This qualification is for persons who wish to pursue a career path as a Sous Chef in Commercial Kitchens. This qualification focuses on the preparation of complex dishes at the operational level and includes the leadership skills required for commercial kitchens.

 Career path – articulation and specialisation

After achieving this THH40117 Certificate in Commercial Cookery, individuals could progress to a
wide range of other qualifications in the Hospitality industry.

• Listing ID: 3796
• Institution Category: Specialised Institutions
• Institution Type: Public
• Field of Study: Services
• Awarding Body: NCTVET
• Qualification Level:
• Education Sector: Technical and Vocational
• Qualification Code: THH40117
• 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: THH30417 Food Preparation
  Individuals may enter level 4 Certification in Commercial Food Preparation with relevant level 3 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.