The document outlines training programs for catering and event management. It includes 12 modules for catering training covering topics such as introduction to catering, catering tools and equipment, food safety, recipe preparation, and entrepreneurship. It also lists 11 modules for event management training covering event planning, marketing, catering operations, and entrepreneurship. The training aims to equip youth with skills for employment or self-employment in catering and event management over 320 hours through theory and practical lessons.

1. 1
ITF/TVSTD/NISDP/TJST/C&E/003
MANDATE
A. Provide, promote and encourage the acquisition of skills in industry and commerce with a view
to generating a pool of indigenous trained man power sufficient to meet the needs of the private
and public sectors of the economy
B. Provide training for skills in management for Technical and Entrepreneurial Development in the
Public and Private sectors of the economy.
C. Set training standards in all sectors of the economy and monitor adherence; and
D. Evaluate and certify Vocational Skills acquired by apprentices, craftsmen and technicians in
collaboration with relevant organization.
E. Administer Student Industrial Work Experience Scheme (SIWES) on behalf of the Federal
Government of Nigeria.
NEW VISION
To be the leading Training Organization in Nigeria and One of the best in the word
NEW MISSION
To set, regulate training standards and provide need-based Human Capital Development
Interventions using corps of Highly Competent Professionals in Line with Global Best Practices.

2. 2
ITF/TVSTD/NISDP/TJST/C&E/003
FORWARD
BY
THE DIRECTOR-GENERAL/CHIEF EXECUTIVE
The Industrial Training Fund in its quest to deliver on its mandate of developing the Nation's Human Resource, has concluded
arrangements for the implementation of several Technical and Vocational Skills Training Programmes.
These programmes which are aimed at equipping Nigeria's Youth with requisite skills for employability and Entreprenuership, have so far
been well received by all and sundry, as they have provided beneficiaries of the previous phases, the opportunity to become entrepreneurs
and in some cases, even employers of labour.
Against the backdrop of heightened rate of unemployment, these initiatives, no doubt, are panaceas for unemployment and idleness
amongst Nigeria's Youth Population, especially now that these programmes are implemented in line with the Government's Policy of
socio-economic diversification and industrialization of the Nigerian Economy.
In furtherance of the above policy, it is important to state that many Youths have so far benefited from some of the programmes
implemented. To this end, we wish to specifically mention that from 2013, 2014, 2016, 2017, 2018 and 2019 the Fund has trained an
average of 300 Youths and in 2020 at least 105 Youths were also trained in each State of the Federation respectively. All beneficiaries were
supported with start-up packs to enable them set up their own small scale businesses or prepare them for employment opportunities.
We appreciate immensely, the contribution of all and sundry to the success of the ITF initiatives regarding Skills Intervention
Programmes. We are pleased to inform Critical Stakeholders that from our Tracking and Monitoring mechanisms, majority of the
beneficiaries are gainfully employed either in paid employment or even entrepreneurs.
Poised by the successes recorded, the Industrial Training Fund has introduced other new and impactful programmes asides the National
Industrial Skills Development Programme (NISDP), which are targeted at further boosting the Federal and State Government's Job
Creation efforts.
These programmes include:
A. THE NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME (NISDP)
2021 Trade Areas to be undertaken under the scheme include:
1. Catering and Event Management
2. Plumbing and Pipe fitting

