Nqtac

Nqtac

About Nqtac


NQtac Cape (Pty) Ltd is an organization that started in 1995 with the purpose of training and developing Hospitality Industry staff against the National Qualifications Framework to achieve the qualifications, skills, knowledge and attitude as agreed upon by national and industry standards.

The core business has remained the same but the company now also offers the following services for their clients:

  • City & Guilds International training and examination centres, in South Africa, Namibia and Ghana. These centres are fully accredited with City & Guilds London and students consistently achieve distinctions.
  • Hotel Academy offering City & Guilds internationally recognized qualifications in all facets of Hospitality to Advanced Diploma level.
  • Development of organisation specific policies and procedures – standard operating procedures for individual hotels, hotel groups and lodges.
  • Developing detailed Training Needs Analyses for hotels and lodges – to ascertain the skills development requirements of employees.
  • Implementation and facilitation of the required training.
  • Monitoring and assessment of the candidates on the training in the workplace.
  • Moderation of the assessments for certification by the awarding bodies.
  • Performance measurement.
  • Skills Development Facilitators to assist in development of Workplace Skills Plans for each property. This is a government initiative for the purpose of issuing grants payable to organizations for training and development of employees within the industry. NQtac recovers the grants for the organization.
  • Learnerships (a government initiative to train and develop unemployed and unqualified people to entry level within the hospitality industry).
  • Assessor training programmes.
  • Full accreditation with CATHSSETA (Culture, Arts, Tourism, Hospitality and Sport SETA), City & Guilds of London and the requisite provisional accreditation with the Department of Higher Education and Training as a Private FET College.

NQtac recovers the annual Skills Development Grant paid by the organization to South African Revenue Services annually, for all of their clients.
All of the consultants have Hospitality experience as well as Training and Development qualifications.

ABOUT CITY & GUILDS:

City & Guilds provides assessment and certification services to schools, colleges, business and industry and government agencies to over 100 countries.  Having over 120 years experience, City & Guilds awards certificates to people showing they have mastered a skill based on world class standards set by industry.

Nqtac Hotel School and Online Studies

HOTEL SCHOOL

NQtac Cape (Pty) Ltd, a leading hospitality training company accredited with City & Guilds International (London), provisionally registered with the Department of Higher Education and Training (DHET) and the Tourism, Hospitality and Sport SETA (CATHSSETA), offers exclusive, individual management training in the Hospitality Industry.
The company was established in 1995 to train and develop employees of hotels and hotel groups, predominantly in the 4 and 5 star market and this is still a core aspect of our business. NQtac has both within and outside of South Africa, enabling us to keep up with industry trends which we pass on to our students.
Some of our current and past clients include:

  • Sun International
  • City Lodge Group
  • Legacy Hotels
  • Mantis properties such as Shamwari and Grande Roche
  • Michelangelo Hotel
  • Mount Grace Country House
  • Crowne Plaza Rosebank
  • Holiday Inn Sandton
  • Labadi Beach Hotel (Ghana)
  • Coral Strand Hotel (Seychelles)
  • Windhoek Country Club and Swakopmund Hotel and Entertainment Centre (Namibia)
  • The Royal Palm Hotel (Tanzania)
  • and many more

We have successfully trained and assessed over 800 students in the Hotel School and industry since then.

QUALIFICATIONS:

Our hotel school students are registered for the City & Guilds International qualifications, as this allows them the freedom to work in South Africa, go overseas and find employment anywhere in the world or work on the ships and travel. The choices are limitless as the qualifications are recognised in over 120 countries worldwide.
Students are trained by accredited trainers and assessors while working in an actual hotel or restaurant environment. Individually structured training programmes are implemented on site at luxurious 4 and 5 Star establishments situated on the Garden Route.

On completion of their studies, students leave the Hotel School with a ready-made CV, incorporating skills, fully recognised International Qualifications and the work experience required by potential employers in the industry.
Skills– Management students gain the required skills and knowledge of the Hotel Industry by working in each of the departments in their first 24 months of studies. Thereafter, the students are placed in industry for a further 8 months in their final Management year.

