QUALIFICATION DETAILS
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
Version
1
Qualification type
Certificate
Level
3
Credits
40
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 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.
Outcome Statement
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 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.
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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.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification is awarded by the accredited provider. The formal
certification document will include the NZQF logo, and the logo of the tertiary
education organisation offering the programme of training leading to the
award of this qualification. The ServiceIQ logo may be only be included if
explicitly approved by ServiceIQ.
Review period
60 months; June 2018
Evidence
requirements for
assuring
consistency
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.
Credit transfer and
recognition of prior
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
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learning
arrangements
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 when
serving customers. (10
credits)
Recommended standard
27927 Apply health, safety and security practices to
service delivery operations
optional
Communicate effectively
when serving customers
and behave in a
professional manner with
colleagues, managers and
customers. (5 credits)
Recommended standard
27928 Interact with other staff, managers and
customers to provide service delivery outcomes
optional
Follow standard operating
procedures to deal with
familiar problems in a
hospitality establishment.
(5 credits)
Recommended standard
27929 Apply standard operating procedures and the
code of conduct to a work role in a service delivery
organisation
optional
Café Service Strand (20 credits)
Prepare and serve food and
beverages in a café.
Recommended standards
optional
14441 Provide cafe counter service in a hospitality
establishment
27940 Provide cafe table service in a hospitality
establishment
Bar Services Strand (20 credits)
Provide alcoholic beverages
and food service in a bar.
Recommended standard
27939 Provide alcoholic beverage service in a
hospitality establishment
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optional
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Restaurant Services Strand (20 credits)
Provide food and beverage
service in a restaurant.
Recommended standard
26308 Provide restaurant service in a hospitality
establishment
optional
Buffet Services Strand (20 credits)
Provide and maintain a
buffet service.
Recommended standard
27942 Provide buffet service in a hospitality
establishment
optional
Functions Services Strand (20 credits)
Provide food and beverage
service for in-house
functions.
Recommended standard
27943 Provide functions service in a hospitality
establishment
optional
Recommended standard
17288 Prepare and present espresso beverages for
service
optional
Barista Strand (20 credits)
Prepare and present a
range of espresso
beverages for customers.
Quick Service Restaurants Services Strand (20 credits)
Prepare for and provide
food service in a quick
service restaurant.
Recommended standards
optional
27934 Provide food service in a quick service
restaurant
27959 Prepare for food service in a quick service
restaurant
Transition information
Replacement
information
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].
The last date for entry into Ref: 1490 is 31 December 2014. The last date for entry into Refs: 15541556 is 31 December 2015.
The last date for assessments to take place for Ref: 1490 is 31 December 2016. The last date for
assessments to take place for Refs: 1554-1556 is 31 December 2017.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualifications and unable to complete by the last date for assessments to take place transfer their
existing achievement to this qualification.
Republication information
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
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requirements for assuring consistency.
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