TEVETA Programs – WTTI Syllabus

TEVETA Accredited Programs – Official Curriculum

Wansanje Travel and Tourism Institute (WTTI) | Lusaka, Zambia

Official TEVETA curriculum charts for programmes offered at WTTI. Each programme is accredited by the Technical Education, Vocational and Entrepreneurship Training Authority (TEVETA) of Zambia.

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Diploma in Travel & Tourism Management Computer Studies Food Production – Trade Test Level I Food Production – Trade Test Level II Food Production – Trade Test Level III

Hotel & Tourism Programmes – Chart No. 129

Diploma in Travel and Tourism Management ⌄

Duration: 3 Years (3,260 hours / 326 credits) Entry: Grade 12 – 5 credits incl. English, Maths & Geography Certification: Examinations Council of Zambia Assessment: CA 40% | Final Exam 60% | Pass 60%

Programme Objectives

Plan all types of travel and tourism related activities
Manage travel and tourism operations
Competently market travel and tourism
Communicate efficiently and effectively
Apply entrepreneurial skills
Apply computer skills in the execution of travel and tourism operations

1st Year Modules

MODULE 129-01-A | Economics and Structure of Travel & Tourism (200 hrs)

Unit A1.1 – Identifying Types of Businesses in the Private Sector: Roles of private sector, Suppliers, Wholesalers, Retailers, Regional bodies in tourism promotion
Unit A1.2 – Identifying Types of Organisations in the Public Sector: Roles of public sector, Types of organizations and companies
Unit A1.3 – Identifying Support Services in Travel & Tourism: Training, Marketing, Publishing & information services, Tourism infrastructure, Immigration & customs, Insurance, Safety & security, Visa waiving
Unit A1.4 – Establishing Channels of Distribution and the Integration Process: Chain of Distribution, Integration Process, Economies of Scale

MODULE 129-02-A | Travel Agency Practice (200 hrs)

Unit A2.1 – Defining Roles and Functions of Travel Agencies: Booking & Reservation, Agency Automation, Billing and Settlement Plan (BSP)
Unit A2.2 – Describing the Global Distribution System (GDS): GDS, Primary Functions, Tickets and standard Traffic Documents (E-TKT)
Unit A2.3 – Advising Clients on Travel Formalities and Documents: Types of Passports, Visas, Health Certificates, Taxes/Customs/Currencies, Travel Insurance
Unit A2.4 – Computing Fares Using the Computer Reservation System (CRS): CRS, Fare Quotes
Unit A2.5 – Categorising Travel Agencies and Business Conducted: Categorization, Appointments/Accreditation, Types of Business Conducted

MODULE 129-03-A | Fares and Ticketing (200 hrs)

Unit A3.1 – Identifying Global Indicators and Travel Geography: TC Areas 1/2/3, Types of Global Indicators, Fare Selection Criteria
Unit A3.2 – Applying Currency Rules and Conversion Procedures: Local Currencies, Foreign Currencies, Conversion Procedures
Unit A3.3 – Assessing Specified Routing Tables and Route Maps: Application of Routings, Specified Tables
Unit A3.4 – Constructing Fares: Mileage System, HIP Check, IATA/UFTAA Fare Formula, Secondary Fares, Circle Trip Fare Construction, Open jaws
Unit A3.5 – Identifying Standard Traffic Documents: Airline Tickets, MCO, MPD
Unit A3.6 – Distinguishing the UATP: The UATP, Commercial Credit Cards, UCCCF, Detection of fraudulent documents
Unit A3.7 – Collecting Taxes, Fees and Charges: Taxes, Tax Codes, Security charge
Unit A3.8 – Interpreting Rules Governing Special Fares: Types of Special Fares, Special Fare Conditions, Special Fare Construction

MODULE 129-04-A | Domestic Tourism (100 hrs)

Unit A4.1 – Explaining Zambia's Historical Background: Pre-Colonial, Colonial Era, Post-Colonial Period
Unit A4.2 – Identifying Zambia's Geographical Resources: Climate, Landscape & wildlife, Historic & cultural, Man-made
Unit A4.3 – Identifying Main Tourist Attractions/Destinations: Zambia's falls & parks, Culture & tradition, Climate & sightseeing, Business tourism, Village/cultural tourism
Unit A4.4 – Relating the Importance of Tourist Resources: Local communities, Social-economic activities, Sustainability
Unit A4.5 – Interpreting Policies for Domestic Tourism Development: Resources conservation, Infrastructure development, Domestic trends & incentives, Investment opportunities, Community participation

MODULE 129-05-A | Tour Operations and Guiding (120 hrs)

