Qualification details
Title
Manaaki Marae – Te Kāuta, Te Wharekai (Kaupae 2)
Version
1
Qualification type
Certificate
Level
2
Credits
40
NZSCED
110199
Food, Hospitality and Personal Services > Food and Hospitality >
Food and Hospitality not elsewhere classified
DAS classification
460
Māori > Manaaki Marae - Marae Hospitality
Qualification developer
Māori Qualifications Services, NZQA – on behalf of the sector
Next review
Mmmm YYYY
Approval date
Dd Mmmm YYYY
Strategic purpose statement
This is a foundation qualification and is intended for people
looking to gain skills and knowledge for the purpose of further
study and/or future roles in marae-based services and/or the
hospitality industry.
This qualification will provide marae, communities, and the
hospitality industry with people who have entry-level kitchen
skills, developed in a kaupapa Māori context.
Graduates of this qualification will have skills in and knowledge
of, and be competent in, basic food preparation and cooking
under supervision, in accordance with tikanga and kawa.
Graduate profile
Graduates of this qualification will be able to:
Te reo me ngā tikanga Māori
10 credits
 Explain the purpose of karakia and waiata on the marae
 Explain the kawa of the wharekai
 Identify traditional kai Māori and the atua responsible for
each
 Demonstrate understanding of the practice of kaitiaki in
relation to kai Māori
Outcome Statement
Whanaungatanga
8 credits
 Identify the roles and responsibilities on the marae, and
demonstrate understanding of the relationships between
them in a marae context
Qualification Reference XXXX
© New Zealand Qualifications Authority 20XX
Pūkengatanga
12 credits
 Handle food safely
 Follow safe workplace practices
 Handle knives and kitchen equipment safely
 Clean food production areas and kitchen equipment, under
instruction
 Use literacy and numeracy in a marae context
Manaakitanga
10 credits
 Prepare, cook, and present dishes specific to a marae,
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under instruction
Education pathway
Achievement of this qualification may lead to the New Zealand
Certificate in Manaaki Marae - Marae Hospitality (Level 3) and/or
the New Zealand Certificate in Cookery (Level 3).
This qualification may also provide a pathway of further study in
Hospitality (Accommodation, Cookery, and Food and Beverage),
as well as in areas of Māori Studies, Tourism (especially Tourism
Māori) and Event Management.
Employment pathway
Holders of this qualification may work in entry-level positions in a
professional kitchen and in food service.
Community pathway
Holders of this qualification will have skills and knowledge to
contribute to the operational running of the wharekai and the
kāuta.
Qualification specifications
Qualification award
This qualification will be awarded to people who have met the
requirements (outcomes) of the graduate profile.
Credit gained for an outcome of the graduate profile may be
used only once to meet the requirements of this qualification.
Awarding bodies for this qualification will be any institution
accredited under section 38 of the Education Amendment Act
2011 to deliver a programme leading to the qualification.
Minimum requirements for the qualification certificate are the:
 full qualification title
 NZQF reference number
 NZQF logo
 the name and logo of the awarding body, and
 date of award of the qualification.
If the awarding body has been awarded the Mātauranga Māori
Quality Assurance (MM QA) Mark for a programme of study
leading to this qualification, the certificate will also display the
MM QA Mark.
Arrangements for managing
consistency
The process for ensuring consistency of Manaaki Marae Marae Hospitality graduate profiles will be evidence-based,
outcomes-focussed, and grounded in the MM EQA kaupapa
Maori principles: Te Reo Māori, Tikanga, Whanaungatanga,
Manaakitanga, Pukengatanga, Kaitiakitanga, Rangatiratanga,
Tūrangawaewae.
All institutions (either arranging training or delivering
programmes that lead to the award of the qualification) are
required to participate in a biennial consistency event with the
qualification developer. The purpose of this event will be to
confirm consistency of qualification outcome achievement by
the institutions’ graduates.
The system will be funded on a contributory basis.
Qualification Reference XXXX
© New Zealand Qualifications Authority 20XX
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The qualification developer will facilitate an initial regional
event to introduce and present the qualification.
The qualification developer may appoint an external
reviewer(s) to manage the consistency process, review
consistency event outcomes, and prepare a report which will
be distributed to the institutions and other relevant
stakeholders.