Professional Cookery students become accomplished chefs gaining the practical and theoretical skills and knowledge required through working in top kitchens for 16 months over the two year period.

Experience – as the students are employed in industry for the practical component of their course they are able to build a comprehensive CV for when they go into industry as qualified employees.

Qualifications – all qualifications are registered with City & Guilds International and the following courses are offered:
Hospitality Management Certificate Programme (24 months) includes:

  • Food and Beverage Certificate (C&G 8066)
  • Professional Cookery and Culinary Arts  Certificate (C&G 8065)
  • Reception Operations and Services Certificate (C&G 8067)
  • Accommodation Operations and Services Certificate (C&G 8068)

Hospitality Management Diploma Programme (3 years) includes Certificate Programme (above) plus:

  • Accommodation Operations and Services Diploma (C&G)
  • Reception Operations and Services Diploma (C&G)
  • Food and Beverage Diploma (C&G)

Diploma in Food Preparation and Culinary Arts (24 months) (C&G 8065)

A 2 year programme

Due to the exclusivity of the programme, limited positions are available on all programmes. 

TERMS AND CONDITIONS OF TUITION:

Uniform:
While in the kitchen, all students will be required to wear full chef’s uniforms including Chef’s jackets, chef’s aprons and chef’s headgear. These are provided by the Hotel School.

Conditions of employment:
The students are employed by the designated hotel or restaurant for the practical part of their training. A fixed term contract is signed with the establishment for the period of employment.

For the duration of the contract with the host employer, the students fall under the disciplinary control of the designated establishment, from the date on which employment commences. In the event of misconduct or any other legislated reason for dismissal, the management decision of the host employer will be final and the student may be dismissed from the Hotel School.

Each student receives a trainee salary, payable by the designated Hotel, for the duration of the employment contract.

FEES:

Fees include all training, assessment, registration with the awarding body, examination fees, certification, files and workbooks, toolkits for the Professional cookery students and all ingredients, quarterly reports and practical placement.

The fee for the Food Preparation and Culinary Arts includes:

  • Chefs jackets, trousers, aprons and hats
  • Toolkit containing all the necessary equipment for the course- each student receives his or her own toolkit
  • Stock, ingredients and food supplies required for the practical component of the qualification

Payment conditions:
A deposit of 20% upon acceptance into the programme is required for the first year of studies. The outstanding amount may be paid on a debit order system for the remainder of the year. At the start of the 2nd and 3rd year the same arrangement will be implemented with the 20% deposit at the start of the year and the balance on a monthly debit order.

There is a discount of 15% for full payment on acceptance to the Hotel School.

SCHEDULE:

During the first week, students will be given induction and orientation training and thereafter training will commence according to the departmental schedule.

The students attend theoretical classroom lectures in each department before being placed in industry in that specific department: for example – two months theory in Food and Beverage, then 4 months placement in industry in the Food and Beverage department, including restaurant, room service, bar, banqueting, etc.

Then the following 2 months of theoretical for the next department before placement in the relevant area in industry.
Students gain qualifications and work experience in all four of the operational departments before doing the Management Diploma.

Professional Cookery students follow the same schedule but spend longer in theoretical training before gaining the work experience for the following period. By the end of the Diploma programme, each student will have completed 16 months practical work experience and 8 months theory.

PLACEMENT AFTER HOTEL SCHOOL:

While we do not promise placement to the students on completion of their studies, we do have close relationships with a large number of hotels with which we work.

These hotels often ask us for suitable applicants in different positions and many of our students have found employment in the industry through this networking system.

