New Zealand Certificate or Diploma · of the New Zealand Certificate in Cookery (Level 4) will be required to provide a map that aligns programme outcomes or unit standards against

Qualification Reference 2100 Page 1 of 3 © New Zealand Qualifications Authority 2013

QUALIFICATION DETAILS

Qualification Title New Zealand Certificate in Cookery (Level 3)

Version 1 Qualification type Certificate

Level 3 Credits 60

NZSCED 110109 Food, Hospitality and Personal Services > Food and Hospitality > Cookery

Strategic purpose statement

The purpose of this qualification is: To provide competent employees for the hospitality sector who are able to work as chefs in junior positions producing basic dishes in a commercial kitchen. • To provide for those individuals who are employed or will be employed as

chefs in junior positions, a credential that will support their employment opportunities in a commercial kitchen across the hospitality sector.

• To establish standards of professional practice for basic cookery that can provide customers with confidence in a range of hospitality environments.

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Graduate profile

Graduates of this qualification will be able to: • Apply health and safety, food safety and security practices to ensure own

safety and minimise potential hazards for customers. • Communicate effectively and behave in a professional manner with

colleagues, managers and customers. • Follow standard operating procedures to deal with familiar problems in a

commercial kitchen. • Apply fundamental cookery skills to prepare, cook and present a range of

basic dishes employing commodities commonly used in industry.

Education pathway

This qualification leads to the New Zealand Certificate in Cookery (Level 4) [Ref: 2107].

Employment pathway

Chefs in junior positions producing basic dishes in a professional kitchen.

Qualification Developer

ServiceIQ

Qualification Specification Qualification award This qualification will be awarded by the accredited provider that has provided

the training leading to the award of this qualification. The formal certification document will include the NZQF logo, the Service IQ logo, and the logo of the tertiary education organisation providing the programme.

Review period 60 months; June 2018

Arrangements for managing consistency

To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award


of the New Zealand Certificate in Cookery (Level 3) will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.

Credit transfer and recognition of prior learning arrangements

RPL and credit transfer will be consistent with the policies of the accredited programme provider. Any candidate for this qualification who seeks RPL for the entire qualification will be required to provide a summary of their experience in the industry and complete the end-point assessment to prove current competency.

Minimum standard of achievement and standards for grade endorsements (where applicable)

Achieved

Prerequisites to meet regulatory body or legislative requirements (where applicable)

N/A

Optional conditions for qualification

N/A

Conditions relating to specific outcomes Qualification Outcomes (including indicative credit values for each outcome)

Conditions Mandatory or Optional

Apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers. (10 credits)

N/A

Communicate effectively and behave in a professional manner with colleagues, managers and customers. (5 credits)

N/A


Follow standard operating procedures to deal with familiar problems in a commercial kitchen. (5 credits)

N/A

Apply fundamental cookery skills to prepare, cook and present a range of basic dishes employing commodities commonly used in industry. (40 credits)

N/A

Transition information Replacement information

This qualification replaced the National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553].

Last date for entry into the replaced qualification is 31 December 2014. Last date for assessment against the replaced qualification is 31 December 2016. It is recommended that candidates currently enrolled in programmes leading to the replaced qualification and unable to complete by 31 December 2016 transfer their existing achievement to this qualification.



Qualification Title New Zealand Certificate in Cookery (Level 4)


Level 4 Credits 120



The purpose of this qualification is: • To provide competent employees for the hospitality sector who are able

to work as chefs in intermediate positions producing complex dishes in a commercial kitchen.

• To provide for those individuals who are employed as chefs in intermediate positions, a credential that will enhance their employment opportunities in a commercial kitchen across the hospitality sector.

• To establish standards of professional practice for complex cookery that can provide customers with confidence in a range of hospitality environments.

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Graduate profile

Graduates of this qualification will be able to: • Monitor and maintain health and safety, food safety and security

practices to ensure own safety and minimise potential hazards for customers.

• Monitor and maintain interactions between colleagues, managers and customers.

• Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.

• Apply cookery skills to prepare, cook and present a range of cold larder dishes employing complex preparation and presentation techniques.

• Apply cookery skills to prepare, cook and present a range of hot kitchen dishes employing complex preparation and presentation techniques.

