Food Production Level 4 consists of competencies that an individual must achieve to provide food production (Culinary Arts) services. It involves preparing: soups and sauces, main dishes, cereals, vegetables, fruits and nuts, salads and salad dressings, beverages and desserts.
The units of learning comprising this qualification include the following basic and core units:
Basic Units of Learning
|
Unit Code |
Unit Title |
Duration in Hours |
Credit Factor |
|
HOS/CU/FP/BC/01/ 4A |
Communication skills |
20 |
2 |
|
HOS/CU/FP /BC/02/ 4A |
Numeracy skills |
25 |
2.5 |
|
HOS/CU/FP /BC/03/ 4A |
Digital literacy |
35 |
3.5 |
|
HOS/CU/FP /BC/04/ 4A |
Entrepreneurial skills |
60 |
6 |
|
HOS/CU/FP /BC/05/ 4A |
Employability skills |
30 |
3 |
|
HOS/CU/FP /BC/06/ 4A |
Environmental literacy |
20 |
2 |
|
HOS/CU/CFP/BC/07/4/A |
Occupational safety and health practices |
20 |
2 |
|
Total |
210 |
21 |
|
Core Units of Learning
|
Unit Code |
Unit Title |
Duration in Hours |
Credit Factor |
|
HOS/CU/FP/CR/01/4/A |
Preparation of Soups |
30 |
3.0 |
|
HOS/CU/FP/CR/02/4/A |
Preparation of Sauces |
30 |
3.0 |
|
HOS/CU/FP/CR/03/4/A |
Preparation of main dishes |
150 |
15.0 |
|
HOS/CU/FP/CR/04/4/A |
Preparation of cereals, vegetables, fruits, and nuts |
150 |
15.0 |
|
HOS/CU/FP/CR/05/4/A |
Preparation of Salads and Salad dressings |
60 |
6.0 |
|
HOS/CU/FP/CR/06/4/A |
Preparation of Beverages |
60 |
6.0 |
|
HOS/CU/FP/CR/07/4/A |
Preparation of Desserts |
60 |
6.0 |
|
|
Industrial attachment |
300 |
30.0 |
|
Total |
840 |
84.0 |
|
|
Grand Total |
1050 |
105.0 |
|
The total duration of the course is a minimum of 1050 hours.
Entry Requirements
An individual entering this course should have any of the following minimum requirements:
a) Kenya Certificate of Secondary Education (KCSE)
Or
b) Food Production Level 3
Or
c) Hotel catering and accommodation Level 3
Or
d) Equivalent qualifications as determined by Kenya National Qualifications Authority (KNQA)
Industrial Attachment
An individual enrolled in this course will undergo an industrial attachment for a period of 300 hrs in a Food Production establishment
Trainer qualification
A trainer for this course should have a higher qualification than the level of this course.
Assessment
The course will be assessed at two levels:
a) Internal assessment: Conducted by the trainer (internal assessor) who is monitored by an accredited internal verifier.
b) External assessment: Conducted by an accredited external assessor who is monitored by an accredited external verifier
The assessors and verifiers are registered by TVET CDACC which also coordinates external assessment.
Certification
Upon successful completion of a unit of learning, a candidate will be awarded a Certificate of Competency for each unit of competency. To attain the qualification National Certificate in Food Production level 4 (Culinary Arts), the candidate must demonstrate competence in all the units of competency in the qualification pack. These certificates will be issued by TVET CDACC in conjunction with training provider.
Experience hands-on training with meat cutting and butchering, including knife skills and selection. Includes meat processes such as portioning for retail, smoking, grinding, curing, and brining. Learn the skill of identifying meats for quality and value add.
