Level 1
This program is designed to develop the necessary knowledge, skills, and attitude of the trainees to the standard required by the occupation. The contents of this program are in line with the occupational standard.
The trainee who successfully completes the Program will be qualified to work as a Waiter/Waitress with competencies elaborated in the respective OS.
Graduates of the program will have the required qualification to work in the Culture, Tourism, and Hospitality sector in the field of food and beverage service. The prime objective of this training program is to equip the Trainees with the identified competencies specified in the OS.
Graduates are therefore expected to:
- Develop and Update Hospitality Industry,
- Use food hygiene practices,
- Serve food and beverage,
- Prepare and serve non-alcoholic beverages,
- Provide information about products and services,
- Provide Quality Customer Service,
- Conduct Basic Workplace Oral Communication in English I,
- Conduct Basic Workplace Oral Communication in a language other than English I, and
- Apply 5S Procedures
in accordance with the performance criteria and evidence guide described in the OS.
Level 2
This program is designed to develop the necessary knowledge, skills, and attitude of the trainees to the standard required by the occupation. The contents of this program are in line with the occupational standard.
The trainee who successfully completes the program will be qualified to work as a Waiter/Waitress with competencies elaborated in the respective OS.
Graduates of the program will have the required qualification to work in the Culture, Tourism, and Hospitality sector in the field of food and beverage service. The prime objective of this training program is to equip the Trainees with the identified competencies specified in the OS.
Graduates are therefore expected to:
- Operate bar and Cellar system,
- Provide responsible alcoholic beverage service,
- Provide specialized food and beverage services,
- Apply Point –of –Sale Handling Procedures,
- Apply Housekeeping and Laundry Operations,
- Prepare and present basic dishes,
- Conduct Basic Workplace Oral Communication in English II, and
- Conduct Basic Workplace Oral Communication in a language other than English II
in accordance with the performance criteria and evidence guide described in the OS.
Level 3
This program is designed to develop the necessary knowledge, skills, and attitude of the trainees to the standard required by the occupation. The contents of this program are in line with the occupational standard.
The trainees who successfully completed the program will be qualified to work as Head Waiter/Waitress with competencies elaborated in the respective OS.
Graduates of the program will have the required qualification to work in the Culture, Tourism, and Hospitality sector in the field of food and beverage service. The prime objective of this training program is to equip the Trainees with the identified competencies specified in the OS.
Graduates are therefore expected to:
- Coordinate Food and Beverage Services,
- Prepare and serve cocktails,
- Provide and advise on alcoholic beverages,
- Provide Silver and Gueridon service,
- Provide advice on food and beverage matching,
- Provide Accommodation Services,
- Establish and Maintain Quality Control of Food and Beverages,
- Conduct Routine Workplace Communication in English,
- Conduct Routine Workplace Communication in a language other than English, and
- Prevent and Eliminate MUDA
in accordance with the performance criteria and evidence guide described in the OS.
Level 4
This program is designed to develop the necessary knowledge, skills, and attitude of the trainees to the standard required by the occupation. The contents of this program are in line with the occupational standard.
The trainees who successfully completed the program will be qualified to work as Head Waiter/Waiters with competencies elaborated in the respective OS.
Graduates of the program will have the required qualification to work in the Culture, Tourism, and Hospitality sector in the field of Food and Beverage Service. The prime objective of this training program is to equip the Trainees with the identified competencies specified in the OS.
Graduates are therefore expected to:
- Develop and implement a food safety program,
- Plan and coordinate events,
- Plan catering for functions,
- Manage food and beverage Operation,
- Develop and Manage Marketing Strategies,
- Plan menus,
- Monitor Catering Revenue and Costs,
- Conduct Complex Workplace Communication in English, and
- Conduct Complex Workplace Communication in a language other than English (French IV)
in accordance with the performance criteria and evidence guide described in the OS.