• Apply cookery skills to prepare, cook and present a range of patisserie and desserts employing complex preparation and presentation techniques.

Education pathway

This qualification leads on to the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie [Ref:2102].

Employment pathway

Chefs in intermediate positions producing complex dishes in a professional kitchen.


ServiceIQ






To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Cookery (Level 4) will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.




Achieved


N/A


N/A



Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for

N/A


customers. (10 credits)

Monitor and maintain interactions between colleagues, managers and customers. (5 credits)

N/A

Monitor and maintain the application of standard operating policies and procedures to work roles. (5 credits)

N/A

Apply cookery skills to prepare, cook and present a range of cold larder dishes employing complex preparation and presentation techniques. (20 credits)

N/A

Apply cookery skills to prepare, cook and present a range of hot kitchen dishes employing complex preparation and presentation techniques. (50 credits)

N/A

Apply cookery skills to prepare, cook and present a range of patisserie and desserts employing complex preparation and presentation techniques. (30 credits)

N/A


This qualification replaced the National Certificate in Hospitality (Cookery) (Level 4) [Ref: 0554].




Qualification Title New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie

Version 1 Qualification type Diploma

Level 5 Credits 120



The purpose of this qualification is: • To provide competent employees for the hospitality sector who are able

to work as chefs in senior positions producing advanced dishes in a professional kitchen.

• To provide for those individuals who are employed as chefs in senior positions, a credential that will enhance their employment opportunities in a professional kitchen across the hospitality sector.

• To establish standards of professional practice for advanced cookery that can provide customers with confidence in a range of hospitality environments.

The strands in this qualification allow graduates to have advanced general cookery skills or to specialise in Patisserie.

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Graduate profile

Graduates of this qualification will be able to: • Select and apply staffing strategies to meet performance targets. • Plan and monitor workflow and supplies in a commercial kitchen. • Manage operating procedures and compliance requirements for

operational roles. • Manage staff relationships for operational roles. Cookery strand: • Plan and produce a broad range of larder dishes employing advanced

preparation, cookery and presentation techniques. • Plan and produce a broad range of meat, poultry and fish dishes

employing advanced preparation, cookery and presentation techniques. • Plan, develop and design advanced dishes and menus suitable for

implementation in a commercial hospitality environment. Patisserie strand: • Plan and produce a broad range of advanced patisserie and yeast goods

suitable for a commercial hospitality business. • Plan and produce a broad range of gateaux and torten suitable for a

commercial hospitality business. • Plan and produce a broad range of advanced hot and cold desserts

suitable for a commercial hospitality business.

Education pathway

N/A

Employment pathway

Chefs in senior positions producing advanced dishes in a professional kitchen.

Qualification ServiceIQ


Developer





To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Cookery (Level 5) will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.




Achieved


N/A


N/A




Select and apply staffing strategies to meet performance targets. (10 credits)

Recommended unit standard: 27935, Apply staffing strategies to meet performance targets for operational roles in a hospitality establishment.

Optional

Plan and monitor workflow and supplies in a commercial kitchen. (15 credits)

Recommended unit standard: 16895, Demonstrate knowledge of purchasing and stores management in a hospitality environment 22032, Develop a maintenance schedule in the hospitality industry.

Optional

Manage operating procedures and compliance requirements for operational roles. (10 credits)

Recommended unit standard: 27936, Manage operating procedures and compliance requirements for operational roles in a hospitality establishment.

Optional

Manage staff relationships for operational roles. (10 credits)

Recommended unit standard: 27938, Manage staff relationships for operational roles in a hospitality establishment.

Optional

Cookery strand: (75 credits)

Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques. (25 credits)

N/A

Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques. (25 credits).

N/A

Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality environment. (25 credits)

N/A

Patisserie Strand: (75 Credits)

Plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality business. (25 credits)

N/A


Plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business. (25 credits)

N/A

Plan and produce a broad range of advanced hot and cold desserts suitable for a commercial hospitality business. (25 credits)

N/A



Qualification Title New Zealand Certificate in Accommodation (Level 3) with strands in Housekeeping, Portering and Reception


Level 3 Credits 40



The purpose of this qualification is: • To provide competent employees for the hotel sector who are able to

work as porters, housekeepers or receptionists in a commercial hospitality establishment.

