Arpl chef occupational qualification nqf level 5 implementation

• This tender is for the appointment of a service provider to implement an Artisan Recognition of Prior Learning (ARPL) programme for chefs.
• The goal is to help experienced chefs without formal education obtain the Chef Occupational Qualification (NQF Level 5).
• The project will run in KwaZulu-Natal and the Western Cape, supporting 50 participants (25 per province).
• The service provider will manage the entire ARPL process, from recruitment and assessment to certification and graduation, over a 6-month period.

• Bid Closing Date: 29 July 2026.
• Bid Closing Time: 11:00.
• No other dates (like briefings or clarification deadlines) are mentioned in the document.

• Bid Submission & General Enquiries: Ms Nice Baloi. Telephone: 012 444 6744. Email: [email protected].
• Technical Enquiries: Ms Thanda Madlala. Telephone: 012 444 6416. Email: [email protected].
• Physical Submission Address: Tourism House, 17 Trevenna Street, Sunnyside, Pretoria, 0002.

• Submit your bid in a sealed envelope or suitable sealed cover.
• Clearly mark the envelope with: 'APPOINTMENT OF SERVICE PROVIDER/S TO IMPLEMENT THE ARTISAN RECOGNITION OF PRIOR LEARNING (ARPL) FOR A CHEF OCCUPATIONAL QUALIFICATION NQF LEVEL 5. BID NO. NDT0007/26'.
• Include your name, address, bid number, and closing date/time on the outside.
• Deliver by hand to the tender box at: Tourism House, 17 Trevenna Street, Sunnyside, Pretoria, 0002.
• Deadline: 29 July 2026 at 11:00.
• Late submissions will not be considered.
• You must complete a register upon submission; failure to do so may invalidate your bid.
• Use the official bid forms provided (SBD forms). Do not alter the content or sequence of the SBD4 form.
• All required returnable documents (Annexures) must be completed, signed, and submitted in the prescribed sequence.
• Bids are valid for 120 days from the closing date.
• The department reserves the right not to award the tender.

1. Valid QCTO accreditation as assessment/trade test centre in the province(s) bidding for (KZN and/or WC). 2) Valid Compensation for Occupational Injuries and Diseases Act (COIDA) certificate. 3) Completed and signed Annexure I specifying province. 4) Minimum 70/100 functionality points. 5) Project manager: minimum degree/diploma in Culinary/Hospitality with ARPL project management experience. 6) Assessors: Occupational Qualification Chef certificate + NAMB assessor accreditation. 7) Moderators: Occupational Qualification Chef certificate + NAMB moderator accreditation. 8) No persons in service of the state. 9) Tax compliant (TCS pin/CSD).

Scope: Implement an Artisan Recognition of Prior Learning (ARPL) programme for the Chef Occupational Qualification (NQF Level 5, SAQA ID 101697) for 50 participants (25 in KwaZulu-Natal and 25 in the Western Cape).

Key Deliverables & Tasks:

• Develop recruitment/qualifying criteria in consultation with the Department of Tourism.
• Create a detailed training plan accommodating full-time employees (contact classes, assessments, assignments, exams).
• Manage the entire ARPL process, ensuring compliance with QCTO, NAMB, and SETA (CATHSSETA) regulations.
• Register learners with CATHSSETA.
• Liaise with QCTO for External Integrated Summative Assessment (EISA) approval.
• Liaise with NAMB for trade test approval.
• Assess prior learning, identify gaps (not exceeding 15%), and provide gap closure training.
• Facilitate reassessments if needed.
• Issue certificates and host a graduation ceremony.
• Submit quarterly narrative progress reports and a final close-out report.
• Project duration: 6 months (2026/2027 financial year).
• The service provider is responsible for all logistical costs, including travel, venues, catering, study materials, and graduation ceremony expenses.

• Your methodology is evaluated under Criterion 9.2.5 (40 points).
• You must submit a comprehensive project plan covering both theoretical and practical phases.
• The plan must include an organogram with clear team roles, timelines, and payment milestones linked to deliverables.
• Scoring is on a 1-5 scale based on the quality and completeness of the proposal.

• Bidders' Experience (30 points): Submit a company profile and reference letters for similar ARPL/services rendered in the last five years. More letters yield higher points.
• Project Manager (10 points): Must have a culinary/hospitality qualification and ARPL project management experience. Points scale with years of experience.
• Assessors (10 points): Must be subject matter experts with Chef certificates and NAMB assessor accreditation. Points are awarded per accredited assessor.
• The project addresses slow career progression in tourism due to lack of formal education among chefs.

• The service provider must ensure all processes adhere to QCTO, NAMB, and SETA (CATHSSETA) regulations.
• All assessment and moderation practices must follow the relevant regulations.
• The provider must submit quarterly progress reports and a final close-out report.
• Mandatory requirement: Valid QCTO accreditation as an assessment/trade test centre for the relevant provinces.

• Your financial proposal (Annexure H) must be a detailed budget breakdown, inclusive of VAT.
• You must account for all project-related costs in your proposal, including: travel and logistics, stakeholder engagement venues and catering, induction workshop and graduation ceremony costs, study materials (including food ingredients), venue hire for physical classes, ARPL and trade test gap closure sessions, and learner reassessment costs.
• No other specific financial requirements (like bonds or payment terms) are stated.

Mandatory Pre-qualification Documents:

• Valid proof of accreditation by the Quality Council for Trades and Occupations (QCTO) as an assessment/trade test centre for the provinces you are bidding for (KZN and/or WC).
• A valid Compensation for Occupational Injuries and Diseases Act (COIDA) certificate.
• A completed and signed Annexure I (Province Bidding Form).

General Compliance & Returnables:

• Tax Compliance: Submit your SARS Tax Compliance Status (TCS) PIN or certificate. If not available, provide your Central Supplier Database (CSD) number. In consortia/JVs, each party must submit separate proof.
• B-BBEE: Submit supporting documents as per Annexures B, C, and D to claim Specific Goals points.
• Company Registration: Provide CIPC registration documents and identity documents for shareholders/directors.
• A full CSD report (not summarized) drawn prior to the closing date must be submitted.
• Foreign suppliers must complete a questionnaire; tax registration may not be required if they have no presence/income in RSA.
• Persons in the service of the state, or companies with such directors/members, are not eligible to bid.

• A valid Compensation for Occupational Injuries and Diseases Act (COIDA) certificate is a mandatory pre-qualification requirement.

• The bidder's proposal terms will be incorporated into the contract by reference.
• Misrepresentation in the bid can lead to contract termination and a claim by the department, even after contract award.
• The department processes personal information in compliance with POPIA and may share it as required by law.
• The department accepts no liability for any loss or damage arising from the bid process.
• For joint ventures/consortia, parties accept joint and several liability. Specific resolutions and declarations (Annexure A) must be submitted.

• The 80/20 preference point system applies: 80 points for price, 20 points for Specific Goals (ownership, B-BBEE).
• Evaluation is a three-stage process: 1) Mandatory compliance check, 2) Functionality scoring (minimum 70/100 required), 3) Price and preference points calculation.
• Specific Goals points are allocated for: Women Ownership (max 6 points), Black Ownership (max 12 points), and SMME status (EME/QSE, 2 points).