National Vocational Certificate in Hospitality and Tourism (Accommodation Services and Food and Beverage Services) – Level 2
All the unit standards listed below are required.
| Unit No. | Unit Standard Title | Level | Credit |
| 54 | Provide porter services in a hospitality establishment | 3 | 4 |
| 278 | Utilise basic computing skills as part of front office operations | 3 | 5 |
| 64 | Practice environmental ethics in a hospitality establishment | 2 | 5 |
| 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 |
| 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 |
| 268 | Demonstrate knowledge of the hospitality industry and related jobs and career pathways | 2 | 5 |
| 516 | Conduct basic workplace oral communication in an Asian, African or European language other than English in a hospitality establishment | 2 | 4 |
| 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 if food items in a hospitality establishment | 2 | 4 |
| 309 | Demonstrate knowledge of common types and uses of food preparation equipment in a hospitality establishment | 2 | 2 |
| 314 | Prepare and present sandwiches in a hospitality establishment | 3 | 6 |
| 292 | Practice food safety methods in a hospitality establishment | 3 | 5 |
| 59 | Demonstrate knowledge of basic food and beverage terminology | 2 | 2 |
| 60 | Set tables in a hospitality establishment and identify, clean and store cutlery, crockery, glassware and table linen | 2 | 6 |
| 299 | Prepare and serve non-alcoholic cold drinks in a hospitality establishment | 3 | 4 |
| Unit No. | Unit Standard Title | Level | Credit |
| 56 | Clean guest rooms, public and service areas in a hospitality establishment | 3 | 10 |
| 290 | Operate a laundry service on premise and off premise in a hospitality establishment | 3 | 8 |
| 63 | Clean food production areas, equipment and utensils in a hospitality establishment | 2 | 4 |
| 305 | Clean and tidy bar areas in a hospitality establishment | 3 | 2 |