NZQF NQ Ref
Version
0552
Page 1 of 7
5
National Certificate in Hospitality (Introductory Cookery) (Level 2)
Level
2
Credits
45
This qualification will be designated expiring on 31 December 2014 from which point no
new enrolments will be accepted. The last date to meet the requirements is 31 December
2016 at which time the qualification will be designated discontinued.
Transition Arrangements
Version 5
Version 5 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Hospitality (Level 2) [Ref: 2108]. People
currently working towards this replaced qualification may either complete the requirements
by 31 December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Revision
Review
Revision
Review
Republished
Version
1
2
3
4
5
5
Date
November 1998
January 2003
December 2004
December 2007
January 2009
June 2013
Last Date for Assessment
December 2003
December 2006
December 2009
December 2013
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0552
Page 2 of 7
5
National Certificate in Hospitality (Introductory Cookery) (Level 2)
Level
2
Credits
45
Purpose
This qualification recognises the competence, knowledge, and skills required for cooking
routine food dishes in a commercial kitchen. It is awarded to people who are able to
demonstrate a range of foundation cookery methods and a limited range of preparation
techniques, using pre-prepared and ready-prepared products, under supervision.
The compulsory section of the qualification covers knowledge and skills relating to:
participating in a team; preparing fruit and vegetables; preparing and presenting basic
sandwiches and salads; cleaning food production areas and equipment; handling knives;
food safety; performing calculations; working in a diverse workplace; safe working
practices; and frying, baking, boiling, poaching, steaming, and grilling food. The elective
section enables candidates to select standards that reflect the requirements of their work
or learning environments.
This qualification is designed to provide a pathway to the National Certificate in Hospitality
(Basic Cookery) (Level 3) [Ref: 0553].
Special Notes
People may be granted recognition of prior learning (RPL) on application to the provider.
Candidates for RPL must go through an assessment process carried out by registered
assessors in accordance with NZQA guidelines.
Credit Range
Level 1 credits
Level 2 credits
Level 3 or above credits
Minimum totals
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Compulsory
2
35
37
Elective
0-8
0-8
8
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0552
Version
Page 3 of 7
5
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same Id may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 8 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
9677
Participate in a group/team which has an objective(s)
Service Sector > Hospitality > Cookery
ID
Title
Credit
2
3
Level
Credit
13271
Cook food items by frying
2
2
13272
Cook food items by baking
2
2
13273
Cook food items by boiling
2
2
13274
Cook food items by poaching
2
2
13275
Cook food items by steaming
2
2
13276
Cook food items by grilling
2
2
13280
Prepare fruit and vegetable cuts
2
2
13281
Prepare and present basic sandwiches for service
2
2
13283
Prepare and present salads for service
2
2
13284
Clean food production areas and equipment
2
2
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0552
Page 4 of 7
5
ID
Title
Level
Credit
13285
Handle and maintain knives in a commercial kitchen
2
2
24526
Apply safe working practices in a commercial kitchen
2
4
Level
Credit
2
4
Service Sector > Hospitality > Food Safety
ID
Title
167
Practise food safety methods in a food business
Service Sector > Service Sector Skills > Service Sector - Core Skills
ID
Title
Level
Credit
64
Perform calculations for the workplace
1
2
377
Work in a diverse workplace
2
2
Elective
A minimum of 8 credits at Level 2 or above
Field
Subfield
Domain
Service Sector
Hospitality
Cookery
Food and Beverage
Service
Food Safety
Transition Arrangements
Version 5
Version 5 was issued following a review.
Changes to structure and content
• Credit total has decreased from 60 to 45.
• Standards 1978, 2977, 13344, 14462, 14464, 14465, 14466, 14469, and 20666 have
been removed from the compulsory section.
• Standard 24526 has been added to the compulsory section.
• Standards 13271, 13272, 13273, 13274, 13275, and 13276 have been moved from the
elective to the compulsory section.
• Standards 168, 6401, 6402, 13277, 13278, and 13279 have been removed from the
elective section.
• Three domains have been added to the elective section.
• Standard 13284 title has been amended following review.
For detailed information see Review Summaries on the NZQA website.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0552
Version
Page 5 of 7
5
This qualification contains a standard that replaces an earlier standard. For the purposes
of this qualification, people who have gained credit for the expiring standard are exempt
from the requirement to gain credit for the replacement standard – see table below.
Credit for
Exempt from
1300
9677
No candidate will be disadvantaged by the changes made to the qualification. People
currently working towards versions 3 or 4 of this qualification may either complete the
requirements of that version or transfer to version 5. However it is recommended that all
candidates enrolled on programmes leading to version 4 of the qualification transfer to
version 5.
Previous versions of the qualification
Version 4 was issued in order to add a credit exemption table for standards replaced by
earlier standards.
Version 2 of this qualification contained Unit 1979, Describe the employment
relationship, and the application of employment law to that relationship (Level 2;
Credits 3), in version 3, this was replaced by Unit 1978, Identify basic employment
rights and responsibilities, and sources of information and assistance (Level 1;
Credits 2). For the purposes of this qualification, people who have gained credit
for Unit 1979 are exempt from the requirement to gain credit for Unit 1978 – see
table below.
Credit for
Exempt from
1979
1978
1300
9677
Version 3 was issued in order to take account of the review of the Hospitality standards
and to make changes to content required by industry stakeholders. Changes to structure
and content included: ‘Introductory’ added to descriptor within qualification title; standard
168 moved from Compulsory to Elective; standard 1979 replaced by 1978, and standard
20666 added to the Compulsory; standards 13280, 13281 and 13283 moved from Elective
to Compulsory; standards 6401 and 6402 added to Elective; and credit table adjusted.
Version 2 was issued in order to make some changes to the qualification content including:
standard 14468 removed from the compulsory section; and credit total decreased from 66
to 60.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0552
Page 6 of 7
5
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2013
Other standard setting bodies whose standards are included in the
qualification
NZQA
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110109
Food, Hospitality and Personal
Services > Food and Hospitality
> Cookery
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0552
Version
5
Page 7 of 7
Prerequisite Diagram
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0553
Page 1 of 7
5
National Certificate in Hospitality (Basic Cookery) (Level 3)
Level
3
Credits
73
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 5
Version 5 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Cookery (Level 3) [Ref: 2100]. People
currently working towards this replaced qualification may either complete the requirements
by 31 December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Revision
Review
Revision
Review
Republished
Version
1
2
3
4
5
5
Date
November 1998
January 2003
December 2004
December 2007
January 2009
June 2013
Last Date for Assessment
December 2003
December 2006
December 2009
December 2013
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0553
Page 2 of 7
5
National Certificate in Hospitality (Basic Cookery) (Level 3)
Level
3
Credits
73
Purpose
This qualification recognises the competence, knowledge, and skills required for cooking
food dishes and working with the main food ingredients in a commercial kitchen. It is
awarded to people who are able to demonstrate, under supervision, the ability to prepare
dishes from fresh produce and to cook dishes at an operational level using a range of
basic preparation techniques, cookery methods, and finishing techniques. Limited use of
pre-prepared and ready-prepared food occurs at this level.
