This unit standard specifies the competency required to apply first aid, in line with the
guidelines specified by the Ministry of Health and Social Services. People credited
with this unit standard are able to: assess and secure an emergency situation;
provide appropriate first aid treatment; record and report on casualty’s condition and
treatment and hand over to emergency services; and complete required
documentation.
This qualification recognises people who have the competencies required for
working in the kitchen area of a hospitality establishment, preparing, cooking and
presenting a range of dishes to an advanced level for service to guests and/or
customers. This qualification also recognises abilities in first line supervision
and/or management skills within a commercial kitchen environment.
In keeping with the competency needs of this sector and the country, training
programmes linked to this qualification should include comprehensive attention to
health and relationship matters associated with such things as HIV and AIDS,
sexually transmitted infections, tuberculosis, and malaria. Such attention could
be given in the context of training associated with Unit 42 included in this
qualification.
This qualification recognises people who have the competencies required for
working in the kitchen area of a hospitality establishment, preparing, cooking and
presenting a range of dishes to an advanced level for service to guests and/or
customers. This qualification also recognises abilities in first line supervision
and/or management skills within a commercial kitchen environment.
In keeping with the competency needs of this sector and the country, training
programmes linked to this qualification should include comprehensive attention to
health and relationship matters associated with such things as HIV and AIDS,
sexually transmitted infections, tuberculosis, and malaria. Such attention could
be given in the context of training associated with Unit 42 included in this
qualification.
Dear Apprentices, Please note I am responsible for the following unit standards respectively and accessing the right information relevant to your strand.
Commercial Cookery Unit standards:
- ID 312 Apply knowledge of Basic Nutrition in a Hospitality Establishment
- ID 310 Demonstrate Knowledge of terminology used in food preparation and Cookery
Core Unit Standard
- ID 522 Contribute to workplace improvements in s hospitality establishment.
This qualification recognizes people who have the competencies required for
working in restaurants and/or bars in a hospitality establishment. This qualification builds on the National Vocational Certificate in Hospitality and
Tourism (Level 2) with Specialist Strands in Accommodation Services and Food
and Beverage Services and offers certification for people who have chosen to
pursue a career pathway relating to food and beverage service in the Hospitality
and Tourism sector, perhaps as waitrons, bartenders, baristas or functions staff.
This qualification recognizes people who have the competencies required for
working in restaurants and/or bars in a hospitality establishment. This qualification builds on the National Vocational Certificate in Hospitality and
Tourism (Level 2) with Specialist Strands in Accommodation Services and Food
and Beverage Services and offers certification for people who have chosen to
pursue a career pathway relating to food and beverage service in the Hospitality
and Tourism sector, perhaps as waitrons, bartenders, baristas or functions staff.
The purpose of this module is to provide trainees with knowledge and skills to use German for predictable, routine communication with guests and colleagues .
To provide customer service, conduct routine transaction, and give simple directions and instructions in a tourism and hospitality setting.
This qualification recognises people who have the competencies required for working in restaurants and/or bars in a hospitality establishment. In keeping with the competency needs of this sector and the country, training programmes linked to this qualification should include comprehensive attention to health and relationship matter.
