Spicy Innovation Services
* LEVEL 4 | NC Professional Cookery | 14111
NQF Level: Level 4
Credits: 145 Credits
Facilitator: TBA
Group size: TBA
Days per session: 25 Contact Days
Dates: TBA (To be advised as according to Aha Resorts and hotels operational procedures)
Purpose: This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and drink preparation as well as supervision. This qualification will professionalise the industry and is applicable to all sectors, from small restaurants to large-scale hotels. The qualification provides articulation with Gaming, Travel and other Tourism industries.
* LEVEL 4 | NC Food and Beverage Services | 14113
NQF Level: Level 4
Credits: 133 Credits
Facilitator: TBA
Group size: TBA
Days per session: 17 Contact Days
Dates: TBA (To be advised as according to Aha Resorts and hotels operational procedures)
Purpose: This qualification has been developed for people in the food and beverage service industry (hospitality). It brings together elements of food and drink preparation and service as well as supervision. This qualification is applicable to all sectors, from small restaurants to large-scale hotels. The qualification leads toward the F&B Management diploma and provides articulation with Gaming, Travel and other Tourism industries.
* LEVEL 2 | Assistance Chef | HSP/AssChf/2/0022
Unit Standard: 7793, 7795, 7796, 7799, 7800, 7637, 7705, 7728, 7754, 7757, 7660, 7748, 7790, 7792, 7821, 7755, 7759, 7762, 7766, 7768, 7772, 7802, 7805, 7806, 7807, 7809, 7810, 7811,7816, 7817,7819,7823 and 7745.
NQF Level: Level 2
Credits: 51 Credits
Facilitator: TBA
Group size: TBA
Days per session: 6 Contact Days
Dates: TBA (To be advised) Purpose: Developed for learners who prepares basic dishes using fresh ingredients
* LEVEL 2 | Bar Attendant | HSP/BarAtt/2/0027 Unit Standard: 7789, 7790, 7793, 7794, 7795, 7796, 7799, 7800, 7812, 7760, 7820, 7792, 7750 and 7753
NQF Level: Level 2
Credits: 42 Credits
Facilitator: TBA
Group size: TBA
Days per session: 4 Contact Days
Dates: TBA (To be advised) Purpose: Suitable for learners who serves drinks to customers within a licensed premise
* LEVEL 2 | Kitchen Cleaner | HSP/KchCln/2/0022
Unit Standard: 7793, 7796, 7799, 7800, 7707, 7717, 7748 and 7608 NQF
Level: Level 2
Credits: 8 Credits
Facilitator: TBA
Group size: TBA
Days per session: 2 Contact Days
Dates: TBA (To be advised)
Purpose: Suitable for learners who clean kitchen areas and equipment and do not prepare or cook food.
* LEVEL 2 |Room Attendant | HSP/RmAttd/2/0012
Unit Standard: 7793, 7796, 7799, 7800, 7602, 7605, 7603, 7613 and 7614.
NQF Level: Level 2
Credits: 16 Credits
Facilitator: TBA
Group size: TBA
Days per session: 2 Contact Days
Dates: TBA (To be advised)
Purpose: Suitable for room attendants who service guest accommodation. It also provides for those who service self-catering kitchen areas and equipment within guest accommodation
* LEVEL 2 |Table Attendant | HSP/TblAtt/2/0025
Unit Standard:7789, 7790, 7793, 7794, 7795, 7796, 7799, 7800, 7740, 7742, 7744, 7812, 7745 and 7765.
NQF Level: Level 2
Credits: 39 Credits
Facilitator: TBA
Group size: TBA
Days per session: 6 Contact Days
Dates: TBA (To be advised)
Purpose: Suitable for learners who take and serve customers orders at the table in addition to setting up their work area/ station.
* LEVEL 5 | Advanced Customer Care Program | CUST/ServProgr/5/0095
Unit Standard: 14734, 7865, 7836 and 8490
NQF Level: Level 5 Credits: 21 Credits
Facilitator: TBA
Group size: TBA
Days per session: 2 Contact Days 4 On the job Training Dates: TBA (To be advised) Purpose: The purpose of the course is to ensure that learners are able to deal professionally with customers, improve service to customers, monitor customer satisfaction and contribute to sustainable tourism in South Africa, by putting customers first according to the set standards of South Africa Qualification Authority through CATHSSETA (Culture, Arts, Tourism, Hospitality, Sport Sector Education and Training Authority.
* LEVEL 4 | Customer Service Programme | CUST/ServProgr/4/0095
Unit Standard: 8480,7789,7710, 7703 and 260178
NQF Level: Level 4
Credits: 24 Credits
Facilitator: TBA
Group size: Maximum 10
Days per session: 2 Days theory and 4 Days onsite assessment per group
Dates: TBA (To be advised)
Purpose: The purpose of the course is to ensure that learners are able to deal professionally with customers, improve service to customers, monitor customer satisfaction and contribute to sustainable tourism in South Africa, by putting customers first according to the set standards of South Africa Qualification Authority through CATHSSETA (Culture, Arts, Tourism, Hospitality, Sport Sector Education and Training Authority.
* LEVEL 2 | Cook – Convenience Foods | HSP/CkConF/2/0019
Unit Standard: 7793,7796,7799,7800,7637,7705,7664,7665,7697,7701 and 7704
NQF Level: Level 2
Credits: 14 Credits
Facilitator: TBA
Group size: Maximum 10
Days per session: 3 Days theory and 4 Days onsite assessment per group
Dates: TBA (To be advised)
Purpose: The purpose of the course is to ensure that learners are able to prepare a limited range of mainly convenience foods.
LEVEL 2 | Food Service Assistant | HSP/FdSrvA/2/0023
Unit Standard: 7793,7794,7796,7799,7800,7732,7733,7608 NQF Level: Level 2
Credits: 21 Credits
Facilitator: TBA
Group size: Maximum 10
Days per session: 2 Days theory and 4 Days onsite assessment per group
Dates: TBA (To be advised)
Purpose: The purpose of the course is to develop learners who assist in the cleaning and preparation of food service areas and equipment, as well as those who work in table service, counter service, take away service, functions or room service. At this level the learners are not required to take or serve customer orders.
TARGET AUDIENCE
The programmes are designed for employees working in the hospitality environment from Fast food services, professional chefs, food and beverage services, assistance chefs, bar attendants, those who prepare food using reconstituted ingredients, food service assistance, kitchen cleaners, room attendants, bar attendants and table attendants.
The customer service programmes fall across board as all employees in the industry deals mainly with customers who are kings in the businesses.
TRAINING METHODOLOGY
The program is designed to run at a high level of participation and interaction, and delegates are involved in roleplays, rating exercises and case studies. Video clips are used for understanding and integration. The group leader ensures that delegates receive the direction and support they need to meet the demands which the workshop makes for clear thinking and for demonstrating the practical application of principles discussed.
LEARNER CERTIFICATION
CATHSSETA (Culture, Arts, Tourism, Hospitality, Sport Sector Education and Training Authority.) Certificates will be awarded to the learners upon successful completion of the learning programmes.
PARTNERING IN LEARNERSGIP APPLICATIONS
Spicy innovation services further propose, to partner with your establishment in learnership funding application with various seta’s, should the internal budget not allow for the self-funded training to be conducted. We have on board qualified and experienced Skills Development Facilitators who may assist with the application’s processes, and act as external support within your establishment.