Unit A5.1 – Explaining the Role of Tour Operations: Specialised roles, Types of tour operations, Nature of tour operations, Guiding service, Attributes of a tour guide
Unit A5.2 – Identifying Types of Tours: Custom-designed, Independent, Hosted, Escorted tours; Tour components, Advantages of selling tours, Tour pricing & costing, Packaging & tour design
Unit A5.3 – Explaining Booking Conditions: Key items in a tour brochure, Inclusions & exclusions, Tour deposit & payment, Cancellation & refund, Limitations of liability

MODULE 129-06-A | Customer Care (70 hrs)

Unit A6.1 – Providing Good Service: Good customer care, Importance of good customer care, Interpersonal skills, Customer relationships in the selling process
Unit A6.2 – Providing VIP Service: Characteristics of a "VIP", Desirable approaches, Listening & questioning techniques, Managing call centres, Professional integrity & ethical behaviour, Behavioural factors in selling, Handling difficult customers, Stress

MODULE 129-07-A | Communication Skills (80 hrs)

Unit A7.1 – Applying Concepts of Effective Communication: Nature & purpose, Communication process, Barriers, Strategies
Unit A7.2 – Differentiating Types of Communication: Verbal, Non-verbal, Written
Unit A7.3 – Applying Study Skills: Library & Locating Skills, Reading, Writing, Listening & speaking
Unit A7.4 – Corresponding with Relevant Stakeholders: Letters, Memorandum, Circulars, Notices, Forms & documentation
Unit A7.5 – Writing Reports: Types of reports, Report formats, Composing different types of reports
Unit A7.6 – Communicating with Others in the Organisation: Downward/Horizontal/Upward communication, Consultation, Instructions, Permission, Decision-making, Dealing with customers

MODULE 129-08-A | Computer Application (150 hrs)

Unit A8.1 – Using Windows Operating Systems: Desktop, Starting/Shutting down, Windows Explorer, File/folder management, Screen saver, Switching between windows
Unit A8.2 – Using Word Processing Packages: MS-Word screen, Creating/editing/formatting documents, Tables, Multiple documents
Unit A8.3 – Preparing Spread Sheets: MS-Excel screen, Creating/editing/formatting worksheets, Multiple worksheets
Unit A8.4 – Sending and Receiving E-Mail: Composing, Sending, Receiving, Replying, Forwarding, E-mail etiquette
Unit A8.5 – Using the Internet Explorer: Internet & Web, Benefits, Browsing, Opening/saving web pages, Search engines, Downloading, Rules, Computer viruses

2nd Year Modules

Industrial Attachment: 480 hours (compulsory)

MODULE 129-09-B | Tourism Planning and Development (200 hrs)

Unit B9.1 – Explaining the Nature of Tourism: Dimensions of travel, Tourism statistics, Classification of demand, Tourism psychographics, Social & cultural tourism
Unit B9.2 – Applying Successful Planning Methods: Design importance, Planning & development, Management & control, Conservation & sustainability, Policy formulation
Unit B9.3 – Identifying the Main Impact of Tourism: Social, Cultural, Physical & environmental, Economic impacts; Solving problems, Dealing with large markets, Technological impacts
Unit B9.4 – Identifying Tourism Attractions and Business Facilities: Natural, Cultural, Man-made attractions; Conferences, Events
Unit B9.5 – Planning Major Recreation Activities and Facilities: Recreation infrastructure, Health club & spa, Entertainment, Adventure activities
Unit B9.6 – Identifying Tourism Employment and Skills: Tourism employment, Characteristics of jobs, Skills, Attitudes, Qualifications, Languages
Unit B9.7 – Explaining Economic Significance of Tourism: Income/employment/inflation, Investment & economic growth, Balance of payment, Effects of vouchers, Externalisation of funds

MODULE 129-10-B | International Tourism (140 hrs)

Unit B10.1 – Identifying Major Tourist Attractions and Destinations: Natural, Cultural, Man-made attractions
Unit B10.2 – Explaining Tourist Movement and International Trends: Major generating/receiving countries, Determinants of demand, Economic variations, Inter-relationships
Unit B10.3 – Analysing Tourism Characteristics: Physical, Climate, Cultural, Political & economic resources
Unit B10.4 – Explaining Trends in the Development of Tourism: Historical background, Factors affecting domestic/international tourism, Impact of terrorism, Pattern of tourist consumption

MODULE 129-11-B | Environmental Studies (90 hrs)

Unit B11.1 – Describing the Eco-System: Basic ecology, Ecological components, Types of ecosystems, Biotic & abiotic interrelationships
Unit B11.2 – Explaining Environmental Impacts of Tourism: Pollution, Congestion & mass tourism, Vandalism & erosion, Biophysical impacts, Economic activities, Encroachments
Unit B11.3 – Analysing Tourism Carrying Capacity: Management issues, Systems management, Growth management planning, Sustainable development, Environmental policies
Unit B11.4 – Identifying Invertebrates and Vertebrates: Terrestrial invertebrates, Classification & taxonomy of vertebrates
Unit B11.5 – Explaining Flora and Fauna in Relation to Tourism: Mammalogy, Ornithology, Botany

