Annexes Documentation used for the Credit Transfer Documents/Annexes Credit Transfer-v1.… · Basic Tour guiding Skills Certificate (JS) Basic Tour guiding Skills Certificate (VDS)

1

Annexes Documentation used

for the Credit Transfer

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Annex 1 List of Units considered for the Systematic Credit

Transfer

3

Survey on Common units based on EEQ exercise

a) Units from two generations of courses

In this case, the list of units is not established, but the courses concerned are identified

Programme Area Units from these courses

Agriculture and Horticulture Advanced Certificate in Agriculture

Advanced Certificate in Horticulture

Certificate in General Agriculture (I and II)

Health Diploma in Nursing

Certificate in Nursing

Certificate in Dental Therapy

Advanced Certificate in Oral Health Care

Diploma in Pharmaceutical Sciences

Certificate in Pharmaceutical Dispensing

Diploma in Bio-Medical Sciences

Certificate in Biomedical Laboratory Sciences

Policing Certificate in Policing

Certificate for Recruit Police Officer

Certificate for Cadet Police Officer

Visual Arts Higher Certificate in Fashion and Textile

Basic Certificate in Textile

Basic Certificate in Fashion

Hospitality and Tourism Certificate in Wellness and Spa

Advanced Certificate in Wellness and Spa

b) Units from programmes of the same institution

Programme Area Units from these courses

Health Diploma in Nursing

Certificate in Health Care Assisting

Diploma in Nursing

Advanced Certificate in Oral Health Care

Diploma in Pharmaceutical Sciences

Diploma in Bio-Medical Sciences

Diploma in Social Work

Diploma in Environmental Health

Advanced Diploma in Anaesthesia and Critical Care Nursing

Advanced Diploma in Mental Health

4

Advanced Diploma in Health and Safety

Fire Fighting Certificate for Recruit Fire Fighter

Certificate for Operational Fire Fighter

Certificate in Maritime Fire Fighting

Certificate in Industrial Fire Fighting I

Business Studies and

Accounting

Diploma in Secretarial Studies

Diploma in Accounting

Advanced Diploma in Accounting

Visual Arts Higher Certificate in Fashion and Textile

Higher Certificate in Design

Higher Certificate in Design

Certificate in Fine Arts

Basic Certificate in Fine Arts

Basic Certificate in Graphics

Hospitality and Tourism Basic Bar Service Skills Certificate

Basic Restaurant Service Certificate

Basic Restaurant and Bar Service Skills Certificate (JS)

Certificate in Restaurant and Bar Services

Advanced Certificate in Restaurant and Bar Services

Advanced Diploma in Hospitality Management

Basic Housekeeping and Laundry Certificate

Basic Housekeeping (JS) Certificate

Basic Housekeeping and Laundry Certificate (VDS)

Certificate in Accommodation Operations and Services

Basic Pastry and Baking Certificate

Basic Kitchen Certificate

Basic Certificate in Food Production & Culinary Arts (JS)

Basic Certificate in Food production & Culinary Arts (VDS)

Certificate in Food Production and Culinary Arts

Advanced Certificate in Food production and Culinary Arts


Basic Hotel rooms Reservation and Sales Techniques

Telephone communications and etiquette Certificate

Basic Front Office Cashiering & Night Auditing Certificate

Basic Reception Skills Certificate

Basic Guest Relations Certificate

Basic Certificate in Front Office and Guest Relations (JS)

Basic Certificate in Front Office and Guest Relations (VDS)

Certificate in Reception Operations and Services

Advanced Certificate in Reception operations and Services

5


Basic Tour guiding Skills Certificate

Basic Tour guiding Skills Certificate (JS)

Basic Tour guiding Skills Certificate (VDS)

Advanced Certificate in Tourism and Tour guiding

Education Diploma in Primary Education

Diploma in Secondary Education

Advanced Diploma in Education

Certificate in Technology and Enterprise

Certificate in Day Care Management, Child Care and Education

Advanced Diploma in Educational Leadership

Post-Graduate Certificate/ Certificate in Education

Certificate in Physical Education

Maritime Studies Certificate in Navigation (60 miles)

Certificate in navigation (10 miles)