The biennial consistency event will involve:
 peer review of evidence associated with graduates’
achievement of outcomes
 establishing a periodic cycle for the review kaupapa
focus for the external consistency review
 agreeing acceptable standards and/or benchmarks for
qualification outcome achievement, and areas for
improvement
 identifying issues and/or improvement opportunities
associated with outcome achievement.
Credit transfer and recognition of
prior learning arrangements
The qualification developer considers that programme owners
should be responsible for determining how to evidence the
consistency of their graduates against the requirements of the
graduate profile outcomes. However, standard evidence for all
programme providers will include:
 portfolios of student work relating to the qualification
and the annual kaupapa focus requirements of the
consistency event
And one of the following:
 graduate and/or stakeholder/end-user feedback on
outcome achievement
 institutions’ moderation outcomes, which may include
moderation/benchmarking across common
programmes
 relevant MM EQA external evaluation and review data.
Each institution must have policies and procedures in place for
managing credit transfer, and assessing recognition of prior
learning (RPL) and recognition of current competency (RCC).
These policies and procedures, and associated fees must be
available to the candidates prior to enrolment.
Where recognition of existing skills and knowledge is required
by the candidate, this will be arranged by the institution
delivering the programme leading to the qualification.
To facilitate credit transfer, institutions must clearly
demonstrate the equivalency between each of the outcomes in
the graduate profile, and the assessment components of their
programmes.
Minimum standard of achievement
and standards for grade
endorsements
Qualification Reference XXXX
© New Zealand Qualifications Authority 20XX
The minimum standard of achievement required for the award of
the qualification will be the achievement of all the outcomes
listed in the graduate profile.
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There are no grade endorsements for this qualification.
Entry requirements (including
prerequisites to meet regulatory
body or legislative requirements)
There are no mandatory prerequisites to meet regulatory body
or legislative requirements for this qualification.
Qualification conditions
Overarching conditions relating to the qualification
Conditions for programme
structure
Conditions for programme context
Programmes leading to award of this qualification must identify
the context, and must justify the allocation of credits to graduate
profile outcomes within the programme, in light of the
requirements of the context.
Institutions offering programmes leading to the award of this
qualification are encouraged to work with their Māori
Department and/or their local marae. Their involvement will be
useful in providing the context required.
Other conditions
Programmes leading to the award of this qualification will be
evaluated using the Mātauranga Maori Evaluative Quality
Assurance (MM EQA) tools, processes, and methodologies.
Specific conditions relating to the Graduate profile
Qualification outcomes
Conditions
Handle food safely
Follow safe workplace practices
Handle knives and kitchen
equipment safely
Clean food production areas and
kitchen equipment, under instruction
Mandatory
or
Optional
The following mandatory conditions must be
applied to all programmes:
 Food Hygiene Regulations 1974
 Food (Safety) Regulations 2002
 Food Act 1981
 Health and Safety in Employment Act 1992
 and any other relevant legislation.
Mandatory
Te reo Māori me ngā tikanga Māori are inherent
and embedded within the principles and values
of this qualification.
Optional
Prepare, cook, and present dishes
specific to a marae, under instruction
Explain the purpose of karakia and
waiata on the marae
Explain the kawa of the wharekai
Identify traditional kai Māori and the
atua responsible for each
Demonstrate understanding of the
practice of kaitiaki in relation to kai
Māori
Identify the roles and responsibilities
on the marae, and demonstrate
Qualification Reference XXXX
© New Zealand Qualifications Authority 20XX
It is recommended the following topics be
included in programme development leading to
this qualification:
 tapu and noa
 karakia and waiata
 tikanga, marae kawa, and wharekai kawa
 kai Māori and atua Māori
 manaakitanga
 kaitiakitanga
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understanding of the relationships
between them in a marae context


whanaungatanga
mana.
Transition information
Replacement information
National Certificate in Marae Catering (Level 2) [Ref: 1165]
This qualification is substantially different in design and content to the National Certificate in Marae
Catering (Level 2) [Ref: 1165]. Therefore, it is recommended candidates currently enrolled in
programmes leading to that qualification complete their existing programme by 31 December 2018.
The last date for entry into programmes leading to the National Certificate in Marae Catering (Level 2)
[Ref: 1165] is 31 December 2016.
Qualification Reference XXXX
© New Zealand Qualifications Authority 20XX
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