MODULE 129-12-B | Sales and Marketing (120 hrs)

Unit B12.1 – Defining Marketing: Definition, Marketing vs selling, Role of marketing
Unit B12.2 – Describing Marketing Information Systems: Main components, Sources of information, Marketing intelligence
Unit B12.3 – Applying Principles of Marketing: Marketing orientation, Marketing management, Demand management, Market concept, Tools of the trade
Unit B12.4 – Carrying Out Marketing Research: Define market research, Research methodologies, Market in methods
Unit B12.5 – Identifying Consumer Behaviour: Knowledge of consumer behaviour, The family, Organisations, Cultural/social/psychological factors, Decision making process
Unit B12.6 – Identifying Target Markets: Role of target marketing, Market segmentation, Segmentation variables
Unit B12.7 – Formulating Market Plans: Define market plan, Strategic & tactical planning, Objectives, Significance of marketing planning
Unit B12.8 – Analysing the Marketing Mix: Define the marketing mix, Goals of marketing mix
Unit B12.9 – Applying Sales Management: Role of sales manager, Qualities of a good sales person, Sales force structure, Personal selling
Unit B12.10 – Carrying Out Sales Promotion: Purpose, Techniques, Programmes, Strategies
Unit B12.11 – Carrying Out Public Relations Functions: Role of PR, PR techniques, Functions of PR officers, Media relations, Internal & external roles, Staff relations
Unit B12.12 – Merchandising: Merchandising stimuli, Merchandising methods

MODULE 129-13-B | Entrepreneurship (80 hrs)

Unit B13.1 – Applying Entrepreneurial Concepts: Concepts of Entrepreneurship, Economic trends in Zambia, Government policy on enterprise development
Unit B13.2 – Developing Entrepreneurial Competences and Attitudes: Self-motivation, Developing business opportunities, Networking, Effective business communication
Unit B13.3 – Applying Enterprise Management Skills: Managerial & leadership skills, Marketing, Cost & price per product/service, Management of finances, Business records, Technology, Business ethics & values
Unit B13.4 – Establishing an Enterprise: Business Plan/project, Procedures for formalising, Mobilising resources
Unit B13.5 – Sustaining an Enterprise: Enterprise Appraisal, Productivity & management, Manage survival & growth, Project

MODULE 129-14-B | Principles of Management (120 hrs)

Unit B14.1 – Defining Management: Nature of Management, Development of modern management, Supervisory management
Unit B14.2 – Carrying Out Managerial Roles and Skills: Types of Roles, Planning, Organising, Controlling, Directing, Leading & Staffing
Unit B14.3 – Identifying Types of Business Organisations: Meaning of Company & formation, Types of Business
Unit B14.4 – Organising Environments: Importance of organisational environments, Elements of internal & external environments
Unit B14.5 – Describing the Organisational Structure: Purposes & objectives, Business functions, Organisation structure, Organisation charts, Influences on organisation structure

3rd Year Modules

MODULE 129-15-C | Tourism Marketing (200 hrs)

Unit C15.1 – Explaining Role of Marketing: Market orientation, Sales orientation, Product orientation, Customer orientation
Unit C15.2 – Analysing the Marketing Environment: Microenvironment, Macro-environment, Technological environment, Responses to market environment
Unit C15.3 – Using the Marketing Information Systems (MIS): Composition of MIS, Development & assessing INFO needs, Marketing research programme, Types of research processes
Unit C15.4 – Evaluating Consumer Markets and Buyer Behaviour: Factors affecting consumer behaviour, Types of buying behaviour, Buying decision process, Market structure, Classification of consumer markets
Unit C15.5 – Selecting Market Segments for Products: Kinds of market segments, Segmentation variables, Target markets, Market-coverage strategies, Positioning, Product differentiation, Linguistic barriers
Unit C15.6 – Providing Products and Services: Types of products, Quality Assurance, Designing & packaging, Branding, Product life-cycle
Unit C15.7 – Pricing: Factors affecting pricing, Price & demand relationship, Pricing strategies & competition, Pricing & quality, Pricing in industrial markets, Pricing & market mix
Unit C15.8 – Designing Promotion Activities: Advertising, Sales promotion, Personal selling & public relations, Communication & media, Promotion mix

MODULE 129-16-C | Tourism Management (200 hrs)