ON LINE STUDIES:

Accredited with City & Guilds, London, ‘Hospitality On-Line Studies’ provided by NQtac Cape, offers certificates and diplomas in:

  • Accommodation Operations and Services (8068)
  • Reception Operations and Services (8067)
  • Food and Beverage Operations and Services (8066)
  • Food Preparation and Culinary Arts (8065)


REQUIREMENTS

  • Candidates can apply for registration at any time online by submitting the electronic application form and either
    e-mailing or faxing the following documents to irene@NQtac.co.za or 0866 48 5352
  • Candidates can apply for registration at any time online by submitting the electronic application form and either e-mailing or faxing the following documents to irene@NQtac.co.za or 0866 48 5352
  • CV
  • Identity document
  • If you are being sponsored, a letter from your company on the company letterhead indicating such.
  • Once the application has been accepted, you will be issued with a username and password to allow you access to the workbooks online.
  • A minimum deposit of 50% is required on notice of acceptance before the username and password will be issued.
  • The balance of the fees can be paid in advance, via stop order, or on a monthly basis thereafter.
  • Assignments will be e-mailed to you directly and you can email them back to your assessor when completed.
  • The Certificate qualification through City & Guilds will take approximately 12 months and the Diploma qualification will be approximately 18 months to complete. However, you can complete the qualification at your own time and pace, subject to the requirements in 6 and 8.
  • Should you not submit assignments for a period of 3 consecutive months, you may be removed from the programme at NQtac’s discretion.
  • Assignments must be submitted consecutively and each assignment should take approximately 3 weeks to one month to complete.
  • Every assignment must be completed and fees must be paid in full before you will be registered to write the exams.
  • It is your responsibility to arrange for a practical session at a suitable organization where you will be able to demonstrate competence to a registered assessor.
  • The site must be approved by NQtac and will be required to complete an on-site equipment form to ascertain if all the relevant equipment and resources are available for assessment purposes.
  • You will be required to complete a Portfolio of Evidence for the practical component of the qualification and will receive the relevant documentation required for this via e-mail.
  • Once the Portfolio of Evidence has been received and a desk-top evaluation of the portfolio has been completed, an assessor will be appointed.
  • NQtac will arrange for an assessor to assess you on site every 6 months, where possible, and for an external verifier from City & Guilds to verify your assessment on completion of the qualification.
  • In the case of the complete qualification, proof of attendance of a First Aid and Fire training course needs to be done in your own time and at your own cost.
  • The exam takes the form of a multiple choice questionnaire and you will be required to write the exam at your nearest City & Guilds registered examination centre. NQtac will advise you as to where this is.
  • You should receive your City & Guilds certificate approximately 8 to 10 weeks after successful completion of the qualification (issued from UK, so times may vary).
  • The learner agrees to cover all costs for postage of Portfolio’s Of Evidence or other documents sent to NQtac.
  • Examination fees and certification are included in the fee.

WHAT DO I NEED FOR A SUCCESFULL APPLICATION?

  • Matric or equivalent qualification
  • Use of a computer with ‘Windows’ and internet access
  • Email address
  • Contactable telephone numbers

Nqtac Courses

HOTEL TRAINING AND DEVELOPMENT PROGRAMMES:
CATHSSETA PROGRAMMES

Certificate in Accommodation Services Level 2 
Certificate in Food and Beverage Services Level 4 
Certificate in Food Preparation and Cooking Level 4
Skills programmes

ONLINE PROGRAMMES:
CITY & GUILDS INTERNATIONAL PROGRAMMES

Food Preparation and Culinary Arts Certificate
Food Preparation and Culinary Arts Diploma
Food and Beverage Services Certificate 
Food and Beverage Services Diploma 
Accommodation Services Certificate 
Accommodation Services Diploma
Reception Operations and Services Certificate
Reception Operations and Services Diploma

HOTEL SCHOOL INTERNATIONAL PROGRAMMES:
(ALL CITY & GUILDS INTERNATIONAL)

2 YEAR INTERNATIONAL FOUNDATION MANAGEMENT PROGRAMME:

Food Preparation and Culinary Arts Certificate
Accommodation Services Certificate 
Reception Operations and Services Certificate 
Food and Beverage Services Certificate

