Available courses

This course is designed to enhance the knowledge, skills and attitudes in accordance with industry standards. It covers the core competencies on preparing the dining room for service, welcoming guests and taking food and beverage orders, promoting food and beverage products, providing food and beverage service to guests, providing room service, and receiving and handling guest concerns.

This course is also designed to enhance the basic and common knowledge, skills and attitudes of an individual in the delivery of food and beverage service in various foodservice facilities.

A person who has completed this training may be qualified to become a Waiter and Food and Beverage Service Attendant.


This course is designed to enhance the knowledge, skills and attitude of housekeeping staff in housekeeping services, preparing guest’s rooms, providing valet/butler service, laundering linen and guest’s clothes, cleaning premises and equipment in accordance with industry standards.

It covers the basic, core and common competencies in HOUSEKEEPING NC II.

A person who has completed this training may be qualified to become a Junior Cleaner, Assistant Cleaner, Assistant Public Area Cleaner, Cleaner, Public Area Cleaner, Attendant, Room/ Cabin Attendant/ Room Maid, laundry Attendant, Housekeeping Attendant, Butler.


This course is designed to enhance the knowledge, skills and attitudes in BREAD AND PASTRY PRODUCTION NC II in accordance with industry standards.  It covers the basic, common and core competencies required to prepare and present desserts; prepare and display petits fours in accordance with industry standards. It covers the basic, common and core competencies.

This course is designed to enhance the knowledge, skills and attitudes in COOKERY NC II in accordance with industry standards.  It covers the basic, common and core competencies required that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities.


This course is designed to enhance the knowledge, skills and attitude of SHIPS’ CATERING NC III (SHIPS’ COOKS) in accordance with industry standards. This covers competencies that a person must achieve in managing all galley operations, including both the procurement of supplies and practical food production in compliance with the national and international requirements for the duration and nature of the voyage. It also includes competencies in serving proper quantities of quality nutritious food that fulfills cultural, religious and hygiene requirements including storing and handling food hygienically. (Basic Competencies are embedded on COMMON AND CORE COMPETENCIES)

This course is designed to enhance the knowledge, skills and attitudes of stewarding in accordance with industry standards. It covers core competencies such as perform mess hall service, perform housekeeping service and providing assistance in receiving and storing provision and supplies