This qualification is for persons who wish to pursue a career path in Commercial Kitchens. This qualification focuses on the preparation on advance dishes at the operational level in a Commercial Kitchen. Individuals will obtain the advance skills for Commercial Chefs working in the Tourism and Hospitality Industry. Upon completion of this programme individuals can be certified as an Executive Sous Chef.

 Career path – articulation and specialisation

After achieving this THH50117 Certificate in Commercial Food Preparation, individuals could
progress to a wide range of other qualifications in the Tourism and Hospitality Industry.

• Listing ID: 3794
• Institution Category: Specialised Institutions
• Field of Study: Services
• Institution Type: Public
• Awarding Body: NCTVET
• Education Sector: Technical and Vocational
• Qualification Code: THH50117
• ISCED Code: 10 Services-101 Personal Services-1013 Hotel, Restaurants and Catering
• Qualification Developer: NCTVET Occupational Standards Development Department
• Quality Assurance Body: NCTVET
• Entry Requirements: NVQ Level 4 in Commercial Food Preparation
  
  Individuals may enter level 5 Certification in Commercial Food Preparation with relevant level 4 vocational
  experiences and qualification. Where lower level qualification plans exist, these MUST be completed.
  Otherwise, evidence for competencies equivalent to lower level qualifications must be provided at
  registration/prior to commencement of the programme /before certification