Available courses

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COMPUTER SYSYTEMS SERVICING NC II_2023

BARTENDING NC II_2023

This course is designed to enhance the knowledge and skills in BARTENDING NC II with in accordance with industry standards and procedures. It covers four (4) core competencies: Clean Bar, Operate Bar, Prepare alcoholic cocktails and non-alcoholic concoctions and Provide Basic Wine Service. It also has 3 elective competencies: Prepare Espresso, Texture Milk and Prepare and Serve Coffee Beverages.

EVENTS MANAGEMENT SERVICES NC III_2023

Interpret Event brief

BREAD AND PASTRY PRODUCTION NC II_2023

HOUSEKEEPING NC II_2023

FRONT OFFICE SERVICES NC II_2023

BOOKKEEPPING NC III-2023

AUTOMOTIVE SERVICING NC II-2023

ORGANIC AGRICULTURE PRODUCTION NC II-2023

This course is designed to enhance the knowledge, desirable skills and attitudes of Organic Agriculture Production NC Level ll in accordance with industry standards. It covers core competencies such as: raise organic chicken, produce organic vegetable, produced organic fertilizer and produce organic concoctions and extracts. It also has two (2) elective competencies: raise organic hogs and raise organic small ruminants.

BARISTA NC II-2023

This course is designed to enhance the knowledge, skills and attitude in BARISTA NC II in accordance with industry standards. It covers core competencies on preparing espresso, texture milk, prepare and serve coffee beverages, perform basic maintenance of machines and equipment and perform basic cashiering and general control procedures..

CUSTOMER SERVICES NC II -2023



Are you passionate about helping others and delivering outstanding customer experiences? Unlock your potential with our Customer Service NC II program! Join us for a transformative learning journey that will equip you with the skills and expertise needed to excel in the dynamic world of customer service.

Approaching Customers with Professionalism and Courtesy: Learn the art of creating positive first impressions and building rapport with customers. Develop effective communication techniques to engage and connect with clients from diverse backgrounds.

FOOD AND BEVERAGE SERVICES NC II-2023