• To provide for those individuals who are employed as porters, housekeepers, or receptionists a credential that will support their employment opportunities across a range of establishments in the hospitality sector.

• To establish standards of professional practice for portering, housekeeping or reception that can provide guests with confidence in a range of hospitality environments.

The strands in this qualification allow graduates to specialise in an area within accommodation services.

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Graduate profile

Graduates of this qualification will be able to: • Apply health, safety and security practices to ensure own safety and

minimise potential hazards for guests. • Communicate effectively and behave in a professional manner with

colleagues, managers and guests. • Follow standard operating procedures to deal with familiar problems in a

hospitality establishment. Housekeeping strand: • Clean and service a room in a hotel.

Portering strand: • Provide portering services in a hotel. Reception strand: • Provide arrival and departure reception services in a commercial

hospitality establishment.

Education pathway

For those with a focus on reception skills this qualification leads on to the New Zealand Certificate in Hotel Reception (Level 4) [Ref: 2111].

Employment pathway

Porters and housekeepers in a hotel, or receptionists in a commercial hospitality establishment such as a lodge, backpackers, or motel.


ServiceIQ

Qualification Specification


Qualification award This qualification will be awarded by the accredited provider that has provided




To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Accommodation (Level 3) with strands in Housekeeping, Portering and Reception, will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.




Achieved


N/A


N/A




Apply health, safety and security practices to ensure own safety and minimise potential hazards for guests. (5 credits)

N/A

Communicate effectively and behave in a professional manner with colleagues, managers and guests. (5 credits)

N/A

Follow standard operating procedures to deal with familiar problems in a hospitality establishment. (5 credits)

N/A

Housekeeping Strand

Clean and service a room in a hotel. (25 credits)

N/A

Portering Strand

Provide portering services in a hotel. (25 credits)

N/A

Reception Strand

Provide arrival and departure reception services in a commercial hospitality establishment. (25 credits)

N/A


This qualification replaced the National Certificate in Hospitality (Level 2) with strands in Accommodation Services, and Porter Services [Ref: 1599] and the National Certificate in Hospitality (Front Office) (Level 3) [Ref: 0557].

Last date for entry into the replaced qualifications is 31 December 2014. Last date for assessment against the replaced qualifications is 31 December 2016. It is recommended that candidates currently enrolled in programmes leading to the replaced qualifications and unable to complete by 31 December 2016 transfer their existing achievement to this qualification.



Qualification Title New Zealand Certificate in Food and Beverage Service (Level 3) with strands in Café Services, Bar Services, Restaurant Services, Buffet Services, Functions Services, Barista, and Quick Service Restaurants Services


Level 3 Credits 40



The purpose of this qualification is: • To provide competent employees for the food and beverage sector who

are able to work as service personnel in cafes and unlicensed restaurants, bars or clubs, restaurants which provide table and/or buffet services, establishments which cater to in-house functions, or people who are employed as baristas in hospitality establishments.

• To provide competent employees for the quick service restaurant sector who are able to work as a crew member in a quick service restaurant.

• To provide for those individuals who are employed as service personnel, a credential that will support their employment opportunities across a range of establishments in the hospitality sector.

• To establish standards of professional practice for basic service that can provide customers with confidence in a range of hospitality environments.

The strands in this qualification allow graduates to specialise in an area of food and beverage service.

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Graduate profile


safety and minimise potential hazards when serving customers. • Communicate effectively when serving customers and behave in a

professional manner with colleagues, managers and customers. • Follow standard operating procedures to deal with familiar problems in a

hospitality establishment. Cafe Services strand: • Prepare and serve food and beverages in a café. Bar Services strand: • Provide alcoholic beverages and food service in a bar. Restaurant Services strand: • Provide food and beverage service in a restaurant. Buffet Services strand: • Provide and maintain a buffet service. Functions Services strand: • Provide food and beverage service for in-house functions.


Barista strand: • Prepare and present a range of espresso beverages for customers. Quick Service Restaurants Services strand: • Prepare for and provide food service in a quick service restaurant.

Education pathway

This qualification leads on to the New Zealand Certificate in Food and Beverage Service (Level 4) with strands in Restaurant Services and Quick Service Restaurant Services.

