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Cooking (WORLD SKILLS)

NQR Code:QG-4.5-TH-01826-2024-V1-THSSC

  • Old Code: QG-4.5-TH-01826-2024-V1-THSSC

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About this Qualification

Job Description

The professional chef can work in a wide range of establishments including high-class and casual restaurants, hotels, welfare caterings such as hospitals and residential homes, theme parks, airlines, ships, clubs, retail HMR and Food To-Go, Fast Food outlets, and industrial canteens; providing catering services to both guests and staff. The range of skills and customer expectations will vary according to the workplace. There is also a direct relationship between the nature and quality of the service provided and the payment made by the customer. The professional chef can also deliver different styles of dining such as fine dining, banqueting, casual dining, cocktail dining, canteen and take-away dining, as well as different styles of food service including plated, a la carte, and set menu service,

Eligibility Criteria

Criteria 1 Criteria 2 Experience Training Qualification
12th Passed No Experience None
Ability to read and write None No Experience None

Progression Pathway

  • N/A

Learning Module In Job Role/Qualifcation

National Occupation Standards (NOS)/Module NOS Code Mandatory/ Optional Estimated size (Hours) Nos Credit Level
Maintain work organization and management THC/N0340 & v1.0 Mandatory 30 1 4.5
Communicate and provide customer service THC/N0441 & v1.0 Mandatory 30 1 4.5
Understand Food hygiene and health, safety, and environment THC/N0443 & v1.0 Mandatory 60 2 4.5
Handle Ingredients and Develop Menu THC/N0444 & v1.0 Mandatory 60 2 4.5
Prepare Ingredients THC/N0446 & v1.0 Mandatory 90 3 4.5
Apply appropriate cooking techniques THC/N0447 & v1.0 Mandatory 90 3 4.5
Present and plate final dish THC/N0448 & v1.0 Mandatory 90 3 4.5
Purchase ingredients and control costs THC/N0449 & v1.0 Mandatory 60 2 4.5