COURSE NAME:  NATIONAL VOCATIONAL CERTIFICATE IN HOSPITALITY AND TOURISM STUDIES

COURSE OVERVIEW:

To provide training and impart the necessary skills leading to the production of skilled personnel at the craft level who will be employed in the Hospitality and tourism industry, and can also be enterprising and self-reliant.

COURSE DURATION:  3 YEARS

Target Groups

1.  Basic education products (post –JSS) students with requisite credits in JSCE or NECO.
2. Post-secondary students who are unable to gain access to higher education or IEIs, who may have less than 5 credits.

iii) Those out of school for a long time, in line with the Government’s desire for open access to re-skilling and up-skilling of the nation’s workforce as part of Life-Long Learning (LLL), but with a minimum desired qualification as in (i) or (ii) above.

PROGRAM STRUCTURE AND NOMENCLATURE

General Goal:

The program is designed to produce craft skilled individuals who will be able to meet the manpower requirement in Hospitality and Tourism establishments.

The VEI program which will lead to the attainment of the National vocational certificate (NVC) in Hospitality and Tourism will be taken in flexible modular curricula. The program will have three parts (i.e NVC Part I, Part II and NVC Final), each taken in a span of 1 year.

Each part shall have a cogent and flexible structure and content that would arm the trainee with a unit of employable skill, and the possibility to exit at that level with a recognized certification, bearing the levels of skills attained. Programs should have flexible leaving periods and arrangements that may not be available at conventional schools.

INDUSTRIAL EXPERIENCE

Trainees are required to be attached to the relevant industry for a period of three (3) months after each part for supervised and graded industrial work attachment.

METHODS OF ASSESSMENT

Assessment for the program shall be: –

1. Be based on the evidence of practical attainment as presented by the learner.
2. Match the nature of the learning outcome as described in the curriculum.
3. Make the learner take the assessment /examination under appropriate conditions while the evidence is assessed by assessors who make the judgment on whether the quantity and quality provide proof that the standard has been achieved.
4. Provide LLL participants with the chance to exhibit and therefore vie for level attainment that they may or may not have learned from the center or school.

INDUSTRIAL EXPERIENCE

Trainees are required to be attached to the relevant industry for a period of three (3) months after each part for supervised and graded industrial work attachment.

METHODS OF ASSESSMENT

Assessment for the program shall be: –

1. Be based on the evidence of practical attainment as presented by the learner.
2. Match the nature of the learning outcome as described in the curriculum.
3. Make the learner take the assessment /examination under appropriate conditions while the evidence is assessed by assessors who make the judgment on whether the quantity and quality provide proof that standard has been achieved.
4. Provide LLL participants with the chance to exhibit and therefore vie for level attainment that they may or may not have learned from the center or school.

PRACTICAL CONTENT

In the NVC program, the curriculum prescribes 80% practical content 5% General studies, and 15% theoretical work components.

General Objectives: – A product of NVC in Hospitality and Tourism on completion of this program should be able to: –

1. Process, package, and market tours and travels.
2. Organize indoor and outdoor functions such as tours, excursions, picnics and other forms of group engagements.
3. Guide tourists and Guests in their area of operations
4. Organize events to promote trade through tourism.
5. Organize and manage public entertainment and recreation such as Marriage and other social functions.
6. Organize guest relation activities and service delivery in hospitality and tourism establishments.

3.0 Entry Requirements for National Vocational Certificate in Hospitality and Tourism Studies

The general entry requirement for the NVC program is: –

(a) Five credits in English Language, Maths, and three science subjects at the JSS level.

(b) Post-secondary students who are unable to gain access to higher education or IEIs, who may have less than 5 credits.

(c) Those out of school for a long time, in line with the Government’s desire for open access to re-skilling and up-skilling of the nation’s workforce as part of Life-Long Learning (LLL), but with a minimum desired qualification as in a or b above.

NATIONAL VOCATIONAL CERTIFICATE IN HOSPITALITY AND TOURISM STUDIES

 PROPOSED (NVC) CURRICULUM TABLE (DURATION 3 YEARS)

PART ONE (1) FIRST AND SECOND TERM

 PART TWO (2)  FIRST AND SECOND TERM

PART THREE (3)  FIRST AND SECOND TERM