Unit C2.2 – Explaining the Nature of Tourism: Dimensions of travel, Tourism statistics, Classification of demand, Tourism psychographics, Social & cultural tourism
Unit C2.2 – Applying the Principles of Planning and Development: Role of government, Investment considerations, Professional planning in resort development, Planning controls & conservation
Unit C2.3 – Identifying Recreational Activities and Facilities: Health club & spa, Resort development, Resort security & safety, Resort infrastructure & elements
Unit C2.4 – Describing the Socio-Cultural Impacts of Tourism: Social, Cultural, Economic, Environmental impacts; Managing the impacts
Unit C2.5 – Explaining Economic Significance of Tourism: Income/employment/inflation, Investment & economic growth, Balance of payment & wealth distribution

MODULE 129-17-C | Human Resources Management (120 hrs)

Unit C17.1 – Explaining Human Resources Management: Nature, Scope, Principles of HRM
Unit C17.2 – Applying Recruitment and Selection Techniques: Personnel specifications, Recruitment process, Induction
Unit C17.3 – Employing Training and Development Techniques: Training needs assessment, In-house training, Out-sourcing, Evaluating training, Career development
Unit C17.4 – Carrying Out Work Study: Job description, Method study, Work measurement
Unit C17.5 – Carrying Out Performance Appraisal: Purpose, Types, Methods, Instruments
Unit C17.6 – Managing Employee Relations: Trade Unions, Handling grievances, Employers associations, Disciplinary procedures, Law of employment, Managing people

MODULE 129-18-C | Travel and Tourism Law (150 hrs)

Unit C18.1 – Defining Travel and Tourism Law: Legal background, The Law, Sources of law, Sanctions
Unit C18.2 – Describing the Legal Systems: English legal system, Criminal courts, Civil courts
Unit C18.3 – Outlining Types of Travel and Tourism Business Organisations: Sole trader, Partnerships, Companies
Unit C18.4 – Explaining Legal Relationship Between Tour Operators and Travel Agents: Legal status, Appointments, Authority, Duties, Rights
Unit C18.5 – Applying Travel Industry Consumer Protection Legislation: Fair Trading Act, Monopolies & mergers, Restrictive Practices Act, Competition Act, Trade Descriptions Act, Consumer Protection Act, Code of Practices
Unit C18.6 – Applying the Law of Contract: Basic requirements, Form of Contract, Offer & Acceptance, Contractual capacity, Terms & Conditions, Tickets, Unfair Contract Terms Act, Errors & misrepresentations, Rules of payment
Unit C18.7 – Settling Legal Disputes: Cancellation & frustration, Conciliation & arbitration, Litigation, Damages
Unit C18.8 – Applying Legislation Relating to Carriage of Passengers and Luggage: Contract of carriage, Conditions of carriage, Delays, Warsaw Convention, Athens Convention
Unit C18.9 – Applying Legal Principles Governing Insurance Contracts: The Insurance Contract, Utmost Good Faith, Insurable Interest, Indemnity, Subrogation

MODULE 129-19-C | Management Accounting (200 hrs)

Unit C19.1 – Explaining Management Accounting: Overview of hospitality industry accounting, Business & labour intensive of industry, Major capital asset investment
Unit C19.2 – Applying the Principles of Accounting: Underlying principles, concepts & techniques; Uniform systems of accounts (Hotels)
Unit C19.3 – Accounting for Management: Nature, purpose, scope & interrelationship of management; Functions in relation to costs, resources, operation & performance; Nature of internal reporting; Management information requirements
Unit C19.4 – Applying Elements of Costs: Materials, Labour, Overheads
Unit C19.5 – Utilising Costing Systems: Job and Batch Costing, Operation/Service Costing
Unit C19.6 – Applying Costing Methods and Techniques: Standard Costing, Marginal and Absorption Costing
Unit C19.7 – Making Short-Term Decisions: Behaviour/Nature of Costs, Cost-Value-PROFIT analysis, Limiting Factor Analysis, Pricing Decision Management
Unit C19.8 – Budgetary Planning and Control: Budgetary planning & control system objects, Evaluation of budgetary systems, Development, implementation & coordination
Unit C19.9 – Evaluating Organisational Performance: Evaluating tools (financial statements), Core liquidity, solvency activity, profitability and operating ratios

MODULE 138-06-A | Computer Applications

Unit A6.1 – Operating a Computer System: On and off the computer, Components of a Computer, Input and output devices, Storage devices, Printers, Hard disc and its maintenance, Basic computer maintenance
Unit A6.2 – Using an Operating System: File system, Libraries, Install programmes, Virus protection and removal
Unit A6.3 – Using Word Processing for Technical Report Writing: Document handling, Basic editing functions, Commands
Unit A6.4 – Sending and Receiving E-Mail: Composing e-mail, Sending e-mail, Receiving e-mail, Replying to e-mail, Forwarding e-mail, Observing etiquette
Unit A6.5 – Using Spreadsheets: Spread sheet handling, Use of commands, Functions, Charts, Graphs
Unit A6.6 – Using the Internet: Benefits of using internet, Browsing the web, Saving web pages, Downloading documents, Rules for using the internet
Unit A6.7 – Using PowerPoint for Presentations: Presentation handling, Inserts, Formatting, Diagrams and drawings, Graphs