3 YEAR INTERNATIONAL HOTEL MANAGEMENT DIPLOMA

Food Preparation and Culinary Arts Certificate
Food and Beverage Services Diploma 
Accommodation Services Certificate 

Accommodation Services Diploma
Reception Operations and Services Certificate
Reception Operations and Services Diploma

2 YEAR INTERNATIONAL FOOD PREPARATION AND CULINARY ARTS DIPLOMA

Food Preparation and Culinary Arts Certificate
Food Preparation and Culinary Arts Diploma

Courses

HOTEL TRAINING AND DEVELOPMENT PROGRAMMES:
CATHSSETA PROGRAMMES

Certificate in Accommodation Services Level 2

Fundamental Unit Standards
7789 PROVIDE CUSTOMER SERVICE
7790 PROCESS INCOMING AND OUTGOING TELEPHONE CALLS
7791 DISPLAY CULTURAL AWARENESS IN DEALING WITH CUSTOMERS AND COLLEAGUES
7794 COMMUNICATE VERBALLY
7795 MAINTAIN EFFECTIVE WORKING RELATIONSHIPS WITH OTHER MEMBERS OF STAFF
7800 MAINTAIN HEALTH, HYGIENE AND A PROFESSIONAL APPEARANCE
7812 PERFORM BASIC CALCULATIONS
7822 PREPARE WRITTEN COMMUNICATIONS

Core Unit Standards
7602 PREPARE BEDS AND HANDLE LINEN AND BED COVERINGS
7603 SERVICE TOILETS AND BATHROOM AREAS
7605 SERVICE GUEST BEDROOM AREAS
7606 CLEAN FLOORS AND FLOOR COVERINGS
7608 HANDLE AND STORE CLEANING EQUIPMENT AND MATERIALS
7612 HANDLE AND DISPOSE OF WASTE
7658 MAINTAIN THE HOUSEKEEPING SERVICE
7793 DESCRIBE LAYOUT, SERVICES AND FACILITIES OF THE ORGANISATION
7796 MAINTAIN A SECURE WORKING ENVIRONMENT
7799 MAINTAIN A SAFE WORKING ENVIRONMENT
7801 DESCRIBE THE SECTORS OF THE HOSPITALITY, TRAVEL AND TOURISM INDUSTRIES
7818 CONDUCT ON-THE-JOB COACHING
7821 DEVELOP SELF WITHIN THE JOB ROLE
7827 SOURCE INFORMATION ABOUT SELF EMPLOYMENT OPPORTUNITIES
7836 MAINTAIN CUSTOMER SATISFACTION
7839 MAINTAIN THE RECEIPT, STORAGE AND ISSUE OF GOODS
7844 CONTRIBUTE TO THE IDENTIFICATION OF SHORT TERM SUPPLY NEEDS
7846 MAINTAIN THE CLEANING PROGRAMME FOR OWN AREA OF RESPONSIBILITY
9244 PLAN AND CONDUCT MEETINGS
7860 INDUCT NEW STAFF TO THE WORKPLACE
7866 PLAN, ORGANSE AND MONITOR WORK IN OWN AREA OF RESPONSIBILITY
7868 MONITOR AND MAINTAIN HEALTH, SAFETY AND SECURITY
7869 MAINTAIN A PREVENTATIVE MAINTENANCE PROGRAMME
7884 CONTROL AND ORDER STOCK

Elective Unit Standards:
7663 HANDLE MAIL, MESSAGES AND WRITTEN COMMUNICATION
7698 STORE AND HANDLE CUSTOMER AND ESTABLISHMENT PROPERTY
7613 DEEP CLEAN FLOORS AND FLOOR COVERINGS
7626 CLEAN AND MAINTAIN PUBLIC AREAS
7629 SERVICE TOILETS AND WASHROOMS
7636 PROVIDE A HOUSEKEEPING SERVICE
7638 MAINTAIN HOUSEKEEPING SUPPLIES
7657 MAINTAIN A CLEAN LINEN SUPPLY
7786 OPERATE A COMPUTER
7813 IDENTIFY WORK OPPORTUNITIES
7815 APPLY FOR A JOB OR EXPERIENCE PLACEMENT
7786 PROVIDE FIRST AID

