Qualification details
Title
Manaaki Marae – Te Nihowera, Te Ringawera (Kaupae 3)
Version
1
Qualification type
Certificate
Level
3
Credits
60
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 qualification is intended for people looking to gain skills
and knowledge for the purpose of gaining employment in
marae-based services and/or the hospitality industry; and for
fulfilling roles in wharekai and the kāuta.
This qualification will provide marae, communities, and the
hospitality industry with people who have kitchen skills
developed in a kaupapa Māori context.
Graduates of this qualification will have the skills and knowledge
to take some responsibility for food preparation and cooking.
They can work independently under limited supervision and as
part of a team, in accordance with tikanga and kawa.
Graduate profile
Graduates of this qualification will be able to:
Outcome Statement
Te reo me ngā tikanga Māori
15 credits
 Identify traditional kai Māori and explain their associated
preparation methods
 Demonstrate understanding of how to source, and the
practice of kaitiaki in relation to, kai Māori
 Demonstrate understanding of the precincts in a marae,
and the roles and responsibilities of kaimahi within each
 Participate in karakia, and perform waiata, appropriate on
the marae
 Participate in, and demonstrate understanding of, hui and
the pōwhiri process
Qualification Reference XXXX
© New Zealand Qualifications Authority 20XX
Whanaungatanga
15 credits
 Work in a team to achieve a designated task in the kāuta/
wharekai (mahi tahi)
 Apply knowledge of, and demonstrate skills in,
whanaungatanga in regards to the roles and responsibilities
on the marae
Pūkengatanga
 Handle food safely
15 credits
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



Follow safe workplace practices
Handle knives and kitchen equipment safely
Clean food production areas and kitchen equipment
Apply knowledge of, and demonstrate skills in, literacy and
numeracy in a marae context
Manaakitanga
15 credits
 Prepare, cook, and present a range of dishes commonly
served in the wharekai
Education pathway
This qualification builds on from the New Zealand Certificate in
Manaaki Marae - Te Kāuta (Level 2).
Achievement of this qualification may lead to the New Zealand
Certificate in Manaaki Marae - Te Kāuta (Level 4).
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 be qualified to work as
apprentices and trainees, or in similar entry-level roles in all
sectors of the Hospitality industry. They will also have skills
and knowledge for community work; as well as work in Retail,
Tourism (especially Tourism Māori) and Travel.
Community pathway
Holders of this qualification will have skills and knowledge to
work, under some supervision, in 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.
Arrangements for managing
consistency
Qualification Reference XXXX
© New Zealand Qualifications Authority 20XX
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.
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,
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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.
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.
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.
Credit transfer and recognition of
prior learning arrangements
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
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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
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.
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
Work in a team to achieve a
designated task in the kāuta/
wharekai (mahi tahi)
Handle food safely
Follow safe workplace practices
Handle knives and kitchen
equipment safely
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
or
Optional
Mandatory
Clean food production areas and
kitchen equipment
Prepare, cook, and present a range
of dishes commonly served in the
wharekai
Qualification Reference XXXX
© New Zealand Qualifications Authority 20XX
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Identify traditional kai Māori and
explain their associated preparation
methods
Te reo Māori me ngā tikanga Māori are inherent
and embedded within the principles and values
of this qualification.
Demonstrate understanding of how
to source, and the practice of
kaitiaki in relation to, kai Māori
It is recommended the following topics be
included in programme development leading to
this qualification:
 tapu and noa
 karakia and waiata
 tikanga and marae kawa
 hui Māori
 pōwhiri
 kai Māori
 manaakitanga
 kaitiakitanga
 whanaungatanga
 mana.
Demonstrate understanding of the
precincts in a marae, and the roles
and responsibilities of kaimahi within
each
Participate in karakia, and perform
waiata, appropriate on the marae
Participate in, and demonstrate
understanding of, hui and the
pōwhiri process
Optional
Apply knowledge of, and
demonstrate skills in,
whanaungatanga in regards to the
roles and responsibilities on the
marae
Qualification Reference XXXX
© New Zealand Qualifications Authority 20XX
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