Course Overview

This qualification recognises people who have the competencies required for working in restaurants and/or bars in a hospitality establishment.

In keeping with the competency needs of this sector and the country, training programmes linked to this qualification should include comprehensive attention to health and relationship matters associated with such things as HIV and AIDS, sexually transmitted infections, tuberculosis, and malaria. Such attention could be given in the context of training associated with Unit 42 included in this qualification. This qualification builds on the National Vocational Certificate in Hospitality and Tourism (Level 2) with Specialist Strands in Accommodation Services and Food and Beverage Services and offers certification for people who have chosen to pursue a career pathway relating to food and beverage service in the Hospitality and Tourism sector, perhaps as waitrons, bartenders, baristas or functions staff

Unit Standards Required For National Vocational Certificate In Hospitality And Tourism Level 3:

• Follow workplace health, safety and hygiene procedures in a hospitality establishment
• Prepare for and provide customer care in a hospitality establishment
• Work with colleagues and customers in a culturally diverse hospitality environment
• Conduct basic oral and written workplace communication in English in a hospitality establishment
• Dispose of waste in a hospitality establishment
• Conserve resources and report maintenance requirements in a hospitality establishment
• Organise own work in a hospitality establishment
• Demonstrate general cleaning techniques for premises and equipment in a hospitality establishment
• Use business communication devices in a hospitality establishment
• Provide basic information on tourist attractions in Namibia
• Assist Colleagues and provide service to guests in hospitality establishment
• Demonstrate knowledge of the hospitality industry and related jobs and career pathways
• Use English in written and oral form to perform duties in a hospitality establishment
• Receive, store, and rotate stock and supplies and report on stocks in a hospitality establishment
• Promote products, services and guest relations in a hospitality establishment
• Provide information on Namibia to guests in a hospitality establishment
• Apply first aid in a hospitality establishment
• Conduct basic workplace oral communication in an Asian, African or European languages other than English in a hospitality establishment
• Contribute to workplace improvements in a hospitality establishment
• Implement procedures for lost and found items in hospitality establishment
• Identify food items and basic ingredients in a hospitality establishment
• Undertake pre-preparation of food items in a hospitality establishment
• Clean food production areas, equipment and utensils in a hospitality establishment
• Practice food safety methods in a hospitality establishment
• Plan to implement a menu is a hospitality establishment
• Demonstrate knowledge of common types and uses of food preparation equipment
• Demonstrate knowledge of terminology used in food preparation and cookery
• Handle, clean and maintain knives in a hospitality establishment
• Apply knowledge of basic nutrition in food preparation and service
• Set up and close down the food preparation area in hospitality establishment
• Prepare and present sandwiches in a hospitality establishment
• Prepare, cook and present appetisers and salads in a hospitality establishment
• Prepare, cook and present egg and dairy dishes in hospitality establishment
• Prepare, cook and present fruit and vegetable dishes in a hospitality establishment
• Prepare cook and present rice, pasta and pulse dishes in a hospitality establishment
• Prepare, cook and present meat, poultry and fish dishes in a hospitality establishment
• Prepare, bake and present a range of bakery products in a hospitality establishment
• Prepare and cook food using a range of cooking methods in a hospitality establishment
• Prepare and cook stocks, sauces and soups in hospitality establishment
• Prepare and cook desserts and pastries
• Prepare, cook and present indigenous cuisine
• Freeze food for use in a hospitality establishment

Elective Units:

• Conduct routine workplace oral communication in an Asian, African or European language other than English in a Hospitality establish
• Prepare and present pate, terrines and galantines in a hospitality establishment
• Prepare, cook and present specialised international cuisine
• Prepare, cook and assemble food for quick service
• Smoke food for use in a hospitality establishment
• Dry food for use in a hospitality establishment
• Make fruit and/ or vegetable preserves for use in a hospitality establishment
• Operate a deep fryer in a hospitality establishment
• Apply advanced food preparation techniques to cook specialised baked products, desserts and pastries