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Certificate in Food and Beverage Services Level 4

Fundamental Unit Standards

7789 PROVIDE CUSTOMER SERVICE
7790 PROCESS INCOMING AND OUTGOING TELEPHONE CALLS
7791 DISPLAY CULTURAL AWARENESS IN DEALING WITH CUSTOMERS AND COLLEAGUES
7794 COMMUNICATE VERBALLY
7795 MAINTAIN EFFECTIVE WORKING RELATIONSHIPS WITH OTHER MEMBERS OF STAFF
7800 MAINTAIN HEALTH, HYGIENE AND A PROFESSIONAL APPEARANCE
7812 PERFORM BASIC CALCULATIONS
7822 PREPARE WRITTEN COMMUNICATIONS

Core Unit Standards

7608 HANDLE AND STORE CLEANING EQUIPMENT AND MATERIALS
7612 HANDLE AND DISPOSE OF WASTE
7735 CLEAN AND STORE GLASSWARE
7738 CLEAN AND RESTOCK DRINKS MACHINES / EQUIPMENT
7740 PREPARE AND CLEAR AREAS FOR TABLE SERVICE
7744 PROVIDE A TABLE SERVICE
7744 PROVIDE A TABLE DRINK SERVICE
7745 PROVIDE A CARVERY / BUFFET SERVICE
7750 SERVE BOTTLED WINES
7769 RECOMMEND, PREPARE AND SERVE WINES
7773 PREPARE AND SERVE SPIRITS AND LIQUEURS
7776 MAINTAIN THE TABLE SERVICE
7778 MAINTAIN THE DRINK SERVICE
7780 SUPERVISE THE RUNNING OF A FUNCTION
7793 DESCRIBE LAYOUT, SERVICES AND FACILITIES OF THE ORGANISATION
7796MAINTAIN A SECURE WORKING ENVIRONMENT
7799 MAINTAIN A SAFE WORKING ENVIRONMENT
7801 DESCRIBE THE SECTORS OF THE HOSPITALITY, TRAVEL AND TOURISM INDUSTRIES
7818 CONDUCT ON-THE-JOB COACHING
7820 OPERATE A PAYMENT POINT AND PROCESS PAYMENTS
7821 DEVELOP SELF WITHIN THE JOB ROLE
7827 SOURCE INFORMATION ABOUT SELF EMPLOYMENT OPPORTUNITIES
7829 HANDLE AND RECORD REFUNDS
7836 MAINTAIN CUSTOMER SATISFACTION
7839 MAINTAIN THE RECEIPT, STORAGE AND ISSUE OF GOODS
7841 PLAN AND DELIVER STAFF TRAINING AND DEVELOPMENT IN OWN AREA OF RESPONSIBILITY
7784 CONTRIBUTE TO THE IDENTIFICATION OF SHORT TERM SUPPLY NEEDS
7846 MAINTAIN THE CLEANING PROGRAMME FOR OWN AREA OF RESPONSIBILITY
7860 INDUCT NEW STAFF TO THE WORKPLACE
7866 PLAN, ORGANSE AND MONITOR WORK IN OWN AREA OF RESPONSIBILITY
7868 MONITOR AND MAINTAIN HEALTH, SAFETY AND SECURITY
7869 MAINTAIN A PREVENTATIVE MAINTENANCE PROGRAMME

Elective Unit Standards:

7740 PREPARE AND CLEAR AREAS FOR TABLE SERVICE
7739 PREPARE, SERVICE AND CLEAR FUNCTION ROOMS
7758 MAINTAIN CELLARS / STORE ROOM
7779 SUPERVISE AND MAINTAIN BEVERAGE STORAGE
7813 IDENTIFY WORK OPPORTUNITIES
7815 APPLY FOR A JOB OR EXPERIENCE PLACEMENT

