SAQA ID: HSP/AssChf/2/0018 – Level 2
This purpose of this programme is to develop learners in a variety of personal, organizational and vocational skills in order to fulfil the function of an Assistant Chef.
Skills developed include assisting in a carvery and buffet service, Operating a PC and how to handle and maintain knifes.
Basic food preparation skills such as cooking pasta, fish, meat and eggs are also covered.
Safety and security in the working environment is developed, as well as telephone skills, maintaining personal and kitchen hygiene and internal relationships
within the organization, and developing one to view this programme as an entry point to a further career in hospitality.