Course Overview

This qualification represents the attainment of core competencies associated with work roles in the Hospitality sector and an exploration of work roles and career options in this sector. Two Specialist Strands enable people to gain an enhanced ‘taste’ of career opportunities in the two principal sub categories within the sector – careers associated with accommodation services such as Housekeeping and Front Office operations and careers associate with food and beverage services such as Cookery and Food and Beverage Service.

People seeking this qualification must complete one of the Specialist Strands. Providers wishing to design programmes of learning related to this qualification could develop courses relating to either or both Strands.

This qualification has been designed on the assumption that any person embarking on training towards the requirements of the qualification has appropriate foundational competencies in literacy, numeracy and interpersonal skills as indicated, perhaps, in the Level 1 National Vocational Certificate in Vocational Education and Training Foundation. Attainment of the requirements of this level 2 qualification would likely act as confirmation that foundational competence exists.

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 leads towards certificate qualifications at Level 3 in each of the specialist modalities of the Hospitality sector. The Compulsory set of this qualification has also been included in those qualifications. Relevant unit standards in either of the Strands have also been included as compulsory requirements in the respective qualifications at Level 3 so as to enable credit progression.

Unit Standards Required For National Vocational Certificate In Hospitality and Tourisms Level 2:

• Follow workplace health, safety and hygiene procedure in a hospitality establishment
• Prepare for and provide customer care in a hospitality establishment
• Work with colleagues and customers in a culturally diverse hospitality environment
• Conduct basic oral and written workplace communication in English in a hospitality
• Dispose of waste in a hospitality establishment
• Conserve resources and report maintenance requirements in a hospitality establishment
• Demonstrate general cleaning techniques for premises and equipment in a hospitality establishment
• Use business communication devices in a hospitality establishment
• Provide basic information on tourist attractions in Namibia
• Demonstrate knowledge of the hospitality industry and related jobs and career pathways
• Conduct basic workplace oral communication in an Asian, African or European language other than English in a hospitality establishment,
• Implement procedures for lost and found items in hospitality establishment
• Demonstrate knowledge of basic food and beverage terminology
• Set tables in a hospitality establishment and identify, clean and store cutlery, crockery, glassware and table linen
• Prepare and serve non-alcoholic cold drinks in hospitality establishment



Elective Units:

• Clean food production areas, equipment and utensils in a hospitality establishment
• Clean and tidy bar areas in a hospitality establishment