Courses Offered
CERTIFICATION
At the end of training, candidates will have to complete a Portfolio of Evidence (PoE) for external moderation and they will receive the Certificate of Attendance and Statement of Results from CATHSSETA.
Assistant Chef
NQF Level 2
Entry Grade 9
Duration 6 Months
- Describe layout, services and facilities of the organization
- Maintain effective working relationships with other members of staff
- Maintain a secure working environment
- Maintain safe working environment
- Maintain health, hygiene and a professional appearance
- Maintain hygiene in food preparation, cooking & storage areas
- Handle and maintain knives
- Prepare and cook basic meat, poultry, game or offal dishes
- Prepare and cook basic fish dishes
- Prepare and cook basic sauces and soups
- Prepare vegetables for hot and cold dishes
- Handle and store food
National Certificate: Fast Food Services
NQF Level 3
Entry Grade 10
Duration 1 Year
- Describe the sectors of the Hospitality, Travel and Tourism
Industries - Maintain a safe working environment
- Prepare and clear areas for counter service
- Prepare and clear areas for take-away service
- Handle and record refunds
- Maintain a secure working environment
- Maintain hygiene in food preparation, cooking and
storage - Operate a payment point and process payments
- Provide a counter service
- Provide a take-away service
- Accept and store food deliveries
- Contribute to the identification of short term supply
needs - Develop self within the job role
- Maintain the cleaning programme for own area of
responsibility - Maintain the receipt, storage and issue of goods
- Monitor customer satisfaction
- Provide First Aid
- Source information about self-employment opportunities
- Conduct on-the-job coaching
- Monitor and maintain health, safety and security
- Maintain health, hygiene and a professional appearance
- Perform basic calculations
- Communicate verbally
- Maintain effective working relationships with other members of staff
- Operate a Computer
- Process incoming and outgoing telephone calls
- Display cultural awareness in dealing with customers and
colleagues - Prepare written communications
- Provide Customer Service
National Certificate: Food and Beverage Services
NQF Level 3
Entry Grade 12
Duration 1 Year
- Clean and store glassware
- Describe layout, services and facilities of the organisation
- Describe the sectors of the Hospitality, Travel and Tourism
Industries - Handle and dispose of waste
- Handle and store cleaning equipment and materials
- Maintain a safe working environment
- Handle and record refunds
- Introduce new staff to the workplace
- Maintain a secure working environment
- Operate a payment point and process payments
- Prepare and clear areas for table service
- Provide a carvery/buffet service
- Provide a table drink service
- Provide a table service
- Serve bottled wine
- Contribute to the identification of short term supply needs
- Develop self within the job role
- Maintain a preventative maintainance programme
- Maintain the cleaning programme for own area of responsibility
- Maintain the receipt, storage and issue of goods
- Monitor customer satisfaction
- Plan staff training and development in own area of responsibility
- Prepare and serve spirits and liqueurs
- Source information about self-employment opportunities
- Conduct on-the-job coaching
- Maintain the drink service
- Maintain the table service
- Monitor and maintain health, safety and security
- Plan, organise and monitor work in own area of responsibility
- Recommend, present and serve wines
- Supervise the running of a function
- Maintain health, hygiene and a professional appearance
- Perform basic calculations
- Communicate verbally
- Maintain effective working relationships with other members of
staff - Process incoming and outgoing telephone calls
- Display cultural awareness in dealing with customers and
colleagues - Prepare written communications
- Provide Customer Service
National Certificate: Fast Food Services
NQF Level 3
Entry Grade 10
Duration 1 Year
- Handle and maintain utensils and equipment
- Prepare and cook vegetables for basic hot and cold dishes
- Handle and store food
- Maintain hygiene in food preparation, cooking and storage
- Prepare and cook basic fish dishes
- Prepare and cook basic sauces and soups
- Accept and store food deliveries
- Manage one`s own development
- Plan and conduct meetings
- Prepare and cook basic meat, poultry, game or offal dishes
- Support and guide the learner
- Assess the learner
- Improve service to customers
- Maintain and promote food hygiene in the kitchen
- Maintain food production operations
- Maintain food production quality control systems, procedures and
specifications - Maintain practices and procedures for handling cash/cash equivalents
- Maintain supply levels
- Maintain the cleaning programme for kitchen areas and equipment
- Manage staff development
- Plan, implement and evaluate sales development activities
- Research and update the legal knowledge required for business compliance
- Conduct disciplinary and grievance procedures
- Contribute to the planning, updating and format of the wine list
- Contribute to the provision of required staff
- Lead and manage teams of people
- Manage information flow
- Prepare, implement, manage and control budgets
- Maintain health, hygiene and a professional appearance
- Identify work opportunities
- Perform basic calculations
- Apply for a job or work experience placement
- Communicate verbally
- Maintain effective working relationships with other members of staff
- Operate a Computer
- Process incoming and outgoing telephone calls
- Display cultural awareness in dealing with customers and colleagues
- Prepare written communications
- Provide First Aid
- Deal with customers