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.
Field of Study:
Technical and Vocational
10 Services-101 Personal Services-1013 Hotel, Restaurants and Catering
NCTVET Occupational Standards Development Department
Quality Assurance Body:
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