National Vocational Certificate in Hospitality and Tourism Food and Beverage Operations) – 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 |
| 550 | Conduct routine workplace oral communication in an Asian, African or European language other than English in a hospitality establishment | 3 | 10 |
| 1079 | Implement procedures for lost and found items in a hospitality establishment | 2 | 2 |
| 292 | Practice food safety methods in a hospitality establishment | 3 | 5 |
| 311 | Handle, clean and maintain knives in a hospitality establishment | 3 | 4 |
| 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 |
| 291 | Process reservations for food and beverage service in a hospitality establishment | 3 | 4 |
| 293 | Apply food and beverage portion control in a hospitality establishment | 3 | 2 |
| 294 | Prepare and clear service areas in a hospitality establishment | 3 | 2 |
| 295 | Serve food and beverages to guests in a hospitality establishment | 3 | 10 |
| 298 | Provide responsible service of alcoholic beverages at the table in a hospitality industry | 3 | 4 |
| 299 | Prepare and serve non-alcoholic cold drinks in a hospitality industry | 3 | 4 |
| 300 | Prepare and serve espresso-based coffees and other hot beverages in a hospitality establishment | 3 | 6 |
| 303 | Operate a bar in a hospitality establishment | 3 | 8 |
| 304 | Prepare and serve cocktails in a hospitality establishment | 3 | 5 |
| 305 | Clean and tidy bar areas in a hospitality industry | 3 | 2 |
| 307 | Develop and update food and beverage knowledge in a hospitality establishment | 3 | 3 |
A minimum of 4 credits is required from the following unit standards.
| Unit No. | Unit Standard Title | Level | Credit |
| 296 | Provide buffet service in a hospitality establishment | 3 | 10 |
| 297 | Provide a carvery service in a hospitality establishment | 3 | 5 |
| 301 | Provide room service in a hospitality establishment | 3 | 6 |
| 302 | Provide a take-away food and beverage service for a hospitality establishment | 3 | 4 |
| 306 | Carryout routine cellar operations in a hospitality establishment | 3 | 6 |
| 508 | Organise floral and other types of displays as part of hospitality operations | 3 | 4 |