Version
Level
NZSCED
Strategic purpose statement
1
5
Qualification type Diploma
Credits 120
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
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.
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.
N/A Education pathway
Employment pathway
Chefs in senior positions producing advanced dishes in a professional kitchen.
Qualification Reference 2102
© New Zealand Qualifications Authority 2013
Page 1 of 4

Qualification
Developer
ServiceIQ
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
Evidence requirements for managing consistency
Credit transfer and recognition of prior learning arrangements
All TEOs either arranging training or delivering programmes that lead to the award of the qualification are required to participate in a consistency review scheduled by NZQA.
Evidence will include the following:

Industry feedback

Self evaluation, evidence based (e.g. programme evaluation reports, moderation outcomes, etc.)

Graduate feedback

Progression/destination information
 Evidence of relevant ‘real world’ learning experiences, which may include o Training restaurants o Programmed banquets or events o Work experience o Work placements o work (employment) o Competition participation

Portfolio of relevant experience

Any other relevant evidence as appropriate.
Further information can be found on the NZQA website.
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.
Achieved Minimum standard of achievement and standards for grade endorsements
(where applicable)
Prerequisites to meet regulatory body or legislative requirements
(where applicable)
N/A
Optional conditions for qualification
N/A
Qualification Reference 2102
© New Zealand Qualifications Authority 2013
Page 2 of 4

Qualification Outcomes (including indicative credit values for each outcome)
Select and apply staffing strategies to meet performance targets.
(10 credits)
Plan and monitor workflow and supplies in a commercial kitchen.
(15 credits)
Manage operating procedures and compliance requirements for operational roles.
(10 credits)
Manage staff relationships for operational roles.
(10 credits)
Conditions
Cookery strand : (75 credits)
Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques. (25 credits)
Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.
(25 credits).
Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality environment. (25 credits)
Patisserie Strand : (75 Credits)
Plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality business. (25 credits)
Plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business. (25 credits)
N/A
N/A
N/A
N/A
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 Reference 2102
© New Zealand Qualifications Authority 2013
Recommended unit standard:
27935, Apply staffing strategies to meet performance targets for operational roles in a hospitality establishment .
Recommended unit standard:
16895, Demonstrate knowledge of purchasing and stores management in a hospitality environment
22032, Develop a maintenance schedule in the hospitality industry .
Recommended unit standard:
27936, Manage operating procedures and compliance requirements for operational roles in a hospitality establishment .
Recommended unit standard:
27938, Manage staff relationships for operational roles in a hospitality establishment .
Mandatory or Optional
Optional
Optional
Optional
Optional
Page 3 of 4

Replacement information This qualification replaced the:

National Certificate in Hospitality (Cookery) (Level 4) [Ref: 0554].
The last date for entry into the replaced qualification is 31 December 2016. The last date for assessment against the replaced qualifications is 31 December 2018.
It is recommended that candidates currently enrolled in programmes leading to the replaced qualification and unable to complete by 31 December 2018 transfer their existing achievement to this qualification.
It is the intention of the qualification developer that no existing learner should be disadvantaged by these transition arrangements. However, any person who considers they have been disadvantaged may contact the qualification owner at the address below.
ServiceIQ, PO Box 25522, Wellington 6146.
Version 1 of this qualification was republished in March 2016 to extend the last date for entry into programmes leading to the replaced qualification to 31 December 2016, and to extend the last date to meet the requirements of the replaced qualification to 31 December 2018.
Version 1 was republished in August 2015 to include recommended standards for the qualification outcomes.
Version 1 of this qualification was republished on 25 February 2015 to update the Evidence requirements for assuring consistency.
Qualification Reference 2102
© New Zealand Qualifications Authority 2013
Page 4 of 4