Services
National accreditation
We have assisted over 40 training providers to obtain their accreditation with the QCTO for the following qualifications and part qualifications:
- Occupation Certificate: Chef SAQA ID 101697
- Occupational Certificate: Cook SAQA ID 102296
- Occupational Certificate: Kitchenhand SAQA ID 110354
- Occupational Certificate: Food handler SAQA ID 110644
We prepare all the accreditation application documents for the client and prepare the client for the site visit inspection. We follow the process for the training provider from submission until QCTO accreditation is granted.
All our training providers have been successful with their applications.
Other Services
- Assist with implementing national and international qualifications and programmes ensuring all curriculum requirements are met
- Offer Highfield Qualifications approved programmes
- Develop learning material and assessment instruments
- Offer international endorsed food safety training
- Assist with QCTO, CATHSSETA, FoodBev SETA and Services SETA accreditation applications
- Assist with Highfield International Centre Approval applications
- Assess and moderate catering and hospitality qualifications, part qualifications and skills programmes
Assessors and moderators services
We have a database of verified, qualified and experienced catering and hospitality moderators and assessors. They are qualified to assess and moderate various CATHSSETA and FoodBev qualifications and programmes, QCTO internal assessments and moderations and N4 to N6 (Nated) programmes.
Food safety training
We deliver food safety training for various hotels, restaurants, contact catering and cleaning companies in South Africa. The Food Safety Training is done in association with Highfield Qualifications. They are world leaders in Food Safety Training and certification. Their qualifications are regulated by Ofqual in England.
Implementation of programmes and qualifications
We assist training providers with rolling out new qualifications at their institutions. We assist with training and assessment strategies, and implement plans ensuring the curriculum outcomes and minimum notional hours are met.
Development of learning material
We have a full series of study guides for the QCTO chef, cook, kitchenhand and food handler qualifications and part qualifications. These study guides are also mapped to Highfield Qualifications.
We have a team of experienced authors who can tailor your organisation’s learning material according to your needs.
Didactix (Pty) Ltd is an approved centre with Highfield International. Centre number 19011
Who Is Highfield?
They are an award-winning organisation that focuses on developing globally renowned qualifications, training materials and e-learning that develop skills and changes attitudes.
International Qualifications – regulated by Ofqual, Qualifications Wales, SQA Accreditation, the Council for the Curriculum, Examinations and Assessment (CCEA), and the Security Industry Authority (SIA)
Robust quality assurance processes in place
True value for money without compromising on quality
Engaging, interactive and award-winning supporting resources – e-assessment on request
Blended-learning solutions
Customer-focused – they listen and respond
Infection Prevention and Control training for catering and hospitality employers, employees and students
In the Spotlight
Awards & Recognition
In 2018 they earned the accolades for being announced as the awarding body of the year in the UK. They have offices in Doncaster, UK and in Dubai, UAE.
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Features
Qualifications We Provide For
Summary of some of the Catering and Hospitality qualifications offered by Highfield
Highfield Level 3 Diploma for Professional Chefs - 603/6949/8.
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
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GLH = 454 TQT = 712 Credits = 72 |
There are19 mandatory units totaling 72 credits. See the Qualification Specifications for more detailed information. |
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry. This qualification covers a variety of topics including: · the principles of food safety · kitchen etiquette · workplace standards and professional development · allergen awareness · kitchen operations · menu planning and recipe costing · preparing, cooking and finishing food groups
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PoE (all units except unit 1 and 2) Most of the units contained within the qualification are assessed through completion of learner workbooks provided by Highfield. These workbooks make up the PoE.
Unit 1 Food Safety in Catering this unit is assessed through multiple-choice examination, externally set and marked by Highfield Qualifications. Learners must complete 20 questions within 45 minutes, and successful learners will need to achieve a mark of 65% (13/20) overall to pass. Completed examination papers should be returned to Highfield for marking and results will then be supplied to the centre afterwards. Unit 2 – Health and Safety within the workplace: this unit is assessed through multiple-choice examination, externally set and marked by Highfield Qualifications. Learners must complete 20 questions within 45 minutes, and successful learners will need to achieve a mark of 60% (12/20) overall to pass. Completed examination papers should be returned to Highfield for marking and results will then be supplied to the centre afterwards.
