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NQF Level 5
NQF Level 5
Course categories
AST TUTOR
AST TUTOR / MATHS - PLP (Remedial)
AST TUTOR / MATHS - NCV
AST TUTOR / MATHS - NATED
AST TUTOR / MATHS - LITERACY
AST TUTOR / ENGLISH - NCV
AST TUTOR / LIFE SKILLS (NCV)
AST TUTOR / COMPUTER LITERACY (NCV)
AST TUTOR / HEALTH/HEAIDS - (HIV/STI/TB)
AST TUTOR / SCIENCE - NCV
Miscellaneous
N4
NQF Level 3
NQF Level 4
NQF Level 2
N2
N3
N1
N5
N6
NON-FORMAL
NEW LEVEL ASS PENDING
NQF Level 5
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MANAGE AND MAINTAIN STAFF, FACILITY, EQUIPMENT AND COMMODITY RESOURCES
MAINTAIN FOOD PRODUCTION SYSTEMS
PLAN MENUS AND COST RECIPES/DISHES
MENU PLANNING AND RECIPE COSTING
PLANNING AND PREPARATION OF PROCESSES AND PROCEDURES TO PROVIDE CHEF SERVICES WITHIN THE HIERARCHY OF THE ORGANISATIONAL STRUCTURE
IMPLEMENT AND MAINTAIN COST CONTROL IN CATERING
THEORY OF PRODUCTION FACILITY AND EQUIPMENT RESOURCE MANAGEMENT
NUTRITION AND HEALTHIER FOOD PREPARATION AND COOKING
GASTRONOMY, BASIC SCIENTIFIC PRINCIPLES, FLAVOUR CONSTRUCTION AND GLOBAL CUISINES
THEORY OF FOOD PRODUCTION SUPERVISION
THEORY OF SAFETY SUPERVISION
THEORY OF STAFF RESOURCE MANAGEMENT
OPERATIONAL COST CONTROL
PROCESSES AND PROCEDURES FOR ORGANISING FOOD PRODUCTION AREA, COMMODITIES, STAFF AND ENVIRONMENT
THEORY OF PREPARING, COOKING, AND FINISHING DISHES
THEORY OF FOOD PRODUCTION