NZQA registered unit standard
21245 version 4
Page 1 of 3
Title
Prepare fruit and vegetables in a marae wharekai
Level
2
Credits
2
Purpose
People credited with this unit standard are able to prepare fruit
and vegetables in a marae whare kai in accordance with marae
context and tikanga.
Classification
Manaaki Marae - Marae Hospitality > Manaaki Marae Whāngai Manuhiri
Available grade
Achieved
Explanatory notes
1
Definitions
Manaaki – is an ethic of thoughtfulness, sharing and caring that links directly to Māori
well-being, to the marae and its people’s integrity. This proverb, ‘ka tika ā muri, ka
tika ā mua’ best describes this significant aspect of the Māori value system. It is
characterised through the acts of hospitality that happen in the front and back of the
marae, both of which are interdependent.
Marae context – refers to marae (urban and/or rural marae), its geographical location
and physical location, its associated resources (human resources/ngā ringawera, ngā
taputapu mahi kai, ngā taonga tunu kai, ngā taonga kawe kai); in any assessment
context.
Tikanga – are cultural practices and procedures exercised by Māori in their daily
lives. These practices reflect the concepts upon which they are based and provide
guidelines for appropriate behaviour in Māori society. They also prescribe
consequences for any breaches or when tikanga is not followed. They can be
particular to a local region or a local iwi.
2
This entry level unit standard is intended for students who will carry out range
activities under close supervision and guidance in a marae wharekai to understand
the preparation of fruit and vegetables.
3
Māori terms – iwi variations and understandings should or may take precedence over
the generic terms, where appropriate.
4
Reference
Ministry for Primary Industries, Te Kai Manawa Ora – Marae Food Safety Guide, July
2013 (available online from http://www.foodsafety.govt.nz/).
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
5
21245 version 4
Page 2 of 3
Legislation and regulations to be complied with include but are not limited to the Food
Hygiene Regulations 1974, Food (Safety) Regulations 2002, Food Act 1981 and
Food Act 2014, Animal Products Act 1999, Health and Safety in Employment Act
1992, and any subsequent amendments.
This may be demonstrated by the candidate demonstrating appropriate health,
safety, and hygiene techniques at all times.
Outcomes and evidence requirements
Outcome 1
Prepare fruit and vegetables in a marae wharekai.
Evidence requirements
1.1
Fruit and vegetables are identified in terms of the menu requirements in
accordance with marae context and tikanga.
1.2
Fruit and vegetables are prepared in terms of presentation method in
accordance with marae context and tikanga.
Range
presentation method may include but is not limited to - wash, peel,
slice, dice.
Planned review date
31 December 2017
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
21 March 2005
31 December 2012
Rollover and
Revision
2
16 October 2009
31 December 2012
Review
3
21 July 2011
N/A
Rollover and
Revision
4
20 August 2015
N/A
Consent and Moderation Requirements (CMR) reference
0226
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.
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
21245 version 4
Page 3 of 3
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 (CMRs). 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.
Comments on this unit standard
Please contact NZQA Maori Qualifications Services mqs@nzqa.govt.nz if you wish to
suggest changes to the content of this unit standard.
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016