Deck Certificate

Advanced Deck Certificate

Advanced Certificate in Fisheries Sciences

Certificate in Fisheries Sciences

More specifically, at least these units have been identified

Common areas Competencies Course involved

Applied Science Nutrition Food production

Restaurant and Bar

Nutrition Pharmaceutical dispensing

Nursing

EHO

Anatomy and physiology Emergency medical Technician

Pharmaceutical dispensing

Biomedical technician

Dental surgery

Nursing

EHO

Pharmacology Emergency medical Technician

Nursing

Basic microbiology Emergency medical Technician



Dental surgery

Nursing

EHO

Infection control Pharmaceutical dispensing


Dental surgery

Nursing

Communicable diseases Pharmaceutical dispensing


Dental surgery

Nursing

EHO

6

Apply sampling techniques in the

context of …


EHO

Apply mathematical skills in the context

of …

Fashion and textile design

Fine arts and graphics


of …

Carpentry and joinery

Mechanical engineering


of …

Restaurant and Bar

Front office


of …

Agriculture

Horticulture


of …



Apply statistical skills in the context of

…

Emergency medical Technician

Pharmaceutical dispensing (epidem.)

Biomedical technician (epidem.)

Dental surgery (epidem.)

Nursing (epidem.)

Records clerk

EHO (epidem.) Basic chemistry Pharmaceutical dispensing

Biomedical technician (bio)

Sociology in the context … Primary teaching

Secondary teaching

Sociology in the context … Emergency medical Technician


Dental surgery

Nursing

Records clerk

EHO

Psychology in the context … Emergency medical Technician


Dental surgery

Nursing

Records clerk

EHO

Health promotion and education Emergency medical Technician


Dental surgery

Nursing

EHO

Research Primary teaching

Secondary teaching

Research Fashion and textile design


Research Agriculture

Horticulture

Research Emergency medical Technician



Nursing

Professional development Primary teaching

Secondary teaching

Professional development Pharmaceutical dispensing


Dental surgery

Nursing

Records clerk

Arts elements Fashion and textile design


Socio-cultural knowledge of tourism

generating countries

Food production

Tourism and tour guiding

Front office

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Communication French for oral and written

communication

Fisheries science

Navigation and seamanship

Marine mechanics

French for oral and written

communication

Primary teaching

Secondary teaching


communication




communication

Food production


Restaurant and Bar

Front office


communication

Agriculture

Horticulture


communication



Dental surgery

Records clerk

EHO

Kreol for oral and written

communication

Primary teaching

Secondary teaching

Spanish for oral communication

Fisheries science


Marine Mechanics

German for oral communication Food production

Restaurant and Bar

Front office

Russian for oral communication Restaurant and Bar

Front office

Italian for oral communication Food production


Restaurant and Bar

Front office

Chinese for oral communication Restaurant and Bar

Front office

Apply communication skills in the

context of …

Fisheries science


Marine Mechanics


context of … Primary teaching

Secondary teaching


context of … Fashion and textile design



context of … Carpentry and joinery



context of … Food production


Front office


context of … Agriculture

Horticulture


context of … Emergency medical Technician



Dental surgery

Nursing

Records clerk

EHO

Apply radio and telecommunication

skills

Fisheries science


Marine Mechanics

Health and safety Apply swimming and diving techniques

Fisheries science


8

Marine Mechanics

Apply elementary first aid techniques

Fisheries science


Marine Mechanics


Food production

Front office




Dental surgery

Nursing

Records clerk

EHO

Demonstrate life saving skills

Fisheries science


Marine Mechanics

Apply basic fire prevention and fire

fighting techniques on board vessel

Fisheries science


Marine Mechanics

Apply health and safety procedures

(PSSR, PST)

