Skills Proficiency Awards in Basic Food Preparation

Improve the quality of preparation, as well as the health and hygiene of food prepared by staff.

The Skills Proficiency Awards provide a broad introduction to essential practical skills for those undergoing training or are employed in the Food Preparation and Cooking sector of hospitals, contract catering, hotels, guest houses, restaurants, etc.

There are two related levels:

  • Skills Foundation Certificate 3528
  • Skills Proficiency Certificate 3529

Training is given by highly skilled, professional lecturers who have excellent knowledge and many years of experience in the industry. We award certificates for gaining and showing skills.

The candidates should achieve the Skills Foundation Certificate before attempting the Skills Proficiency Certificate. The course includes the training and assessment of both levels. It requires 32 sessions of 5 hours each. (08:00 – 13:00).

Skills Foundation Certificate

The aim of this module is to introduce the candidate to:

Knowledge Components:

  • Safe working within their own area of work.
  • Prevention of hazards.
  • Cleaning techniques and correct use of chemicals.
  • Basic use of equipment and utensils.

Practical competence; the candidate must be able to:

  • Maintain own health and safety; personal cleanliness, personal presentation, wearing of protective clothing and footwear.
  • Observe all workplace safety procedures.
  • Identify potential hazards in the workplace.
  • Correct handling and storage of substances, e.g. cleaning chemicals.
  • Comply with manufacturers’ instructions in the operation and cleaning of equipment and machinery.
  • Carry out appropriate cleaning procedures.
  • Employ Prevention of Cross Contamination methods.
  • Report any sighting of pests to a supervisor.
  • Learn to use knives and small utensils appropriately.
  • Select appropriate commodities and equipment for specific tasks.

Skills Proficiency Certificate

The aim of this module is to introduce the candidate to:

Knowledge Components:

  • Maintaining safe working conditions.
  • Adopting safe procedures for themselves and others.
  • Preparing equipment and commodities for use.
  • Cooking food, using basic techniques.

Practical competence; the candidate must be able to:

  • Maintain health and safety; select and wear appropriate protective clothing and footwear in a suitable condition in the workplace.
  • Carry out basic first aid treatments.
  • Identify and report faulty machinery and equipment likely to contribute to unsafe food conditions.
  • Know the ways in which the most common pathogens cause illness.
  • Understand the responsibilities of a food handler to the employer and to the public.
  • Apply good housekeeping practices at all times.
  • Be proficient in food preparation and cooking:
    • Raw and cooked preliminary preparations: related to specific recipes and menus.
    • Preliminary food preparations (mise-en-place): calculations of amounts of raw ingredients.
    • Preparation methods: washing, cleaning, peeling, skinning, cutting, filleting, trimming, descaling, portioning, gutting, chopping, shredding, shelling, slicing
    • Cooking methods: boiling, poaching, stewing, steaming, braising, deep frying, shallow frying, baking, roasting, grilling, microwave cooking.
    • Appropriate cooking methods for specific types of food items.
    • Select appropriate commodities and equipment for specific tasks.
    • Prepare stocks and sauces.
  • The correct storage and holding of prepared foods.
  • Maintenance of food safety and hygiene.
  • Maintenance of correct, tidy and clean storage and rotation of commodities.
  • Judging essential qualities of basic commodities.
  • Judging safe conditions of basic commodities.


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