| 1. Title of Qualification |
Version # |
Date |
| |
1013HRC14- National Vocational Certificate Level 3 in Hospitality Expert |
1 |
2019-12-13 |
| 4. Purpose of the Qualification
|
| |
The purpose of the Hospitality Expert courses is to engage young people with a programme of development that will provide them with the knowledge, skills and understanding to start these careers in Pakistan. The courses have been developed to address specific issues, such as the national, regional and local cultures, the work force availability within the country, and meeting and exceeding the needs and expectations of their guests. |
| 5. Details of Qualification |
|
|
| |
Code |
Competency Standards |
Level |
Credit |
| 041300867 | Manage Personal Finances | 3 | 3 | | 061100858 | Perform Computer Application Skills | 3 | 4 | | 001100852 | Communicate at Workplace | 3 | 3 | | 041700840 | Identify and Implement Workplace Policy and Procedures | 2 | 3 | | 102200846 | Apply Work Health and Safety Practices (WHS) | 3 | 3 | | 101200832 | Ensure Health, Hygiene and Safety of other individuals at Work | 3 | 3 | | 101200782 | Identify and pursue new business opportunities in the hospitality sector | 2 | 12 | | 101200781 | Supervise hospitality events | 3 | 14 | | 101200780 | Supervise operations in the work area | 3 | 14 | | 101200779 | Co-ordinate the operation of the work area | 3 | 10 |
| 6. Credit Range |
Compulsory |
Elective |
| |
|
69.0 |
0.0 |
| 7. Equivalencies, cross credits, pre requisites
|
| |
ALL ENTRANTS SHOULD HOLD A CURRENT MEDICAL CERTIFICATE LEVEL 3 • Hospitality Expert Level 2 OR • Trained and qualified at operational level with hands on experience in a commercial hospitality environment and completion of appropriate admission assessment • Trainees must also be competent at Level 3 in English and numeracy |
| 8. Requirements for accumulation of credits
|
| |
NA |
| 9. Requirement for the award of the Qualification
|
| |
NA |
| 10. Transition arrangements for current courses, awards etc
|
| |
NA |
| 11. Standard Setting Body
|
| |
NAVTTC |
| 12. Remarks
|
| |
Prepare and train students through skill training and enable them to earn their living either through employment in industry or to be self-employed |
| 13. ISCED Classfication
|
| |
Hotel, restaurants and catering | 1013 |
|