Request for Quote Professional Cookery Nc and Fs Im0472026

IM0472026

See details below or the tender documentation

Tender Closed on: 2026-02-25 11:00

Administrative, Secretarial and support activities, Consulting Services, Education, Training, Mentorship and Coaching, Project and Construction Management, Project Planning, Monitoring and Evaluation

Clarens, Free State, Kimberley, Kuruman, Northern Cape, Thaba Nchu, Welkom

Department of Tourism

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Tender Number: IM0472026
Department: Tourism
Tender Type: Request for Quotation
Province: National
Closing Date: Wednesday, 25 February 2026 - 11:00
Place where goods, works or services are required: 17 Trevenna Street - Sunnyside - Pretoria - 0002
Special Conditions: KINDLY REFER TO THE TERMS OF REFFERENCE
ENQUIRIES:
Contact Person: SCM
Email: [email protected]
Telephone number: 012-444-6243
FAX Number: N/A
BRIEFING SESSION:
Is there a briefing session?: NO Is it compulsory? NO
Briefing Date and Time:
Briefing Venue:

This tender is also available from www.etenders.gov.za


Tender Summary

Objectives

The primary objective of this tender is to solicit quotes for the provision of professional cookery training under the National Certificate (NC) and Further Studies (FS) programs. The aim is to engage qualified service providers to deliver comprehensive culinary education aligned with industry standards and government requirements.

Scope

The scope encompasses the delivery of professional cookery training courses, specifically the NC and FS qualifications, as part of a government initiative to enhance skills in the hospitality and culinary sectors. It involves providing training services, ensuring compliance with relevant standards, and supporting capacity building within the specified educational framework.

Technical Requirements

  • Provision of accredited professional cookery training programs (NC and FS).
  • Adherence to national education and training standards for culinary skills.
  • Qualified trainers with relevant industry experience and certifications.
  • Development of training materials and assessment tools aligned with curriculum requirements.
  • Monitoring and evaluation of training effectiveness and learner progress.
  • Compliance with health and safety regulations during practical training sessions.

Skills Requirements

  • Expertise in professional cookery and culinary arts.
  • Experience in delivering vocational training and assessment.
  • Ability to develop and adapt training content to meet industry standards.
  • Strong communication and facilitation skills.
  • Knowledge of national qualification frameworks and accreditation processes.
  • Capacity to manage training logistics and learner support services.
This summary is AI generated. Download the tender documents for all the information.

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