NZQA registered unit standard
22037 version 4
Page 1 of 3
Title
Investigate and present a culinary production system topic in the
hospitality industry
Level
5
Credits
Purpose
10
This is a theory-based unit standard for experienced people
requiring knowledge of culinary production systems.
People credited with this unit standard are to: investigate a
culinary production system; and present a culinary production
system topic in the hospitality industry.
Classification
Hospitality > Cookery
Available grade
Achieved
Explanatory notes
1
Definitions
Establishment requirements – any policy, procedure, process or agreed requirement;
either written or oral, that is made known to the candidate prior to assessment
against this unit standard.
Resources – establishment personnel, equipment and materials for maintenance,
and contractors who are available, suitable, and affordable.
2
Candidates will be required to select a culinary production system topic that meets
the requirements of their establishment and/or an agreed context.
Outcomes and evidence requirements
Outcome 1
Investigate a culinary production system in the hospitality industry.
Evidence requirements
1.1
History and background of the culinary production system are investigated and
described in terms of the factors that have influenced change.
Range
1.2
factors include but are not limited to – food and wage costs;
factors may include but are not limited to – culture, geography,
important change agents, innovation, use, resources.
Contemporary uses of the culinary production system are investigated and
described in terms of production methods, techniques, and resources.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2014
NZQA registered unit standard
1.3
22037 version 4
Page 2 of 3
Future trends are identified and described in terms of possible applications,
technological and social influences, and resources.
Outcome 2
Present a culinary production system topic in the hospitality industry.
Evidence requirements
2.1
The culinary production system investigated is described in terms of how it will
be applied in an establishment and/or context and how it may influence an
establishment’s food and wage costs.
2.2
Method of presentation is determined in terms of format, style, and
establishment requirements.
method of presentation may include but is not limited to – oral
presentation, written presentation, visual presentation, practical
demonstration.
Range
2.3
Results of the culinary production system investigation are presented to
stakeholders in accordance with establishment requirements.
Planned review date
31 December 2019
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
21 September 2005
31 December 2012
Rollover
2
12 December 2008
31 December 2012
Review
3
22 October 2010
31 December 2017
Review
4
20 February 2014
N/A
Consent and Moderation Requirements (CMR) reference
0112
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.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2014
NZQA registered unit standard
22037 version 4
Page 3 of 3
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.
Comments on this unit standard
Please contact ServiceIQ at qualifications@ServiceIQ.org.nz if you wish to suggest
changes to the content of this unit standard.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2014