Fisheries science


Marine Mechanics

Apply health and safety procedures Primary teaching

Secondary teaching

Apply health and safety procedures Fashion and textile design


Apply health and safety procedures Carpentry and joinery


Apply health and safety procedures Food production


Restaurant and Bar

Front office

Apply health and safety procedures Agriculture

Horticulture

Management Apply administrative and basic

accounting skills in the context of …

Fisheries science


Marine Mechanics

Apply administrative and basic



Records clerk

Apply basic marketing and customer

care principles and practices

Fisheries science


Marine Mechanics











Food production


Restaurant and Bar

Front office


care principles and practices Agriculture

Horticulture


care principles and practices Dental surgery

Records clerk

Apply HACCP and quality control

principles and practices

Fisheries science

EHO Management in the context of … Primary teaching

Secondary teaching

Management in the context of … Carpentry and joinery


Management in the context of … Food production

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Restaurant and Bar

Front office

Management in the context of … Agriculture

Horticulture

Management in the context of … Pharmaceutical dispensing


Dental surgery

Nursing

Records clerk

EHO

Project Fashion and textile design


Project Carpentry and joinery


Basic accounting and costing Carpentry and joinery


Basic accounting and costing Agriculture

Horticulture

Entrepreneurship Agriculture

Horticulture

Stock management Agriculture

Horticulture

Stock management Biomedical technician

Records clerk

Organistional structure Food production

Front office

c) Units from courses and programmes of different institutions

These cases have been identified. The font of the courses is related to programme areas and therefore to the relevant training

institutions

Common areas Competencies Course involved

Applied Science Nutrition Food production

Restaurant and Bar


Nursing

EHO

Anatomy and physiology Emergency medical Technician



Dental surgery

Nursing

EHO

10

Policing

Apply sampling techniques in the

context of fisheries science

Fisheries science


EHO


of …

Fisheries science



Secretarial studies



Restaurant and Bar

Front office

Agriculture

Horticulture



Apply statistical skills in the context of

…

Fisheries science

Secretarial studies

Front office


Pharmaceutical dispensing (epidem.)

Biomedical technician (epidem.)

Dental surgery (epidem.)

Nursing (epidem.)

Records clerk

EHO (epidem.) Physics Marine Mechanics


Basic chemistry Marine Mechanics



Biomedical technician (bio)

Child and early-adolescent development Primary teaching

Nursing

Adolescent development Secondary teacher

Nursing

Sociology in the context … Primary teaching

Secondary teaching



Dental surgery

Nursing

Records clerk

EHO

Psychology in the context … Front office



Dental surgery

Nursing

Records clerk

EHO

Research Primary teaching

Secondary teaching



Secretarial studies


Food production

Agriculture

Horticulture




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Nursing

Professional development Primary teaching

Secondary teaching




Dental surgery

Nursing

Records clerk

Arts elements Fashion and textile design


Horticulture


Communication French for oral and written

communication

Fisheries science


Marine mechanics

Primary teaching

Secondary teaching



Secretarial studies


Food production


Restaurant and Bar

Front office

Agriculture

Horticulture



Dental surgery

Records clerk

EHO Kreol for oral and written

communication

Primary teaching

Secondary teaching

EHO

German for oral communication Navigation and Seamanship

Food production

Restaurant and Bar

Front office

Russian for oral communication Navigation and Seamanship

Restaurant and Bar

Front office


context of …

Fisheries science


Marine Mechanics

Primary teaching

Secondary teaching



Secretarial studies



Food production


Front office

Agriculture

Horticulture




Dental surgery

Nursing

Records clerk

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EHO

Policing

Telephone techniques Secretarial studies

Front office

Health and safety Apply swimming and diving techniques

Fisheries science


Marine Mechanics

Emergency medical Technician Apply elementary first aid techniques

Fisheries science


Marine Mechanics

Food production

Front office



Dental surgery

Nursing

Records clerk

EHO Demonstrate life saving skills

Fisheries science


Marine Mechanics


Emergency medical Technician Apply basic fire prevention and fire

fighting techniques

Fisheries science


Marine Mechanics

Mechanical engineering Apply health and safety procedures

(PSSR, PST)

Fisheries science


Marine Mechanics

Primary teaching

Secondary teaching





Food production


Restaurant and Bar

Front office

Agriculture

Horticulture

Biomedical technician Management Apply administrative and basic


Fisheries science


Secretarial studies

Marine Mechanics


Front office


Records clerk Apply basic marketing and customer


Fisheries science


Marine Mechanics



Secretarial studies



Food production


Restaurant and Bar

Front office

Agriculture

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Horticulture

Dental surgery

Records clerk Management in the context

of …

Primary teaching

Secondary teaching


Secretarial studies



Food production


Restaurant and Bar

Front office

Agriculture

Horticulture



Dental surgery

Nursing

Records clerk

EHO

Policing

Project Fashion and textile design




Basic accounting and costing Carpentry and joinery


Food production

Agriculture

Horticulture

Entrepreneurship Carpentry and joinery

Agriculture

Horticulture

Stock management Mechanical engineering

Restaurant and Bar

Agriculture

Horticulture


Records clerk

Organistional structure Secretarial studies

Food production

Front office

14

Annex 2 Empty format for the Evaluation of the Potential

equivalence

15

Evaluation of the Potential of equivalence Unit

Course

NQF Level

Types of source document

(e.g.: unit standards or

Objectives and standards,

Unit Framework Plans,

Course Handbook or

Course Outlines, Unit,

Module or Subject

Outlines, Scheme of Work)

