Services

Accredited course information

Professional cookery NQF level 4(SAQA code 14111)

SAMSA efficient cooks certification ILO(Geneva), MSN1845(m)

Assistant chef HSP/ASSCHF/2/0022 CATHSSETA accredited skills programme

Kitchen cleaner HSP/KchCn/2/0021 CATHSSETA accredited skills programme

Table attendant HSP/TblAtt/2/0025 CATHSSETA accredited skills programme

The Professional cookery NQF level 4(SAQA code 14111)

The Professional cookery NQF level 4(SAQA code 14111)

course structure /content is as listed below:

  • Introduction to the Hospitality Industry 
  • Hygiene and professional food handling
  • First aid and Fire prevention/Safety
  • Handling and maintain knives and kitchen equipment
  • Cost Control 
  • Stock/supply control systems 
  • Communication
  • Staffing and development 
  • Professional food preparation. Unit standards include how to prepare and cook fish dishes/meat/poultry /game /offal/ egg dishes/sauces/stocks pasta’s/rice dishes /baked desserts and many more.
  • Food production methods
  • Food preparation procedures and controls
  • Customer service
  • Identifying work opportunities
  • Managing one’s own development within the workplace
  • Staff development
  • Cultural awareness when dealing with customers
  • Nutrition 
  • Over and above these subjects we insist on promoting the understanding and importance of a holistic /healthy approach to cooking and living a chef’s life that reduces our footprint as professional chefs.

Course duration 1 year

Learners per class   8

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SAMSA efficient cook’s certification ILO(Geneva) MSN1845(m)

SAMSA efficient cook’s certification ILO(Geneva) MSN1845(m)

The cooks course content has both practical and knowledge components.

We cook every day, this includes:

  • baking
  •  hot and cold dressings
  • hot and cold desserts
  • soups and sauces
  • preparing and cooking protein dishes (meat, chicken and fish)
  •  preparing vegetarian dishes
  •  vegan dishes
  •  how to use canned foods efficiently
  • and a few other things like galley cleaning procedures(chemicals), knife skills..etc..

The theory part consists of:

  • Good housekeeping and safety
  • Emergency procedures and fire precautions
  • Occupational health and safety
  • Risks assessment
  • Environmental responsibilities
  • Fire precautions
  • Safe movement on board a ships/vessel
  • Food preparation and handling
  • General health and hygiene
  • Food storage
  • Principles of food hygiene
  • Cross contamination
  • food spoilage and micro-organisms
  • and a few other aspects referring to considerations like religion and illness or health restrictions ie diabetes ..

course duration 5 weeks

learners per class 8

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Assistant chef HSP/ASSCHF/2/0022 CATHSSETA accredited skills program

Assistant chef HSP/ASSCHF/2/0022 CATHSSETA accredited skills program

On completion of this Skills Program, the learner will be able to:

  • Provide customer service.
  • Process incoming and outgoing telephone calls.
  • Maintain effective relationships with other members of staff.
  • Describe the layout, services and facilities of the organization.
  • Maintain as safe and secure working environment.
  • Maintain health, hygiene and a professional appearance.
  • Develop self within the job role.
  • Maintain hygiene in food preparation, cooking and storage areas.
  • Handle and maintain knifes.
  • Prepare and cook basic meat, poultry, game or offal dishes.
  • Prepare and cook basic fish, pasta and fruit dishes.
  • Prepare and cook basic cold and hot desserts as well as basic sauces and soups.
  • Prepare and cook vegetables for basic hot dishes and salads.
  • Prepare and cook starch.
  • Clean food production areas, equipment and utensils.

The Skills Program in Assistant Chef consists of:

  • Classroom based learning
  • On-the-job learning
  • Assessment

Duration of the program

Program: 20 Days

Training Days: 30 Days

Assessment Days: 10 Days

Number of learners per class: 10.

Kitchen cleaner HSP/KchCn/2/0021 CATHSSETA accredited skills program

Kitchen cleaner HSP/KchCn/2/0021 CATHSSETA accredited skills program

On completion of this Skills Program, the learner will be able to:

  • Describe the layout, services and facilities of the organization.
  • Maintain a safe and secure working environment.
  • Maintain health, hygiene and a professional appearance.
  • Handle and dispose of waste.
  • Handle and store cleaning equipment and materials.
  • Clean cutting equipment.
  • Handle, clean and maintain utensils and food production areas and equipment.
  • Handle and store food.
  • Clean and store crockery and cutlery.
  • Program outcomes

The Skills Program in Kitchen Cleaner consists of:

  • Classroom based learning
  • On-the-job learning
  • Assessment

Duration if the program

Program: 15 Days

Training Days: 10 Days

Assessment Days: 5 Days

Number of learners per class: 10

Table attendant HSP/TblAtt/2/0025 CATHSSETA accredited skills program

The purpose of this program is to develop learners in a variety of personal, organizational and

vocational skills in order to fulfil the function of a Table Attendant.

Each person that will successfully achieve this program will be enabled to effectively perform the

duties of a restaurant table attendant within a restaurant (food and beverage) environment.

Objective

On completion of Table Attendant Skills Program, the learner will be able to:

  • Provide customer service.
  • Process incoming and outgoing telephone calls.
  • Communicate verbally.
  • Maintain effective relationships with other members of staff.
  • Describe the layout, services and facilities of the organization.
  • Maintain a safe and secure working environment.
  • Maintain health, hygiene and a professional appearance.
  • Perform basic calculations.
  • Develop self within the job role.
  • Provide a table and drink service.
  • Prepare and clear areas for table service.
  • Provide a carvery / buffet service.
  • Serve bottled wines.