Employment pathway

Service personnel in cafes and unlicensed restaurants, bars or clubs, restaurants which provide table and/or buffet services, establishments which cater to functions, or baristas in hospitality establishments. A crew member in a quick service restaurant.


ServiceIQ





To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Food and Beverage Service (Level 3) with strands in Café Services, Bar Services, Restaurant Services, Buffet Services, Functions Services, Barista, and Quick Service Restaurants Services, will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.





Achieved


N/A


N/A



Apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards when serving customers. (10 credits)

N/A

Communicate effectively when serving customers and behave in a professional manner with colleagues, managers and customers. (5 credits)

N/A

Follow standard operating procedures to deal with familiar problems in a hospitality establishment. (5 credits)

N/A

Café Service Strand (20 credits)

Prepare and serve food and beverages in a café.

N/A

Bar Services Strand (20 credits)

Provide alcoholic beverages and food service in a bar.

N/A

Restaurant Services Strand (20 credits)


Provide food and beverage service in a restaurant.

N/A

Buffet Services Strand (20 credits)

Provide and maintain a buffet service.

N/A

Functions Services Strand (20 credits)

Provide food and beverage service for in-house functions.

N/A

Barista Strand (20 credits)

Prepare and present a range of espresso beverages for customers.

N/A

Quick Service Restaurants Services Strand (20 credits)

Prepare for and provide food service in a quick service restaurant.

N/A


This qualification replaced the National Certificate in Hospitality (Bars and Clubs) (Level 3) [Ref: 1555], the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554], the National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service [Ref: 1556], and the National Certificate in Hospitality (Quick Service Restaurants) (Level 2) [Ref: 1490].




Qualification Title New Zealand Certificate in Food and Beverage Service (Level 4) with strands in Restaurant Services and Quick Service Restaurants Services


Level 4 Credits 60



The purpose of this qualification is: • To provide competent employees for the food and beverage sector who

are able to work as food servers with advanced skills in the restaurant sector.

• To provide competent employees for the quick service restaurant sector who are able to work as a shift supervisor in a Quick Service Restaurant.

• To provide for those individuals who are employed as food servers, a credential that will enhance their employment opportunities across a range of establishments in the hospitality sector.

• To establish standards of professional practice for advanced food and beverage service that can provide customers with confidence in a range of hospitality environments.

The strands in this qualification allow graduates to specialise in an area of food and beverage service.

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Graduate profile

Graduates of this qualification will be able to: • Monitor and maintain health and safety, food safety and security

practices to ensure own safety and minimise potential hazards when serving customers.

• Monitor and maintain interactions between colleagues, managers and customers to provide efficient customer service.

• Monitor and maintain the application of standard operating policies and procedures to work roles in a hospitality establishment.

Restaurant Services strand: • Monitor and maintain food and beverage service operations. • Monitor and maintain legislative compliance requirements for a hospitality

establishment. Quick Service Restaurants Services strand: • Monitor and maintain production, customer and service requirements for

quick service shifts.

Education pathway

This qualification may lead on to the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in Accommodation, Food and Beverage Service, Catering Services and Quick Service Restaurants Services.

Employment pathway

Food servers with advanced skills who are able to monitor and maintain food and beverage operations, in a broad range of food and beverage service outlets.


A shift supervisor in a Quick Service Restaurant.


ServiceIQ





To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Food and Beverage Services (Level 4) with strands in Restaurant Services and Quick Services Restaurant Services, will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.




Achieved


N/A



N/A



Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards when serving customers. (10 credits)

N/A

Monitor and maintain interactions between colleagues, managers and customers to provide efficient customer service. (5 credits)

N/A

Monitor and maintain the application of standard operating policies and procedures to work roles in a hospitality establishment. (5 credits)

N/A

Restaurant Services Strand (40 credits)

Monitor and maintain food and beverage service operations. (25 credits) Monitor and maintain legislative compliance requirements for a hospitality establishment. (15 credits)

N/A

Quick Services Restaurants Services Strand (40 credits)

Monitor and maintain production, customer and service requirements for quick service shifts. (40 credits)

N/A


This qualification replaced the National Certificate in Hospitality (Restaurant Service) (Level 4) [Ref: 1557] and the National Certificate in Hospitality (Quick Service Restaurants) (Level 3) [Ref: 1491].