Elements of competency

Percentage of potential

equivalence- Element of

Competency (1 element)

Content


equivalence-Content

(>25%)

Number of notional hours

Number of Credits


equivalence-Number of

notional hours (>=15 n.h)

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Annex 3 Qualifications Map of the NQF

17

18

19

Annex 4 List of Professional bodies recognized by SQA

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List of Professional bodies recognised by SQA

Name Sector/Industry

21

22

Annex 5 Empty format of the list presented to Professional bodies

Systematic Credit Transfer process

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Professional body involved: ______________________________________________ Qualification: _________________________________________________________ List of Units concerned

Units served as benchmark

Institution Course Unit

24

Annex 6 List of units presented to Nursing Council- Example

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Systematic Credit Transfer process

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Professional body involved: ______________________________________________ Qualification: _________________________________________________________ List of Units concerned

Units served as benchmark

Institution Course Unit

Nutrition NIHSS Diploma in Pharmaceutical Science


Nutrition Nutrition

STA Advanced Certificate in Food production and Culinary Arts

Advanced Certificate in Restaurant and Bar

Nutrition Nutrition

Anatomy and Physiology

NIHSS Diploma in Pharmaceutical Science


Diploma in Biomedical Science

Advanced Certificate in Oral Health

Anatomy and Physiology Anatomy and Physiology Anatomy and Physiology

SPA Advanced Certificate in Policing


Pharmacy NIHSS Diploma in Pharmaceutical Science

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Infection Control NIHSS Diploma in Pharmaceutical Science



Infection Control Infection Control Infection Control

Communicable diseases





Communicable diseases Communicable diseases Communicable diseases Communicable diseases

Epidemiology NIHSS Diploma in Pharmaceutical Science




Epidemiology Epidemiology Epidemiology Epidemiology

MTC Advanced Certificate in Fisheries Science

Statistics

SoB&A Diploma in Secretarial Studies

Statistics

STA Advanced Certificate in Reception Operations and Front Office

Statistics

Sociology NIHSS Diploma in Sociology

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Pharmaceutical Science




Sociology Sociology Sociology

School of Education

Diploma in Primary Education Teaching

Diploma in Secondary Education Teaching

Sociology Sociology

Psychology NIHSS Diploma in Pharmaceutical Science




Psychology Psychology Psychology Psychology

STA Advanced Certificate in Reception Operations and Front Office

Psychology

Health promotion and Education





Health promotion and Education Health promotion and Education Health promotion and Education Health promotion and Education

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Research NIHSS Diploma in Pharmaceutical Science



Research Research Research

School of Education



Research

School of Visual Arts

Advanced Certificate in Fashion and Textile Design

Advanced Certificate in Fine Arts and Graphics

Research Research

School of Business Studies and Accounting

Diploma in secretarial Studies

Research

SIT Advanced Certificate in Mechanical engineering

Research

STA Advanced Certificate in Food Production and Culinary Arts

Research

SAHTC Advanced Certificate in Agriculture


Research Research

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Professional Development





Professional Development Professional Development Professional Development Professional Development

School of Education



Professional Development Professional Development



Professional Development

Communication skills





Communication skills Communication skills Communication skills Communication skills


Advanced Certificate in Navigation and Seamanship

Advanced Certificate in Marine Mechanics

Communication skills Communication skills Communication skills

School of Diploma in Primary Communication skills

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Education Education Teaching






