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Solid Gold Podcasts #BeHeard에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Solid Gold Podcasts #BeHeard 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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#004 Chef as a Trade - The impact on culinary South Africa | Elsu Gericke and Debby Laatz
Manage episode 371479069 series 2702149
Solid Gold Podcasts #BeHeard에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Solid Gold Podcasts #BeHeard 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
The impact on culinary South Africa - A detailed discussion on the QCTO trade qualification for chefs in SA
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/ More about the trade qualification - Occupational Certificate: Chef · Information about achieving the Occupational Certificate: Chef through the Artisan Recognition of Prior Learning (ARPL) route · Website · Facebook · Twitter · Instagram
…
continue reading
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/ More about the trade qualification - Occupational Certificate: Chef · Information about achieving the Occupational Certificate: Chef through the Artisan Recognition of Prior Learning (ARPL) route · Website · Facebook · Twitter · Instagram
7 에피소드
Manage episode 371479069 series 2702149
Solid Gold Podcasts #BeHeard에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Solid Gold Podcasts #BeHeard 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
The impact on culinary South Africa - A detailed discussion on the QCTO trade qualification for chefs in SA
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/ More about the trade qualification - Occupational Certificate: Chef · Information about achieving the Occupational Certificate: Chef through the Artisan Recognition of Prior Learning (ARPL) route · Website · Facebook · Twitter · Instagram
…
continue reading
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/ More about the trade qualification - Occupational Certificate: Chef · Information about achieving the Occupational Certificate: Chef through the Artisan Recognition of Prior Learning (ARPL) route · Website · Facebook · Twitter · Instagram
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