3. 3
ITF/TVSTD/NISDP/TJST/C&E/003
B. WOMEN SKILLS AND EMPOWERMENT PROGRAMME (WOSEP)
The programme shall be pilot tested in Abuja this year and shall subsequently be implemented in other States of the Federation.
2021 Trade Area to be undertaken under the programme is Food Processing, Preservation and Packaging.
C. SKILLS TRAINING AND EMPOWERMENT PROGRAMME FOR PHYSICALLY CHALLENGED (STEPP-C)
2021 Trade Areas to be undertaken under the scheme include:
1. Mobile Phone Repairs and Maintenance
2. Foot wear Making
3. Ladies Wig Cap Making
D. AGRIPRENEURSHIP SKILLS EMPOWERMENT PROGRAMME (AGSEP)
2021 Trade Areas to be undertaken under the scheme include:
4. Mobile Phone Repairs and Maintenance
5. Foot wear Making
6. Ladies Wig Cap Making
We have developed Training Job Sheets and Job Specifications in the Trade Areas mentioned above with a view to ensuring that standard
of training does not only conform to National Occupational Standard, but make beneficiaries of these Programmes fit for paid or self-
employment.
There is no iota of doubt in my mind that these programmes if successfully implemented, shall generate sufficient pool of skilled
manpower in those Trade Areas.
We solicit the maximum cooperation of critical stakeholders towards making this onerous task a huge success.
I congratulate all beneficiaries of these programmes and wish them best of luck.
Thank you
SIR JOSEPH N. ARI (KSM)
Director-General/Chief Executive
INDUSTRIAL TRAINING FUND

4. MODULES
4
ITF/TVSTD/NISDP/TJST/C&E/003
MODULE 1
Introduction to Catering............................................................................................................................................................................................9
MODULE 2
Catering Tools and Equipment...................................................................................................................................................................................9
MODULE 3
Occupational Safety and Food Hygiene.....................................................................................................................................................................10
MODULE 4
Weights and Measurements......................................................................................................................................................................................10
MODULE 5
Mis-en-place/Pasta Dishes.......................................................................................................................................................................................10
MODULE 6
Snacks and small chops............................................................................................................................................................................................11
MODULE 7
Starters ....................................................................................................................................................................................................................11
MODULE 8
Main Course (Continental).......................................................................................................................................................................................11
MODULE 9
Main Course (Nigerian)............................................................................................................................................................................................11
MODULE 10
Dessert....................................................................................................................................................................................................................12
MODULE 11
Project Week............................................................................................................................................................................................................12
MODULE 12
Entrepreneurship Development Programme (EDP)...................................................................................................................................................12
CULINARY (CATERING)

5. MODULES
5
ITF/TVSTD/NISDP/TJST/C&E/003
MODULE 1
EVENT PLANNING, TYPES OF EVENT AND EVENT PLANNING PROCESS ............................................................................13
MODULE 2
EVENT CONCEPT AND THEMING ................................................................................................................................................13
MODULE 3
EVENT BUDGETING AND EVENT MANAGEMENT PLAN..........................................................................................................13
MODULE 4
VENUE MANAGEMENT, OPERATIONS AND HUMAN RESOURCE MANAGEMENT...............................................................14
MODULE 5
MARKETING THE EVENT...............................................................................................................................................................14
MODULE 6
MAJOR INCIDENT AND CRISES MANAGEMENT(HEALTH AND SAFETY REQUIREMENT).................................................14
MODULE 7
COMMUNICATION AND CUSTOMER SERVICES ........................................................................................................................15
MODULE 8
CATERING OPERATION..................................................................................................................................................................15
MODULE 9
TRANSPORT MANAGEMENT/CROWD MANAGEMENT (WASTE MANAGEMENT AND NOISE CONTROL)......................16
MODULE 10
PROJECT WEEK................................................................................................................................................................................16
MODULE 11
ENTREPRENEURSHIP DEVELOPMENT PROGRAMME (EDP)....................................................................................................16
EVENT MANAGEMENT

6. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
6
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME (NISDP)
TRAINING JOB SHEET FOR CULINARY (CATERING)
SUMMARY SHEET
End Date: November, 2021
MONTH (S)
TRAINING OBJECTIVE
(WHAT TRAINEES SHOULD DO AFTER THE TRAINING)
TRAINING ACTIVITIES
(WHAT TRAINERS SHOULD DO
DURING THE TRAINING)
HOURS OF
THEORY
HOURS OF
PRACTICAL
State and explain the Terminologies used in Catering. Explain the Concept of Catering 8
State and Explain different Categories in Catering. Explain different categories in Catering 8
Explain the various roles and responsibilities of a caterer
Explain the various roles and
responsibilities of a caterer
8
State business opportunities in Catering Industry
Show and explain business opportunities in
Catering industry
5 6
List the tools and equipment used in catering and their uses.
Show and explain tools and equipment used
in catering and their uses.
6 4
State Food Hazards and Apply Control Measures
Explain Food Hazards and Apply Control
Measures
6 10
Highlight techniques of quality control in catering
Identify and explain techniques of quality
control in catering
6 8
Identify types of Scales, Weight and Measurement in Catering
Explain types of Scales, Weight and
Measurement in Catering
6 8
Measure food ingredients acording to recipes
Show and explain how to measure food
ingredients according to recipes
6 8
Prepare a cost estimate for food items and ingredients
Show and explain how to Prepare a cost
estimate for food items and ingredients
6 8
Start Date: August, 2021 Total Hours: 320
FIRST MONTH
The Trainees should be able to:
Trade Area: Art of Culinary (Catering) Job Title: Caterer
Job Description: Prepares different types of recipes under excellent hygienic conditions according to clients requirement.

7. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
7
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME (NISDP)
TRAINING JOB SHEET FOR CULINARY (CATERING)
SUMMARY SHEET
Prepare pasta dishes
Explain and Demonstrate how to Prepare
pasta dishes
4 10
Prepare a pastry products (such as bread, cake, meatpie, doughnuts,
springrolls, cookies, chinchin, etc)
Demostrate and explain how to Prepare
pastry products (such as bread, cake,
meatpie, doughnuts, springrolls, cookies,
chinchin, etc)
4 10
Prepare meat and fish dishes
Show and explain how to Prepare meat
and fish dishes
4 10
Prepare stocks, sauces, stews and soups
Show and explain how to Prepare stocks,
sauces, stews and soups
4 10
Prepare intercontinental dishes Show and explain how to Prepare
intercontinental dishes
4 10
Prepare popular Nigerian staples Show and explain how to Prepare popular
Nigerian staples
4 30
Prepare meat and fish dishes
Demostrate how to Prepare meat and fish
dishes
4 10
Prepare salad, fruit dishes, and desserts
Show and explain how to Prepare salad,
fruit dishes, and desserts
4 10
Execute assigned project satisfactorily Guide and Explain how to execute Project 5 30
Develop a Business Plan/Proposals, Identify sources of Funding and
Business/Marketing Locations.
Entrepreneurship Development Programme
(EDP)
30 6
The Trainees should be able to:
SECOND MONTH

8. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
8
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME (NISDP)
TRAINING JOB SHEET FOR EVENT MANAGEMENT
SUMMARY SHEET
End Date: November, 2021
MONTH (S) TRAINING OBJECTIVE
(WHAT TRAINEES SHOULD DO AFTER THE
TRAINING)
TRAINING ACTIVITIES
(WHAT TRAINERS SHOULD DO DURING
THE TRAINING)
HOURS OF
THEORY
HOURS OF
PRACTICAL
Plan and an Event Explain Event Planning 6 -
List types of Events Explain Types of Events 6
Sate Event Planning Process Explain Event Planning Process 6
State Event Concept and Theming Explain Event Concept and Theming 3 2
Show how to make Budget Expenses for an Event Explain Event Budgeting 4 2
State Event Management Plan Explain Event Management Plan 4 2
Show how to Manage & Operate a Venue Explain Venue Management & Operations 4 2
Show how to Coordinate and Manage Staff Explain Human Resource Management 2 4
The Trainees should be able to:
Highlight key step involve in marketing an event Explain key steps in event marketing and
promotion
2 6
Highlight Major incident & Crisis Management Explain Major incident & Crisis Management 2 6
Highlight steps on Safely Operation according to
Requirements
Explain Occupational Health, Safety and
security
2 6
Show how to Communicate with customer professionally Explain Excellent Customer service 2 6
Highlight Catering Operations Explain and Demonstrate Catering
Operations
2 6
Demonstrate and explain how to manage waste & noise Explain Transport/Crowd management and
waste control
2 5
State Transport Management Explain Transport Management 2 8
State Crowd Management Explain Crowd Management 2 8
Monitor & Evaluate an Event Project Week 4 20
Start & Run a Business Entrepreneurship Development Programme
(EDP)
20 2
THIRD MONTH
Start Date: August, 2021 Total Hours: 160
The Trainees should be able to explain:
Trade Area: Event Management Job Title: Event Manager
Job Description: Should be able to Plan, Oraganize and Execute events in a secured environment according to client's requirement

9. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
9
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME {NISDP}
TRAINING JOB SHEET FOR THE CATERING & EVENT MANAGEMENT TRAINING SHEET
MODULE 1
TRAINING OUTCOME/TRAINEE
PERFORMANCE (WHAT TRAINEES
SHOULD BE ABLE TO DO AFTER THE
TRAINING)
TRAINING ACTIVITIES (WHAT
TRAINERS SHOULD DO, DURING
TRAINING)
TRAINING RESOURCES EVALUATION GUIDE
State and explain the Terminologies used in
Catering.
State and Explain different Categories in
Catering.
Discuss Overveiw of Catering
Are the Trainees able to State and
Explain Terminologies and Categories of
Catering according to specification? Yes
or No?
Explain the various roles and responsibilities
of a caterer
Discuss responsibilities of a Caterer
Are the Trainees able to Explain the
roles and Responsibility of a Caterer
according to specification? Yes or No?
Identify business opportunities in Catering
industry
Discuss Business opportunities in
Catering Trade
Are the Trainees able to Identify
Business Opportunities according to
specification? Yes or No?
MODULE 2
(WHAT TRAINEES SHOULD BE ABLE TO DO
AFTER THE TRAINING)
(WHAT SHOULD BE USED IN CARRYING
OUT THE TRAINING)
Discuss and show tools and equipment
used in Catering
Show and demonstrate how to use
Catering tools and equipment
Identify tools and equipment used in catering
Training Manuals, Text Books, Online
Resources, Encyclopedia, Projector,
Flip Chart Boards and Sheets,
Markers
Cooker, oven, frying pan, cooking pot,
blender, mixing bowl, measuring jugs,
scale, knife, chopping board, cooking
spoon, whisk, colander, dinner plate,
table spoon, table knife, fork, cups
and glasses.
INTRODUCTION TO CATERING
CATERING TOOLS AND EQUIPMENT
WEEK 1
{30Hours}
Are the Trainees able to Identify tools
and Equipment used Catering according
to specification? Yes or No?
Explain how to use Catering tools and
Equipment
Are the Trainees able to explain how to
use Catering tools and equipment
according to specification? Yes or No?

10. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
10
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME {NISDP}
TRAINING JOB SHEET FOR THE CATERING & EVENT MANAGEMENT TRAINING SHEET
MODULE 3
TRAINING OUTCOME/TRAINEE
PERFORMANCE (WHAT TRAINEES
SHOULD BE ABLE TO DO AFTER THE
TRAINING)
TRAINING ACTIVITIES (WHAT
TRAINERS SHOULD DO, DURING
TRAINING)
TRAINING RESOURCES EVALUATION GUIDE
Identify Food Hazards and Apply Control
Measures
Discuss Hazard Analysis and Critical
Control Points (HACCP) in the Food
Industry
Are the Trainees able to Identify Food
Hazards and apply control measures
according to specification? Yes or No?
Highlight techniques of quality control in
catering
Discuss how to sustain quality of
products in catering
Are the Trainees able to Highlight
Techniques of quality control in Catering
according to specification? Yes or No?
MODULE 4
Identify types of Scales, Weight and
Measurement in Catering
Discuss and show different types of
scales, weights and measurements in
Catering
Are Trainees able to Identify types or
Scales, Weight and Measurement in
Catering according to specification? Yes
or No?
Show how to measure food ingredients
according to recipes
Explain and demonstrate how to
measure food items and ingredients for
the preparation of different food
recipes
Are Trainees able to Measure food
ingredients according to recipes as
specified? Yes or No?
Prepare a cost estimate for food items and
ingredients
Show how to estimate cost of food
items and ingredients
Are Trainees able to Measure food
ingredients according to recipes as
specified? Yes or No?
MODULE 5
TRAINING OUTCOME/TRAINEE
PERFORMANCE (WHAT TRAINEES
SHOULD BE ABLE TO DO AFTER THE
TRAINING)
TRAINING ACTIVITIES (WHAT
TRAINERS SHOULD DO, DURING
TRAINING)
TRAINING RESOURCES EVALUATION GUIDE
Identify various mis-en-place for different
dishes
Explain and Demonstrate how to prepare
various mis-en-place for different
dishes
Are Trainees able to identify various
mis-en-place for different dishes
Correctly? Yes or No?
Prepare pasta dishes
Explain and Demonstrate how to prepare
pasta dishes (spaghetti, macaroni,
noodles)
Are Trainees able to prepare pasta
dishes Correctly? Yes or No?
Training Manual, Online Resources,
NAFDAC Guidelines on Food Safety,
Projector, Flip Charts, Markers, Film
show etc
Scales,
Food ingredients, cooking utensils,
stove/gas cooker
WEEK 5
{30Hours}
MIS-EN-PLACE/PASTA DISHES
OCCUPATIONAL SAFETY AND FOOD HYGIENE
WEIGHTS AND MEASUREMENT
WEEK 3
{30Hours}

11. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
11
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME {NISDP}
TRAINING JOB SHEET FOR THE CATERING & EVENT MANAGEMENT TRAINING SHEET
MODULE 6
Prepare pastry products (such as bread,
cake, meatpie, doughnuts, springrolls,
cookies, chinchin, etc)
Explain and Demonstrate how to prepare
simple pastry products (cakes, meatpies,
doughnuts, spring rolls, chinchin, etc)
Food ingredients, cooking utensils,
stove/gas cooker, Oven
Are Trainees able to prepare pastry
products according to specification? Yes
or No?
MODULE 7
Prepare different types of salad
Explain and Demonstrate how to prepare
different types of salad
Are Trainees able to prepare different
kind of salad according to specification?
Yes or No?
Prepare stocks, sauces, stews and soups
Explain and Demonstrate how to prepare
stocks, sauces, stews and soups
Are Trainees able to prepare stocks,
sauces, stews and soups according to
specification? Yes or No?
MODULE 8/9
TRAINING OUTCOME/TRAINEE
PERFORMANCE (WHAT TRAINEES
SHOULD BE ABLE TO DO AFTER THE
TRAINING)
TRAINING ACTIVITIES (WHAT
TRAINERS SHOULD DO, DURING
TRAINING)
TRAINING RESOURCES EVALUATION GUIDE
Prepare intercontinental dishes
Explain and demonstrate how to prepare
intercontinental dishes
Are trainees able to prepare
intercontinental dishes according to
specification? Yes or No?
Prepare meat and fish dishes
Explain and Demonstrate how to prepare
meat and fish dishes
Are trainees able to prepare meat and
fish dishes according to specification?
Yes or No?
Prepare popular Nigerian staples
Explain and Demonstrate how to prepare
popular Nigerian staples (such as rice,
beans, yam porridge, swallow, etc)
Are trainees able to prepare popular
Nigerian staples according to
specification? Yes or No?
MAIN COURSE (CONTINENTAL/NIGERIAN)
WEEK 8
{60Hours}
SNACKS AND SMALL CHOPS
STARTERS
Food ingredients, cooking utensils,
cutting utensils, stove/gas cooker,
oven.
Food ingredients, cooking utensils,
cutting utensils, stove/gas cooker,
oven.

12. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
12
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME {NISDP}
TRAINING JOB SHEET FOR THE CATERING & EVENT MANAGEMENT TRAINING SHEET
MODULE 10
WEEK 10 Prepare salad, fruit dishes, and desserts
Explain and Demonstrate how to prepare
salad and fruit dishes, and desserts
Are trainees able to prepare salad, fruit
dishes and dessert according to
specification? Yes or No?
MODULE 11 PROJECT WEEK
WEEK 11
{30Hours}
Execute assigned project satisfactorily
Assign and guide trainees in the
execution of the project
Relevant tools, equipment and
materials
Are trainees able to produce products
based on specification? Yes or No
MODULE 12
TRAINING OUTCOME/TRAINEE
PERFORMANCE (WHAT TRAINEES
SHOULD BE ABLE TO DO AFTER THE
TRAINING)
TRAINING ACTIVITIES (WHAT
TRAINERS SHOULD DO, DURING
TRAINING)
TRAINING RESOURCES EVALUATION GUIDE
Develop a Business Plan/Proposals, Identify
source of Funding and Business Location.
Discuss how to write Business Plans,
Proposals, Sources of Funding, Sales and
Marketing of Product, Basic Accounting,
Safety and Security in Business
Entrepreneurship Training Manual
Are the Trainees able to develop a
Business Plan, Identify Sources of
Funding and Business Location according
to specification? Yes or No?
WEEK 12
{30Hours}
ENTREPRENEURSHIP DEVELOPMENT PROGRAMME (EDP)
DESSERT
Food ingredients, cooking utensils,
cutting utensils, stove/gas cooker,
oven.

13. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
13
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME (NISDP) TRAINING
JOB SHEET FOR EVENT MANAGEMENT TRAINING SHEET
MODULE 1
TRAINING OUTCOME/TRAINEE
PERFORMANCE (WHAT TRAINEES
SHOULD BE ABLE TO DO AFTER THE
TRAINING)
TRAINING ACTIVITIES (WHAT
TRAINERS SHOULD DO, DURING
TRAINING)
TRAINING RESOURCES EVALUATION GUIDE
Define event management Define Event management
Are the Trainees able to State and
Explain Terminologies and Categories of
Event management according to
specification? Yes or No?
Explain terminologies in event management Responsibilities of an event manager
Identify types of event Explain terminologies
List the processess in event planning
Explain the processess involve in event
planning
List responsibilities of an event manger Discuss responsibilities of an event manager
MODULE 2
Discuss and explain the importance of
theming in an event
Show and demonstrate how theming can
be achieve in a sample event
MODULE 3
TRAINING OUTCOME/TRAINEE
PERFORMANCE (WHAT TRAINEES
SHOULD BE ABLE TO DO AFTER THE
TRAINING)
TRAINING ACTIVITIES (WHAT
TRAINERS SHOULD DO, DURING
TRAINING)
TRAINING RESOURCES EVALUATION GUIDE
Define budget; Explain the processes of
budget planning; Be able to plan budget;
Discuss the importance of budgeting and
planning
Are the Trainees able to prepare an
event budget according to specification?
Yes or No?
Prepare event management plan; explain the
health and safety permit procedure; list all
the documents and information needed for
event management.
Discuss health and safety permit
procedure; list various documents
needed for event management.
Are the Trainees able to list various
document needed in event management
according to specification? Yes or No?
EVENT BUDGETING AND EVENT MANAGEMENT PLAN
EVENT PLANNING, TYPES OF EVENT AND EVENT PLANNING PROCESS
WEEK 1
{30Hours} Training Manuals, Text Books, Online
Resources, Encyclopedia, Projector,
Flip Chart Boards and Sheets,
Markers
Are the Trainees able to Explain the
processes involve in event planning
according to specification? Yes or No?
Are the Trainees able to Explain the
roles and Responsibility of an event
manager according to specification? Yes
or No?
EVENT CONCEPT AND THEMING
WEEK 2
{30Hours}
Explain the meaning of theming; importance
of environmental scanning before an event.
Training Manuals, Text Books, Online
Resources, Encyclopedia, Projector,
Flip Chart Boards, Sheets, Markers,
video clips, brain storming.
Are the Trainees able to understand the
of theming according to specification? Yes or No?
concept
WEEK 3
{30Hours} Training Manual, Online Resources,
Health & Safety Permits Guidelines
Projector, Flip Charts, Markers, Film
show etc
Highlight and explain why we need to pick a
theme and how theming can be achieve in a
sample event.
Are the Trainees able to explain how
can be achieve in a sample event according to
specification? Yes or No?
theming

14. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
14
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME (NISDP) TRAINING
JOB SHEET FOR EVENT MANAGEMENT TRAINING SHEET
MODULE 4
Select proper venue; site consideration; fire
and ambulance requirement; Noise
consideration
Discuss things to consider while
selecting venue, site consideration for
an event
Are trainees able to list the requirement
for selecting proper venue for an event
according to specification? Yes or No?
Identify people need; sourcing the people;
selection of staff for the project
Discuss the importance of selecting the
right staff for the project
Are trainees able to list what to look out
for when selecting staff for a project
according to recipes as specified? Yes or
No?
MODULE 5
list the keys steps in event
marketing/promotion
Explain the key steps in event marketing
and promotion
Are trainees able to list the key steps in
event marketing and promotion according
to specification? Yes or No?
Develop marketing plan for an event Discuss marketing plan for an event
Are trainees able to develop marketing
plan for an event according to
specification? Yes or No?
MODULE 6
State and explain risk in event management
and ways to minimize it
Explain types related risk management
in an event and how to prevent or
minimize
Are trainees able to state and explain
risks in event planning according to
specification? Yes or No?
List the roles of a safety coordinator;
Explain how to prepared for a major incident
Explain roles of a safety coordinator
and how to plan for a major incident
Are trainees able to list the roles of a
safety coordinator according to
specification? Yes or No?
Explain how to plan for safety in every
phase of an event
Discuss the different phases of an
event and how to plan for safety for it
Are trainees able to plan for safety of
an event according to specification? Yes
or No?
VENUE MANAGEMENT, OPERATIONS AND HUMAN RESOURCE MANAGEMENT
WEEK 4
{30Hours}
Training Manual, Online Resources,
Health & Safety Permits Guidelines
Projector, Flip Charts, Markers, Film
show etc
MARKETING THE EVENT
WEEK 5
{30Hours}
Training Manual, Online Resources,
Health & Safety Permits Guidelines
Projector, Flip Charts, Markers, Film
show etc
MAJOR INCIDENT AND CRISES MANAGEMENT(HEALTH AND SAFETY REQUIREMENT)
WEEK 6
{30Hours}
Training Manuals, Text Books, Online
Resources

15. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
15
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME (NISDP) TRAINING
JOB SHEET FOR EVENT MANAGEMENT TRAINING SHEET
MODULE 7
Identify various types of communication
skills; list frame work for handling the event
and maintaining emergency communications
and its importance
List and explain basic communications
skills used in event management
Are trainees able to List and explain
basic communications skills used in event
managemen according to specification?
Yes or No?
Select and use various basic communication
gadgets
Demonstrate how to use various
communication gadgets use in event
management.
Are Trainees able to Select and use
various basic communication gadgets
according to specification? Yes or No?
MODULE 8
TRAINING OUTCOME/TRAINEE
PERFORMANCE (WHAT TRAINEES
SHOULD BE ABLE TO DO AFTER THE
TRAINING)
TRAINING ACTIVITIES (WHAT
TRAINERS SHOULD DO, DURING
TRAINING)
TRAINING RESOURCES EVALUATION GUIDE
Explain the art of catering Discuss the art of caatering
Are Trainees able to explain the art of
catering according to specification? Yes
or No?
list the safety considerations for catering
operations
list and explain safety considerations
for catering operations
Are Trainees able to list safety
considerations for catering operations
according to specification? Yes or No?
provide list of menus and choices plan various menus
Are Trainees able to list the different
menus and choices according to
specification? Yes or No?
Identify catering facilities
list and identify various catering
facilities
Are Trainees able to identify catering
facilities according to specification? Yes
or No?
COMMUNICATION AND CUSTOMER SERVICES
WEEK 7
{30Hours}
Training Manual, Online Resources,
Projector, Flip Charts, Markers, Film
show etc
CATERING OPERATION
WEEK 8
{30Hours} Pictures, writing materials, jotters,
pens, participation in real life events
for hands-on practice

16. INDUSTRIAL TRAINING FUND
...Developing the Nation’s Human Resource
FEDERAL REPUBLIC OF NIGERIA
16
ITF/TVSTD/NISDP/TJST/C&E/003
NATIONAL INDUSTRIAL SKILLS DEVELOPMENT PROGRAMME (NISDP) TRAINING
JOB SHEET FOR EVENT MANAGEMENT TRAINING SHEET
MODULE 9
Identify all the components for effective
transport management
explain all the components for effective
transport management
Are the Trainees able to List and
Identify all the components for
effective transport management
according to specification? Yes or No?
list all the elements of crowd management
Explain and demonstrate all the
elements of crowd management
Are the Trainees able to list all the
elements of crowd management
according to specification? Yes or No?
list procedure for waste control and steps in
monitoring sounds and vibrations levels
Explain the procedures for waste
control and steps in monitoring sounds
and vibrations
Training Manual, Online Resources,
demostration, Projector, Flip Charts,
Markers, Film show etc
Are the Trainees able to list procedure
for waste control and steps in monitoring
sounds and vibrations levels according to
specification? Yes or No?
MODULE 10
TRAINING OUTCOME/TRAINEE
PERFORMANCE (WHAT TRAINEES
SHOULD BE ABLE TO DO AFTER THE
TRAINING)
TRAINING ACTIVITIES (WHAT
TRAINERS SHOULD DO, DURING
TRAINING)
TRAINING RESOURCES EVALUATION GUIDE
Identify points to consider when monitoring
and evaluating an event; the importance of
monitoring and evaluating an events
Discuss the points to consider when
monitoring and evaluating an event and
list the importance of monitoring and
evaluating an event
Training Manual, Online Resources,
demostration, Projector, Flip Charts,
Markers, Film show etc
Are trainees able to identify points to
consider when monitoring and evaluating
an event and be able to list the
importance of monitoring and evaluating
an event according to specification? Yes
or No
MODULE 11
Develop a Business Plan/Proposals, Identify
source of Funding and Business Location.
Discuss how to write Business Plans,
Proposals, Sources of Funding, Sales and
Marketing of Product, Basic Accounting,
Safety and Security in Business
Entrepreneurship Training Manual
Are the Trainees able to develop a
Business Plan, Identify Sources of
Funding and Business Location according
to specification? Yes or No?
WEEK 12
{30Hours}
TRANSPORT MANAGEMENT/CROWD MANAGEMENT (WASTE MANAGEMENT AND NOISE CONTROL)
WEEK 9-10
{60Hours}
Training Manual, Online Resources,
demostration, Projector, Flip Charts,
Markers, Film show etc
PROJECT WEEK
WEEK 11
{30Hours}
ENTREPRENEURSHIP DEVELOPMENT PROGRAMME (EDP)