Knowledge Modules (Credits for Knowledge Modules: 148)

343401100-KM-01, Personal hygiene and safety, Level 3, Credits 3

343401100-KM-02, Food safety and quality assurance, Level 4, Credits 5

343401100-KM-03, Workplace safety, Level 4, Credits 5

343401100-KM-04, Theory of safety supervision, Level 5, Credits 3

343401100-KM-05, Numeracy and units of measurement, Level 3, Cr 2

343401100-KM-06, Computer literacy and research, Level 4, Credits 2

343401100-KM-07, Environmental awareness, Level 3, Credits 2

343401100-KM-08, Environmental sustainability, Level 4, Credits 3

343401100-KM-09, Introduction to Nutrition and Diets, Level 4, Cr 4

343401100-KM-10, Nutrition and healthier food preparation and cooking, Level 5, Credits 6

343401100-KM-11, Basic Ingredients, Level 3, Credits 4

343401100-KM-12, Gastronomy, basic scientific principles, flavor construction and global cuisines, Level 5, Credits 15

343401100-KM-13, Theory of food production, Level 5, Credits 5

343401100-KM-14, Theory of food production supervision, Level 5, Credits 4

343401100-KM-15, Introduction to the kitchen, and the hospitality and catering industry, Level 2, Credits 2

343401100-KM-16, Theory of staff resource management, Level 5, Cr 4

343401100-KM-17, Theory of production facility and equipment resource management, Level 5, Credits 4 343401100-KM-18, Theory of commodity resource management, Level 4, Credits 2

343401100-KM-19, Operational Cost Control, Level 5, Credits 12

343401100-KM-20, Menu planning and recipe costing, Level 5, Cr 15

343401100-KM-21, Food preparation methods and techniques, Level 3, Credits 8

343401100-KM-22, Food cooking methods and techniques, Level 3, Credits 10

343401100-KM-23, Theory of preparing, cooking, and finishing dishes, Level 5, Credits 24

343401100-KM-24, Personal development as a Chef, Level 2, Credits 4

Practical Skill Modules: (Credits for Practical Skill Modules: 140)

343401100-PM-01, Prepare and cook food items using different methods and techniques, equipment and utensils, Level 4, Credits 20

343401100-PM-02, Prepare, cook, and finish dishes using different methods and techniques, equipment and utensils, Level 4, Credits 28

343401100-PM-03, Plan menus and cost recipes/dishes, Level 5, Credits 26

343401100-PM-04, Manage and maintain staff, facility, equipment and commodity resources, Level 5, Credits 22

343401100-PM-05, Maintain food production systems, Level 5, Credits 22

343401100-PM-06, Implement and maintain cost control in catering, Level 5, Credits 22

Work Experience Modules: (Credits for Work Experience Modules: 270)

343401100-WM-01, Planning & preparation of processes and procedures to provide chef services, Level 5, Credits 90

343401100-WM-02, Processes & procedures for organising food production area, commodities, staff & environment, Level 5, Credits 80

343401100-WM-03, Processes & procedures for preparing and cooking a variety of food items, Level 4, Credits 40

343401100-WM-04, Processes & procedures for preparing, cooking, and finishing a variety of dishes using the correct method and techniques to meet customer expectations, Level 4, Credits 60

68 weeks of Practical Experiential Learning component in Industry