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Certificate in Food Preparation and Cooking Level 4

Fundamental Unit Standards

7789 PROVIDE CUSTOMER SERVICE
7790 PROCESS INCOMING AND OUTGOING TELEPHONE CALLS
7791 DISPLAY CULTURAL AWARENESS IN DEALING WITH CUSTOMERS AND COLLEAGUES
7794 COMMUNICATE VERBALLY
7795 MAINTAIN EFFECTIVE WORKING RELATIONSHIPS WITH OTHER MEMBERS OF STAFF
7800 MAINTAIN HEALTH, HYGIENE AND A PROFESSIONAL APPEARANCE
7812 PERFORM BASIC CALCULATIONS
7813 IDENTIFY WORK OPPORTUNITIES
7815 APPLY FOR A JOB OR EXPERIENCE PLACEMENT
7822 PREPARE WRITTEN COMMUNICATIONS
7854 PROVIDE FIRST AID

Core Unit Standards

7637 MAINTAIN HYGIENE IN FOOD PREPARATION, COOKING AND STORAGE
7659 PREPARE FRUIT FOR HOT AND COLD DISHES
7660 PREPARE VEGETABLES FOR HOT AND COLD DISHES
7705 HANDLE AND MAINTAIN KNIVES
7743 ACCEPT AND STORE FOOD DELIVERIES
7717 HANDLE AND MAINTAIN UTENSILS AND EQUIPMENT
7748 HANDLE AND STORE FOOD
7749 CLEAN FOOD PRODUCTION AREAS AND EQUIPMENT
7751 CLEAN & STORE CROCKERY AND CUTLERY
7728 PREPARE AND COOK BASIC MEAT, POULTRY, GAME OR OFFAL DISHES
7757 PREPARE AND COOK BASIC SAUCES AND SOUPS
14754 HANDLE AND STORE FOOD
7816 CLEAN FOOD PRODUCTION AREAS, EQUIPMENT AND UTENSILS
7843 MAINTAIN FOOD PRODUCTION OPERATIONS
7845 MAINTAIN A CLEANING PROGRAMME FOR KITCHEN AREA AND EQUIPMENT
7847 MAINTAIN AND PROMOTE FOOD HYGIENE IN THE KITCHEN
7851 MAINTAIN FOOD PRODUCTION QUALITY CONTROL SYSTEMS, PROCEDURES AND SPECIFICATIONS
7793 DESCRIBE LAYOUT, SERVICES AND FACILITIES OF THE ORGANISATION
7796 MAINTAIN A SECURE WORKING ENVIRONMENT
7799 MAINTAIN A SAFE WORKING ENVIRONMENT
7801 DESCRIBE THE SECTORS OF THE HOSPITALITY, TRAVEL AND TOURISM INDUSTRIES
7818 CONDUCT ON-THE-JOB COACHING
7821 DEVELOP SELF WITHIN THE JOB ROLE
7839 MAINTAIN THE RECIEPT, STORAGE AND ISSUE OF GOODS
7841 PLAN & DELIVER STAFF TRAINING AND DEVELOPMENT IN OWN AREA OF RESPONSIBILITY
7846 MAINTAIN THE CLEANING PROGRAMME FOR OWN AREA OF RESPONSIBILITY
7858 MAINTAIN SUPPLY LEVELS
7873 MANAGE ONES OWN DEVELOPMENT

Elective Unit Standards:

7661 PREPARE COLD AND HOT SANDWICHES AND ROLLS
7754 PREPARE AND COOK BASIC FISH DISHES
7802 PREPARE AND COOK BASIC EGG DISHES
7805 PREPARE AND COOK BASIC PASTA DISHES
7808 PREPARE AND COOK VEGETABLES FOR BASIC HOT AND COLD DISHES AND SALADS
7809 PREPARE AND COOK BASIC FRUIT DISHES
7810 PREPARE AND COOK STARCH

