Mandatory Units

Unit 1 - Maintenance of a Safe, Hygienic and Secure Working Environment

In this section you will learn what your responsibilities are as an employee within the hospitality industry, specifically concerning safety, health and hygiene.

Unit 2 - Give Customers a Positive Impression of Yourself and Your Organization

In this section you will learn how to establish rapport with customers and understand how to give positive Impression of yourself and your organization

Unit 3 - Work Effectively as Part of a Hospitality Team

In this section you will learn on planning and organizing work, work effectively as part of a team and getting feedback from others to support.

Unit 4 - Maintain Food and Safety when storing, holding and serving food

In this section you will learn on reviewing hazards and maintaining food safety when storing, holding and serving food

Optional Units (Any 8)

Unit 5 - Prepare and Clear Areas for Table Service

In this section you will learn on preparing customer and dinning area and covers clearing areas after service.

Unit 6 - Serve food at table

In this section you will learn how to greet and assist customers, serving customers orders and keeping the dinning area clean and tidy during service

Unit 7 - Convert a room for dining

In this section you will learn how to convert an empty room / appropriate room - suitable for dining purpose and returning the room to its original after service

Unit 8 - Prepare and Serve Dispensed and Instant Hot Drinks

In this section you will learn on preparing basic equipment (dispensing machines, kettles, urns, coffee and tea pots). The preparation and Serve of drink such as coffee, tea and hot cholate.

Unit 9 - Collect Linen and Make Beds

In this section you will learn stripping and making beds, handling linen and bed coverings as well as collecting bed coverings and moving them to the rooms.

Unit 10 - Clean Windows from the Inside

In this section you will learn cleaning the inside surfaces of windows, using appropriate cleaning equipment and materials.

Unit 11- Cleaning and Servicing a Range of Housekeeping Areas

In this section you will learn on cleaning routines, it covers cleaning toilets, bathrooms area, floors, walls and mirrors. it also covers cleaning furnished areas and disposing of both hazardous and non hazardous waste.

Unit 12 - Use of Different Chemicals and Equipment in Housekeeping

In this section you will learn about choosing right chemicals, using the chemicals correctly and disposing of them safety. it also covers using manual equipment.

Unit 13 - Clean, Maintain and Protect Semi-Hard and Hard Floors

In this section you will learn cleaning semi - hard and hard floors using manual equipment. It covers application of protective coatings, burnishing the floor using appropriate electrical equipment and reinstating the work area when completed.

Unit 14 - Employment Rights and Responsibilities in the Hospitality, Leisure and Tourism Sector

In this section you will learn on employment rights and responsibilities in the Hospitality, Leisure and Tourism Sector

For the majority of enterprises in the country staff who can work in the restaurant, prepare bedrooms and do front office work is a must.

There is a demand for multi-taskers throughout the island. They are more needed than specialists.

1. Able to manage front office

2. Able to do house keeping 

3. Able to work in resturant