This qualification recognises people who have the competencies required for
working in the kitchen area of a hospitality establishment, preparing, cooking and
presenting a range of dishes to an advanced level for service to guests and/or
customers. This qualification also recognises abilities in first line supervision
and/or management skills within a commercial kitchen environment.
In keeping with the competency needs of this sector and the country, training
programmes linked to this qualification should include comprehensive attention to
health and relationship matters associated with such things as HIV and AIDS,
sexually transmitted infections, tuberculosis, and malaria. Such attention could
be given in the context of training associated with Unit 42 included in this
qualification.
- Trainer: Lydia Sinvula