National Certificate in Hospitality (Cookery) - Level 4

This qualification recognises the competence, skills and knowledge required of chefs with
some experience, who are involved in cooking non-routine dishes in a commercial kitchen.

The compulsory section of this qualification covers the skills and knowledge related to:
preparing and cooking complex meat dishes, complex soups, complex sauces, complex
fish dishes, seafood dishes, complex hot and cold desserts, complex pasta dishes,
complex pastry dishes, hot cocktail food, complex poultry dishes; bake basic leavened and
unleavened bread; prepare and present cold larder products and cold cocktail food.

The elective section enables candidates to select unit standards the meet the requirements of
their job role.

Special Notes
Prerequisite: National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553].
People may be granted recognition of prior learning (RPL) on application to the provider.
Candidates for RPL must go through an assessment