National Vocational Certificate in Hospitality and Tourism (Core Commercial Cookery Skills) – Level 3
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 |
| 516 | Conduct basic workplace oral communication in an Asian, African or European language other than English in a hospitality establishment | 2 | 4 |
| 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 |
| 505 | Prepare and cook stocks, sauces and soups in a hospitality establishment | 3 | 5 |
| 506 | Prepare and cook desserts and pastries | 3 | 6 |
| 1081 | Prepare, cook and present indigenous cuisine | 4 | 8 |
| 1085 | Freeze food for use in a hospitality establishment | 3 | 5 |
A minimum of 11 credits is required from the following unit standards.
| Unit No. | Unit Standard Title | Level | Credit |
| 550 | Conduct routine workplace oral communication in an Asian, African or European language other than English in a hospitality establishment | 3 | 10 |
| 507 | Prepare and present pâté, terrines and galantines in a hospitality establishment |
4 | 8 |
| 1080 | Prepare, cook and present specialised international cuisine |
4 | 8 |
| 1082 | Prepare, cook and assemble food for quick service | 3 | 5 |
| 1083 | Smoke food for use in a hospitality establishment | 4 | 6 |
| 1084 | Dry food for use in a hospitality establishment | 4 | 6 |
| 1086 | Make fruit and/or vegetable preserves for use in a hospitality establishment |
4 | 8 |
| 1088 | Operate a deep fryer in a hospitality establishment | 3 | 5 |
| 1089 | Apply advanced food preparation techniques to cook specialised baked products, desserts and pastries |
4 | 8 |