Communication skills Communication skills





Advanced Certificate in Carpentry and Joinery



Advanced Certificate in Tourism and Tour Guiding

Advanced Certificate in Reception Operations and Front Office

Communication skills Communication skills Communication skills


Advanced Certificate in


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Horticulture



First Aid NIHSS Diploma in Pharmaceutical Science




First Aid First Aid First Aid First Aid


Advanced Certificate in Navigation and Seamanship

Advanced Certificate in Marine Mechanics

First Aid First Aid First Aid



First Aid First Aid

Management NIHSS Diploma in Pharmaceutical Science



Management Management Management

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Management

School of Education



Management Management



Management



Management


Advanced Certificate in Carpentry and Joinery



Advanced Certificate in Restaurant and Bar

Advanced Certificate in Tourism and Tour Guiding


Management Management Management Management

34





Management

Child and Early-Adolescent development

School of Education


Child and Early-Adolescent development

Adolescent development

School of Education


Adolescent development

35

Annex 7 List of the qualifications and units evaluated in the EEQ

and Course Validation processes

36

Annex 8 Empty Matrix for Credit Transfer

37

Matrix for Credit Transfer Qualification targeted: _______________________________ (Level _____) Qualification obtained: _______________________________ (Year of completion: ______) (Level __________)

Post-Secondary Institution in charge of the delivery: ________________________________________

Post-Secondary Institution in charge of the delivery for the qualification targeted: _________________________________________

RESULTS

Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work


Unit Title Content (Main element of contents)

Semester/ Duration


Semester/ Duration

Elements of Competency involved

Type of Assessment Elements of Competency involved

Type of Assessment

38

Annex 9 Table for Establishment of non-contact hours

39

Table of Non-contact hours

Proportion of notional hours (for non-contact hours)

Ph.D X 3

Master X 2

Degree X 2

Advanced Diploma 1.5 to 2

Diploma 1 to 2

Advanced Certificate 0.5 to 1

Certificate 0.5 to 1

Distance learning : 5/2 vrs contact hours

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Annex 10 Completed Matrix of Microbiology

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Qualification targeted: _Advanced Certificate in Oral Health Care__________ (Level __4__) Qualification obtained: _Certificate in Dental Surgery Assisting_ (Year of completion: _1993_) (Level _4 provisional_)

Post-Secondary Institution in charge of the delivery: ____NIHSS______________________________

Post-Secondary Institution in charge of the delivery for the qualification targeted: _____NIHSS_______________________________




Semester/ Duration


Semester/ Duration

RESULTS

Microbiology and sterilization Occupational hazards

1. Introduction – virus, bacteria, fungi

2. Mode of entry and method of transmission

3. Principles of sterilization, disinfections, antiseptics

4. Methods of sterilization – dry heat, boiling water, autoclave, chemical, advantages and disadvantages to each method

5. Preferred methods of sterilization –

End c.h:16 hrs n.c.h: 8 hrs

Microbiology 1. General classification, role, structure and significance of micro-organisms

2. Growth of micro-organisms

3. Sources and spread of micro-organisms

4. Infection prevention and measures

5. Application of infection prevention and measures

Semester 2/ 30 hours

Yes Justifications:

Most of the content is covered

80% (24/30) of the notional hours are covered but the unit was at the end of the course

42

instruments, equipment. Surfaces, floors

6. Prevention of cross-infection in the dental clinic



Type of Assessment Results

List the groups of micro-organisms according to their form

List the mode of entry of micro-organisms

List and give examples of the methods of transmission of micro-organisms

Describe the various methods of sterilization, and the advantages and disadvantages of each method

Explain the concept of cross-infection

Apply techniques to prevent the cross-infection in the dental clinic

Take necessary precautions to eliminate or reduce the hazards

Written assessment Practical

Demonstrate understanding of the general classification, role, structure and significance of micro-organisms

Demonstrate understanding of the growth of micro-organisms

Demonstrate understanding of the sources and spread of micro-organisms

Demonstrate understanding on infection prevention and control measures

Apply infection prevention and control measures

Exams short and long structured questions Practical demonstrations Small study and analysis

Yes Justifications: Adequacy of the level of the Elements of competency:

Demonstration of understanding

Application of skills Types of assessment strategies are fairly relevant and equivalent

43

Annex 11 Completed Matrix of Dental and Human Anatomy

44

Matrix for Credit Transfer Qualification targeted: _Advanced Certificate in Oral Health Care__________ (Level __4__) Qualification obtained: _Certificate in Dental Surgery Assisting_ (Year of completion: _1993_) (Level _4 provisional_)






Semester/ Duration


Semester/ Duration

RESULTS


1. Cardio-vascular system: function and structure of blood vessels, heart, position and composition of blood

2. Digestive system, the function of the tongue, saliva, stomach, large and small intestine

3. Respiratory system, the organs functions, position

4. The mandible and maxilla, structure,

1st year/

c.h:21 hrs n.c.h:11hrs

Dental and Human Anatomy

1. Structure and function of all the systems (respiratory, cardio, digestive, urinary, endocrine, nervous, skeletal and muscular, lymphatic, reproductive)