Last date for entry into the replaced qualifications is 31 December 2014.


Last date for assessment against the replaced qualifications is 31 December 2016. It is recommended that candidates currently enrolled in programmes leading to the replaced qualifications and unable to complete by 31 December 2016 transfer their existing achievement to this qualification.



Qualification Title New Zealand Certificate in Catering Services (Level 3)


Level 3 Credits 40



The purpose of this qualification is: • To provide competent employees for the catering services sector who are

able to work as basic caterers in hospitals, aged care facilities, student hostels, sporting and entertainment venues, cook chill production kitchens and mobile catering businesses of various sizes.

• To provide for those individuals who are employed as service personnel in the catering services sector, a credential that will support their employment opportunities across a range of establishments in the hospitality sector.

• To establish standards of professional practice for basic catering that can provide customers with confidence in a range of catering situations.

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Graduate profile


safety and minimise potential hazards for catered clients. • Communicate effectively and behave in a professional manner with

colleagues, managers and catering clients. • Follow standard operating procedures to deal with familiar problems in a

catering operation. • Apply fundamental catering skills to provide a range of basic food and

beverage items to catered clients. • Apply knowledge of menu adaptation and resource requirements to food

preparation for catering services.

Education pathway

This qualification leads on to the New Zealand Certificate in Catering Services (Level 4) [Ref: 2102].

Employment pathway

Basic caterers in hospitals, aged care facilities, student hostels, sporting and entertainment venues, cook chill production kitchens, and mobile catering businesses of various sizes.


ServiceIQ




Arrangements for managing

To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice


consistency Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Catering Services (Level 3) will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.




Achieved


N/A


N/A

Conditions relating to specific outcomes Graduate Profile Outcomes (including indicative credit values)


Apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for catered clients. (5 credits)

N/A


Communicate effectively and behave in a professional manner with colleagues, managers and catering clients. (5 credits)

N/A

Follow standard operating procedures to deal with familiar problems in a catering operation. (5 credits)

N/A

Apply catering skills to provide a range of basic food and beverage items to catered clients. (20 credits)

N/A

Apply knowledge of menu adaptation and resource requirements to food preparation for catering services. (5 credits)

N/A


This qualification replaced the National Certificate in Hospitality (Food Services) (Level 3) [Ref: 1423].




Qualification Title New Zealand Certificate in Catering Services (Level 4)


Level 4 Credits 60



The purpose of this qualification is: • To provide competent employees for the catering services sector who are

able to work as an experienced cook or caterer in hospitals, aged care facilities, sporting and entertainment venues, cook chill production kitchens and mobile catering businesses of various sizes.

• To provide for those individuals who are employed as experienced cooks or caterers, a credential that will enhance their employment opportunities across a range of establishments in the hospitality sector.

• To establish standards of professional practice for experienced caterers that can provide clients with confidence in a range of hospitality environments.

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Graduate profile

Graduates of this qualification will be able to: • Monitor and maintain health and safety, food services and security

practices to ensure own safety and minimise potential hazards for catering clients.

• Monitor and maintain interactions between colleagues, managers and catering clients.

• Monitor and maintain the application of standard operating policies and procedures to work roles in a catering operation.

• Monitor and maintain catering revenue and costs. • Apply catering control principles to catering services production. • Prepare, cook and serve food for catering services operations. • Develop menus to meet special dietary and cultural needs in the catering

services sector.

Education pathway

This qualification may lead on to the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in Accommodation, Food and Beverage Service, Catering Services and Quick Service Restaurants Services [Ref: 2109].

Employment pathway

Experienced cook or caterer in hospitals, aged care facilities, student hostels, sporting and entertainment venues, cook chill production kitchens and mobile catering businesses of various sizes.


ServiceIQ






To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Catering Services (Level 4) will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.