The compulsory section of the qualification covers the skills and knowledge relating to:
participating in a team; working in a diverse workplace; handling knives; preparing and
cooking basic meat dishes, vegetable dishes, basic stocks, sauces and soups, fish dishes,
basic hot and cold deserts, egg dishes, rice and farinaceous based dishes, and basic
pasta dishes; preparing and finishing marinades, dressings, cold sauces and dips;
performing food costing; safe working practices and food safety. The elective section of
the qualification enables candidates to choose standards that suit their job roles.
This qualification is a progression from the National Certificate in Hospitality (Introductory
Cookery) (Level 2) [Ref: 0552]. It is designed to provide a pathway to the National
Certificate in Hospitality (Cookery) (Level 4) [Ref: 0554].
Special Notes
People may be granted recognition of prior learning (RPL) on application to the provider.
Candidates for RPL must go through an assessment process carried out by registered
assessors in accordance with NZQA guidelines.
Credit Range
Level 2 credits
Level 3 or above credits
Minimum totals
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Compulsory
19
44
63
Elective
0-10
10
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0553
Version
Page 3 of 7
5
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same Id may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 10 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
9677
Participate in a group/team which has an objective(s)
Service Sector > Hospitality > Cookery
ID
Title
Credit
2
3
Level
Credit
13285
Handle and maintain knives in a commercial kitchen
2
2
13288
Prepare and cook basic meat dishes in a commercial
kitchen
Prepare and cook vegetable dishes in a commercial
kitchen
Prepare and cook basic stocks, sauces and soups in a
commercial kitchen
Prepare and cook basic fish dishes in a commercial
kitchen
Prepare and produce basic hot and cold dessert items
in a commercial kitchen
Prepare and cook egg dishes in a commercial kitchen
3
8
3
6
3
5
3
4
3
5
3
4
Prepare and cook rice and farinaceous dishes in a
commercial kitchen
Prepare and cook basic pasta dishes in a commercial
kitchen
3
6
3
3
13293
13300
13304
13310
13314
13315
13316
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0553
Page 4 of 7
5
ID
Title
Level
Credit
13329
Prepare and finish marinades, dressings, cold sauces
and dips in a commercial kitchen
Perform food costing calculations in a commercial
hospitality environment
Apply safe working practices in a commercial kitchen
3
3
2
4
2
4
Level
Credit
2
4
24525
24526
Service Sector > Hospitality > Food Safety
ID
Title
167
Practise food safety methods in a food business
Service Sector > Service Sector Skills > Service Sector - Core Skills
ID
Title
Level
377
Work in a diverse workplace
2
Credit
2
Elective
A minimum of 10 credits at Level 3 or above
Field
Subfield
Domain
Service Sector
Hospitality
Cookery
Food and Beverage
Service
Food Safety
Transition Arrangements
Version 5
Changes to structure and content
• Credit total has increased from 70 to 73.
• Elective two has been deleted.
• Elective one has been amended to select credits from specified domains.
• Standards 64, 168, 1978, 2977, 13298, 13309, 14462, 14464, 14465, 14466, and
14469 have been deleted from the compulsory section.
• Standards 13314, 13329, 24525 and 24526 have been added to the compulsory
section.
• Standards 13315 and 13316 have been moved from the elective to the compulsory
section.
• Standards 13282 and 13283 have been deleted from the elective section.
• Standard titles and credits have been updated following review.
For detailed information see Review Summaries on the NZQA website.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0553
Version
Page 5 of 7
5
This qualification contains a standard that replaces an earlier standard. For the purposes
of this qualification, people who have gained credit for the expiring standard are exempt
from the requirement to gain credit for the replacement standard – see table below.
Credit for
Exempt from
1300
9677
No candidate will be disadvantaged by the changes made to the qualification. People
currently working towards versions 3 or 4 of this qualification may either complete the
requirements of that version or transfer to version 5. However it is recommended that all
candidates enrolled on programmes leading to version 4 of the qualification transfer to
version 5.
Previous versions of the qualification
Version 4 was issued in order to add a credit exemption table for standards replaced by
earlier standards.
Version 2 of this qualification contained Unit 1979, Describe the employment
relationship, and the application of employment law to that relationship (Level 2;
Credits 3), in version 3, this was replaced by Unit 1978, Identify basic employment
rights and responsibilities, and sources of information and assistance (Level 1;
Credits 2). For the purposes of this qualification, people who have gained credit
for Unit 1979 are exempt from the requirement to gain credit for Unit 1978 – see
table below.
Credit for
Exempt from
1979
1978
1300
9677
Version 3 was issued in order to take account of the review of the Hospitality standards
and to make changes to content required by industry stakeholders. Changes to structure
and content included: ‘Basic’ added to descriptor within qualification title; standard 1979
replaced by 1978 in the Compulsory; Elective 1 – standards 13282 and 13283 added, and
requirements increased from 1 to 3 standards; Elective 2 requirements decreased from 10
to 6 credits; and total credit requirement increased from 67 to 70.
Version 2 was issued in order to make some changes to the qualification content including:
standard 14468 removed from the Compulsory; level 3 Compulsory requirements
decreased from 34 to 28 credits; and Elective 2 requirement increased from 4 to 10
credits.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0553
Version
Page 6 of 7
5
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2013
Other standard setting bodies whose standards are included in the
qualification
NZQA
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110109
Food, Hospitality and Personal
Services > Food and Hospitality
> Cookery
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0553
Version
5
Page 7 of 7
Prerequisite Diagram
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0554
Page 1 of 6
5
National Certificate in Hospitality (Cookery) (Level 4)
Level
4
Credits
96
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 5
Version 5 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Cookery (Level 4) [Ref: 2101]. People
currently working towards this replaced qualification may either complete the requirements
by 31 December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Revision
Revision
Review
Review
Republished
Version
1
2
3
4
5
5
Date
November 1998
January 2003
February 2004
December 2004
January 2009
June 2013
Last Date for Assessment
December 2005
December 2006
December 2006
December 2013
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0554
Page 2 of 6
5
National Certificate in Hospitality (Cookery) (Level 4)
Level
4
Credits
96
Purpose
This qualification recognises the competence, skills and knowledge required of chefs with
some experience, who are involved in cooking non-routine dishes in a commercial kitchen.
