ABOUT THIS PROGRAMME
The National Certificate (Vocational) offers students vocational alternative to an academic Grade 10-12 by offering specialised training on NQF Levels 2-4.
This Hospitality course provides the student with both theoretical and practical skills to operate as an assistant in the fields of food preparation, food service or accommodation in the various Hospitality establishments. This course integrates academic knowledge and theory with practical skills.
Minimum Admission requirements
Grade 9 Certificate or NQF Level 1 equivalent.
- Food Service Assistant (FSA)
- Kitchen Hand Assistant
- Commis Chef (Junior Chef) / Bar Attendant
- Customer Care Services, Basic Human Relations
- Assistant to a Function Coordinator
The NC(V) is a 3-year, full-time qualification with a certificate at NQF Level 4.
Fundamental Subjects NQF Level 2-4
- English First Additional Language
- Life Skills and Computer Skills
- Mathematical Literacy
Vocational Core Subjects NQF Level 2-4
- Hospitality Generics
- Hospitality Services
- Food Preparation
- Client Services and Human Relations
WHAT DO THESE SUBJECTS ENTAIL?
English First Additional Language
English language skills and content will be refined: Listening and Speaking, Reading and Viewing, Writing and Presenting, Language and Communication in Practice.
Life Skills & Computer Skills
Life Skills is the study of the self in relation to others and to society. This subject addresses knowledge, values, attitudes and skills about the self, the environment, responsible citizenship, a healthy and productive life, social engagement, recreation and physical activity, and career choices. Computer skills are abilities and knowledge which allow you to use computers and related technology such as word processing software, access the Internet, manage files, or create presentations.
Mathematical Literacy provides students with an awareness of and understanding of the role that mathematics plays in the modern world. Mathematical Literacy is a subject driven by life-related applications of mathematics.
Hospitality Generics enables the student to understand the sectors of the tourism and hospitality industries and explore their related work opportunities. It also contains broad knowledge, skills and values required to operate hygienically and safely in the hospitality environment. Hospitality Generics equips the student to understand the dynamics of teams and work effectively as a team member. It enables students to plan and cost menus, operate payment points and computers and maintain booking systems. It also empowers students to develop themselves in job roles and explore self-employment opportunities.
Hospitality Services contains the broad knowledge, skills and values required in the food service and accommodation fields. The subject is biased towards the food service field but sufficiently touches on accommodation elements to enable the student to enter and progress in that field. Hospitality Services equips students with increased levels of food services competencies. Students will, amongst others, be able to provide counter and takeaway services, table and drink services and silver service, as well as prepare and serve cocktails.
In Food Preparation, theoretical knowledge and principles are applied to the practical preparation and execution of menus. A wide variety of food commodities, preparation methods and presentation methods are used to equip students with knowledge, skills and values to enter the hospitality industry as cooks or commis chefs. The subject is underpinned by health, hygiene and safety applications.
Client Services and Human Relations
Client Services and Human Relations teaches students to conduct themselves in a manner that is professional and proper to the workplace. It focuses on the importance of self-development and the development of others to the benefit of the company. The subject explains the impact this development has on the client service and the importance of client satisfaction to any company in terms of revenue generation.