Achieved


N/A


N/A



Monitor and maintain health and safety, food services and security practices to

N/A


ensure own safety and minimise potential hazards for catering clients. (10 credits)

Monitor and maintain interactions between colleagues, managers and catering clients. (5 credits)

N/A

Monitor and maintain the application of standard operating policies and procedures to work roles in a catering operation. (5 credits)

N/A

Monitor and maintain catering revenue and costs. (10 credits)

N/A

Apply catering control principles to catering services production. (10 credits)

N/A

Prepare, cook and serve food for catering services operations. (10 credits)

N/A

Develop menus to meet special dietary and cultural needs in the catering services sector. (10 credits)

N/A


This qualification replaced the National Certificate in Hospitality (Food Services) (Level 4) [Ref: 1424].




Qualification Title New Zealand Certificate in Hospitality (Level 2)


Level 2 Credits 40



The purpose of this qualification is: • To provide a pre-employment qualification for people who are entering

the hospitality industry in a range of basic positions. • To provide for those individuals who are interested in entering the

hospitality industry, a credential that will support their future employment opportunities to work, under supervision, across the different hospitality career pathways.

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Graduate profile

Graduates of this qualification will be able to: • Meet basic health and safety requirements in a hospitality workplace. • Apply appropriate basic skills associated with one or more entry level

roles in the hospitality industry. • Demonstrate basic communication, teamwork, problem solving and self-

management skills in relation to hospitality work.

Education pathway

This qualification can lead on to the New Zealand Certificate in Cookery (Level 3) [Ref: 2100], the New Zealand Certificate in Accommodation (Level 3) with strands in Housekeeping, Portering, and Reception Ref: 2103], New Zealand Certificate in Catering Services (Level 3) Ref: 2106], or the New Zealand Certificate in Food and Beverage Service (Level 3) with strands in Cafe Services, Bar Services, Restaurant Services, Buffet Services, Functions Services, Barista, and Quick Service Restaurant Services Ref: 2104].

Employment pathway

Basic positions in the hospitality industry.


ServiceIQ





To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Hospitality (Level 2) will be required to


provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.




Achieved


N/A


N/A



Meet basic health and safety requirements in a hospitality workplace (5 credits)

N/A

Apply appropriate basic skills associated with one or more entry level roles in the hospitality industry (30 credits)

N/A


Demonstrate basic communication, teamwork, problem solving and self-management skills in relation to hospitality work (5 credits)

N/A


This qualification replaced the National Certificate in Hospitality (Entry Skills) [Ref: 1257], the National Certificate in Hospitality (Foundation Skills) [Ref: 0587], and the National Certificate in Hospitality (Introductory Cookery) (Level 2) [Ref: 0552].




Qualification Title New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in Accommodation, Food and Beverage Service, Catering Services and Quick Service Restaurants Services


Level 5 Credits 60




work as supervisors overseeing the housekeeping, portering or reception areas in a hotel.

• To provide competent employees for the food and beverage sector who are able to work as supervisors of food and beverage service operations in a bar or club, restaurant or establishment providing functions.

• To provide competent employees for the catering services sector who are able to work as supervisors in a small team or work sole charge in Catering Services in hospitals, aged care facilities, student hostels, sporting and entertainment venues, cook chill production kitchens and mobile catering businesses of various sizes.

• To provide competent employees for the quick service restaurant sector who are able to work as an assistant manager and/or manager in a Quick Service Restaurant.

• To provide for those individuals who are employed as supervisors of accommodation services, food and beverage service operations, catering services operations, or quick service restaurant operations a credential that will enhance their employment opportunities across a range of establishments in the hospitality sector.

• To establish standards of professional practice that can provide customers with confidence in a range of hospitality environments. The strands in this qualification allow graduates to specialise in a specific hospitality sector.

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Graduate profile

Graduates of this qualification will be able to: • Select and apply staffing strategies to meet performance targets. • Manage operating procedures and compliance requirements. • Manage staff relationships. Accommodation strand: • Supervise housekeeping, portering and reception operations in a hotel. Food and Beverage Service strand: • Supervise food and beverage service operations. Catering Services strand: • Supervise a catering services operation. Quick Service Restaurants Services strand:


• Supervise a quick service restaurant.

Education pathway

N/A

Employment pathway

Supervisors overseeing the housekeeping, portering or reception areas in a hotel. Supervisors in a small team or who work as sole charge in Catering Services in hospitals, aged care facilities, student hostels, sporting and entertainment venues, cook chill production kitchens, and mobile catering businesses of various sizes. Supervisors of food and beverage service operations in a bar or club, restaurant or establishment catering for in-house functions. An assistant manager and/or manager in a Quick Service Restaurant.