The compulsory section of this qualification covers the skills and knowledge related to:
preparing and cooking complex meat dishes, complex soups, complex sauces, complex
fish dishes, seafood dishes, complex hot and cold desserts, complex pasta dishes,
complex pastry dishes, hot cocktail food, complex poultry dishes; bake basic leavened and
unleavened bread; prepare and present cold larder products and cold cocktail food. The
elective section enables candidates to select unit standards the meet the requirements of
their job role.
Special Notes
Prerequisite: National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553].
People may be granted recognition of prior learning (RPL) on application to the provider.
Candidates for RPL must go through an assessment process carried out by registered
assessors in accordance with NZQA guidelines.
Credit Range
Level 3 credits
Level 4 credits
Total
Compulsory
12
74
86
Elective
0-10
0-10
10
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0554
Page 3 of 6
5
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 10 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Service Sector > Hospitality > Cookery
ID
Title
13289
13299
13301
13305
13307
13311
13317
13319
13323
13332
13333
13336
25232
Prepare and cook complex meat dishes in a
commercial kitchen
Prepare and cook complex soups in a commercial
kitchen
Prepare and cook complex sauces in a commercial
kitchen
Prepare and cook complex fish dishes in a commercial
kitchen
Prepare and cook seafood dishes in a commercial
kitchen
Prepare and produce complex hot and cold desserts in
a commercial kitchen
Prepare and cook complex pasta dishes in a
commercial kitchen
Prepare and bake basic dough products in a
commercial kitchen
Prepare and cook complex pastry dishes in a
commercial kitchen
Prepare and present cold larder products in a
commercial kitchen
Prepare and present cold cocktail food in a commercial
kitchen
Prepare and cook hot cocktail food in a commercial
kitchen
Prepare and cook complex poultry dishes in a
commercial kitchen
Level
Credit
4
8
4
6
4
6
4
8
4
8
4
8
4
6
3
4
4
6
4
10
3
4
3
4
4
8
Elective
A minimum of 10 credits at Level 3 or above
Field
Subfield
Domain
Service Sector
Hospitality
Cookery
Food Safety
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0554
Version
Page 4 of 6
5
Transition Arrangements
Version 5
Version 5 was issued following review.
Changes to structure and content
• Credit total has decreased from 138-143 to 96.
• Strands have been removed and replaced with an elective section.
• Standards 167, 168, 377, 1979, 2977, 9677, 13285, 13290, 13294, 13295, 13303,
13314, 13339, 13340, 13342, 13343, 14462, 14464, 14465, 14466, and 14469 have
been removed from the compulsory section.
• Standards 13319, 13332, 13333, and 25232 have been added to the compulsory
section.
• Standards 13307, 13317, 13323 and 13336 have been moved from individual strands to
the compulsory section.
For detailed information see Review Summaries on the NZQA website.
People currently working towards earlier versions of this qualification may either complete
the requirements of that version or transfer to version 5.
Previous versions of the qualification
Version 4 was issued to take account of the formal review, which took place in June 2004
and in order to make changes to content.
Version 3 was issued to take account of the review of Hospitality standards and in order to
make changes to content. Changes to structure and content included: titles, levels and
credits of reviewed standards updated and standards 13337 and 13338 replaced; the
credit tables were adjusted; domains of Food and Beverage Service and Hospitality
Management included in the balance section; and the final date for people to complete
version 1 of the qualification extended from December 2003 to December 2005.
Version 2 was issued in order to remove standards 14468 and 13332 from the Core
Compulsory section.
Version 1 was registered in 1998 and resulted in the phasing out of the Cookery Trades
Certificates. These included Cookery First Assessment (751 General Catering Certificate),
Second Assessment (752 Basic Cookery Certificate), Third Assessment (753 Professional
Cookery Certificate – Part One), and the Trade Certificate national external examination,
(753 Professional Cookery Certificate – Part Two). Transition provisions allowed for the
completion of time served requirements; and specified 2002 as final year for the award of
the 752 Basic Cookery Certificate and 2004 as final year for the award of the 753
Professional Cookery Certificate.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0554
Page 5 of 6
5
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2013
Other standard setting bodies whose standards are included in the
qualification
NZQA
Certification
This certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110109
Food, Hospitality and Personal
Services > Food and Hospitality
> Cookery
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0554
Version
5
Page 6 of 6
Prerequisite Diagram
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0557
Page 1 of 5
5
National Certificate in Hospitality (Front Office) (Level 3)
Level
3
Credits
47
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 5
Version 5 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Accommodation (Level 3) with strands in
Housekeeping, Portering and Reception [Ref: 2103]. People currently working towards
this replaced qualification may either complete the requirements by 31 December 2016 or
transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Review
Revision
Review
Review
Republished
Version
1
2
3
4
5
5
Date
November 1998
January 2000
January 2003
September 2006
November 2010
June 2013
Last Date for Assessment
December 2008
December 2008
December 2010
December 2012
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
Website
0800 863 693
qualifications@serviceiq.org.nz
http://www.serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0557
Page 2 of 5
5
National Certificate in Hospitality (Front Office) (Level 3)
Level
3
Credits
47
Purpose
This is an entry level qualification for people working in a front office reception role in
commercial accommodation environments.
The compulsory section of the qualification covers the knowledge and skills required for
providing arrival and departure services, booking accommodation, performing debtor
control functions, using telephone systems to provide guest services, maintaining personal
presentation and greeting customers, dealing with customer complaints, maintaining a
safe and secure environment, using telephone systems, providing customers with
information, and providing hospitality sales and service opportunities.
The elective section of the qualification enables candidates to select standards from the
areas of interpersonal communications, core service sector skills, generic and specialised
hospitality skills, and guest services to fit with their job roles.
This qualification builds on the National Certificate in Hospitality (Entry Skills) [Ref: 1257]
or the National Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558] and can
lead onto the National Certificate in Hospitality (Hotel Reservations) (Level 4) [Ref: 1273]
or the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in
Food and Beverage Service, Gaming, Accommodation, and Front Office [Ref: 0882] or the
National Diploma in Hospitality (Operational Management) (Level 5) with strands in
Kitchen Management, Food and Beverage Management, Rooms Division Management,
and Functions Management [Ref: 1245].