COMPUTER STUDIES

MODULE 138-06-A | Computer Studies ⌄

Purpose: To equip trainees with knowledge, skills and required attitudes to effectively use computer applications in their operations

Learning Outcomes

Operate a computer system
Use an operating system
Use word processor for technical report writing
Send and receive e-mail
Use spread sheets
Use internet
Use power point for presentation

Unit A6.1 | Operating a Computer System

6.1.1 On and off the computer
6.1.2 Components of a Computer
6.1.3 Input and output devices
6.1.4 Storage devices
6.1.5 Printers
6.1.6 Hard disc and its maintenance
6.1.7 Basic computer maintenance

Unit A6.2 | Using an Operating System

6.2.1 File system
6.2.2 Libraries
6.2.3 Install programmes
6.2.4 Virus, protection and removal

Unit A6.3 | Using Word Processing for Technical Report Writing

6.3.1 Document handling
6.3.2 Basic editing functions
6.3.3 Commands

Unit A6.4 | Sending and Receiving E-Mail

6.4.1 Composing e-mail
6.4.2 Sending e-mail
6.4.3 Receiving e-mail
6.4.4 Replying to e-mail
6.4.5 Forwarding e-mail
6.4.6 Observing etiquette

Unit A6.5 | Using Spreadsheets

6.5.1 Spread sheet handling
6.5.2 Use of commands
6.5.3 Functions
6.5.4 Charts
6.5.5 Graphs

Unit A6.6 | Using the Internet

6.6.1 Benefits of using internet
6.6.2 Browsing the web
6.6.3 Saving web pages
6.6.4 Downloading documents
6.6.5 Rules for using the internet

Unit A6.7 | Using PowerPoint for Presentations

6.7.1 Presentation handling
6.7.2 Inserts
6.7.3 Formatting
6.7.4 Diagrams and drawings
6.7.5 Graphs

Tourism & Hospitality Programmes – Chart No. 41/1

Food Production – Trade Test Level I Certificate (Chart No. 41/1) ⌄

Duration: 1 Year (1,180 hours) Entry: Grade 9 (Direct) | Grade 7 + Level II Trade Test + 1 yr experience (Mature) Assessment: Final Trade Assessment 100% | Pass mark 50% Certification: TEVETA – Level I Trade Test Certificate in Food Production

Programme Outcomes

Practice safety, first aid and hygiene professionally
Apply principles of food costing effectively
Apply professional cookery skills
Purchase and store quality food commodities
Apply sales and marketing concepts in cookery efficiently
Communicate effectively and efficiently with different stakeholders
Use computer applications efficiently
Apply entrepreneurial skills effectively

MODULE 41/1-01-A | Occupational Safety, Health and Environment (80 hrs)

Unit A1.1 – Applying Food Production Standards: Legal requirement, Statutory requirement, Environmental regulations
Unit A1.2 – Applying Safety in Work Place: Common accidents, Workplace safety, Personal protective equipment, Fire fighting, Housekeeping
Unit A1.3 – Applying Health Practices in Food Production: Personal health, Occupational illness, Preventive measures, First Aid
Unit A1.4 – Protecting the Environment: Sound work environment practices, Safe production methods, Waste management, Sanitation
Unit A1.5 – Raising Health Awareness to Clients: Common communicable diseases, Preventive measures, Legal aspects

MODULE 41/1-02-A | Principles of Food Costing (120 hrs)

Unit A2.1 – Defining Cost Concepts: Cost Concepts, Costs elements & sales elements, Cost behaviour
Unit A2.2 – Applying Cost Techniques: Dish costing, Practical application, Cost standards
Unit A2.3 – Applying Costing and Pricing: Banquet costing, Practical application, Value Added Tax & service charge
Unit A2.4 – Costing Dishes: Sales mix, Application of sales mix, Menu Planning analysis, Practical application

MODULE 41/1-03-A | Food Commodities (160 hrs)

Unit A3.1 – Preparing Different Types of Meats: Preparation methods, Cooking methods, Storage of different types of meats
Unit A3.2 – Cooking Poultry: Preparation, Cooking methods, Storage of different types of poultry
Unit A3.3 – Cooking Game Meat: Preparation, Cooking methods, Storage of different types of game meat
Unit A3.4 – Preparing Fish: Preparation, Cooking methods, Storage of different types of fish
Unit A3.5 – Cooking Vegetables and Pulses: Types of vegetables, Cooking methods, Storage
Unit A3.6 – Distinguishing Fats and Oils: Types of fats and oils, Purchasing points, Storage
Unit A3.7 – Classifying Fruits and Nuts: Types of fruits and nuts, Purchasing points, Storage methods
Unit A3.8 – Preparing Cereals: Types of cereals, Purchasing points, Storage of cereals

