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Short Skill Course
SAQA ID: HSP/AssChf/2/0022 Level 2 Credits 52
Accreditation no
613/P/00381/2022
Course duration
6 Months
Course outcome
Maintain effective working relationships with other members of staff
Maintain health, hygiene, and professional appearance
Maintain hygiene in food preparation, cooking, and storage
Handle and maintain knives
Prepare and cook basic fruit dishes
Prepare vegetables for hot and cold dishes
Handle and Maintain Utensils and Equipment
Handle, store, prepare and cook basic fish dishes
Prepare and cook basic meat, poultry, game, or offal dishes
Prepare and cook basic sauces and soups
Prepare and cook basic pulse dishes
Prepare and cook basic rice dishes
Prepare and cook basic dough products
Prepare and cook basic pastry dishes
Prepare and cook basic egg dishes
Prepare and cook basic pasta dishes
Prepare and present food for cold presentation
Prepare and cook basic vegetable protein dishes
Clean food production areas, equipment, and utensils
Maintain food production operations
Maintain a cleaning programme for kitchen areas and equipment
Maintain and promote food hygiene in the kitchen
Maintain a safe working environment
Table Attendant Course: Waiter Course
Responsibilities
Full project management of learnership
Monthly progress reports, quarterly reports to the SETA, and handling of SETA site visits and the external verification visit at the end
Course material, pens, and workbooks
Training, using a Qualified Facilitator
Assessments and moderation
Uploading of learners on the learner registration database and learner achievements
Certificates of completion and competence
SETA certificate of competence
Venue suitable for the number of delegates and required refreshments
Combined responsibilities
Ensure successful completion of the learnerships
Quarterly project steering committee meeting