About this course

A complete source-driven online implementation of the supplied NAVTTC Professional Cook course, combining underpinning knowledge, practical evidence, instructor assessment, workplace professionalism and a final applied portfolio.

Learning outcomes

Complete and demonstrate Week 1 · Introduction/ Orientation. Complete and demonstrate Week 2 · Kitchen Hygiene &Cooking Methods. Complete and demonstrate Week 3 · Kitchen Hierarchy, Management skills & Food Nutrition. Complete and demonstrate Week 4 · Prepare cook and finish, French fries, Stuffed Potatoes and Hash Browns. Complete and demonstrate Week 5 · Prepare cook and finish Tomato soup and Kachumber salad. Complete and demonstrate Week 6 · Prepare and cook Thai Basil Chicken, Pizza, Fish& chips. Complete and demonstrate Week 7 · Prepare and cook Scampi shrimp French toast and classic chicken Nuggets. Complete and demonstrate Week 8 · Prepare, Cook and finish Salad. Complete and demonstrate Week 9 · Fundamentals of Cold and Hot Food Preparation. Complete and demonstrate Week 10 · Cooking Foundations: Methods, Techniques, and Applications.

Who this is for

Learners seeking employment, self-employment, career progression or entrepreneurship in Professional Cook.

Eligibility

Matric or an approved equivalent

Prerequisites

Access to the tools, software or safe simulation resources required by the course; willingness to complete instructor-reviewed practical evidence.