MODULE 41/1-04-A | Cookery (320 hrs)

Unit A4.1 – Using Kitchen Utensils and Equipment: Types of utensils, Baking tins & sheets/trays, Mixers/blenders/moulders, Fridges/freezers/cold rooms, Operating ovens & stoves
Unit A4.2 – Preparing Stocks: Types of stocks, Preparation of stocks, Use of stock, Stock inventory
Unit A4.3 – Preparing Soups: Types of Soups, Preparation of soups, Use of soups
Unit A4.4 – Preparing Sauces and Thickeners: Types of sauce, Types of thickening agents, Use of sauces in cookery, Preparation of sauces and thickeners
Unit A4.5 – Applying Cooking Techniques: Menus, Types of cuts, Mise-en-place, Methods of cooking, Presentation

MODULE 41/1-05-A | Food and Nutrition (160 hrs)

Unit A5.1 – Explaining Food and Nutrition: Food Nutrition, Fats & Oils, Proteins, Carbohydrates, Mineral elements, Vitamins
Unit A5.2 – Identifying Causes of Different Types of Diseases: Diabetes, Obesity, Coronary heart disease, Kwashiorkor & Marasmus, Recommended dietary intakes
Unit A5.3 – Preventing Types of Diseases: Organisms that cause diseases, Communicable diseases, Deficiency diseases
Unit A5.4 – Using Different Types of Diets: Types of vegetarian, Importance of balanced diet, Suitable recipes & menus for individual requirements
Unit A5.5 – Preserving Nutrients in Food Preparation: Effects of heat on nutrients, Methods of cooking which retain nutrients, Retaining nutrients when storing foods

MODULE 41/1-06-A | Sales and Marketing (100 hrs)

Unit A6.1 – Defining Marketing: Marketing, Marketing and selling, Role of marketing
Unit A6.2 – Applying Principles of Marketing: Marketing orientation, Marketing management, Demand management, Market concept, Tools of the trade
Unit A6.3 – Carrying Out Marketing Research: Market research, Marketing methodologies, Marketing methods, Consumer behaviour
Unit A6.4 – Undertaking Sales Promotion: Purpose, Sales promotion programmes, Strategies of sales promotions
Unit A6.5 – Reforming Public Relations Functions: Role of public relations, Functions of public relations, Qualities of a good sales person

MODULE 41/1-07-A | Communication Skills (80 hrs)

Unit A7.1 – Using the Library: Filing systems, References & dictionaries, Periodicals, Bibliography, Effective use of library facilities
Unit A7.2 – Identifying Process of Communication: Nature & purpose, Types of communications, Communication process, Barriers, Strategies
Unit A7.3 – Applying Study Skills: Reading, Writing skills, Listening & speaking, Vision
Unit A7.4 – Applying Business Correspondence Skills: Letters, Memorandum, Circulars, Notices, Forms & documentation
Unit A7.5 – Writing Reports: Types of reports, Report formats, Composing different types of reports, Research techniques
Unit A7.6 – Applying Interpersonal Skills: Consulting, Instructions, Permission, Decision making, Dealing with clients
Unit A7.7 – Applying for a Job: Application letter, Curriculum vitae, Interview
Unit A7.8 – Using Technical English: Technical definitions, Technical instructions, Technical descriptions

MODULE 41/1-08-A | Computer Applications (80 hrs)

Unit A8.1 – Operating a Computer System: On/off, Components, Input/output devices, Storage devices, Printers, Hard disc maintenance
Unit A8.2 – Using an Operating System: File system, Libraries, Install programmes, Virus protection & removal
Unit A8.3 – Using Word Processing for Technical Report Writing: Document handling, Basic editing functions, Commands
Unit A8.4 – Sending and Receiving E-Mail: Composing, Sending, Receiving, Replying, Forwarding, Etiquette
Unit A8.5 – Using Spreadsheets: Spread sheet handling, Commands, Functions, Charts, Graphs
Unit A8.6 – Using the Internet: Benefits, Browsing, Saving web pages, Downloading documents, Rules for using the internet
Unit A8.7 – Using PowerPoint for Presentations: Presentation handling, Inserts, Formatting, Diagrams & drawings, Graphs

MODULE 41/1-09-A | Entrepreneurship (80 hrs)

