Combined Liabilities of Edge Training and Client
- Full design operation of learnership
- Yearly progress reports, daily reports to the SETA and running of SETA point visits and the external verification visit at the end of the learnership
- Course material, pens, and workbooks
- Training, using a good Facilitator
- Assessments and temperance
- Uploading of learners on learner enrollment database and learner achievements
- instruments of completion and capability
- SETA instrument of capability
- Venue suitable for the number of delegates and needed refreshments
- Dispatch access for learners
- Plant provision
Combined liabilities of Edge Training and Client - insure successful completion of the learnerships
- Daily design steering commission meeting
Qualification outgrowth
On achieving this qualification, the learner will be suitable to
- Use introductory Mathematics in order to fulfil conditions demanded in the business operations side of hospitality, tourism and/ or within any eatery, cafe, coffee shop etc
- Apply introductory Communication chops and client Service chops either in person or over the phone with gregarious/ incoming calls
- Determine the introductory Hygiene conditions and maintain cleanliness, a professional appearance, clean food medication areas, outfit and implements
- Demonstrate an understanding of on- the- job coaching, growth within their job part, relating job openings, applying for jobs or work experience and/ or tone- employment openings
- Determine and demonstrate all the necessary culinary practices, effective food medication and storehouse, proper running and cuisine of different food sources (meat, flesh, fruit, vegetables, sandwiches, mists and gravies etc.)
- Manage and maintain a safe, secure working terrain for yourself and other staff members. Show and exercise the right First Aid chops and knowledge within the assiduity also pertaining to the correct safety measure preventives in the kitchen.
Professional Cookery Learnership
Qualification Information
National Certificate Fast food services
position 4
Entry Conditions
aspirants for this learnership must have a minimum of a Grade 11 and advanced and capability in National Certificate at position 3. A introductory understanding of the plant, kitchen or culinary processes as well as operations within this assiduity. It’s assumed that an FEC instrument or fellow has been attained by the seeker at position 2
- Communication at NQF Level 3
- Mathematical knowledge at NQF Level 3
ideal
The purpose of the NQF position 4 Professional cuisine qualification has been developed for professionals in the food medication assiduity (hospitality). It brings together rudiments of food and drink medication as well as supervision. This qualification will professionalise the assiduity and is applicable to all sectors, from small caffs to large- scale hospices. The qualification provides articulation with Gaming, Travel and other Tourism diligence.
This qualification is designed for learners who intend to enter a field of work pertaining to preparing food, cuisine, hospitality chops or other operations similar as drawing food stations, running of finances in a eatery or being suitable to give first aid in the plant.
Learners trying this qualification will be equipped with a variety of specialized, introductory business, hospitality and particular chops and strategies to help them succeed in the Professional Cookery assiduity. The successful learner will develop an overall foundation for the operation of these chops as well as knowledge to explore a different range of job openings whether starting in a cleaning position at a small coffee shop or as a cook in a medium scale eatery to indeed being the store director dealing with stock/ inventories, handling and recording finances
Closing date: Not Specified