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Skills programmes:

  • Room attendant
  • Laundry assistant
  • Public areas cleaner
  • Assistant housekeeper
  • Porter
  • Receptionist
  • Porter/ concierge
  • Cook convenience food
  • Cook fast food
  • Kitchen cleaner
  • Assistant chef
  • Food service assistant
  • Drink service assistant
  • Table attendant
  • Bar attendant

CITY & GUILDS PROGRAMMES

Food Preparation and Culinary Arts Diploma
Prepare food for cold presentation
Safety at work
Food safety in catering
Healthier foods and special diets
Prepare, cook and finish stocks, soups and sauces
Prepare, cook and finish fish and shellfish dishes
Prepare, cook and finish meat, poultry and offal
Prepare, cook and finish vegetables, fruit and pulses
Prepare, cook and finish rice, grain, farinaceous products and egg dishes
Prepare, cook and finish bakery products
Prepare, cook and finish hot and cold desserts and puddings
Catering operations, costs and menu planning

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ONLINE PROGRAMMES
CITY & GUILDS INTERNATIONAL PROGRAMMES

Food Preparation and Culinary Arts Certificate

Safety at work
Introduction to nutrition
Prepare food for cold presentation
Prepare, cook and finish foods by frying
Prepare, cook and finish food by braising and stewing
Prepare, cook and finish foods by boiling, poaching and steaming
Prepare, cook and finish food by baking, roasting and grilling
Introduction to basic kitchen procedures
Introduction to the hospitality and catering industry
Food safety in catering

TOP

Food Preparation and Culinary Arts Diploma

Prepare food for cold presentation
Safety at work
Food safety in catering
Healthier foods and special diets
Prepare, cook and finish stocks, soups and sauces
Prepare, cook and finish fish and shellfish dishes
Prepare, cook and finish meat, poultry and offal
Prepare, cook and finish vegetables, fruit and pulses
Prepare, cook and finish rice, grain, farinaceous products and egg dishes
Prepare, cook and finish bakery products
Prepare, cook and finish hot and cold desserts and puddings
Catering operations, costs and menu planning

TOP

Food and Beverage Services Certificate

Safety at work
Customer service in hospitality and catering industry
Food and beverage service skills
Hot and cold beverage service skills
Menu knowledge
Introduction to the hospitality and catering industry

TOP

Food and Beverage Services Diploma

Safety at work
Food safety in catering
Customer service in hospitality and catering industry
Menu knowledge and design
Hot beverage product knowledge
Beverage product knowledge
Food and beverage service
Handling payments

TOP

Accommodation Services Certificate

Safety at work
Customer service in hospitality and catering industry
Accommodation services
Cleaning accommodation areas
Introduction to the hospitality and catering industry

TOP

Accommodation Services Diploma

Safety at work
Customer service skills in accommodation services
Accommodation services
Cleaning accommodation areas
Provide a linen service

Reception Operations and Services Certificate

Safety at work
Customer service in hospitality and catering industry
Introduction to equipment used in reception
Provide information to guests
Store and handle guest property
Introduction to the hospitality and catering industry

TOP

Reception Operations and Services Diploma

Safety at work
Customer service in the hospitality and catering industry
Book accommodation for guests
Handling cash and guest accounts
Arrival and departure services
Promote products and services to guests
Reception office skills

TOP

HOTEL SCHOOL INTERNATIONAL PROGRAMMES 
(ALL CITY & GUILDS INTERNATIONAL)

2 YEAR INTERNATIONAL FOUNDATION MANAGEMENT PROGRAMME:

Food Preparation and Culinary Arts Certificate

Safety at work
Introduction to nutrition
Prepare food for cold presentation
Prepare, cook and finish foods by frying
Prepare, cook and finish food by braising and stewing
Prepare, cook and finish foods by boiling, poaching and steaming
Prepare, cook and finish food by baking, roasting and grilling
Introduction to basic kitchen procedures
Introduction to the hospitality and catering industry
Food safety in catering

