Training Programs

Food and Beverage Services NC II

Food and Beverage Services NC II qualification consists of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities.

Housekeeping NC II

Housekeeping NC II qualification consists of competencies that a person must achieve to prepare guest rooms, clean public areas and equipment, provide housekeeping services, provide valet services, handle intoxicated guest, and laundry linen and guest clothes to a range of accommodation services.

Bartending NC II

The BARTENDING NC ll qualification consists of competencies that a person must achieve to operate a bar, prepare and mix cocktails and non-alcoholic concoctions and provide basic wine service to guests in all food and beverage service providers except for “Specialty Coffee Shops”.

Cookery NC II

The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities

Assessment Programs

Food and Beverage Services NC II

Food and Beverage Services NC II qualification consists of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities. To attain the National Qualification of Food and Beverage Services NC II, the candidate may apply for assessment in any accredited Assessment Centers, and must demonstrate competence in all units/clusters of core units of the Qualification. A person who has achieved this qualification and awarded National Certificate (NC) is competent to be employed as Waitstaff or Food and Beverage Service Attendant.

Housekeeping NC II

Housekeeping NC II qualification consists of competencies that a person must achieve to prepare guest rooms, clean public areas and equipment, provide housekeeping services, provide valet services, handle intoxicated guest, and laundry linen and guest clothes to a range of accommodation services. To attain the National Qualification of Housekeeping NC II, the candidate may apply for assessment in an accredited Assessment Centers, and must demonstrate competence in all units/clusters of core units of the Qualification. A person who has achieved this qualification is competent to be employed as a Junior Cleaner, Assistant Cleaner, Assistant Public Area Cleaner, Cleaner, Public Area Cleaner, Attendant, Room/Cabin Attendant/Room Maid, Laundry Attendant, Housekeeping Attendant and Butler.

Ship’s Catering Services NC I (Messman)

This course is designed to enhance the knowledge, skills and attitudes of Stewarding in accordance with industry standards. It covers core competencies such as perform mess hall service, perform housekeeping service and providing assistance in receiving and storing provision and supplies. This course is also designed to enhance the basic and common knowledge, skills and attitudes of an individual in the field of stewarding. To obtain this, all units prescribed for this qualification must be achieved. A person who has achieved this qualification is competent to be a Messman

Cookery NC II

The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manger, Pastry or in the Hot Kitchen Section as Cook or Commis or Assistant Cook

Bread and Pastry Production NC II

The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. A person who has achieved this Qualification is competent to be a Commis - Pastry or Baker

Housekeeping NC III

The HOUSEKEEPING NC III Qualification consists of competencies that a person must achieve to deliver and supervise housekeeping service operations in tourism and hospitality related enterprises. A person who has achieved this Qualification is competent to be a Housekeeping Supervisor, Public Area Supervisor, Linen/Uniform Supervisor, Laundry Supervisor or Floor Supervisor

Commercial Cooking NC III

The COMMERCIAL COOKING NC III Qualification consists of competencies that a person must achieve to plan, prepare and present various hot and cold products, including specialized food items, specialty cuisines and quantity foods and supervise a small team of cooks for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company’s acceptable standards. A person who has achieved this Qualification is competent to be a Chef de Partie or Head Chef

Ships’ Catering NC III

The SHIPS' CATERING NC III (SHIPS’ COOKS) Qualification consists of competencies that a person must achieve in managing all galley operations, including both the procurement of supplies and practical food production in compliance with the national and international requirements for the duration and nature of the voyage. It also includes competencies in serving proper quantities of quality nutritious food that fulfills cultural, religious and hygiene requirements including storing and handling food hygienically. A person who has achieved this Qualification is competent to be a Ships’ Cook