Credit Range
Level 2 credits
Level 3 credits
Minimum totals
Compulsory
6
31
37
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Elective
10
10
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0557
Version
Page 3 of 5
5
Requirements for Award of Qualification
Award of NZQF National Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications
Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusionlist/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 10 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Service Sector > Hospitality > Guest Services
ID
Title
14411
14412
14416
14467
Provide arrival and departure services at reception in a
commercial hospitality environment
Book accommodation for guests in a commercial
hospitality environment
Perform debtor control functions and reconcile balances
in a commercial hospitality environment
Use telephone systems to provide guest services in a
commercial hospitality environment
Service Sector > Hospitality > Hospitality - Generic
ID
Title
14462
14464
14465
14469
21853
Maintain personal presentation and greet customers in
the hospitality industry
Deal with customer complaints in the hospitality
industry
Maintain a safe and secure environment for people in
the hospitality industry
Provide customers with information about an
establishment in the hospitality industry
Provide hospitality sales and service opportunities to
customers
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Level
Credit
3
8
3
4
3
6
2
2
Level
Credit
2
2
3
4
3
3
2
2
3
6
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0557
Page 4 of 5
5
Elective
A minimum of 10 credits at Level 3 or above
Field
Subfield
Domain
Humanities
Communication Skills
Service Sector
Hospitality
Interpersonal
Communications
Guest Services
Hospitality - Generic
Hospitality - Specific Skills
Service Sector - Core Skills
Service Sector Skills
Transition Arrangements
Version 5
Version 5 was issued following review.
Changes to structure and content
• Optional strand was removed and title was amended.
• Credit total was decreased from 66 or 78 to 47.
• Standards 1978, 11831, and 14468 were removed from the compulsory section.
• Standards 377, 378, 14433, 14466, and 21854 were removed from the compulsory
section but are available in the elective section.
• The range of Hospitality standards available in the elective section was reduced from
the Hospitality subfield to the domains Guest Services, Hospitality - Generic, and
Hospitality - Specific Skills.
• Details of some standards were updated to reflect changes made when they were
reviewed.
For detailed information see Review Summaries on the NZQA website.
People currently working towards version 4 of this qualification may either complete the
requirements for that version or transfer to version 5.
Any candidate who feels that they have been disadvantaged by these transition
arrangements should contact the Service Skills Institute (ServiceIQ) at the address given
below.
Previous versions of the qualification
Version 4 was issued following a review which removed and added standards to the core
compulsory section, included an optional strand, and amended the elective section.
Version 3 was issued to include the Interpersonal Communications domain in the elective
section.
In March 2010, the following reverse transition arrangements were included in version 3.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0557
Page 5 of 5
5
Version 3 of this qualification contained a standard that had expired and been replaced by
another standard. For the purposes of this qualification, people who have gained credit for
the replacement standard are exempt from the requirement to gain credit for the expired
standard.
Credit for
Exempt from
20665
14418
Version 2 was issued following review. Changes included removal of compulsory standards
14413, 14415, and 14416, addition of 14412 as a compulsory standard and reduction of
the credit total from 67 to 65.
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2015
Certification
This certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the organisation that has been granted consent to assess against standards that meet the
requirements of the qualification (accredited).
Classification
This qualification is classified according to the classification system listed on the Directory
of Assessment Standards (DAS) and the New Zealand Standard Classification of
Education (NZSCED) system as specified below.
DAS Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110101
Food, Hospitality and Personal
Services > Food and Hospitality
> Hospitality
Quality Management Systems
Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality
Assurance Body before they can register credits from assessment against standards. Accredited providers
and Industry Training Organisations assessing against standards must engage with the moderation system
that applies to those standards. Accreditation requirements and the moderation system are outlined in the
associated Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0587
Page 1 of 5
5
National Certificate in Hospitality (Foundation Skills)
Level
1
Credits
40
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 4
Version 4 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Hospitality (Level 2) [Ref: 2108]. People
currently working towards this replaced qualification may either complete the requirements
by 31 December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NQF Registration Information
Process
Registration
Revision
Revision
Review
Revision
Republished
Version
1
2
3
4
5
5
Date
February 1999
November 2004
September 2006
November 2009
April 2013
June 2013
Last Date for Assessment
December 2006
December 2010
December 2011
December 2016
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0587
Page 2 of 5
5
National Certificate in Hospitality (Foundation Skills)
Level
1
Credits
40
Purpose
This qualification is for people who are studying in a secondary school or early tertiary
environment.
The compulsory section of the qualification covers the skills and knowledge relating to
workplace health and safety, food hygiene and safety and the use of knives, as these are
the basic skills candidates require before working in a kitchen. The elective section of the
qualification enables candidates to select standards from the Hospitality – Foundation
Skills domain that complement their job role or training programme.
This qualification could lead onto the National Certificate in Hospitality (Entry Skills)
[Ref: 1257]; the National Certificate in Hospitality (Accommodation Services) (Level 2) with
an optional strand in Motel Housekeeping [Ref: 0551]; the National Certificate in
Hospitality (Porter Services) (Level 2) [Ref: 0558]; the National Certificate in Hospitality
(Food and Beverage Service) (Level 2) with strands in Counter Food Service, Takeaway
Food Service, Table Food Service, Buffet Food Service, and Beverage Service
[Ref: 0555]; and the National Certificate in Hospitality (Basic Cookery) (Level 3)
[Ref: 0553].
Credit Range
Level 1 or above credits
Minimum totals
Compulsory
5
5
Elective
35
35
Requirements for Award of Qualification
Award of NZQF National Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications
Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusionlist/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
• Compulsory standards
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0587
Page 3 of 5
5
• Elective – A minimum of 35 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Health > Occupational Health and Safety > Occupational Health and Safety Practice
ID
Title
Level
Credit
497
Demonstrate knowledge of workplace health and safety
requirements
Service Sector > Hospitality > Hospitality - Foundation Skills
ID
Title
21059
Demonstrate knowledge of knife care, use, storage,
and carrying for the hospitality industry
1
3
Level
Credit
1
2
Level
Credit
1
5
Elective
A minimum of 35 credits at Level 1 or above
Humanities > Health and Physical Education > Home Economics
ID
Title
90959
Demonstrate knowledge of practices and strategies to
address food handling issues
Field
Subfield
Domain
Service Sector
Hospitality
Cookery
Food and Beverage
Service
Food Safety
Hospitality - Foundation
Skills
Transition Arrangements
Version 5
Version 5 was issued following revision to ensure the qualification will continue to be
achievable after 31 December 2013.
Changes to structure and content
• Expiring compulsory unit standard 15620 was removed from the qualification and
achievement standard 90959, which recognises a similar outcome, was added to the
Elective.
• Minimum credits required for the Elective were increased from 29 to 35 credits.
• Standard Setting Body details were updated as a result of the merger that created
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0587
Version
Page 4 of 5
5
ServiceIQ on 01 January 2013.
For detailed information see Review Summaries on the NZQA website.
People currently working towards version 4 of this qualification may either complete the
requirements of that version or transfer to version 5. However, it is recommended that all
candidates enrolled in programmes leading to version 4 of the qualification transfer to
version 5 as version 4 will not be achievable after 31 December 2013.
This qualification contains a standard that is a substitute for an expiring standard. For the
purposes of this qualification people who have gained credit for the expiring standard are
exempt from the requirement to gain credit for the substitute standard.
Credit for
Exempt from
15620
90959
This qualification contains a classification that replaced earlier classifications for Level 1
standards. For the purposes of version 5 of this qualification, people who have gained
credit for standards in the earlier classifications may continue to use those credits to meet
the qualification requirements.