Food and Beverage Services Certificate

Safety at work
Customer service in hospitality and catering industry
Food and beverage service skills
Hot and cold beverage service skills
Menu knowledge
Introduction to the hospitality and catering industry

TOP

Accommodation Services Certificate

Safety at work
Customer service in hospitality and catering industry
Accommodation services
Cleaning accommodation areas
Introduction to the hospitality and catering industry

TOP

Reception Operations and Services Certificate

Safety at work
Customer service in hospitality and catering industry
Introduction to equipment used in reception
Provide information to guests
Store and handle guest property
Introduction to the hospitality and catering industry

TOP

3 YEAR INTERNATIONAL HOTEL MANAGEMENT DIPLOMA

Food Preparation and Culinary Arts Certificate

Safety at work
Introduction to nutrition
Prepare food for cold presentation
Prepare, cook and finish foods by frying
Prepare, cook and finish food by braising and stewing
Prepare, cook and finish foods by boiling, poaching and steaming
Prepare, cook and finish food by baking, roasting and grilling
Introduction to basic kitchen procedures
Introduction to the hospitality and catering industry
Food safety in catering

Food and Beverage Services Certificate

Safety at work
Customer service in hospitality and catering industry
Food and beverage service skills
Hot and cold beverage service skills
Menu knowledge
Introduction to the hospitality and catering industry

TOP

Food and Beverage Services Diploma

Safety at work
Food safety in catering
Customer service in hospitality and catering industry
Menu knowledge and design
Hot beverage product knowledge
Beverage product knowledge
Food and beverage service
Handling payments

TOP

Accommodation Services Certificate

Safety at work
Customer service in hospitality and catering industry
Accommodation services
Cleaning accommodation areas
Introduction to the hospitality and catering industry

TOP

Accommodation Services Diploma

Safety at work
Customer service skills in accommodation services
Accommodation services
Cleaning accommodation areas
Provide a linen service

TOP

Reception Operations and Services Certificate

Safety at work
Customer service in hospitality and catering industry
Introduction to equipment used in reception
Provide information to guests
Store and handle guest property
Introduction to the hospitality and catering industry

TOP

Reception Operations and Services Diploma

Safety at work
Customer service in the hospitality and catering industry
Book accommodation for guests
Handling cash and guest accounts
Arrival and departure services
Promote products and services to guests
Reception office skills

TOP

2 YEAR INTERNATIONAL FOOD PREPARATION AND CULINARY ARTS DIPLOMA

Food Preparation and Culinary Arts Certificate

Safety at work
Introduction to nutrition
Prepare food for cold presentation
Prepare, cook and finish foods by frying
Prepare, cook and finish food by braising and stewing
Prepare, cook and finish foods by boiling, poaching and steaming
Prepare, cook and finish food by baking, roasting and grilling
Introduction to basic kitchen procedures
Introduction to the hospitality and catering industry
Food safety in catering

TOP

Food Preparation and Culinary Arts Diploma

Prepare food for cold presentation
Safety at work
Food safety in catering
Healthier foods and special diets
Prepare, cook and finish stocks, soups and sauces
Prepare, cook and finish fish and shellfish dishes
Prepare, cook and finish meat, poultry and offal
Prepare, cook and finish vegetables, fruit and pulses
Prepare, cook and finish rice, grain, farinaceous products and egg dishes
Prepare, cook and finish bakery products
Prepare, cook and finish hot and cold desserts and puddings
Catering operations, costs and menu planning

 

Nqtac Contact Details

Physical Address

33 York Street
George
6530
South Africa

Postal Address

PO Box 9640
George
6530
South Africa

Contact Numbers

Tel: +27 44 873 4771
Fax: +27 86 648 5352

E-mail Addresses

Irene Smith – irene@nqtac.co.za

Sheethal Ramdass – sheethal@nqtac.co.za