Certificate in Meat Processing & NC Tour Guiding

The National Polytechnic Institute
of
Papua New Guinea
Department of
Tourism & Hospitality
PETT in Meat Processing
National Certificate in Tourism - Tour
Guiding
Cookery Extension Course(Apprentice)
Butchery Extension Course (Apprentice)
For further information contact:
The Head of Tourism & Hospitality Department

The National Polytechnic Institute of PNG
PO Box 4366 LAE,
Morobe Province 411
Phone: (675) 472 2555 / 472 1508 /472 7530 Direct Line: 472 6805
Fax: (675) 472 1025 or (675) 472 6693
Email: npi_hodth@datec.net.pg / polytec.acad.clerk@gmail.com
“E nro ll at Na ti o nal P oly tec hn ic I nst itu te of P NG for a bri ght er

fut ure”
Pre-Employment Technical Training in Meat Processing
ENTRY REQUIREMENTS
The minimum entry requirement is Grade 10 with upper passes in English, Maths and Science
or Grade 12 with upper pass grades in all other subjects.
This is a one year course which aims to equip students with the skills and knowledge
required to gain line level employment in the meat processing industry. Subjects include:
COURSE OUTLINE:
SUBJECT Hrs/ Wk Credit
Meat Retailing 12 24
Small goods Manufacturing 6 12
Customer Relations 2 4
Communication 2 4
Meat Science 2 4
Applied Hygiene 2 4
Trade Math and Meat Costing 4 8
Total 30 hrs. 60 credits
NATIONAL CERTIFCATE IN TOURISM – TOUR GUIDING
This is a six months course with thirteen modules covering Tourism operations in
Tour Guiding.
COURSE OUTLINE:
MODULES TITLE
 First Aid
 Work with Colleagues & Customers
 Work in a Socially Diverse Environment
 Deal with Conflict Situation
 Follow Health Safety & Security Procedures
 Work as a Tour Guide
 Prepare & Present Tour Commentaries
 Lead Tour Group
 Coordinate & Operate a Tour
 Offer Arrival & Departure Assistance
 HIV/AIDS
COOKERY EXTENSION COURSE – APPRENTICE
BUTCHERY EXTENSION COURSE - APPRENTICE
TOURISM & HOSPITALITY DEPARTMENT
Our courses are designed to equip trainees with the broad-based technical skills and knowledge they
require to gain line level employment in all sectors of the meat processing, tourism, travel & hospitality
industries.
The department currently offers four courses of study:

 Diploma in Hospitality Management DHM)
 Technical Training Certificate in Tourism & Hospitality (TTC T&H)
 Pre-Employment Technical Training Certificate in Meat Processing (PETT Butchery)
 National Certificate in Tourism – Tour Guiding (NC TG)
 Cookery Extension course (Apprentice)
 Butchery Extension Course (Apprentice)
To facilitate the practical component of the courses, the department operates a training restaurant,
motel, fully equipped butchery & laundry, catering & conference facilities. We also offer short courses on
demand.
TOURISM & HOSPITALITY DEPARTMENT PRACTICAL TRAINING FACILITIES
The National Polytechnic Institute, Tourism & Hospitality department, is the only technical institution in
PNG that offers comprehensive, broad based, technical training in the Tourism and Hospitality and Meat
Processing vocations. The department operates practical training laboratories such as the Ahi
Restaurant, 4 Motel rooms, a fully equipped Butchery, and Laundry. In addition, the Levian Hall
conference & meeting facility can cater for up to 100 people.
A BRIEF HISTORY OF THE FIRST POLYTECHNIC INSTITUTE IN
PAPUA NEW GUINEA
T
HE National Polytechnic Institute of Papua New Guinea (NPIPNG or Polytec PNG for short) was
officially launched on 2nd December 2009 with the Governor General, Sir Paulias Matane, making the
official declaration and unveiling of the commemoration plaque.
______ The National Polytechnic Institute was legally established in 2008 by the National Education Board
acting under its authority as provided by Education Act 1983. On August 2008 a fact-finding team of five was
sent to New Zealand to study the organizational structure set up, operation and management, and academic
programs of selected polytechnics and institutes of technology. The team consists of acting TVET assistant
secretary Mr. Jayasundra J. Banda, as team leader, the late principal—Mr. Mathew Piruruho, deputy
principal—Mr. Lawrence Parry, and two department heads—Mr. Joselito Marcos and Mrs. Rosa Manua,
______ Upon its return the team presented their findings and recommendations in a comprehensive report
to the governing council. The report was well received by the governing council that created the Polytechnic
Committee. The committee was tasked, in 2009, to carry out year-long activities—ranging from formulation of
new vision and mission statements, strategic and management plans, policies and procedures on student
affairs, governance and management, finance, and human resource development to academic matters
among others—culminating into the official launching of the first polytechnic institute on the day before the
55th and last graduation rite of the former Lae Technical College.
______ The National Department of Education established the National Polytechnic Institute as the first of
four polytechnics envisioned to be created in each of the four regions of the country. The conversion from
being a technical and a business college to a polytechnic institute was realized through the initiative of
Technical Vocational Education and Training division, and was spearheaded by the college’s governing
council and administration together with its six academic departments.
______ The former Lae Technical College was established in 1953 at the location where Busu High School
is presently situated. In 1954, it was relocated to its present site with initially one administration block, two
workshop units, one dining hall, and one toilet block.
______ Various changes and improvements had taken place in the school in terms of infrastructure,
academic programs, and personnel. Like any organizations, the college encountered a number of difficulties
and problems but with the able assistance of the governing council, school authorities, stakeholders and the
community, it has survived all the odds.
_____ With strong commitment from and undying faith of all stakeholders, it is envisioned that the institute
will produce useful citizens equipped with life-long skills and knowledge that they can use in their quest for
personal success and contribute to the progress and prosperity of this nation.
MISSION STATEMENT
WE are a government educational institution committed to develop individuals in various life skills through
quality and relevant educational programs that meet business, industry and community needs for sustainable
national progress.
VISION STATEMENT
WE are a prime institution for growth, excellence and prosperity through quality education and training.

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The National Polytechnic Institute

For further information contact:

The Head of Tourism & Hospitality Department

“E nro ll at Na ti o nal P oly tec hn ic I nst itu te of P NG for a bri ght er

SUBJECT Hrs/ Wk Credit

NATIONAL CERTIFCATE IN TOURISM – TOUR GUIDING

BUTCHERY EXTENSION COURSE - APPRENTICE

TOURISM & HOSPITALITY DEPARTMENT

The department currently offers four courses of study:

TOURISM & HOSPITALITY DEPARTMENT PRACTICAL TRAINING FACILITIES

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