Purpose<\/p>\n
1. Equip learners with professional culinary skills and expertise in line with the labour market needs, as well as a sound anchor towards citizen participation within the local economy in the hospitality and tourism industry.
\n2. Develop & enhance the competence of operational and administrative personnel within the food industry, this range from catering aspirants, food processors, food handlers and administrators in accordance with the established codes of practice and relevant regulatory requirements and standards.
\n3. Undertake planning and preparation activities for the provision of culinary services
\n4. Organise food production areas, commodities, staff and environment for the execution of culinary services
\n5. Exhibit leadership and management skills to meet customer and organizational requirements
\n6. Manage Health and Safety guidelines for cleanliness.<\/p>\n
Learning Outcome of the qualification<\/p>\n
\u2022 Demonstrate knowledge and skills to operate any Hospitality business establishment as per the set industry regulations and ethics
\n\u2022 Perform key resource management practices within any Hospitality and Tourism operation.
\n\u2022 Establish a viable business within Hospitality & Tourism industry<\/p>\n
Minimum requirements<\/p>\n
The normal entry requirement into the program shall be:
\n\u2022 NCQF level 4 (General Education or TVET) or equivalent
\n\u2022 Recognition of Prior Learning (RPL):
\n\u2022 There will be access through Recognition of Prior Learning (RPL) and Credit Accumulation and Transfer (CAT) in accordance with the RPL and CAT National Policies.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Purpose 1. Equip learners with professional culinary skills and expertise in line with the labour market needs, as well as a sound anchor towards citizen participation within the local economy in the hospitality and tourism industry. 2. Develop & enhance the competence of operational and administrative personnel within the food industry, this range from catering aspirants, food processors, food handlers and administrators in accordance with the established codes of practice and relevant regulatory requirements and standards. 3. Undertake planning and preparation activities for the provision of culinary services 4. Organise food production areas, commodities, staff and environment for the execution of culinary services 5. Exhibit leadership and management skills to meet customer and organizational requirements 6. Manage Health and Safety guidelines for cleanliness. Learning Outcome of the qualification \u2022 Demonstrate knowledge and skills to operate any Hospitality business establishment as per the set industry regulations and ethics \u2022 Perform key resource management practices within any Hospitality and Tourism operation. \u2022 Establish a viable business within Hospitality & Tourism industry Minimum requirements The normal entry requirement into the program shall be: \u2022 NCQF level 4 (General Education or TVET) or equivalent \u2022 Recognition of Prior Learning (RPL): \u2022 There will be access through Recognition of Prior Learning (RPL) and Credit Accumulation and Transfer (CAT) in accordance with the RPL and CAT National Policies. <\/p>\n","protected":false},"featured_media":5995,"template":"","meta":[],"product_brand":[],"product_cat":[131,213,124],"product_tag":[],"class_list":["post-6170","product","type-product","status-publish","has-post-thumbnail","product_cat-botswana-courses","product_cat-business-and-information-resource-management-bw","product_cat-courses","first","instock","virtual","purchasable","product-type-simple"],"yoast_head":"\n