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Highfield Level 3 Diploma in Patisserie, Confectionery and Bakery - 603/6960/7
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
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GLH = 393 TQT = 637 Credits = 64 |
There 14 are mandatory units totaling 64 credits. See the Qualification Specifications for more detailed information. |
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry, specifically for those specializing in patisserie, confectionary or bakery. This qualification covers a variety of topics including: • the principles of food safety • kitchen etiquette • workplace standards and professional development • preparing, cooking and finishing food groups related to patisserie, confectionary and bakery
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Unit 1 – Principle of Food Safety for Catering: this unit is assessed through multiple-choice examination, externally set and marked by Highfield Qualifications. Learners must complete 20 questions within 45 minutes, and successful learners will need to achieve a mark of 66% (13/20) overall to pass. Completed examination papers should be returned to Highfield for marking and results will then be supplied to the centre afterwards. Unit 2 – Health and Safety within the workplace: this unit is assessed through multiple-choice examination, externally set and marked by Highfield Qualifications. Learners must complete 20 questions within 45 minutes, and successful learners will need to achieve a mark of 60% (12/20) overall to pass. Completed examination papers should be returned to Highfield for marking and results will then be supplied to the centre afterwards. All other units: all other units in this qualification are assessed through the completion of a portfolio of evidence that will also be internally assessed and internally quality assured by the centre. |
Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) - 600/7802/9
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
|
GLH = 95 TQT = 160 Minimum of 16 credits |
There are mandatory units totaling 5 credits. The training provider can choose elective units for the remaining credits. See the Qualification Specifications for more detailed information. |
The objective of this qualification is to support a role in the workplace. This qualification is suitable for learners employed in hospitality roles wishing to develop their knowledge in food production and cooking. They may be chefs, kitchen assistants/porters or fast food assistants. It is mainly concerned with those who deal with cooking or reheating food that requires little or no preparation. This qualification covers a variety of topics including the importance of teamwork, safe and hygienic workplaces and food safety as well as the knowledge behind preparing basic food dishes. These are all key areas within the hospitality sector and for those working in the kitchen environment. |
PoE (all units except unit 3) Most of the units contained within the qualification are assessed through completion of learner workbooks provided by Highfield. These workbooks make up the PoE.
Food Safety in Catering (unit 3) 20 Question Multiple Choice Test The duration of the examination is 45 minutes. Successful learners must achieve a score of at least 12 out of 20 (60%) in order to achieve a pass for this unit. |
Highfield Level 2 NVQ Diploma in Hospitality and Catering (Food Production and Cooking) - 600/7803/0
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
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GLH = 329 TQT = 400 Minimum of 40 credits |
There are mandatory units totaling 10 credits. The training provider can choose elective units for the remaining credits. See the Qualification Specifications for more detailed information. |
The objective of this qualification is to support a role in the workplace. This qualification is suitable for learners employed in hospitality roles wishing to develop their skills in food production and cooking. These may be chefs, kitchen assistants/porters or fast food assistants. It is mainly concerned with those who deal with cooking or reheating food that required little or no preparation. This qualification covers a variety of topics including the importance of teamwork, safe and hygienic workplaces and food safety as well as how to prepare basic food dishes. These are all key areas within the hospitality sector and for those working in the kitchen environment. |
PoE
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Highfield Level 2 Diploma for Commis Chef - 603/4598/6
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
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GLH = 499 TQT = 560 56 credits |
There are 6 mandatory units.
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The objective of the qualification is to support a role in the workplace as a commis chef, giving learners the opportunity to learn and evidence their knowledge and competency either as part of an apprenticeship or as a standalone qualification. The qualification provides learners with the knowledge, understanding and skills as commis chef such as: • preparing recipes • allergen awareness • food safety • team working • profit and loss |
PoE
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Highfield Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) - 600/8002/4
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
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GLH = 107 TQT = 160 Minimum of 16 credits |
There are mandatory units totaling 8 credits. The training provider can choose elective units for the remaining credits. See the Qualification Specifications for more detailed information. |
The objective of these qualifications is to support a role in the workplace. These qualifications are suitable for learners employed in hospitality roles wishing to develop their knowledge of effective food and beverage service. These qualifications cover a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is always provided to customers.