Standards from
Are treated as Standards from
Service Sector > Hospitality >
Accommodation Services
Service Sector > Hospitality > Cookery
Service Sector > Hospitality > Hospitality Foundation Skills
Service Sector > Hospitality > Hospitality Foundation Skills
Service Sector > Hospitality > Hospitality Foundation Skills
Service Sector > Hospitality > Hospitality Foundation Skills
Service Sector > Hospitality > Food and
Beverage Service
Service Sector > Hospitality > Hospitality
Operations
It is not intended that anyone is disadvantaged by this revision, and the above
arrangements have been designed for a smooth transition. However, anyone who feels
they have been disadvantaged may appeal to ServiceIQ at the address given below.
Previous versions of the qualification
Version 4 was issued to move and remove certain standards and adjust credit values.
Version 3 was issued to include career pathway information in the purpose statement and
the descriptor Foundation Skills in the title.
Version 2 was issued following review and took account of the review of Hospitality
standards in 2003 and of the review of Home and Life Sciences standards in 2002.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0587
Page 5 of 5
5
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2014
Other standard setting bodies whose standards are included in the
qualification
New Zealand Industry Training Organisation
Certification
This certificate will display the logos of NZQA, ServiceIQ and the organisation that has
been granted consent to assess against standards that meet the requirements of the
qualification (accredited).
Classification
This qualification is classified according to the classification system listed on the Directory
of Assessment Standards (DAS) and the New Zealand Standard Classification of
Education (NZSCED) system as specified below.
DAS Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110101
Food, Hospitality and Personal
Services > Food and Hospitality
> Hospitality
Quality Management Systems
Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality
Assurance Body before they can register credits from assessment against standards. Organisation with
consent to assess and Industry Training Organisations assessing against standards must engage with the
moderation system that applies to those standards. Consent to assess requirements and the moderation
system are outlined in the associated Consent and Moderation Requirements (CMR) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0882
Page 1 of 11
4
National Certificate in Hospitality (Operations Supervision) (Level 4)
with strands in Food and Beverage Service, Gaming, Accommodation,
and Front Office
Level
4
Credits
76-115
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 4
Version 4 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in
Accommodation, Food and Beverage Service, Catering Services and Quick Service
Restaurants Services [Ref: 2109]. People currently working towards this replaced
qualification may either complete the requirements by 31 December 2016 or transfer their
results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Review
Revision
Revision
Republished
Version
1
2
3
4
4
Date
July 2001
September 2006
December 2007
July 2010
June 2013
Last Date for Assessment
December 2010
December 2010
December 2012
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0882
Page 2 of 11
4
National Certificate in Hospitality (Operations Supervision) (Level 4)
with strands in Food and Beverage Service, Gaming, Accommodation,
and Front Office
Level
4
Credits
76-115
Purpose
This qualification recognises the skills and knowledge required by supervisors in a junior or
departmental manager’s role in a commercial hospitality environment.
The compulsory section of the qualification covers the knowledge and skills related to
planning others performance, applying time management, application of employment law,
on-job training, assessment, contributing within a team, managing interpersonal conflict,
giving feedback, communicating in a culturally diverse workplace, maintaining personal
presentation, handling payment transactions, dealing with complaints, and providing sales
and service opportunities.
The strands in food and beverage service, gaming, accommodation and front office,
enable candidates to select standards that fit their specific job roles.
This certificate can lead on from the National Certificate in Hospitality (Front Office)
(Level 3) with an optional strand in Hotel Systems [Ref: 0557], the National Certificate in
Hospitality (Bars and Clubs) (Level 3) [Ref: 1555], the National Certificate in Hospitality
(Cafes) (Level 3) [Ref: 1554], and the National Certificate in Hospitality (Level 3) with
strands in Restaurant Service, and Functions Service [Ref: 1556], and can be a pathway
to the National Diploma in Hospitality (Operational Management) (Level 5) with strands in
Kitchen Management, Food and Beverage Management, Rooms Division Management,
and Functions Management [Ref: 1245].
Credit Range
Core
Compulsory
Level 2 credits
Level 3 credits
Level 4 credits
Level 5 credits
Minimum totals
Minimum total with Strand
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
5
24
27
6
62
Food and Beverage Service
Strand
Compulsory
Elective
4
7
3-5
11
3
76
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
0882
Page 3 of 11
4
Level 2 credits
Level 3 credits
Level 4 credits
Minimum totals
Minimum total with Strand
Gaming Strand
Compulsory
Elective
0-3
2
0-4
11
0-8
13
2
77
Level 2 credits
Level 3 credits
Level 4 credits
Minimum totals
Minimum total with Strand
Accommodation Strand
4
19
23
85
Front Office Strand
20
33
53
115
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same Id may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
• Core Compulsory standards
One of the following strands is required
• Food and Beverage Service Strand
• Gaming Strand
• Accommodation Strand
• Front Office Strand
Detailed Requirements
Core Compulsory
The following standards are required
Business > Business Operations and Development > People Development and
Coordination
ID
Title
Level
Credit
23397
Plan and monitor performance of others
5
6
Business > Business Operations and Development > Systems and Resources
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0882
Version
Page 4 of 11
4
Management
ID
Title
16614
Apply time management concepts and methods in
business situations
Core Generic > Core Generic > Work and Study Skills
ID
Title
1979
Describe an employment relationship, and the
application of employment law to that relationship
Level
Credit
4
3
Level
Credit
2
3
Education > Adult Education and Training > Delivery of Adult Education and Training
ID
Title
Level
Credit
7108
Deliver on-job training for adult trainees
4
Education > Generic Education and Training > Assessment of Learning
ID
Title
Level
4098
Use standards to assess candidate performance
4
Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
9681
8
Credit
6
Credit
3
3
9704
Contribute within a group/team which has an
objective(s)
Manage interpersonal conflict
4
6
9705
Give and respond to feedback on performance
3
3
11099
Develop strategies for communicating in a culturally
diverse workplace
4
4
Level
Credit
2
2
3
4
3
4
3
6
3
4
Service Sector > Hospitality > Hospitality - Generic
ID
Title
14462
14463
14464
21853
21854
Maintain personal presentation and greet customers in
the hospitality industry
Prepare for and handle payment transactions in the
hospitality industry
Deal with customer complaints in the hospitality
industry
Provide hospitality sales and service opportunities to
customers
Demonstrate knowledge of maximising hospitality sales
and service opportunities to customers
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0882
Version
