Food and Beverage Services NC II Course Structure

Course Description BASIC COMPETENCIES

8. Allows for recognition of prior learning (RPL) or current
The FOOD AND BEVERAGE SERVICES NC II Qualification competencies; Unit of Nominal
consists of competencies that a person must achieve to pre- 9. Training allows for multiple entry and exit; and Competency
Module Title Learning Outcomes
Duration
pare the dining room/restaurant for service, welcome guests 10. Approved training programs are Nationally Accredited • Practice • Practic- • Sort and remove unnecessary
and take food and beverage orders, promote food and bever- occupational ing basic items
health and houskeeping • Arrange items
age product, provide food and beverage services to guests, safety proce- procedures • Maintain work areas, tools and
12 hrs
provide room service and receive and handle guest concern. dures equipment
• Follow standardization work
process and procedures
• Perform work spontaneousy
Course Structure
Nominal Duration • Practicing • Identify hazards and risks
occupational including those from climate
• Basic Competencies 68 hrs. BASIC COMPETENCIES health and change
safety proce- • Evaluate hazards and risks
dures including those from climate
• Common Competencies 80 hrs. Unit of Nominal change
Module Title Learning Outcomes
Competency Duration • Control hazards and risks 12 hrs
• Core Competencies 236 hrs. • Participate • Participating • Follow routing spoken mes-
including those from climate
change
in workplace in workplace sages
• Supervise Work Based 80 hrs. communica- communica- • Perform workplace duties fol-
• Maintain occupational health
and safety awareness including
Training tions tions lowing written notices
women’s issues/ concerns
• Obtain and convey workplace
relative to OSH
• Institutional Assessment 16 hrs. information 20 hrs
• Complete relevant work-related
documents
• Participate in workplace meet- Course Structure
ing and discussion applying
TOTAL 480 hrs. gender-fair language COMMON COMPETENCIES
• Work in a • Observing • Discuss the differences be-
team eviron- gender sen- tween sex and gender Unit of Nominal
A person who has achieved this qualification is compe- ment sitivity in the • Discuss gender identity & Competency
Module Title Learning Outcomes
Duration
tent to be: workplace sexual orientation
• Analyse the different manifes- • Develop • Developing • Identify and access key
• Waiter tations of gender inequal- and update and updating resources of information on the
12 hrs
• Food and Beverage Attendant ity in TVET, in society and industry industry industry
enterprises knowledge knowledge • Access apply and share indus- 8 hrs
• Discuss gender & rights based try information
TRAINEE ENTRY REQUIREMENTS: approach to sexual & reproduc- • Update continuously relevant
industry knowledge
• At least 16 years of age tive health including HIV-AIDS
awareness and prevention
• Physically and mentally fit • Observe • Observing • Practice personal grooming
• Working in • Describe team role and scope workplace workplace and hygine
• Can communicate in English. Both Oral and Written a team envi- • Identify individual role & re- hygiene hygiene • Practice safe and hygienic han- 16 hrs
• Can perform basic mathematical computations ronment sponsibilities within a team procedures procedures dling, storage and disposal of
• Develop effective workplace food, beverage and materials
• At least 5’ 2” in height and with pleasing personality relationship including personal
• Must undergo Career Profiling and Trainability Evaluation 4 hrs • Perform • Performing • Identify and explain the func-
values & beliefs related to
gender computer computer tions, general features and
• Work as a team member operations operations capabilities of both hardware
TWC Training is guided by the ten (10) basic principles of Com- • Contribute to work group and software undertaken
• Prepare and use appropriate
petency-Based Training (CBT) delivery. activities
hardware and software accord-
• Practice • Demonstrat- • Describe the purpose of work / ing to task requirement
24 hrs
career pro- ing work and enterprise • Use appropriate devices and
1. The training is based on curriculum developed from the fessionalism entrepreneur- • Identify and deal with ethical procedures to transfer files/
competency standards; ial values problems data
• Produce accurate and
2. Learning is modular in its structure; and gender • Apply work/entrepreneurial 4 hrs
complete data according to
sensitivity values and gender/ethics
3. Training delivery is individualized and self-paced; sensitivity requirements
4. Training is based on work that must be performed; • Maintain integrity of conduct in • Maintain computer system
the workplace
5. Training materials are directly related to the competency • Perform • Performing • Practice workplace safety,
• Practicing • Integrate gender perspectives workplace workplace security and hygine systems,
standards and the curriculum modules; career pro- and personal and organiza- and safety and safety processes and operation
6. Assessment is based in the collection of evidence of the fessionalism tional goals practices practices • Respond appropriately to
16 hrs
4 hrs faults, problems and emer-
performance of work to the industry required standard; • Set and meet work priorities
gency situations
• Maintain professional growth
7. Training is based on both on and off-the-job components; and development • Maintain safe personal presen-
tation standards