QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Catering Services (Level 3)
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:
Outcome Statement
Graduate
profile

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.
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 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.
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
Qualification Reference 2106
© New Zealand Qualifications Authority 2013
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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
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
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)
Conditions
Mandatory
or
Optional
Recommended standard
27927 Apply health, safety and security practices to
service delivery operations
Qualification Reference 2106
© New Zealand Qualifications Authority 2013
optional
Page 2 of 3
Communicate effectively
and behave in a
professional manner with
colleagues, managers and
catering clients. (5 credits)
Recommended standard
Follow standard operating
procedures to deal with
familiar problems in a
catering operation.
(5 credits)
Recommended standard
27928 Interact with other staff, managers and customers to
provide service delivery outcomes
27929 Apply standard operating procedures and the code
of conduct to a work role in a service delivery organisation
Suggested standards
optional
optional
27948 Package and transport prepared catering items for a
catering services operation
Apply catering skills to
provide a range of basic
food and beverage items to
catered clients. (20 credits)
27949 Provide counter food and beverage service for a
catering services operation
27950 Cook food items for a catering services operation
27951 Provide trayline services for a catering services
operation
27952 Prepare fruit, vegetables and salads for a trayline
service in a catering services operation
Apply knowledge of menu
adaptation and resource
requirements to food
preparation for catering
services. (5 credits)
Recommended standard
optional
22885 Demonstrate knowledge of menu adaptation and
resource requirements for preparing food for catering
services
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Food
Services) (Level 3) [Ref: 1423].
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.
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
requirements for assuring consistency.
Qualification Reference 2106
© New Zealand Qualifications Authority 2013
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