Clocknet Vocational Training Centre
Training Scope:
a. Q0276 National Vocational Certificate in Hospitality and Tourism (Level 2) (Accommodation Services and Food and Beverage Services), Specialist Strand A: Accommodation Services and Specialist Strand B: Food and Beverages Services
b. Q0010 National Vocational Certificate in Hospitality and Tourism (Level 3) (Food and Beverage Services) with the following elective unit standard: Unit No: 301 Provide a room service in a hospitality establishment (Level 3)
c. Q0011 National Vocational Certificate in Hospitality and Tourism (Level 3) (Core Commercial Cookery Skills) with the following elective Unit Standards Unit No: 1082 Prepare, cook and assemble food for quick service (Level 3) (5 credits), Unit No: 1084 Dry food for use in a hospitality establishment (Level 4)
d. Q0281 National Vocational Certificate in Hospitality and Tourism (Level 4) (Advanced Core Commercial Cookery Skills), with the following elective Unit Standards Unit No: 509 Implement workplace health, safety and security procedures in a hospitality establishment (Level 4) (8 credits) 512 Implement work operations in a hospitality establishment (Level 4) (8 credits), 1084 Dry food for use in a hospitality establishment (Level 4)
Registration Date:
Expiration Date:
Quality Systems Auditor:
Monitoring & Support Officer:
Ownership:
Location:
Capacity:
a. Twenty (20) Trainees for Q0276 National Vocational Certificate in Hospitality and Tourism (Level 2) (Accommodation Services and Food and Beverage Services), Specialist Strand A: Accommodation Services and Specialist Strand B: Food and Beverages Services
b. Twenty (20) Trainees for Q0010 National Vocational Certificate in Hospitality and Tourism (Level 3) (Food and Beverage Services) with the following elective unit standard: Unit No: 301 Provide a room service in a hospitality establishment (Level 3)
c. Twenty (20) Trainees for Q0011 National Vocational Certificate in Hospitality and Tourism (Level 3) (Core Commercial Cookery Skills) with the following elective Unit Standards Unit No: 1082 Prepare, cook and assemble food for quick service (Level 3) (5 credits), Unit No: 1084 Dry food for use in a hospitality establishment (Level 4)
d. Q0281 National Vocational Certificate in Hospitality and Tourism (Level 4) (Advanced Core Commercial Cookery Skills), with the following elective Unit Standards Unit No: 509 Implement workplace health, safety and security procedures in a hospitality establishment (Level 4) (8 credits) 512 Implement work operations in a hospitality establishment (Level 4) (8 credits), 1084 Dry food for use in a hospitality establishment (Level 4)