Ngato Institute of Science and Technology – Ndama
Training Scope:
a. Q0276 National Vocational Certificate in Hospitality and Tourism (Level 2) (Accommodation Services and Food and Beverage Services) with the following electives unit standards:
i. Unit ID 305: Clean and tidy bar areas in a hospitality establishment
ii. Unit ID 56: Clean guest rooms, public and service areas in a hospitality establishment
b. Q0009 National Vocational Certificate in Hospitality and Tourism (Level 3) Housekeeping Operations with the following elective unit standard:
i. Unit ID 286: Establish and maintain garden areas in a hospitality establishment
c. Q0011 National Vocational Certificate in Hospitality and Tourism (Level 3) Core Commercial Cookery Skills with the following elective unit standards:
i. Unit ID 507: Prepare and present pate, terrines and galantines in a hospitality establishment
ii. Unit ID 1088: Operate a deep fryer in a hospitality establishment
d. Q0281 National Vocational Certificate in Hospitality and Tourism (Level 4) Advanced Commercial Cookery Skills with the following elective unit standards:
i. Unit ID 509: Implement workplace health, safety and security procedures in a hospitality establishment
ii. Unit ID 512: Implement work operations in a hospitality establishment
iii. Unit ID 535: Plan, cost and control menu-based catering in a hospitality establishment
iv. Unit ID 1084: Dry food for use in a hospitality establishment
e. Q1126 National Vocational Certificate in Wholesale and Retail Operations (Level 2)
f. Q1127 National Vocational Certificate in Wholesale and Retail Distribution (Level 2)
g. Q1128 National Vocational Certificate in Wholesale and Retail Frontline Supervision (Level 3)
h. Q1090 National Vocational Certificate in Wholesale and Retail Merchandising (Level 3) with the following elective unit standard:
i. Unit ID 1895: Evaluate a visually merchandised display
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) with the following electives unit standards:
i. Unit ID 305: Clean and tidy bar areas in a hospitality establishment
ii. Unit ID 56: Clean guest rooms, public and service areas in a hospitality establishment
b. Fifteen (15) trainees for Q0009 National Vocational Certificate in Hospitality and Tourism (Level 3) Housekeeping Operations with the following elective unit standard:
i. Unit ID 286: Establish and maintain garden areas in a hospitality establishment
c. Fifteen (15) trainees for Q0011 National Vocational Certificate in Hospitality and Tourism (Level 3) Core Commercial Cookery Skills with the following elective unit standards:
i. Unit ID 507: Prepare and present pate, terrines and galantines in a hospitality establishment
ii. Unit ID 1088: Operate a deep fryer in a hospitality establishment
d. Fifteen (15) trainees for Q0281 National Vocational Certificate in Hospitality and Tourism (Level 4) Advanced Commercial Cookery Skills with the following elective unit standards:
i. Unit ID 509: Implement workplace health, safety and security procedures in a hospitality establishment
ii. Unit ID 512: Implement work operations in a hospitality establishment
iii. Unit ID 535: Plan, cost and control menu-based catering in a hospitality establishment
iv. Unit ID 1084: Dry food for use in a hospitality establishment
e. Twenty (20) trainees for Q1126 National Vocational Certificate in Wholesale and Retail Operations (Level 2)
f. Twenty (20) trainees for Q1127 National Vocational Certificate in Wholesale and Retail Distribution (Level 2)
g. Twenty (20) trainees for Q1128 National Vocational Certificate in Wholesale and Retail Frontline Supervision (Level 3)
h. Twenty (20) trainees for Q1090 National Vocational Certificate in Wholesale and Retail Merchandising (Level 3) with the following elective unit standard:
i. Unit ID 1895: Evaluate a visually merchandised display