ServiceIQ





To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose. Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in Accommodation, Food and Beverage Services, Catering Services, and Quick Service Restaurants Services, will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.





Achieved


N/A


N/A



Select and apply staffing strategies to meet performance targets. (10 credits)

N/A

Manage operating procedures and compliance requirements. (10 credits)

N/A

Manage staff relationships. (10 credits)

N/A

Accommodation Strand

Supervise housekeeping, portering and reception operations in a hotel. (30 credits)

N/A

Food and Beverage Service Strand

Supervise food and beverage service operations. (30 credits)

N/A

Catering Services Strand

Supervise a catering services operation. (30 credits)

N/A


Quick Services Restaurants Strand

Supervise a quick service restaurant. (30 credits)

N/A


This qualification replaced the National Certificate in Hospitality (Functions Coordination) (Level 4) [Ref: 1339], the National Certificate in Hospitality (Quick Service Restaurants) (Level 4) [Ref: 1492], and the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office [Ref: 0882].




Qualification Title New Zealand Certificate in Hotel Reception (Level 4)


Level 4 Credits 60




work as receptionists in a hotel. • To provide for those individuals who are employed as experienced

receptionists, a credential that will enhance their employment opportunities across a range of establishments in the hospitality sector.

• To establish standards of professional practice for experienced receptionists that can provide customers with confidence in the range of receptionist services provided in a hotel.

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Graduate profile

Graduates of this qualification will be able to: • Monitor and maintain health, safety and security practices to ensure own

safety and minimise potential hazards for guests. • Monitor and maintain interactions between colleagues, managers and

guests. • Monitor and maintain the application of standard operating policies and

procedures to work roles in a hotel. • Provide and maintain arrival, departure and reservation reception

services in a hotel.

Education pathway

This qualification may lead onto the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in Accommodation, Food and Beverage Service, Catering Services and Quick Service Restaurants Services [Ref: 2109].

Employment pathway

Receptionists in a hotel.


ServiceIQ





To ensure that candidates meet a consistent standard nationally, the qualification developer has collaboratively developed a set of Best Practice Guidelines for managing consistency, which is listed on their website. These will be reviewed on a regular basis by the qualification developer to ensure they are fit for purpose.


Programme providers wishing to develop programmes that lead to the award of the New Zealand Certificate in Hotel Reception (Level 4) will be required to provide a map that aligns programme outcomes or unit standards against the qualification outcomes and must meet the on-going consistency arrangements outlined in the Best Practice Guidelines. For the Cookery, Accommodation, Food and Beverage and Catering Services sectors this will involve an end-point assessment which provides a general measure of the candidate having met the overall graduate outcomes. The end-point assessment will be managed and assessed by the accredited programme provider. The application of the consistency requirements will be monitored by a panel for each industry sector. This panel will comprise a qualification developer representative, an industry representative, an ITP representative, and a PTE representative. The panel will have in place agreed procedures and will maintain records of meetings, discussions, and decisions. A summary report will be provided to each programme provider subsequent to the meeting outlining any findings and recommendations. Costs for these activities and the external observations, will be met by contributions from all participating accredited programme providers.




Achieved


N/A


Candidates completing this qualification will need to complete a 10-day practicum in a hotel in addition to the period of time required to learn and be assessed against the requirements of the following outcome: • Provide arrival, departure and reservation reception services in a hotel. The practicum is designed to ensure candidates can integrate all the skills required to carry out this role in an unsupervised capacity.



Monitor and maintain health, safety and security practices to ensure own safety and minimise potential hazards for guests. (5 credits)

N/A


Monitor and maintain interactions between colleagues, managers and guests. (5 credits)

N/A

Monitor and maintain the application of standard operating policies and procedures to work roles in a hotel. (5 credits)

N/A

Provide and maintain arrival, departure and reservation reception services in a hotel. (45 credits)

N/A


This qualification replaced the National Certificate in Hospitality (Hotel Reservations) (Level 4) [Ref: 1273].


Documents

New Zealand Certificate or Diploma · of the New Zealand Certificate in Cookery (Level 4) will be required to provide a map that aligns programme outcomes or unit standards against