Official source
Source domain: falsebaycollege.co.za
Collected on 13 July 2026
Always confirm details on the official source before acting.
What this means
This document is a course/qualification page from False Bay TVET College for the Occupational Certificate: Kitchen Hand (NQF Level 3). It explains the purpose of the qualification, the registered QCTO qualification ID (1010697), and the learning outcomes for assisting kitchen/service staff with food preparation, serving, and hygienic cleaning of food preparation and service areas. It also lists minimum admission requirements (NQF Level 1 with Mathematics), career and articulation pathways (including progression to Occupational Certificate: Cook at NQF Level 4), and the course duration (4 months) with knowledge, practical, and workplace modules.
What this document offers
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vocational qualificationOngoing
Occupational Certificate: Kitchen Hand NQF Level 3
A vocational qualification that equips learners with the skills to assist kitchen and service staff in preparing and serving food, and cleaning food preparation and service areas. It includes theoretical, practical, and workplace learning components.
- Who it is for
- learners seeking entry-level training in the hospitality and catering industry
- How to act on it
- Visit the False Bay TVET College website, go to the course page, and click 'Apply Now'
Show the line this came from
Occupational Certificate: Kitchen Hand NQF Level 3 OFFERED AT THIS CAMPUS
Key Takeaways
- Qualification: Occupational Certificate: Kitchen Hand
- NQF Level: 3
- Offered at this campus (campus not specified in text)
- QCTO registered ID: 1010697
- Purpose: assist kitchen and service staff to prepare/serve food and clean food preparation/service areas
- Learning outcomes: assist with food preparation and serving; hygienically prepare/assemble food; clean food preparation areas
- Minimum admission: NQF Level 1 with Mathematics
- Duration: 4 months
- Course modules: Personal Hygiene and Safety; Food Safety and Quality Assurance; Workplace Safety; Introduction to the Kitchen/Hospitality/Catering; Food Preparation Methods; Personal Development as a Cook; practical modules (prepare/assemble food, implement food production, assist with kitchen activities); workplace modules (hygiene/cleaning; processes for preparing/assembling food; special dietary requirements)
- Pathway: part of Occupational Certificate: Cook (NQF Level 4) and direct pathway from Kitchen Hand to Cook
- Articulation: Horizontal to National Certificate: Food and Beverage Processing (Food and Seafood Processing) NQF Level 3; Vertical to Occupational Certificate: Cook NQF Level 4
- False Bay TVET College
- Quality Council for Trades and Occupations (QCTO)
- Hospitality and Catering industry
- Occupational Certificate: Cook (NQF Level 4)
- National Certificate: Food and Beverage Processing (Food and Seafood Processing) (NQF Level 3)