Page 5 of 11
4
Food and Beverage Service Strand
Meet the requirements of all of the following sets
• Food and Beverage Service Strand Compulsory
• Food and Beverage Service Strand Elective
Food and Beverage Service Strand Compulsory
The following standards are required
Service Sector > Hospitality > Food and Beverage Service
ID
Title
17548
Demonstrate knowledge of food and beverage stock
control in a commercial hospitality environment
Service Sector > Hospitality > Food Safety
ID
Title
15274
Work in a food business under a food safety
programme
Service Sector > Hospitality > Hospitality - Generic
ID
Title
17553
Plan and implement hospitality staff rosters
Level
Credit
4
3
Level
Credit
3
4
Level
Credit
4
4
Level
Credit
4
5
4
3
4
5
Food and Beverage Service Strand Elective
A minimum of 1 standard
Service Sector > Hospitality > Food and Beverage Service
ID
Title
17550
17551
17552
Set up and supervise service at food and beverage
functions
Prepare and supervise daily beverage service
operations
Plan and supervise daily food service operations
Gaming Strand
Meet the requirements of all of the following sets
• Gaming Strand Compulsory
• Gaming Strand Elective
Gaming Strand Compulsory
The following standards are required
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0882
Version
Page 6 of 11
4
Service Sector > Hospitality > Hospitality - Gambling
ID
Title
18175
18177
21499
Produce a Gaming Machine Analysis for gaming
machines in a Class 4 gambling environment
Deal with customer disputes in gaming machine areas
of a Class 4 gambling environment
Demonstrate knowledge of problem gambling in a
Class 4 and Racing Act gambling establishment
Level
Credit
4
8
4
3
3
2
Level
Credit
3
4
3
4
2
3
2
2
4
8
3
3
Gaming Strand Elective
A minimum of 1 standard
Service Sector > Hospitality > Hospitality - Gambling
ID
Title
18172
18173
18174
18176
18178
18179
Maintain gaming machine hardware and security in a
Class 4 gambling environment
Control money and handle cash in a Class 4 gambling
environment
Produce Weekly and Unpaid Prize Reports, and
process banking in a Class 4 gambling environment
Provide gaming machine information to customers in a
Class 4 gambling environment
Demonstrate knowledge of legislation, licence
conditions, and taxation related to a Class 4 gambling
environment
Supervise jackpot systems for gaming machines in a
Class 4 gambling environment
Accommodation Strand
Meet the requirements of the following set
• Accommodation Compulsory
Accommodation Compulsory
The following standards are required
Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
21335
Lead a group/team to achieve an objective(s)
Service Sector > Hospitality > Accommodation Services
ID
Title
14459
22336
Maintain service supplies in a commercial hospitality
establishment
Plan and supervise daily housekeeping operations in a
commercial hospitality environment
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Credit
4
5
Level
Credit
3
4
4
10
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0882
Version
Page 7 of 11
4
Service Sector > Hospitality > Hospitality - Generic
ID
Title
17553
Plan and implement hospitality staff rosters
Level
Credit
4
4
Front Office Strand
Meet the requirements of the following set
• Front Office Strand Compulsory
Front Office Strand Compulsory
The following standards are required
Community and Social Services > Community and Workplace Fire and Emergency
Management > Workplace Fire and Emergency Response
ID
Title
Level
Credit
16799
Carry out the duties of a workplace emergency warden
Service Sector > Hospitality > Guest Services
ID
Title
14411
14413
14414
14416
14417
22338
Provide arrival and departure services at reception in a
commercial hospitality environment
Provide a reservation service using a property
management system in a commercial hospitality
environment
Exchange foreign cash and travellers cheques for
guests in a commercial hospitality environment
Perform debtor control functions and reconcile balances
in a commercial hospitality environment
Perform the night audit function in a commercial
hospitality environment
Plan and supervise daily front office operations in a
commercial hospitality environment
Service Sector > Hospitality > Hospitality - Specific Skills
ID
Title
4646
16705
Demonstrate knowledge of the Sale of Liquor Act 1989
and its implications for licensed premises
Demonstrate knowledge of host responsibility
requirements as a duty manager of licensed premises
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
3
4
Level
Credit
3
8
4
10
3
2
3
6
4
8
4
10
Level
Credit
4
2
4
3
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0882
Version
Page 8 of 11
4
Transition Arrangements
Version 4
Version 4 was issued following revision.
Changes to structure and content
• Credit range total has increased from 73-107 to 76-115.
• Changes to the titles, levels and credits of the standards in the qualification.
• Standard 14453 has been removed from the Accommodation strand.
• Standards 14433 and 14467 have been removed from the Front Office strand.
For detailed information see Review Summaries on the NZQA website.
This qualification contains standards that replace earlier standards. For the purposes of
this qualification, people who have gained credit for the expiring standards are exempt
from the requirement to gain credit for the replacement standards – see table below.
Credit for
Exempt from
16616
23397
17497
21335
People currently working towards versions 1 or 2 of this qualification may complete the
requirements of those versions by December 2010 or transfer their results to this version
of the qualification. People currently working towards version 3 of this qualification may
either complete the requirements of that version by December 2012 or transfer their
results to this version of the qualification.
Any candidate who feels that they have been disadvantaged by these transition
arrangements should contact the Service Skills Institute (ServiceIQ) at the address given
below.
Previous versions of the qualification
Version 3 was issued following revision. Credit total was decreased from 76-110 to 73107; standard 19521 was removed from the Core Compulsory section; standard 16616
was replaced by standard 22397 in the Core Compulsory section; Gaming strand was split
into compulsory and elective sections and standard 21500 was removed; standard 17497
was replaced by standard 21335 in the Accommodation strand; and details of reviewed
standards were updated.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0882
Version
Page 9 of 11
4
Version 2 was issued following review. Changes to structure and content included: title
was changed to include the new strands; credit total was changed from 87 to 76-110,
depending on the strand; purpose statement was amended to reflect changes in the
structure; Gaming Strand was added to the qualification, which was previously in the
National Certificate in Hospitality (Advanced Food and Beverage Service) (Level 4)
[Ref: 0915]; Function Supervision Strand was renamed Food and Beverage Service strand
and added to the qualification; Function Supervision Strand was previously in the National
Certificate in Hospitality (Advanced Food and Beverage Service) (Level 4) [Ref: 0915];
new strands in Accommodation and Front Office were added to offer a supervisory
pathway for holders of level 2 and 3 qualifications in Accommodation Services and Porter
Services; Core elective sections were deleted; standards 167, 168, 377, 3491, 7114, 9679,
9706, 12349, 14465, 14466, 14469, 15274, 17548 were removed and standards 7108,
11099, 16614, 16616, 19521, 21853, 21854 were added to the core compulsory section;
standard 15274 was moved from core compulsory to the Food and Beverage Service
Strand; and details of reviewed standards were updated.
