African Hospitality and Tourism Pty Ltd
Training Scope:
a. Q0276 National Vocational Certificate in Hospitality and Tourism (Level 2) (Accommodation Services and Food and Beverage Services), with elective unit standards:
i. Unit ID 56: Clean guestrooms, public and service area in a hospitality establishment.
ii. Unit ID 63: Clean food production areas, equipment’s and utensils in a hospitality establishment.
b. Q0008 National Vocational Certificate in Hospitality and Tourism (Level 3) (Front Office Operations) with elective unit standard:
i. Unit ID 281: Provide a lost and found and safekeeping service in a hospitality establishment
c. Q0068 National Vocational Certificate in Hospitality and Tourism (Level 4) (Front Office Operations), with elective unit standard:
i. Unit ID 520: Coordinate preparation and processing of complex business documents as part of hospitality operations.
d. Q0009 National Vocational Certificate in Hospitality and Tourism (Level 3) (Housekeeping Operations), with the following elective:
i. Unit ID 285: Maintain the grounds in a hospitality establishment.
e. Q0069 National Vocational Certificate in Hospitality and Tourism (Level 4) (Housekeeping Operations), with elective unit standard:
i. Unit ID 522: Contribute to workplace improvement in a hospitality establishment.
f. Q0010 National Vocational Certificate in Hospitality and Tourism (Level 3) (Food and Beverage Operations), with elective unit standard:
i. Unit ID 296: Provide buffet service in a hospitality establishment.
g. Q0070 National Vocational Certificate in Hospitality and Tourism (Level 4) (Food and Beverage Operations), with elective unit standard:
i. Unit ID 530: Organise and coordinate functions and events in a hospitality establishment.
h. Q0011 National Vocational Certificate in Hospitality and Tourism (Level 3) (Core Commercial Cookery Skills), with elective unit standards:
i. Unit ID 1088: Operate a deep fryer in a hospitality establishment.
ii. Unit ID 1089: Apply advance food preparation technique to cook specialize baked product, dessert and pastries.
i. Q0281 National Vocational Certificate in Hospitality and Tourism (Level 4) (Advanced Commercial Cookery Skills, with elective unit standard:
i. Unit ID 509: Implement workplace health, safety and security procedures in a hospitality establishment.
ii. Unit ID 512: Implement work operation in a hospitality establishment.
iii. Unit ID 535: Plan, cost and control menu-based catering in a hospitality establishment.
j. Unit ID 732: Demonstrate knowledge of the requirements of entrepreneurs Level 2.
k. Unit ID 733: Identify, create and select business opportunities Level 3.
l. Unit ID 734: Develop a business plan as part of business start-up activities Level 3.
m. Unit ID 735: Establish a business as part of entrepreneurship operations Level 4.
n. Unit ID 736: Implement, control and monitor business operations Level 4.
Registration Date:
Expiration Date:
Quality Systems Auditor:
Monitoring & Support Officer:
Ownership:
Location:
Capacity:
a. One Hundred (100) trainee for Q0276 National Vocational Certificate in Hospitality and Tourism (Level 2) (Accommodation Services and Food and Beverage Services), with elective unit standards:
i. Unit ID 56: Clean guestrooms, public and service area in a hospitality establishment.
ii. Unit ID 63: Clean food production areas, equipment’s and utensils in a hospitality establishment.
b. Ten (10) trainees for Q0008 National Vocational Certificate in Hospitality and Tourism (Level 3) (Front Office Operations) with elective unit standard:
i. Unit ID 281: Provide a lost and found and safekeeping service in a hospitality establishment
c. Ten (10) trainees for Q0068 National Vocational Certificate in Hospitality and Tourism (Level 4) (Front Office Operations), with elective unit standard:
i. Unit ID 520: Coordinate preparation and processing of complex business documents as part of hospitality operations.
d. Ten (10) trainees for Q0009 National Vocational Certificate in Hospitality and Tourism (Level 3) (Housekeeping Operations), with the following elective:
i. Unit ID 285: Maintain the grounds in a hospitality establishment.
e. Ten (10) trainees for Q0069 National Vocational Certificate in Hospitality and Tourism (Level 4) (Housekeeping Operations), with elective unit standard:
i. Unit ID 522: Contribute to workplace improvement in a hospitality establishment.
f. Twenty-five (25) trainees for Q0010 National Vocational Certificate in Hospitality and Tourism (Level 3) (Food and Beverage Operations), with elective unit standard:
i. Unit ID 296: Provide buffet service in a hospitality establishment.
g. Twenty-five (25) trainees for Q0070 National Vocational Certificate in Hospitality and Tourism (Level 4) (Food and Beverage Operations), with elective unit standard:
i. Unit ID 530: Organise and coordinate functions and events in a hospitality establishment.
h. Fifty-five (55) trainees for Q0011 National Vocational Certificate in Hospitality and Tourism (Level 3) (Core Commercial Cookery Skills), with elective unit standards:
i. Unit ID 1088: Operate a deep fryer in a hospitality establishment.
ii. Unit ID 1089: Apply advance food preparation technique to cook specialize baked product, dessert and pastries.
i. Fifty-five (55) trainees for Q0281 National Vocational Certificate in Hospitality and Tourism (Level 4) (Advanced Commercial Cookery Skills, with elective unit standard:
i. Unit ID 509: Implement workplace health, safety and security procedures in a hospitality establishment.
ii. Unit ID 512: Implement work operation in a hospitality establishment.
iii. Unit ID 535: Plan, cost and control menu-based catering in a hospitality establishment.
j. Twenty (20) trainees for Unit ID 732: Demonstrate knowledge of the requirements of entrepreneurs Level 2.
k. Twenty (20) trainees for Unit ID 733: Identify, create and select business opportunities Level 3.
l. Twenty (20) trainees for Unit ID 734: Develop a business plan as part of business start-up activities Level 3.
m. Twenty (20) trainees for Unit ID 735: Establish a business as part of entrepreneurship operations Level 4.
n. Twenty (20) trainees for Unit ID 736: Implement, control and monitor business operations Level 4.