Unlocking Potential: Recognition of Prior Learning Chef Training in the Tourism and Hospitality Sector in South Africa

Abstract

In today's world, the significance of chef training programs is gaining recognition in the tourism and hospitality sector, particularly through the Recognition of Prior Learning (RPL). As a result, more resources are now being allocated to these programs. However, little is known about the effectiveness of chef training programs in the South African literature, particularly in the tourism and hospitality sector. The study followed a qualitative approach. Twenty-five RPL programme Chefs were purposefully selected and participated in a semi-structured triangulation approach (interviews and candidate profiles). The thematic analysis was utilised using the ATLAS.Ti software version 8. The study reveals that healthy eating and awareness are lifelong keys to building a better, more well-being society. The findings indicate that the RPL-Chef programme has benefits in enhancing healthy eating and wellness, promoting employment, improving employability and entrepreneurship, and enhancing organisational performance. Moreover, adopting healthier cooking methods, creating food and workplace safety, and promoting nutrition can help establish safe environments. Notably, employees are motivated to work harder through their improved self-efficacy, enhanced behaviour and confidence, reduced food waste, and better problem-solving skills resulting from the technical training provided to them. This study is one of the few that is unique, as it investigates the benefits of RPL-chef programmes in the South African tourism and hospitality sector. Thus, the knowledge gained from this study may assist organisations and policymakers in being aware of RPL-Chef training programmes, ensuring better curriculum designs and effective support for chefs' development through RPL in general, and in the South African Tourism and Hospitality sector in particular.

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