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2012
Other standard setting bodies whose standards are included in the
qualification
Fire and Rescue Services Industry Training Organisation
NZQA
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110101
Food, Hospitality and Personal
Services > Food and Hospitality
> Hospitality
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0882
Version
4
Page 10 of 11
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
0882
Version
4
Page 11 of 11
Recommended Diagram
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1257
Page 1 of 5
3
National Certificate in Hospitality (Entry Skills)
Level
2
Credits
45
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 3
Version 3 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Hospitality (Level 2) [Ref: 2108]. People
currently working towards this replaced qualification may either complete the requirements
by 31 December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Review
Revision
Republished
Version
1
2
3
3
Date
September 2006
August 2009
December 2010
June 2013
Last Date for Assessment
December 2010
December 2014
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1257
Page 2 of 5
3
National Certificate in Hospitality (Entry Skills)
Level
2
Credits
45
Purpose
This qualification is designed for people who wish to enter the hospitality industry and gain
an overview of the possible career choices available to them.
The compulsory section of this qualification covers the skills and knowledge relating to
health and safety, participating in a team, maintaining personal presentation, and providing
information to customers.
Elective A enables candidates to select hospitality or health and safety standards that
complement their job role or training programme. Elective B enables candidates to select
generic standards that compliment their job role or training programme.
This qualification leads on from the National Certificate in Hospitality (Foundation Skills)
[Ref: 0587], and could lead onto National Certificate in Hospitality (Accommodation
Services) (Level 2) with an optional strand in Motel Housekeeping [Ref: 0551]; National
Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558]; National Certificate in
Hospitality (Food and Beverage Service) (Level 2) with strands in Counter Food Service,
Takeaway Food Service, Table Food Service, Buffet Food Service, and Beverage Service
[Ref: 0555]; National Certificate in Hospitality (Quick Service Restaurants) (Level 2) [Ref:
1490]; National Certificate in Hospitality (Food Services) (Level 3) [Ref: 1423], and the
National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553].
Credit Range
Level 1 credits
Level 2 and above credits
Minimum totals
Compulsory
3
7
10
Elective A
29
29
Elective B
6
6
Requirements for Award of Qualification
Award of NZQF National Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications
Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusionlist/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1257
Page 3 of 5
3
Summary of Requirements
• Compulsory standards
• Elective A – A minimum of 29 credits as specified
• Elective B – A minimum of 6 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Health > Occupational Health and Safety > Occupational Health and Safety Practice
ID
Title
Level
Credit
497
Demonstrate knowledge of workplace health and safety
requirements
1
Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
9677
Participate in a group/team which has an objective(s)
Service Sector > Hospitality > Hospitality - Generic
ID
Title
14462
14469
Maintain personal presentation and greet customers in
the hospitality industry
Provide customers with information about an
establishment in the hospitality industry
3
Credit
2
3
Level
Credit
2
2
2
2
Elective A
A minimum of 29 credits at Level 2 or above
Field
Subfield
Domain
Health
Occupational Health and
Safety
Hospitality
Occupational Health and
Safety Practice
Any
Service Sector
Elective B
A minimum of 6 credits at Level 2 or above
Field
Subfield
Domain
Core Generic
Health
Humanities
Service Sector
Core Generic
Health Studies
Communication Skills
Service Sector Skills
Any
First Aid
Any
Service Sector - Core Skills
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1257
Page 4 of 5
3
Transition Arrangements
Version 3
Version 3 was issued following revision.
Changes to structure and content
• Standard 167 was removed from the compulsory section but this standard is still
available in elective A.
• Credit requirements for elective A were increased from 25 to 29.
• First Aid domain replaced expiring Core Health domain in elective B.
• Credit exemption table included for expiring domain.
For detailed information see Review Summaries on the NZQA website.
People currently working towards version 2 of this qualification may either complete the
requirements of that version or transfer to version 3. However it is recommended that all
candidates enrolled on programmes leading to version 2 of the qualification transfer to
version 3.
This qualification contains a classification that replaced an earlier classification. For the
purposes of this qualification, people who have gained credit for standards in the expiring
classification are exempt from the requirement to gain credit for standards in the new
classification see table below.
Standards from
Are treated as Standards from
Health > Health Studies > Core Health
Health > Health Studies > First Aid
Any candidate who feels that they have been disadvantaged by these transition
arrangements should contact the Service Skills Institute (ServiceIQ) at the address given
below.
Previous versions of the qualification
Version 2 was issued following a review that increased the credit total from 44 to 45,
removed standards from the compulsory section, amended the elective section to elective
A and elective B, and updated standard 497 following review.
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2014
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1257
Version
Page 5 of 5
3
Other standard setting bodies whose standards are included in the
qualification
New Zealand Industry Training Organisation
NZQA
Certification
This certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the organisation that has been granted consent to assess against standards that meet the
requirements of the qualification (accredited).
Classification
This qualification is classified according to the classification system listed on the Directory
of Assessment Standards (DAS) and the New Zealand Standard Classification of
Education (NZSCED) system as specified below.
DAS Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110101
Food, Hospitality and Personal
Services > Food and Hospitality
> Hospitality
Quality Management Systems
Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality
Assurance Body before they can register credits from assessment against standards. Accredited providers
and Industry Training Organisations assessing against standards must engage with the moderation system
that applies to those standards. Accreditation requirements and the moderation system are outlined in the
associated Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1273
Page 1 of 5
2
National Certificate in Hospitality (Hotel Reservations) (Level 4)
Level
4
Credits
46
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 2
Version 2 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Hotel Reception (Level 4) [Ref: 2111]. People
currently working towards this replaced qualification may either complete the requirements
by 31 December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Review
Republished
Version
1
1
2
2
Date
January 2007
July 2007
December 2010
June 2013
Last Date for Assessment
December 2012
December 2012
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1273
Page 2 of 5
2
National Certificate in Hospitality (Hotel Reservations) (Level 4)
Level
4
Credits
46
Purpose
This qualification is a specialist qualification for reservationists who work in large hotels.
The Compulsory section of the qualification covers the knowledge and skills related to
applying problem solving techniques, providing a reservation service using a property
management system, maintaining a reservation service, and providing hospitality sales
and service opportunities to customers.
The Elective section of the qualification allows candidates to select standards from the
Business Operations and Development subfield or the Guest Services, Hospitality –
Generic, Hospitality – Specific Skills, and Service Sector – Management domains that are
relevant to their job roles.
The qualification can lead on from the National Certificate in Hospitality (Front Office)
(Level 3) with an optional strand in Hotel Systems [Ref: 0557], and can lead onto the
National Diploma in Hospitality (Operational Management) (Level 5) with strands in
Kitchen Management, Food and Beverage Management, Rooms Division Management,
and Functions Management [Ref: 1245].
