NILE Vocational Training Centre
Training Scope:
a. Q0857 National Vocational Certificate in Horticulture and Crop Husbandry (Level 2) with the following elective unit standards:
i. Unit ID 1293: Establish field crops
ii. Unit ID 1299: Establish vegetable crops
iii. Unit ID 1323: Conduct post-harvest operations for field crops
iv. Unit ID 1324: Handle horticultural produce after harvest
v. Unit ID 1297: Conduct basic fruit production techniques
vi. Unit ID 1298: Conduct basic gardening, nursery and ornamental plant techniques and operations
vii. Unit ID 1306: Apply pest, disease, disorder and weed treatments
b. Q0854 National Vocational Certificate in Crop and Horticulture Production (Level 3)
c. Q0276 National Vocational Certificate in Hospitality and Tourism (Level 2) (Accommodation Services and Food and Beverage Services) with the following elective unit standard:
i. Unit ID 63: Clean food production areas, equipment and utensils in a hospitality establishment
d. Q0008 National Vocational Certificate in Hospitality and Tourism (Level 3) (Front Office Operations) with the following elective unit standard:
i. Unit ID 55: Provide courtesy transport for a hospitality establishment
e. Q0009 National Vocational Certificate in Hospitality and Tourism (Level 3) Housekeeping Operations with the following elective
i. Unit ID 508: Organise floral and other types of displays as part of hospitality operations
f. Q0010 National Vocational Certificate in Hospitality and Tourism (Level 3) Food and Beverage Operations with the following elective unit standard:
i. Unit ID 302: Provide a take-away food and beverage service for a hospitality establishment
g. 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
h. 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
i. Q2471 National Vocational Certificate in Electrical Engineering (Electrical General) (Level 2)
j. Q2472 National Vocational Certificate in Electrical Engineering (Electrical General) (Level 3)
k. Q0920 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 1)
l. Q0921 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 2)
m. Q0922 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 3)
n. Q0923 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 4)
o. Q0924 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 5)
p. Unit ID 732: Demonstrate knowledge of the requirements of entrepreneurs Level 2
q. Unit ID 733: Identify, create and select business opportunities Level 3
r. Unit ID 734: Develop a business plan as part of business start-up activities Level 3
s. Unit ID 735: Establish a business as part of entrepreneurship operations Level 4
t. Unit ID 736: Implement, control and monitor business operations Level 4
u. Unit ID 1158: Apply Basic Entrepreneurship Skills Level 1
Registration Date:
Expiration Date:
Quality Systems Auditor:
Monitoring & Support Officer:
Ownership:
Location:
Capacity:
a. Twenty (20) trainees for Q0857 National Vocational Certificate in Horticulture and Crop Husbandry (Level 2) with the following elective unit standards:
i. Unit ID 1293: Establish field crops
ii. Unit ID 1299: Establish vegetable crops
iii. Unit ID 1323: Conduct post-harvest operations for field crops
iv. Unit ID 1324: Handle horticultural produce after harvest
v. Unit ID 1297: Conduct basic fruit production techniques
vi. Unit ID 1298: Conduct basic gardening, nursery and ornamental plant techniques and operations
vii. Unit ID 1306: Apply pest, disease, disorder and weed treatments
b. Twenty (20) trainees for Q0854 National Vocational Certificate in Crop and Horticulture Production (Level 3)
c. Twelve (12) trainees for Q0276 National Vocational Certificate in Hospitality and Tourism (Level 2) (Accommodation Services and Food and Beverage Services) with the following elective unit standard:
i. Unit ID 63: Clean food production areas, equipment and utensils in a hospitality establishment
d. Twelve (12) trainees for Q0008 National Vocational Certificate in Hospitality and Tourism (Level 3) (Front Office Operations) with the following elective unit standard:
i. Unit ID 55: Provide courtesy transport for a hospitality establishment
e. Twelve (12) trainees for Q0009 National Vocational Certificate in Hospitality and Tourism (Level 3) Housekeeping Operations with the following elective
i. Unit ID 508: Organise floral and other types of displays as part of hospitality operations
f. Twelve (12) trainees for Q0010 National Vocational Certificate in Hospitality and Tourism (Level 3) Food and Beverage Operations with the following elective unit standard:
i. Unit ID 302: Provide a take-away food and beverage service for a hospitality establishment
g. Twelve (12) 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
h. Twelve (12) 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
i. Twenty (20) trainees for Q2471 National Vocational Certificate in Electrical Engineering (Electrical General) (Level 2)
j. Twenty (20) trainees for Q2472 National Vocational Certificate in Electrical Engineering (Electrical General) (Level 3)
k. Twenty-five (25) trainees for Q0920 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 1)
l. Twenty-five (25) trainees for Q0921 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 2)
m. Twenty-five (25) trainees for Q0922 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 3)
n. Twenty-five (25) trainees for Q0923 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 4)
o. Twenty-five (25) trainees for Q0924 National Vocational Certificate in Solar Equipment Installation and Maintenance (Level 5)
p. Fifteen (15) trainees for Unit ID 732: Demonstrate knowledge of the requirements of entrepreneurs Level 2
q. Fifteen (15) trainees for Unit ID 733: Identify, create and select business opportunities Level 3
r. Fifteen (15) trainees for Unit ID 734: Develop a business plan as part of business start-up activities Level 3
s. Fifteen (15) trainees for Unit ID 735: Establish a business as part of entrepreneurship operations Level 4
t. Fifteen (15) trainees for Unit ID 736: Implement, control and monitor business operations Level 4
u. Fifteen (15) trainees for Unit ID 1158: Apply Basic Entrepreneurship Skills Level 1