NSSCO Hospitality 6156 study plan

Build a one-page nutrient reference sheet covering the six nutrient classes, their main food sources, and one deficiency condition each, then self-quiz until you can recall all six from memory

Classify 25 everyday foods into the food groups used in the Namibian/NSSCO food guide and note which groups are under-represented in a typical day's intake

Explain in writing how moist-heat, dry-heat and fat-based cooking methods each affect vitamin retention, giving two examples per method family

Demonstrate and photograph the five basic knife cuts (julienne, brunoise, dice, chiffonade, batonnet) and label each with its dimensions

Calculate the energy and protein contribution of a three-dish menu using a food composition table, showing your working for each dish

Describe the processes of starch gelatinisation, dextrinisation, caramelisation and coagulation, and identify one recipe where each occurs

Explain the function of raising agents (yeast, baking powder, bicarbonate of soda) and state which is suitable for each of three given recipes

Prepare two dishes that use different moist-heat methods and record timings, temperatures and sensory results in a log

Plan and cost a two-course meal for four people, writing a full work plan with timings that sequences preparation so all items are served hot together

Apply the principles of mise en place by listing every ingredient, tool and piece of equipment needed before starting the practical

Execute the planned meal under timed conditions, applying at least three different cooking methods

Evaluate your own practical against the work plan, identifying three deviations and how you would correct them

Map the full food-safety chain from delivery to service and identify the critical control point at each stage with its safe temperature range

Explain the difference between food poisoning and food-borne infection, naming three causative organisms and their typical food vehicles

Demonstrate correct handwashing, board colour-coding and safe storage order in a fridge, and photograph each step

Practise two service styles (plate and family/platter) and describe how each affects temperature control and hygiene at the pass

Lay and describe a cover for a three-course meal, naming every item and its correct position relative to the diner

Sequence a four-course meal service, stating the correct order of courses, clearing rules and which side to serve and clear from

Draft a front-office arrival-to-departure cycle and state the record or document produced at each stage

Handle three given guest scenarios (late check-in, complaint about a room, dietary request) by writing the exact response you would give

Describe the daily cleaning routine for a guest bedroom and bathroom, listing the order of tasks and why the order matters

Identify five common housekeeping defects (e.g. stained linen, blocked drain, worn mattress) and state the correct reporting route for each

Explain the roles of housekeeping, front office and maintenance in a room turnaround, and draw the communication flow between them

Calculate the number of rooms a housekeeper can service in a shift given a productivity standard, showing the formula

Construct a three-course menu for a stated occasion, guest type and budget, justifying each dish against nutrition, seasonality and cost

Calculate food cost, selling price and food-cost percentage for each dish using a standard recipe, and identify the highest-margin item

Write a purchase specification for three commodities, stating quality, quantity, packaging and delivery requirements

Compare three suppliers for one commodity on price, quality and reliability, and recommend one with reasons

Work through a full timed mock paper under exam conditions and mark it against the mark scheme

Re-teach yourself the three weakest topics identified in the mock, writing a one-page summary for each

Practise five short-answer questions aloud, timing yourself to one minute per mark

Prepare and serve one final practical dish, applying hygiene, presentation and service standards, and evaluate it against the marking criteria