PAKISTAN NATIONAL VOCATIONAL QUALIFICATION SUMMARY SHEET

 

 1. Title of Qualification
Version #
Date
  1013HRC15 - National Vocational Certificate Level 4 Hospitality Supervisor
1
2019-12-13

 

 2. NVQF Level
   Level
4

 

 3. Total Credits
 
46.0

 

 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
041700841Analyse Workplace Policy and Procedures43
102200848Contribute to Work Related Health and Safety (WHS) Initiatives43
101200787O: Support the professional development of the operations team412
101200786N: Manage comments and complaints relating to operations46
101200785M: Manage employee workplace health and safety410
101200784L: Monitor the duties and activities of a team412

 

 6. Credit Range
Compulsory
Elective
   
46.0
0

 

 7. Equivalencies, cross credits, pre requisites
 
ALL ENTRANTS SHOULD HOLD A CURRENT MEDICAL CERTIFICATE LEVEL 4 • Hospitality Expert Level 3 OR • Trained and qualified at supervisory level for at least 1 years in a commercial hospitality environment and completion of appropriate admission assessment • Trainees must also be competent at Level 4 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

 

 

Request information