes using the correct method techniques to meet customer organisational requirements (50%) Associated Assessment Criteria Food items are prepared cooked using various preparation techniques (including peeling, slicing, chopping, dicing) cooking methods (including 4
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying microwaving) A variety of dishes are prepared, cooked, finished monitored in terms of the quality at all stages of the process Dishes are prepared, cooked, finished adapted for a healthy balanced life style or to accommodate dietary requirements Knowledge understing is demonstrated with respect to executing the preparation, cooking finishing of a variety of dishes using the correct method techniques to meet customer organisational requirements 1.4.2 Assessment Stards for Phases No phase tests are applicable 1.4.3 Assessment Stards 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 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. 5
6 ELIGIBILITY REQUIREMENTS FOR THE EXTERNAL ASSESSMENT In order to qualify for the external summative assessment learners must have a copy of a completed signed Statement of Work Experience as well as proof of successful completion of the following subjects modules or alternative programmes where applicable. 6.1 Qualification Proof of Knowledge Modules Proof of Alternative Programmes Number Title NQ KM-01 KM-02 KM-03 KM-04 KM-05 KM-06 KM-07 KM-08 KM-09 KM-10 Personal hygiene safety Food safety quality assurance F Lev el Cre dits Num ber Title 3 2 4 4 Workplace safety 4 4 Theory of safety supervision Numeracy units of measurement Basic scientific principles, computer literacy research Environmental awareness Environmental sustainability Introduction to Nutrition Diets Nutrition Healthier Food Preparation Cooking 5 2 3 3 4 3 3 2 4 2 4 2 5 3 Basic Ingredients 3 3 NQ F Lev el Cre dits 6
KM-11 KM-12 Gastronomy, flavour construction 4 5 global cuisines KM-13 Theory of food production 4 2 KM-14 Theory of food production 5 2 supervision KM-15 Introduction to the kitchen, the 2 2 hospitality catering industry KM-16 Theory of staff resource 5 3 management KM-17 Theory of production facility 5 2 equipment resource management KM-18 Theory of commodity resource 4 3 management KM-19 Operational Cost Control 5 10 KM-20 Menu planning recipe costing 5 8 KM-21 Food preparation methods 3 8 techniques KM-22 Food cooking methods 4 10 techniques KM-23 Theory of preparing, cooking, 4 10 7
finishing dishes Proof of Practical Skill Modules Proof of Alternative Programmes Number Title NQ PM-01 PM-02 PM-03 PM-04 PM-05 PM-06 Prepare cook food items using different equipment utensils methods techniques, Prepare, cook finish dishes using different equipment utensils methods techniques, Plan menus cost recipes/dishes Manage maintain facility, resources Maintain staff, equipment commodity food production systems Implement maintain control in catering cost F Lev el Cre dits 4 20 Num ber Title 4 20 5 20 5 10 4 10 5 10 NQ F Lev el Cre dits And Statement of Work experience 8
6.2 Phase 1 No Phase Tests applicable 6.3 Part Qualification None 9