Unit A9.1 – Using Entrepreneurship Concepts: Concepts of entrepreneurship, Economic trends in Zambia, Role of entrepreneurship in national development, Informal & formal sectors, Types of entrepreneurs, Entrepreneurship/money/wealth, Creativity/inventions/innovations
Unit A9.2 – Demonstrating Entrepreneurial Competences: Identifying, Assessing, Applying competences
Unit A9.3 – Establishing an Enterprise: Generating & selecting business ideas, Market survey, Business opportunity, Business model & form, Business Plan, Registration & licensing, Statutory obligations, Financial & non-financial resources, Launching the business
Unit A9.4 – Managing a Business: Business systems, Markets & marketing, Production & technology, Human resources, Finance, Business ethics & values, Assessing business performance
Unit A9.5 – Expanding a Business: Producing & selling new products, Expanding existing markets, Buying other similar businesses, Diversifying into new markets
Unit A9.6 – Establishing Business Networks: Working with other businesses, Belonging to an industry association, Establishing linkages with service providers, Participating in community events
Unit A9.7 – Developing a Business Exit Plan: Exit plan, Succession plan, Estate plan

Tourism & Hospitality Programmes – Chart No. 41/2

Food Production – Trade Test Level II Certificate (Chart No. 41/2) ⌄

Duration: 7 Months (880 hours) Entry: Grade 7 + passes in English & Maths (Direct) | 1 yr work experience + recommendation (Mature) Assessment: Final Trade Assessment 100% | Pass mark 50% Certification: TEVETA – Level II Trade Test Certificate in Food Production

Programme Outcomes

Practice safety, first aid and hygiene professionally
Apply principles of food costing effectively
Apply professional cookery skills
Communicate effectively and efficiently with different stakeholders
Use computer applications efficiently
Apply entrepreneurial skills effectively

MODULE 41/2-01-A | Occupational Safety, Health and Environment (80 hrs)

Unit A1.1 – Applying Safety in Work Place: The Golden safety rules, Common accidents, Workplace safety, Personal protective equipment, Fire fighting, Housekeeping
Unit A1.2 – Applying Health Practices in Food Production: Personal health, Occupational illness, Preventive measures, First Aid
Unit A1.3 – Protecting the Environment: Sound work environment practices, Safe production methods, Waste management, Sanitation

MODULE 41/2-02-A | Principles of Food Costing (140 hrs)

Unit A2.1 – Defining Cost Concepts: Cost Concepts, Costs elements & sales elements, Cost behaviour
Unit A2.2 – Applying Cost Techniques: Dish costing, Practical application, Cost standards
Unit A2.3 – Applying Costing and Pricing: Banquet costing, Practical application, Value Added Tax & service charge
Unit A2.4 – Applying Billing System: Billing system, Practical application, Value Added Tax and Service charge

MODULE 41/2-03-A | Cookery (320 hrs)

Unit A3.1 – Using Kitchen Utensils and Equipment: Ovens & Stoves, Mixers/blenders/moulders, Fridges/freezers/cold rooms, Baking tins & sheets/trays, Different types of utensils
Unit A3.2 – Preparing White and Brown Stocks: Extracting flavours from bones & vegetables, Preparing vegetables/white/brown stock, Use of stock in cookery
Unit A3.3 – Preparing Vegetable, Clear Soups and Broth: Preparing vegetable/clear soups/broth, Garnishing & presentation, Use of soups in cookery
Unit A3.4 – Preparing Mother Sauces and Thickeners: Preparing basic/mother sauces, Types of thickening agents, Use of mother sauces in cookery
Unit A3.5 – Applying Cookery Techniques: Mise-en-place, Types of cuts, Methods of cooking, Presentation

MODULE 41/2-04-A | Food and Nutrition (100 hrs)

Unit A4.1 – Explaining Food and Nutrition: Food Nutrition, Fats & Oils, Proteins, Carbohydrates, Mineral elements, Vitamins
Unit A4.2 – Identifying Causes of Various Diseases: Diabetes, Obesity, Coronary heart disease, Kwashiorkor & Marasmus, Recommended dietary intakes
Unit A4.3 – Preventing Types of Diseases: Organisms that cause diseases, Communicable diseases, Deficiency diseases
Unit A4.4 – Using Types of Diets: Types of vegetarian, Importance of balanced diet, Suitable recipes & menus for individual requirements
Unit A4.5 – Preserving Nutrients in Food Preparation: Effects of heat on nutrients, Methods of cooking which retain nutrients, Preserving of nutrients when storing

MODULE 41/2-05-A | Communication Skills (80 hrs)

