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Cooking Courses

Home Cooking Courses

SAMSA ships cooks 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

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.

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: Plumstead Cape town(Southern suburbs)

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 8 days.(includes final assessment)

Cape Town Hospitality School Maritime Professional food preparation

Introduction & objective:

Learners gaining this set of qualifications will know how and be able to apply the knowledge and skill relating to a cook/chef on board any vessel at sea both locally and internationally.

Qualification regulation and support:
The Highfield Level 2 Award in food safety in catering (RQF) is part of the Regulated Qualifications Framework (RQF). Efficient cooks accredited by South African Maritime Safety Authority.

Both qualifications are aligned to Merchant Shipping (Maritime Labour Convention) (Minimum Requirements for Seafarers etc.) Regulations 2014 and Merchant Shipping Notice MSN 1846 (M) Maritime. Labour Convention 2006, Food and Catering: Ship’s Cooks and Catering Staff. This MIN replaces MIN 559 (M) and expires 30th November 2019.

Key facts:
Qualification number: 603/2033/3 Maritime coast guard agency & SAMSA (South African Maritime Authority)

Assessment method:
Multiple-choice examination, theoretical written exam and practical cooking assessment.

Target group:
All learners who would like to seek employment as chef/cook /baker at sea.

Entry requirements:
There are no prerequisites for this qualification. learners must be at least 18 years of age. learners do not need a matric certificate. It is advised that learners have a minimum of ABET literacy, or equivalent.

Duration:
25 days

Qualification endorsement reference: Maritime Labour Convention 2006 MIN 583(M) & SAMSA

Highfield Level 3 Award in Supervising Food Safety at Sea (RQF)

Introduction & objective:
Learners gaining this qualification will know and be able to apply the knowledge relating to a supervisor’s role at all stages of food production while at sea.

Qualification regulation and support:
The Highfield Level 3 Award in Supervising Food Safety at Sea (RQF) has been accredited by the regulators of England and is part of the Regulated Qualifications Framework (RQF).

Part 8 of the Merchant Shipping (Maritime Labour Convention) (Minimum Requirements for Seafarers etc.) Regulations 2014 and Merchant Shipping Notice MSN 1846 (M) Maritime
Labour Convention 2006, Food and Catering: Ship’s Cooks and Catering Staff.
This MIN replaces MIN 559 (M) and expires 30th November 2019.

Key facts:
Qualification number: 603/0968/4

Learning aim reference: 60309684

Assessment method:
Multiple-choice examination

Target group:
The Highfield Level 3 Award in Supervising Food Safety at Sea (RQF) is a qualification aimed at food-handling supervisors, team leaders and line managers working on a ship.

Entry requirements:
There are no prerequisites for this qualification.
It is advised that learners have a minimum of ABET literacy, or equivalent.

Duration:
5 days

Qualification endorsement reference: Maritime Labour Convention 2006 MIN 583(M) & SAMSA

Highfield Level 2 in Food Safety in Catering (RQF)

Highfield Level 2 in Food Safety in Catering (RQF)

Introduction & objective:
The objective of this qualification is to support a role in the workplace and give learners personal growth and engagement in learning about food hygiene in catering on land and sea.

Qualification regulation and support:
The Highfield Level 2 Award in Food Safety in catering (RQF) has been accredited by the regulators of England and is part of the Regulated Qualifications Framework (RQF).

Part 8 of the Merchant Shipping (Maritime Labour Convention) (Minimum Requirements for Seafarers etc.) Regulations 2014 and Merchant Shipping Notice MSN 1846 (M) Maritime. Labour Convention 2006, Food and Catering: Ship’s Cooks and Catering Staff. This MIN replaces MIN 559 (M) and expires 30th November 2019.

Key facts:
Qualification number: 603/2033/3

Learning aim reference: 60309684

Assessment method:
Multiple-choice examination

Target group:
The Highfield Level 2 Food Safety in Catering (RQF) . This qualification is designed for learners who wish to progress to higher or supervisory level within a food catering business.

Entry requirements:
There are no prerequisites for this qualification.
It is advised that learners have a minimum of ABET literacy, or equivalent.

Duration:
3 days

Qualification endorsement reference:
Maritime Labour Convention 2006 MIN 583(M)

SAMSA ships cooks

Introduction & objective:
Under STCW-F, all cooks sailing on vessels over 24 meters require certification to operate as such. This course teaches you how to cook on board a ship, and how to manage a galley kitchen.

Qualification regulation and support:
Accreditation through SAMSA. STCW 78 as amended in 2010 with the Manila amendments. Aligned to the Maritime and coast guard agency as well as ILO (Geneva).

Key facts:
Qualification I.D.: SAMSA efficient cooks (South African Maritime Safety Authority)

This course includes uniform, PPE, all practical cooking ingredients, we cook and bake every day, it also includes manuals and assessment tools.

Learning aim reference: 60309684

Assessment method:
theoretical assessment and practical assessment (cooking and baking)

Target group:
This qualification is targeted at learners looking to cook /prepare foods at sea. This can be applied to fishing vessels, oil rigs, container carriers, cruise liners, yachts etc.

Entry requirements:
learners must be at 18years of age. A matric certificate is not needed.
It is advised that learners have a minimum of ABET literacy, or equivalent.

Duration:
20 days

Qualification endorsement reference:
SAMSA

Highfield Level 2 Certificate for Kitchen Assistants (RQF)

Introduction & objective:
The objective of this qualification is to support a role in the workplace. It is designed for learners employed as kitchen assistants or for those wishing to develop their skills in the industry.

