National Certificate in Professional Cookery Programme (Traineeship)

R45 000

Next Intake: March & July

In-Service Traineeship

What will I learn?

This qualification has been developed for professionals in the food preparation industry. It brings together elements of food and drinks preparation as well as supervision. This qualification applies to all sectors, from small restaurants, lodges and large-scale hotels.

Trainee allowance is dependent on the hospitality establishment at which they are placed.

Programme content includes:

  • Prepare and cook basic meat, poultry and game
  • Prepare and cook basic sauces and soups
  • Prepare and cook fish and shellfish dishes
  • Prepare fruit for hot and cold dishes
  • Prepare vegetables for hot and cold dishes
  • Cooking and service of cold preparation dishes
  • Hygiene in the kitchen
  • Storage of food, equipment and utensils
  • Budgeting and cost control
  • Kitchen maintenance and design
  • Food Safety: Managing with the HACCP Process

More Information

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Course Details

Admission Requirements

National Senior Certificate or equivalent. Maths, English and Computer Literacy required.

Qualification

National Certificate in Professional Cookery (SAQA ID No: 14111, NQF Level 4)

Duration

1 Year

Type of Study

Traineeship

Next Intake

March & July

Tuition Fees Per Year

R45 000 (Excludes study pack)

Payment Options

The following payment options are available:

Interest Free Payment Plans

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