Unit A5.1 – Using the Library: Filing systems, References & dictionaries, Periodicals, Bibliography, Effective use of library facilities
Unit A5.2 – Identifying Process of Communication: Nature & purpose, Types of communications, Communication process, Barriers, Strategies
Unit A5.3 – Applying Study Skills: Reading, Writing skills, Listening & speaking, Vision
Unit A5.4 – Applying Business Correspondence Skills: Letters, Memorandum, Circulars, Notices, Forms & documentation
Unit A5.5 – Writing Reports: Types of reports, Report formats, Composing different types of reports, Research techniques
Unit A5.6 – Applying Interpersonal Skills: Consulting, Instructions, Permission, Decision making, Dealing with clients
Unit A5.7 – Applying for a Job: Application letter, Curriculum vitae, Interview
Unit A5.8 – Using Technical English: Technical definitions, Technical instructions, Technical descriptions

MODULE 41/2-06-A | Computer Applications (80 hrs)

Unit A6.1 – Operating a Computer System: On/off, Components, Input/output devices, Storage devices, Printers, Hard disc maintenance
Unit A6.2 – Using an Operating System: File system, Libraries, Install programmes, Virus protection & removal
Unit A6.3 – Using Word Processing for Technical Report Writing: Document handling, Basic editing functions, Commands
Unit A6.4 – Sending and Receiving E-Mail: Composing, Sending, Receiving, Replying, Forwarding, Etiquette
Unit A6.5 – Using Spreadsheets: Spread sheet handling, Commands, Functions, Charts, Graphs
Unit A6.6 – Using the Internet: Benefits, Browsing, Saving web pages, Downloading documents, Rules for using the internet
Unit A6.7 – Using PowerPoint for Presentations: Presentation handling, Inserts, Formatting, Diagrams & drawings, Graphs

MODULE 41/2-07-A | Entrepreneurship (80 hrs)

Unit A7.1 – Using Entrepreneurship Concepts: Concepts of entrepreneurship, Economic trends in Zambia, Role of entrepreneurship in national development, Informal & formal sectors, Types of entrepreneurs, Entrepreneurship/money/wealth, Creativity/inventions/innovations
Unit A7.2 – Demonstrating Entrepreneurial Competences: Identifying, Assessing, Applying competences
Unit A7.3 – Establishing an Enterprise: Generating & selecting business ideas, Market survey, Business opportunity, Business model & form, Business Plan, Registration & licensing, Statutory obligations, Financial & non-financial resources, Launching the business
Unit A7.4 – Managing a Business: Business systems, Markets & marketing, Production & technology, Human resources, Finance, Business ethics & values, Assessing business performance
Unit A7.5 – Expanding a Business: Producing & selling new products, Expanding existing markets, Buying other similar businesses, Diversifying into new markets
Unit A7.6 – Establishing Business Networks: Working with other businesses, Belonging to an industry association, Establishing linkages with service providers, Participating in community events
Unit A7.7 – Developing a Business Exit Plan: Exit plan, Succession plan, Estate plan

Tourism & Hospitality Programmes – Chart No. 41/3

Food Production – Trade Test Level III Certificate (Chart No. 41/3) ⌄

Duration: 3 Months (400 hours) Entry: Open to everyone | Mature: 1 yr work experience + letter of recommendation Assessment: CA 40% (assignments 10% + project 30%) | Final Exam 60% | Pass mark 50% Certification: TEVETA – Level III Trade Test Certificate in Food Production

Programme Outcomes

Apply professional cookery skills efficiently
Practice safety and first aid and hygiene as per set standard

MODULE 41/3-01-A | Cookery (320 hrs)

Unit A1.1 – Identifying Kitchen Utensils and Equipment: Ovens & Stoves, Types of mixers/blenders/moulders, Types of fridges/freezers/cold rooms, Types of Baking tins & sheets/trays, Types of utensils
Unit A1.2 – Preparing Stocks: Types of Stocks, Preparing of Stocks, Use of Stock
Unit A1.3 – Preparing Soups: Types of Soups, Preparing of soups, Use of soups
Unit A1.4 – Preparing Sauces and Thickeners: Types of sauce, Types of thickening agents, Use of Sauces in cookery
Unit A1.5 – Applying Cookery Techniques: Types of cuts, Mise-en-place, Methods of cooking, Presentation

MODULE 41/3-02-A | Hygiene, Safety and First Aid (80 hrs)

Unit A2.1 – Applying Concepts of Hygiene: Hygiene, Rules & regulations of hygiene, Types of hygiene
Unit A2.2 – Preventing Common Pests: Pests, Common pests, Causes of infection, Prevention methods
Unit A2.3 – Preventing Different Types of Food Poisoning: Food poisoning, Types of food poisoning, Preventive measures, Consequences of poor hygiene, Reasons for the increase in food contamination
Unit A2.4 – Practising Safety and First Aid Procedures in the Work Place: Safety and First Aid, Contents of the First Aid box, Safety procedures, First Aid
Unit A2.5 – Fighting Fires: Nature of fire, Causes of fire, Fire alarm system, Fire fighting skills, Fixed fire fighting equipment

WTTI – TEVETA Programs Syllabus

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