Qualification regulation and support:
The Highfield Level 2 Certificate for Kitchen Assistants (RQF) has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF includes those qualifications regulated by Ofqual. This qualification is also regulated by Qualifications Wales

Key facts:
Qualification number:
603/7245/X
Learning aim reference:
6037245X

Credit value:
15
Portfolio of vidence and Multiple-choice Examination

Assessment method:
theoretical assessment and practical assessment

Entry requirements:
To register on to this qualification, learners are required to be 16 years of age or above and have a basic level of literacy and numeracy.

Duration:
1 month

Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)

Introduction & objective:
This qualification is suitable for learners employed in hospitality roles wishing to develop their knowledge in food production and cooking. They may be chefs, kitchen assistants/porters or fast food assistants.

Qualification regulation and support:
The Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF) is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF is a qualification framework regulated by Ofqual and CCEA Regulation. The qualification is also regulated by Qualifications Wales.

Key facts:
QAN: 603/5224/3
Learning Aim Reference: 60352243
Guided learning hours (GLH): 96
Total qualification time (TQT): 160
Credit Value: 16
Assessment Method:
Portfolio of Evidence

Assessment method:
theoretical assessment and practical assessment

Entry requirements:
It is advised that learners have a basic level of English and maths before enrolling onto this course. This qualification is approved for delivery to learners aged 16+.

Duration:
5 months

Highfield Level 2 Diploma for Professional Cooks (RQF)

Introduction & objective:
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles of a cook or commis chef or for those wishing to develop their skills in the industry.

Qualification regulation and support:
The Highfield Level 2 Diploma for Professional Cook (RQF) has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF includes those qualifications regulated by Ofqual and CCEA Regulation. This qualification is also regulated by Qualifications Wales.

Qualification number: 603/7117/1
Learning aim reference: 60371171
Credit value: 67
Assessment method: Portfolio of evidence and multiple-choice examination

Assessment method:
theoretical assessment and practical assessment

Entry requirements:
To register on to this qualification, learners are required to be 16 years of age or above and have a basic level of literacy and numeracy.

Duration:
6 months

Highfield Level 3 Award in Food Safety for Retail (RQF)

Qualification regulation and support

The Highfield Level 3 Award in Food Safety for Retail has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF includes those qualifications regulated by Ofqual.

Qualification introduction and objective

The objective of this qualification is to support a role in the workplace and give learners personal growth and engagement in learning. The qualification is designed for learners who wish to progress to higher or supervisory level within a food retail business.

Topics include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control

Key Facts

Qualification number: 603/4945/1
Learning aim reference: 60349451

Assessment method

This qualification is assessed by multiple-choice examination, externally set and marked by Highfield Qualifications

Entry requirements

To register on to this qualification, learners are required to be 20+ years of age or above.

It is also advised that learners have a minimum of Level 1 in English and Maths or equivalent

Duration

8 days

Highfield Level 3 Award in Food Safety for Catering (RQF)

Qualification regulation and support

The Highfield Level 3 Award in Food Safety for Catering has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF includes those qualifications regulated by Ofqual

Qualification introduction and objective

Key Facts

Qualification number: 603/4942/6
Learning aim reference: 60349426

Duration

8days

Assessment method

This qualification is assessed by multiple-choice examination, externally set and marked by Highfield Qualifications

Entry requirements

To register on to this qualification, learners are required to be 20+ years of age or above.

It is also advised that learners have a minimum of Level 1 in English and Maths or equivalent

Highfield Level 3 Award in HACCP for Caterers (RQF)

Qualification regulation and support

The Highfield Level 3 Award in HACCP for Caterers (RQF) has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF includes those qualifications regulated by Ofqual and CCEA Regulation

Qualification introduction and objective

The objective of this qualification is to support a role in the workplace.

The Highfield Level 3 Award in HACCP for Caterers (RQF) has been developed for caterers to have a better understanding of how HACCP can be simply applied to the catering environment

Entry requirements

There are no prerequisites for this qualification, although it is strongly recommended that learners already hold a Level 2 Award in Food Safety Catering or equivalent, have knowledge of food safety hazards and their controls and have a minimum of Level 2 in literacy/English or equivalent.

This qualification is approved for delivery to learners aged 20+.

Duration

3 days

Key Facts

Qualification number: 603/4316/3
Learning aim reference: 60343163

Assessment method

This qualification is assessed by multiple-choice examination, externally set and marked by Highfield Qualifications

Cooking Courses

SAMSA ships cooks certification ILO(Geneva) MSN1845(m)

We cook every day, this includes:

The theory part consists of:

Kitchen Hygiene and Professional food handling course

Programme Purpose

Course content

Maritime Stewards Skill Programme

Cape Town Hospitality School Maritime Professional food preparation

Introduction & objective:

Highfield Level 3 Award in Supervising Food Safety at Sea (RQF)

Highfield Level 2 in Food Safety in Catering (RQF)

SAMSA ships cooks

Highfield Level 2 Certificate for Kitchen Assistants (RQF)

Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)

Highfield Level 2 Diploma for Professional Cooks (RQF)

Highfield Level 3 Award in Food Safety for Retail (RQF)

Highfield Level 3 Award in Food Safety for Catering (RQF)

Highfield Level 3 Award in HACCP for Caterers (RQF)

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