This qualification reflects the role of individuals who participate in a range of routine and predictable hospitality work activities. They work under close supervision and are given clear directions to complete tasks.
DurationThis qualification reflects the role of individuals who participate in a range of routine and predictable hospitality work activities. They work under close supervision and are given clear directions to complete tasks.
All NCTC staff have appropriate qualifications (e.g. Training and Assessment, Hospitality Industry & Business), hold Blue Cards, have wide industry experience and a commitment to the provision of service to assist people in gaining positive employment outcomes. To enhance our services, we have on site a Youth Mental Health First Aider and Youth Worker as well as a First Aid Officer.
Participants “connect” with our staff, which enables us to identify relevant specialist support specific to the needs of the individual and develop individual confidence to participate in the interventions.
This qualification reflects the role of skilled operators who use a range of well-developed hospitality skills. They use discretion and judgement and have a sound knowledge of industry operations.
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a wide range of cookery skills.
This unit will provide students with the skills and knowledge to safely store, handle and prepare food in a manner which will ensure it is safe for consumption to patrons.
This qualification provides the skills and knowledge for an individual to be competent in skilled operations and team leading or supervision within a hospitality environment. Work can be undertaken in variety of hospitality enterprises such as: restaurants, hotels, catering operations, clubs, pubs,
The program is designed to produce highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and a sound knowledge of industry to coordinate hospitality operations.
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