Qualifications at 21 | NICE

The Namibian Institute of Culinary Education ensures that all trainees enrolled in its courses are ‘work-ready’ by the time they complete their program. This is due to the strong focus on practical exposure in a real world working environment (the ‘living classroom’). This hands-on approach, and the guarantee of ongoing practical experience and exposure during the entire training cycle is what sets our program apart from other training institutions.

21 | NICE  offers a 10 month Level 2 National Vocational Certificate in Hospitality and Tourism (Accommodation Services, Food and Beverages Services Qualification) and an 18 month Level 3 - National Vocational Certificate in Hospitality and Tourism, specialising in either Food & Beverage Operations or Commercial Cookery Skills Qualification.

Trainees who have passed their Level 2 assessments and demonstrate the level of resolve, competence and commitment shall be eligible to move onto the Level 3 programme. 

The classroom at 21 | NICE is fitted with the latest equipment and infrastructure. See the course structure below:

National Programme in Hospitality & Tourism


National Vocational Certificate in Hospitality and Tourism (Level 2 & 3)



The programme is offered to people who want to obtain the skills and knowledge required to perform hospitality operations and kitchen operations. It includes working safely, communicating effectively, caring for customers and undertaking basic food identification and preparation, and cleaning of food production areas across a range of hospitality establishments.

Target group

Minimum Gr 10

Curriculum Content

The programme is based on the Level 2 & 3 NTA curricula, where each module corresponds to an NQA registered Unit Standard.

Training Methods

The training is based on four interlinked concepts, these are theory, practical, practical at Wolwedans and external job attachment. All the parts make up the whole of the training. The only exception is with the Level 2 that is not exposed to external job attachment.

The practical component of training is modelled on the real-life hospitality experience; thus, trainees will be exposed to long and at times hectic working hours of the training restaurant, both kitchen and service. The Level 2 are doing Strand A & B, which comprises of Housekeeping, Food & Beverage, Food Preparation and Front Office.

In Level 3, the trainee gets the option of specialisation in either Food Preparation or Food & Beverage. However, during Level 3, trainees will also be expected to do some of their in-house practical’s in other departments. All this is to ensure that the trainees know and understand the link between the different departments and also to ensure that they are employment ready once they graduate.

Breakdown of the components:

Theory – Classroom based, also includes a smaller component of practical training done by the theory facilitator (the intersection of circle 1 & 2). This is a normal 8-hour training day.

Practical – Facility based i.e. The NICE Restaurant or any tourism concern, in or around Windhoek. This is facilitated by a dedicated practical facilitator. This included demonstrations, practical’s assessments. This is a normal 8-hour training day.

In-house Practical – Facility based (in-house) The NICE Restaurant or any tourism concern, in or around Windhoek. During this the trainee is expected to learn on the job, thus will be exposed to the real life working situation. During this time, the “facility” employees will be assigned as mentors to the trainees. This is based on a shift system and trainees are allocated to different shifts, e.g. AM or PM.

External Practical – Facility based, but external placements. During this time, the trainees are placed at different establishments, that will enhance their learning experience. The trainees are expected to learn on the job, thus will be exposed to the real life working situation. This is based on a shift system and trainees will be allocated to different shifts, e.g. AM or PM by the establishment supervisors. Trainees will be expected to have a logbook that must be managed by the trainee together with the supervisor they are assigned to. 


The total duration of the programme is 10 months for Level 2 and 18 months for Level 3.

Training Delivery Plan

Each Facilitator is obliged to develop a Training Plan for the course applying the format provided by the Head of Training.

The Training Plan will provide an overview of the entire programme based on the actual calendar for the period, including public and other holidays. The Plan will show how modules will be clustered, when they will be implemented, at what time formative and summative assessment will be conducted, and also indicate the job attachment period.

The normative learning hours indicated for each module in the NTA curriculum may be used as a guideline. However, they are not followed mechanically, as practical local issues and the trainer’s experience may warrant different time allocations.     

Lesson Plans

The facilitator responsible for implementation of the programme is obliged to prepare lesson plans for all sessions according to the format provided. The lesson plan will specify the objective and summary of contents (derived from the relevant curriculum module), the training methods, aids & materials, and also the approximate time for each lesson.  All lesson plans are filed.

Learning materials

The facilitators use a variety of materials from many different sources including the NTA curriculum.

Facilitators are encouraged to develop their own training aids and materials. They are also obliged to contribute to a shared pool of resources and best practice examples.  At The Wolwedans Foundation, facilitators incorporate the 'Living Classroom' approach to bring lesson plans to life. Practical examples exist for the facilitators to reach a hands on approach for training.


The programme is competence based in that it is based on assessment of the trainee’s ability to meet the relevant, registered competences (i.e. specified in the Unit Standards). This is done in two ways:  Formative assessment during the programme and summative assessment at the end.

Formats for Formative assessment is designed internally. Summative assessment will be done by external registered assessors according to the new national system.




Curricular at 21 | NICE

Level 2 - Accommodation Services / Food & Beverage Services

Level 3 - F&B Service (Food & Beverage Service)

Level 3 - Commercial Cookery (Food Preperation)