2. Anatomical feature of the maxilla and the mandible

3. Muscles of mastication

4. Pathway of the nerves supplying the


No Justifications:

50% approximately of the content is covered for the complete unit but 100% for the specialised one

27% (32/120) approximately of the notional hours are covered for the complete unit but 53% (32/60) for the specialized one

45

Dental Anatomy

specific anatomical landmarks

1. Functions and types of teeth

2. Surfaces of teeth 3. Palmer notation and

universal code of charting

4. Eruption time and sequence of both dentitions

5. Dental abnormalities 6. Structure and

function of –cardiovacular, digestive and respiratory system

7. Anatomical feature of the maxilla and the mandible

8. Muscles of mastication

9. Pathway of the nerves supplying the teeth, jaws and face

10. Anatomy of the mouth and supporting structures

teeth, jaws and face 5. Anatomy of the

mouth and supporting structures

6. Functions and types of teeth

7. Surfaces of teeth 8. Palmer notation and

universal code of charting

9. Eruption time and sequence of both dentitions

10. Dental abnormalities




Describe briefly the cardio-vascular,

Written assessment Demonstrate understanding of the

Written assessment Yes Justifications:

46

digestive and respiratory systems

List the gross anatomical features of the maxilla and mandible

List the muscles of mastication

Describe the pathway of the nerves supplying the teeth, jaws and face (Trigeminal Nerves)

Identify the gross anatomy of the mouth and supporting structures

Identify the gross anatomy of the teeth

Identify the 4 different types of teeth

List the surfaces of the teeth and chart using Palmer’s notation

List abnormalities concerned with tooth development

List the eruption times of all teeth

organization of the human body

Demonstrate understanding of the structure and functions of different systems of the human body

Demonstrate understanding of the structure and functions of the teeth

Adequacy of the level of the Elements of competency:

Demonstration of understanding

Types of assessment strategies are fairly relevant and equivalent

47

Annex 12 Completed Matrix of Communication skills

48

Matrix for Credit Transfer Qualification targeted: _Advanced Certificate in Oral Health Care__________ (Level __4__) Qualification obtained: _Certificate in Dental Surgery Assisting_ (Year of completion: _1993_) (Level _4 provisional_)






Semester/ Duration


Semester/ Duration

RESULTS

General Dental Assisting

11. Communication skills 1st year/



1. Definition 2. Process of

communication 3. Purpose 4. Communication

barriers 5. Factors promoting

communication 6. Personality 7. Ethical and moral

values 8. Intrapersonal skills 9. Interpersonal skills 10. Relationship with

clients 11. Appropriate language

used 12. Strategies to deal with


No Justifications:

6% approximately of the content is covered, and the content is outdated

20% (6/30) approximately of the notional hours are covered

49

complaints 13. Communication ethics 14. Values and beliefs of

clients 15. Communication with

individuals at different Hierarchical levels

16. Telephone techniques

17. Letters and emails Elements of Competency involved



State the elements involved in the communication process

Written assessment Demonstrate understanding of the principles of effective communication

Develop intrapersonal skills

Develop interpersonal communication skills while working in teams

Develop interpersonal communication skills while working with clients and their relatives

Communicate in a context of hierarchical structures

Answer and forward telephone calls

Apply skills of writing official letters and email

Simulation on a given scenario

No Justifications: Inadequacy of the level of the Elements of competency (Demonstration of understanding) for the achieved unit compared to the targeted unit (Application of skills) Type of assessment strategies is not relevant and very different

50

Annex 13 Empty format of Application form

51

Application Form for Credit Transfer

Name of the Candidate: NIN: Address: Contact number:

Qualification targeted: Level on the National Qualifications Framework:

Signature of the learner: ____________________________________ Date:___________________________

For official use

Decision of Credit transfer

□ Accepted

□ Rejected

Justifications

Signature of the Coordinator

Unit Title/ Competencies Type of evidence (unit followed or working experience, others)

RESULTS

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

52

Annex 14 Empty format of a Recognition Transcript

53

RECOGNITION TRANSCRIPT

Learner’s Name : ________________ NIN : ___-____-_-_-__ Qualification Title: _________________________________ Number of Credits for the qualification : _______________________ Unit Code Unit Title Nbr of

Contact hours/ Notional hours

Nbr of Credits

Marks1 Grade

2

Total number of Credits acquired

__________________________________________ Coordinator

1 Number out of 100 or CD=exempted through Credit transfer system, RPL=exempted through RPL

2 Course Grading System : 85-100= A, 75-84=B, 65-74=C, 55-64=D, -55=E

54

LIST OF COMPETENCIES DEVELOPED

1. 2. 3. 4. 5. 6. 7. 8.

