NZQA Expiring unit standard
Title
Serve food in a whare kai
Level
2
Purpose
21250 version 4
Page 1 of 4
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, in a whare kai,
to: prepare to serve food; serve hot and cold food; and clear
the servery area.
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
2
3
This unit standard is
This unit standard does not require people to cook or prepare the food items that are
expiring
served.
For credit, servery must include a range of food items normally associated with
principal meals served in a whare kai, and include meat, vegetables, and desserts.
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;
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
21250 version 4
Page 2 of 4
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;
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).
This unit standard is
Outcomes and evidence requirements
expiring
Outcome 1
Prepare to serve food in a whare kai.
Evidence requirements
1.1
The servery area is clean, free from damage and ready for use.
1.2
Sufficient, clean, operational and appropriate servery utensils are available to
serve the intended food.
1.3
Servery equipment, such as heating pads, burners or trays, is checked as being
operational where these are to be used.
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
21250 version 4
Page 3 of 4
1.4
Condiments and accompaniments are prepared, displayed and/or stored as
required for the food to be served.
1.5
Plates and cutlery are checked as being available, clean, and appropriate to the
food to be served.
Outcome 2
Serve hot and cold food in a whare kai.
Evidence requirements
2.1
People are served promptly in a friendly, polite, and helpful manner.
2.2
Servings are placed on plates in a controlled manner and in a way that
enhances the visual appearance of the food.
2.3
Serving utensils are used in a safe and hygienic manner, protecting the comfort
and safety of self and the people being served.
2.4
People are directed to available condiments and accompaniments.
2.5
The wairua of kai is acknowledged and respected during the serving process.
2.6
The whanaungatanga of the whare kai is practised in the serving process.
Outcome 3
Clear the servery area.
Evidence requirements
3.1
Empty and unwanted service trays, utensils and equipment are cleared safely
and in a manner that minimises disruption to others and any ongoing serving.
3.2
Rubbish and food waste are disposed of in a safe and hygienic manner in the
designated location.
3.3
This unit standard is
expiring
The wairua of kai is acknowledged
and respected during the clearing process.
3.4
The whanaungatanga of the whare kai is practised in the clearing process.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
21250 version 4
Page 4 of 4
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.
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.
This unit standard is
expiring
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016