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PoE (all units except unit 4) Most of the units contained within the qualification are assessed through completion of learner workbooks provided by Highfield. These workbooks make up the PoE.
Food Safety in Catering (unit 4) 20 Question Multiple Choice Test The duration of the examination is 45 minutes. Successful learners must achieve a score of at least 12 out of 20 (60%) in order to achieve a pass for this unit.
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Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Service) - 600/7801/7
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
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GLH = 97 TQT = 140 Minimum of 14 credits |
There are mandatory units totaling 8 credits. The training provider can choose elective units for the remaining credits. See the Qualification Specifications for more detailed information. |
The objective of these qualifications is to support a role in the workplace. These qualifications are suitable for learners employed in hospitality roles wishing to develop their knowledge of effective food service. These qualifications cover a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is always provided to customers.
|
PoE (all units except unit 4) Most of the units contained within the qualification are assessed through completion of learner workbooks provided by Highfield. These workbooks make up the PoE.
Food Safety in Catering (unit 4) 20 Question Multiple Choice Test The duration of the examination is 45 minutes. Successful learners must achieve a score of at least 12 out of 20 (60%) in order to achieve a pass for this unit. |
Highfield Level 2 NVQ Diploma in Food and Beverage Service - 600/7991/5
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
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GLH = 279 TQT = 370 37 credits |
All units in the mandatory group totaling 15 credits must be taken. The remaining credits must be selected from the elective units. |
The objective of these qualifications is to support a role in the workplace. This qualification is suitable for learners employed in hospitality roles wishing to develop their skills in food and beverage service. This qualification covers a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is always provided to customers. |
PoE Suggested assessment paperwork is available from the Highfield Qualifications. If a centre would like to use alternative paperwork, this must be sent to the Quality Support team at Highfield Qualifications for approval before commencement of the course. |
Highfield Level 2 NVQ Diploma in Food Service - 600/7825/X
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
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GLH = 294 TQT = 370 37 credits |
All units in the mandatory group totaling 15 credits must be taken. The remaining credits must be selected form the elective units. |
The objective of these qualifications is to support a role in the workplace. This qualification is suitable for learners employed in hospitality roles wishing to develop their skills in food service. This qualification covers a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is always provided to customers. |
PoE Suggested assessment paperwork is available from the Highfield Qualifications. If a centre would like to use alternative paperwork, this must be sent to the Quality Support team at Highfield Qualifications for approval before commencement of the course. |
Highfield Level 2 NVQ Diploma Beverage Service 600/7814/5
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
|
GLH = 266 TQT = 370 37 credits |
All units in the mandatory group totaling 11 credits must be taken. The remaining credits must be selected form the elective units. |
The objective of these qualifications is to support a role in the workplace. This qualification is suitable for learners employed in hospitality roles wishing to develop their skills in beverage service. This qualification covers a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is always provided to customers. |
PoE Suggested assessment paperwork is available from the Highfield Qualifications. If a centre would like to use alternative paperwork, this must be sent to the Quality Support team at Highfield Qualifications for approval before commencement of the course. |
Highfield Level 2 Certificate in Hospitality and Catering Principles (Beverage Service) - 600/7919/8
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Hours and credits |
Qualification Structure |
Qualification Objective |
Assessment Method |
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GLH = 91 TQT = 130 Minimum of 13 credits |
There are mandatory units totaling 7 credits. The training provider can choose elective units for the remaining credits. See the Qualification Specifications for more detailed information. |
The objective of these qualifications is to support a role in the workplace. These qualifications are suitable for learners employed in hospitality roles wishing to develop their knowledge of effective beverage service. These qualifications cover a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is always provided to customers.
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PoE Most of the units contained within the qualification are assessed through completion of learner workbooks provided by Highfield. These workbooks make up the PoE.
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Contact Details
CALL US
+27 82 570 8279
EMAIL US
info@didactix.co.za
OUR ADDRESS
5 Parade Crescent, Constantia Hills
Cape Town 7806
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