NZQA Expiring unit standard
Title
Portion food from a hangi
Level
2
Purpose
21249 version 4
Page 1 of 3
Credits
2
This unit standard is intended for people who are ringa wera for
a whare kai – those who, as and when needed, undertake a
range of activities in a whare kai in accordance with the
application of tikanga for that marae.
People credited with this unit standard are able to portion food
from a hangi.
This unit standard is seen as an entry level unit standard to
marae catering.
Classification
Marae Catering > Service in Whare Kai
Available grade
Achieved
Entry information
Critical health and
safety prerequisites
Unit 167, Practise food safety methods in a food business, or
demonstrate equivalent knowledge and skills.
Explanatory notes
1
Food items to be portioned must include meats, vegetables and puddings.
2
This unit standard does not require people to be involved in the preparation,
monitoring, or lifting of a hangi.
3
This unit standard is
expiring
Evidence for this unit standard must be presented from within the context of a whare
kai. There are many similarities in performance expectations and requirements
between the kitchen of a whare kai and those in commercial kitchens. There are also
some significant differences that must be taken into account when developing the
knowledge and skills required to be demonstrated for credit for this unit standard and
in the assessment of such knowledge and skills. For example:
a time taken to complete tasks matters – the kai must keep pace with other
activities and processes on the marae;
b the end user must be satisfied in such a way that mana is not compromised;
c the contexts in which catering is required are real and cannot be simulated.
Learning and assessment activities may just happen as well as be planned and
scheduled, resulting in the availability of high levels of naturally occurring learning
and evidence opportunities;
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
21249 version 4
Page 2 of 3
d equipment must be capable of, safely, providing sufficient volumes of appropriate
product to the standard demanded by each occasion for which catering is being
provided;
e performance is embraced by tikanga; and
f work ethic is guided through the expression of manaaki and awhi.
4
Performance of the elements of this unit standard must accord with the application of
tikanga on the marae in which assessment takes place. This would include any
explanation of effective ways of dealing with unexpected problems with food and
equipment, unexpected conditions within or demands placed on the whare kai, or
accidents that cause injury, encountered during any learning and/or assessment
processes. Relevant applications must be made known to candidates prior to
assessment.
5
Performance of the elements of this unit standard must comply with relevant
legislation and regulations, in particular: Food Hygiene Regulations 1974; Food Act
1981; Health and Safety in Employment Act 1992, and any subsequent amendments.
Areas where such legislative and regulatory requirements may be of direct relevance
include but are not limited to:
a the cleanliness, tidiness and fitness for use of utensils, equipment, work areas,
and ingredients;
b the storage and labelling of products; and
c the efficient use of product to reduce unnecessary wastage and to ensure
maximum yield.
Specific applications of relevant legislation and related guidance for marae catering
contexts are available in documents such as:
i Oranga Kai pamphlet resources developed by and available from the Ministry of
Health;
ii Ministry for Primary Industries, Food Safety, practices in preparing and cooking a
hāngi, May 2013 (available on http://www.foodsafety.govt.nz).
.
Outcomes and evidence requirements
This unit standard is
Portion food from a hangi.
expiring
Evidence requirements
Outcome 1
1.1
Food items are presented in portions of approximately equal size.
1.2
Portioning is carried out in a quick yet safe manner, keeping the food hot and
palatable.
1.3
Portioning is carried out in a co-ordinated manner, and actions enhance the
whanaungatanga of the whare kai.
1.4
Actions taken when food items are found to be not cooked and/or over cooked
accord with local practice and/or the directions of the person of authority in the
whare kai.
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
21249 version 4
Page 3 of 3
1.5
Utensils and equipment used to portion food are kept clean so as to minimise
cross-contamination of food.
1.6
The wairua of kai is acknowledged and respected during the portioning process.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
21 March 2005
31 December 2015
Rollover
2
16 October 2009
31 December 2015
Review
3
21 July 2011
31 December 2015
Rollover
4
16 July 2015
31 December 2018
Consent and Moderation Requirements (CMR) reference
0186
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
This unit standard is
expiring
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016