National Vocational Certificate in Hospitality and Tourism (Advanced Commercial Cookery Skills) – Level 4
Home Tourism and HospitalityNational Vocational Certificate in Hospitality and Tourism (Advanced Commercial Cookery Skills) – Level 4

National Vocational Certificate in Hospitality and Tourism (Advanced Commercial Cookery Skills) – Level 4

All the unit standards listed below are required.

Unit No. Unit Standard Title Level Credit
42 Follow workplace health, safety and hygiene
procedures in a hospitality establishment		 2 6
43 Prepare for and provide customer care in a
hospitality establishment		 2 4
44 Work with colleagues and customers in a culturally
diverse hospitality environment		 2 3
45 Conduct basic oral and written workplace
communication in English in a hospitality
establishment		 2 5
47 Dispose of waste in a hospitality establishment 2 4
48 Conserve resources and report maintenance
requirements in a hospitality establishment		 2 3
49 Organise own work in a hospitality establishment 3 2
51 Demonstrate general cleaning techniques for
premises and equipment in a hospitality
establishment		 2 6
52 Use business communication devices in a hospitality
establishment		 2 6
53 Provide basic information on tourist attractions in
Namibia		 2 3
267 Assist colleagues and provide service to guests in a
hospitality establishment		 3 4
268 Demonstrate knowledge of the hospitality industry
and related jobs and career pathways		 2 5
269 Use English in written and oral form to perform
duties in a hospitality establishment		 3 6
271 Receive, store, and rotate stock and supplies and
report on stocks in a hospitality establishment		 3 4
282 Promote products, services and guest relations in a
hospitality establishment		 3 3
283 Provide information on Namibia to guests in a
hospitality establishment		 3 4
503 Apply first aid in a hospitality establishment 3 5
510 Monitor, coach and administer staff in a hospitality
establishment		 4 8
511 Train staff in job skills in a hospitality establishment 4 8
515 Coordinate control of stock and supplies in a
hospitality establishment		 4 8
516 Conduct basic workplace oral communication in an
Asian, African or European language other than
English in a hospitality establishment		 2 4
517 Facilitate effective workplace relationships in a
hospitality establishment		 4 8
522 Contribute to workplace improvements in a
hospitality establishment		 3 5
1079 Implement procedures for lost and found items in a
hospitality establishment		 2 2
61 Identify food items and basic ingredients in a
hospitality establishment		 2 5
62 Undertake pre-preparation of food items in a
hospitality establishment		 2 4
63 Clean food production areas, equipment and utensils
in a hospitality establishment		 2 4
292 Practice food safety methods in a hospitality
establishment		 3 5
308 Plan to implement a menu in a hospitality
establishment		 3 4
309 Demonstrate knowledge of common types and uses
of food preparation equipment in a hospitality
establishment		 2 2
310 Demonstrate knowledge of terminology used in food
preparation and cookery		 3 3
311 Handle, clean and maintain knives in a hospitality
establishment		 3 4
312 Apply knowledge of basic nutrition in food
preparation and service		 3 3
313 Set up and close down the food preparation area in
a hospitality establishment		 3 4
314 Prepare and present sandwiches in a hospitality
establishment		 3 6
315 Prepare, cook and present appetisers and salads in
a hospitality establishment		 3 6
316 Prepare, cook and present egg and dairy dishes in a
hospitality establishment		 3 5
317 Prepare, cook and present fruit and vegetable dishes
in a hospitality establishment		 3 5
318 Prepare, cook and present rice, pasta and pulse
dishes in a hospitality establishment		 3 6
319 Prepare, cook and present meat, poultry and fish
dishes in a hospitality establishment		 3 8
320 Prepare, bake and present a range of bakery
products in a hospitality establishment		 3 7
321 Prepare and cook food using a range of cooking
methods in a hospitality establishment		 3 12
504 Advise others on different cooking methods as part
of hospitality operations		 4 8
505 Prepare and cook stocks, sauces and soups in a
hospitality establishment		 3 5
506 Prepare and cook desserts and pastries 3 6
507 Prepare and present pâté, terrines and galatines in a
hospitality establishment		 4 8
532 Monitor a food quality and food safety programme in
a hospitality establishment		 4 10
533 Apply advanced food preparation techniques to cook
specialized meat, poultry and game dishes		 4 8
534 Apply advanced food preparation techniques to cook
specialized fish and seafood dishes		 4 8
1080 Prepare, cook and present specialised international
cuisine		 4 8
1081 Prepare, cook and present indigenous cuisine 4 8
1083 Smoke food for use in a hospitality establishment 4 6
1085 Freeze food for use in a hospitality establishment 3 5
1086 Make fruit and/or vegetable preserves for use in a
hospitality establishment		 4 8
1089 Apply advanced food preparation techniques to cook
specialised baked products, desserts and pastries		 4 8
526 Plan and prepare menus that address dietary,
nutritional and cultural requirements of guests in a
hospitality establishment		 4 5

 

A minimum of 25 credits is required from the following unit standards.

Unit No.Unit Standard TitleLevelCredit
509Implement workplace health, safety and security
procedures in a hospitality establishment		48
512Implement work operations in a hospitality
establishment		48
513Maintain financial records and systems in a
hospitality establishment		48
550Conduct routine workplace oral communication in an
Asian, African or European language other than
English in a hospitality establishment		310
535Plan, cost and control menu-based catering in a
hospitality establishment		410
1084Dry food for use in a hospitality establishment46
1087Prepare, process and finish chocolate coatings and
couverture-based products		58
1088Operate a deep fryer in a hospitality establishment35
531Supervise buffet and banquet setup and service48

 

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