55

Annex 15 Tables on the list of statement of competency

List of statements of competency for the different types of qualifications

56

Qualification type Statement type Degree Analyse …

Compare … Examine … Design… Develop … Formulate … Manage … Organize … Plan … Prepare … Propose …

Evaluate … Appraise… Assess … Predict… Estimate… Select… Supervise…

Diploma Apply principles and practices of Carry out … Classify Communicate … Conduct … Demonstrate understanding of Execute all activities related to… Inspect Maintain/Calibrate …

Participate in Perform … Practice … Prepare … Process … Promote … Use … Undertake administrative duties

Certificate Demonstrate knowledge of… Demonstrate understanding of… Explain… State…. Describe…. Execute all activities related to… Participate in… Operate… Undertake … Apply principles and practices of Carry out…

57

List of verbs used for writing elements of competencies at different levels of the National Qualifications Framework

Level 3 Level 3 Level 4 Level 5 Level 5-6 Level 7

Knowledge

Comprehension Application Analysis Synthesis Evaluation

Define State List Name Write Recall Recognize Label Underline Select Reproduce Measure Relate Describe Memorise Record

Report Review Tell Identify Justify Select Indicate Represent Name Explain Judge Contrast Translate Classify Discuss Compare Express Restate Describe Recognize Locate

Interpret Employ Dramatise Predict Select Explain Find Choose Assess Show Perform Construct Use Practice Apply Operate Demonstrate Illustrate Practice Schedule Shop Sketch

Calculate Solve Categorise Experiment Test Diagram Analyse Identify Conclude Criticise Select Separate Compare Examine Justify Resolve Contrast Distinguish Appraise Question Breakdown Differentiate Inspect Debate Inventory Relate

Prepare Construct Create Set up Combine Argue Select Compose Restate Discuss Relate Manage Summarise Organize Generalize Plan Precise Derive Conclude Design Propose Formulate Arrange Assemble Collect

Appraise Compare Revise Score Judge Support Identify Attach Evaluate Defend Avoid Rate Determine Attack Select Assess Recognize Choose Criticize Value Estimate Measure

58

Annex 16 Completed Matrix of Tour Guiding

59

Matrix for Credit Transfer Qualification targeted: _Advanced Certificate in Navigation and Seamanship__________ (Level __4__) Qualification obtained: _Advanced Certificate in Tourism and Tour Guiding_ (Year of completion: _2007_) (Level _4 provisional_)

Post-Secondary Institution in charge of the delivery: ____STA______________________________

Post-Secondary Institution in charge of the delivery for the qualification targeted: _____MTC_______________________________


Semester: 3rd or 4th Duration: 45 hours


Semester/ Duration

RESULTS

Conducting a tour in a relevant language

Compiling information relevant to a tour

Identification of types of clients and their needs (psychological, physical, etc.)

Identification of material and budget needs

Verification of itinerary and materials

Communicating with different parties involved

Confirmation of services ordered from suppliers

Hospitality techniques

How to transmit clear information on details of the tour

Safety rules

Time management

Management of interpersonal relations

Procedures and guidelines for complementary services pertaining to client’s needs

How to present current, accurate and relevant information

3rd

and 4th /


Yes Justifications:

Relevancy of the content considering one of the occupation targeted such as crew of sailing boat welcoming tourists

267% (120/45) of the notional hours are covered

60

How to deal with unexpected situations

Professional ethics Elements of Competency involved Type of Assessment Results

Prepare a tour

Welcome clients

Carry out tour guiding activities

Simulation of a tour guiding in a real working situation including unexpected situations

Yes Justifications: Adequacy of the level of the expected outcomes (Application of skills) for the expected qualification Type of assessment strategies is relevant and appropriate for the level of qualification