The practical assignments and role-plays will include the following and give the learner the ability to make decisions about the practice and to act accordingly:

  • Locate and use appropriate food service items and equipment. (Range of service items and equipment: cutlery, crockery, glassware, ashtrays, linen or disposable table coverings, of linen or disposable serviettes, table decorations, service utensils, food containers, hot and cold beverage dispensers).
  • Lay tables correctly according to the appropriate cover. (Range of covers: A la carte, table d’hote, Breakfast A la carte, Breakfast table d’hote).
  • Check, clean and correctly place appropriate menus and promotional material.
  • Check equipment is turned on and ready for use.
  • Clean refuse and waste containers and ensure they are ready for use.
  • Clear tables and store food service items and equipment.
  • Switch off service items and equipment and where appropriate, assemble for cleaning or store. Describe decisions made and reasons for action taken in response to unexpected situation. (Range of unexpected situations: shortage of service items, damaged or broken service items, faulty or broken service equipment, damaged or broken dining furniture, uncompleted work from colleagues)
  • Complete all work in an organized manner.
  • This skills program is suitable for Table Attendants who are responsible for taking and serving guest orders at the table, and responsible for setting up their work area.
  • Candidates are either non-employed or currently employed within a hospitality establishment.
  • Employed candidates have the interest to further their skills and knowledge of Food and Beverage operations.
  • Exposure to a work environment is required where the learner is able to work as a Table Attendant, i.e. a bar, restaurant, coffee shop, café, club or structured/organized events such as wedding receptions, gala evenings or other casual to formal events.

course duration is 15 days

classroom based learning

number of learners per class 10

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Home cooks upskill

Home cooks upskill

Our non-accredited cooks’ course (4 weeks full time or part time 6 weeks, includes all ingredients and recipes) is for those who would like to learn more, upskill themselves. This would then give you the skill set to start a small business or just be a professional in any kitchen… this course is also done in 3 class instalments which is more convenient, done on a Tuesday and Thursday evening (adult classes). So, for this If you are interested, we can add you to a group as it arises. Or if you have friends this can be dome as a social fun group.

These classes would cover a variety of things like:

  • Baking breads
  • Cooking stews and curries
  • Soups and sauces
  • Roasts and cooking on fires
  • Vegetarian options
  • Pasta sauces and bakes
  • Different potato and veg dishes
  • Kitchen health and safety
  • Nutrition and MSG’s
  • Hygiene/contamination when working with fresh foods and whole lots more…

Introduction to professional cookery

Introduction to professional cookery

This 3 month course gives the chef candidate a strong grass root understanding to professional food preparation. This allows the learner to get their foot in the door as a commi chef /assistant chef in any professional kitchen around the world. This course covers classic cooking processes in various cuisines . the course content is as seen below:

These classes would cover a variety of things like:

  • Stocks and sauces
  • Hot and cold sauces
  • Food production methods
  • Handling and maintaining knives and kitchen equipment
  • Professional food handling
  • Personal hygiene
  • Preparing meats
  • Preparing fish and seafood
  • Preparing hot and cold veg dishes.
  • Cultural awarenessand whole lots more…
  • Foods and nutritional value
  • Kitchen hygiene
  • Preparing starches, rice, pasta and potato dishes

Official certificates and diploma’s

Official certificates and diploma’s

List of cathseta offerings
Samsa codes/certificates

Training guidelines as set up and required by Samsa. SAMSA accredited training is at our facility at Cape Town Hospitality School based in Grassy park Cape Town. Download SAMSA accreditation document. The list of course content namely consist of:

  • health and hygiene
  • stock control
  • safety procedures at sea
  • food contamination
  • practical cooking module

Kitchen Hygiene and Professional food handling course

Kitchen Hygiene and Professional food handling course

Non accredited skills programme/course(duration-2days)
Aligned to CATHSSETA(hotels)SAMSA(offshore)ILO&MSN1845(M)
Programme Purpose
Successful achievement of the Kitchen hygiene and Professional food handling course will
enable the learner to perform duties of a kitchen/galley assistant within a food and
beverage environment.

Target group
Suitable for learners who works /assists in kitchen/galley areas.
Staff that has access to Galley’s/ food preparation areas and equipment.
Non employed and employed candidates (+18 years old) that have interest to further their
skills and knowledge of working in a professional food preparation environment.

Course content

  • Personal hygiene in a kitchen or galley
  • Causes/understanding of food poisoning and cross contamination
  • Food hygiene
  • Food storage and principles
  • Care/maintenance/cleaning of food preparation equipment, areas and storage equipment
  • Preventing fires and accidents in food preparation areas

Includes: Manuals/Tea/coffee/lunch/C.O.C.
Location: Southfield Cape town(Southern suburbs)

Maritime Stewards Skill Programmee


Maritime Stewards Skill Programme
stewards training for groups(5). This is all about HSE , this skills program includes professional food handling.

  • Identifying and preventing contamination
  • Proper cleaning procedures
  • introduction to and the prevention of the spread of bacteria/ infections due to improper cleaning
  • Chemicals and personal precaution etc.

This course runs over 8days.(includes final assessment)