Rules and Regulations
Explain the following: "The lecturer will deduct one mark for every minute late."
It basically means that if you submit dishes after the required time, marks will be reduced according to how late you are.
What time do you need to be in the kitchen before a practical session?
Anytime before 08h00, not later than that.
When is HMCP115's Project due?
25 May 2026, @19h00
What does UOM stand for?
Unit Of Measure
What's the difference between Culinary Studies and Culinary Arts?
Culinary Arts = learning how to cook professionally.
Culinary Studies = learning about food and its context. (50% theory, 50% practical)
According to our kitchen rules and regulations, name two excusable excuses for missing a practical session (what evidence do you need to provide)?
*student/s need to mention both to get 200 points. If one item is missing in their answer, only 100 points can be awarded.
Doctor's Letter and an Affidavit
What is the total number of pictures/photos required for each practical session?
5
3 for food preparation, and 2 from cleaning tasks.
What is the general costing formula?
Desired over Known X price on pricelist = costing price (R)
Why are module outcomes so important?
Because we use them to teach and assess students, not the textbook, as outcomes measure the understanding and competence.
According to rules and regulations, when washing equipment, what do you need to do with equipment that used sugar syrups?
Soak in warm water before washing!
Name any one do and any one don't in the kitchen during a practical session.
*Lecturer discretion
What are the core elements of a reflection report?
Things learned,
Challenges faced,
Any areas of improvements, and
Future recommendations.
If recipes are given to you in the practical manual, what is the purpose of a time & work schedule?
A time and work schedule tells you when to do each step so that everything is ready on time. It helps you organise multiple recipes, manage your time, multitask and work like a professional chef.
What is mise en place?
Mise en place means “everything in its place.” It refers to preparing and organising ingredients and equipment before cooking.
When cleaning dustbins, what is the general process to follow?
1) Take the bags outside and 2) throw it outside in the big bin and 3) replace the bags. This includes the front and back white bins as well as the hand towel bins.
When preparing the dressing for the Roasted Stuffed Butternut recipe, why is it necessary to use extra virgin olive oil instead of sun flower oil?
Extra virgin olive oil has a distinct flavour (often described as fruity, grassy, or slightly peppery). It basically adds flavour and richness.
According to the instructions on your project, what is the naming convection that students need to follow when submitting their completed project on myNGI?
Module Code_Student Number_Project_2026
Example: HMCP115_H554425_Project_2026
Name the three elements found on the list of Apparutus.
Name
Specification
Quantity
What is the purpose of HMCP115?
PURPOSE: To develop hands-on culinary skills through practical application of fundamental knowledge, focusing on kitchen setup, ingredient preparation, and basic cooking methods and techniques using appropriate tools and equipment to create appealing dishes.
Provide the correct ingredient and food item/s used and purposed for each cutting board:
White, Red, Yellow, Green & Blue
▪ WHITE cutting board for dairy products, breads (including pastries) and chocolate
▪ RED cutting board for red raw meats
▪ YELLOW cutting board for poultry
▪ GREEN cutting board for fruits (including nuts), vegetables and herbs
▪ BLUE cutting board for fish/shellfish
What is the dress code for student chefs in our kitchen.
Chef’s jacket, Chef’s pants, Chef’s apron, Non slip, closed comfortable shoes, Chefs’ beanie/hat: no hair may be visible. • Name tags/cards must be visible at all times, if applicable. • No jewellery allowed.
Explain the process of using the conversion table.
Ensure that the ingredient you're trying to calculate is in the same UOM, if necessary, you'd need to convert mass (g) into volume (ml) and visa versa. Use the conversion table with the following formula: Desired (The amount in the recipe) over Known (12,5ml / or the g amount in the column) X (g) amount in column, read from the columns below, always use the column closest to your calculation amount (desired amount).
Your answer will then be the already converted amout.
Explain how the size of food pieces can affect cooking results.
Smaller pieces cook faster, larger pieces cook slower and uneven sizes lead to uneven cooking and inconsistent texture.