Credit Range
Level 3 credits
Level 4 credits
Minimum totals
Compulsory
6
22
28
Elective
18
18
Requirements for Award of Qualification
Award of NZQF National Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications
Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusionlist/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1273
Page 3 of 5
2
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 18 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
9696
Apply problem-solving techniques
Service Sector > Hospitality > Guest Services
ID
Title
14413
26951
Provide a reservation service using a property
management system in a commercial hospitality
environment
Maintain a reservation service in a commercial
hospitality environment
Service Sector > Hospitality > Hospitality - Generic
ID
Title
21853
Provide hospitality sales and service opportunities to
customers
Credit
4
4
Level
Credit
4
10
4
8
Level
Credit
3
6
Elective
A minimum of 18 credits at Level 4
Field
Subfield
Domain
Business
Business Operations and
Development
Hospitality
Any
Service Sector
Service Sector Skills
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Guest Services
Hospitality - Generic
Hospitality - Specific Skills
Service Sector Management
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1273
Page 4 of 5
2
Transition Arrangements
Version 2
Version 2 was issued following review.
Changes to structure and content
• The credit total decreased from 117 to 46.
• An Elective section was added to the qualification.
• Standards 378, 1979, 9704, 11095, 11098, 11099, 11831, 12009, 14411, 14412,
14414, 14416, 14417, 14433, 14464, 14465, 14467, 14468, 14469, 16614, 21854, and
22339 were removed from the Compulsory section.
• Standard 26951 was added to the Compulsory section.
• The titles of standard 14413 and 21853 were updated.
• The level of standard 14413 increased from 3 to 4.
• The credit value of standard 21853 decreased from 8 to 6.
For detailed information see Review Summaries on the NZQA website.
People currently working towards programmes or courses leading to the award of version
1 of this qualification may either complete the requirements for that version or transfer to
this version.
Previous versions of the qualification
Version 1 of this qualification was republished in July 2007 to correct the Credit Range
table and the qualification’s credit total.
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2015
Other standard setting bodies whose standards are included in the
qualification
NZQA
Certification
The certificate will display the logos of NZQA, Service Skills Institute (ServiceIQ) and the
organisation that has been granted consent to assess against standards that meet the
requirements of the qualification (accredited).
Classification
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1273
Version
Page 5 of 5
2
This qualification is classified according to the classification system listed on the Directory
of Assessment Standards (DAS) and the New Zealand Standard Classification of
Education (NZSCED) system as specified below.
DAS Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110101
Food, Hospitality and Personal
Services > Food and Hospitality
> Hospitality
Quality Management Systems
Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality
Assurance Body before they can register credits from assessment against standards. Accredited providers
and Industry Training Organisations assessing against standards must engage with the moderation system
that applies to those standards. Accreditation requirements and the moderation system are outlined in the
associated Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1339
Page 1 of 5
1
National Certificate in Hospitality (Functions Coordination) (Level 4)
Level
4
Credits
58
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in
Accommodation, Food and Beverage Service, Catering Services and Quick Service
Restaurants Services [Ref: 2109]. People currently working towards this replaced
qualification may either complete the requirements by 31 December 2016 or transfer their
results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
December 2007
June 2013
Last Date for Assessment
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1339
Page 2 of 5
1
National Certificate in Hospitality (Functions Coordination) (Level 4)
Level
4
Credits
58
Purpose
This qualification recognises the skills and knowledge required by people who are
responsible for the functions operation in a commercial hospitality establishment. They
may be involved in working in a hotel, food or catering operation.
The compulsory section of the qualification covers knowledge and skills in functions
coordination, time management, team membership, managing interpersonal conflict, giving
feedback on performance, dealing with customer complaints and providing customer
service. The elective section of the qualification enables candidates to select unit
standards from the hospitality or business areas that suit their specific job roles.
This certificate can lead on from the National Certificate in Hospitality (Entry Skills)
[Ref: 1257], and can be a pathway to the National Diploma in Hospitality (Operational
Management) (Level 5) with strands in Kitchen Management; Food and Beverage
Management; Rooms Division Management; and Functions Management [Ref: 1245].
Credit Range
Level 2 credits
Level 3 credits
Level 4 credits
Minimum totals
Compulsory
4
16
22
42
Elective
16
16
Requirements for Award of Qualification
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 16 credits as specified
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same Id may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1339
Page 3 of 5
1
Detailed Requirements
Compulsory
The following standards are required
Business > Business Operations and Development > Systems and Resources
Management
ID
Title
Level
16614
Apply time management concepts and methods in
business situations
4
Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
9681
Credit
3
Credit
3
3
9704
Contribute within a group/team which has an
objective(s)
Manage interpersonal conflict
4
6
9705
Give and respond to feedback on performance
3
3
Level
Credit
Deal with customer complaints in the hospitality
industry
Provide positive hospitality customer experiences
3
2
3
8
Demonstrate knowledge of providing positive hospitality
customer experiences
Plan a function for a commercial hospitality
establishment
Generate function sheets for commercial hospitality
establishments
2
4
4
8
4
5
Service Sector > Hospitality > Hospitality Operations
ID
Title
14464
21853
21854
24517
24518
Elective
A minimum of 16 credits at Level 4 or above
Field
Subfield
Domain
Business
Any
Humanities
Business Operations and
Development
Communication Skills
Service Sector
Hospitality
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Interpersonal
Communications
Any
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1339
1
Page 4 of 5
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2012
Other standard setting bodies whose standards are included in the
qualification
NZQA
Certification
The certificate will display the logos of NZQA and the Service Skills Institute (ServiceIQ).
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
Code
Description
310
Service Sector > Hospitality
NZSCED
Code
Description
110101 Food, Hospitality and Personal
Services > Food and Hospitality >
Hospitality
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1339
Version
1
Page 5 of 5
Prerequisite Diagram
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1423
Page 1 of 7
1
National Certificate in Hospitality (Food Services) (Level 3)
Level
3
Credits
89
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Catering Services (Level 3) [Ref: 2106].
People currently working towards this replaced qualification may either complete the
requirements by 31 December 2016 or transfer their results to the replacement
qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
September 2008
June 2013
Last Date for Award
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1423
Page 2 of 7
1
National Certificate in Hospitality (Food Services) (Level 3)
Level
3
Credits
89
Purpose
This qualification recognises the competence, knowledge, and skills required for
candidates who specialise in catering operations. Work would typically be undertaken in
various catering settings such as hospitals and aged care facilities, sporting and
entertainment venues, hotel banqueting departments, cook-chill production kitchens and
mobile catering businesses of varying size. Candidates may have some responsibility for
others and provide technical advice and support to a team.
The qualification includes Australian competency standards that are part of the SIT07
Tourism, Hospitality and Events training package. The qualification, with the inclusion of
standards 9704 and 7108 from the National Certificate in Hospitality (Food Services)
(Level 4) [Ref: 1424], has been designed to meet the requirements of the Australian
Qualifications Framework Certificate III in Hospitality (Catering Operations).
This qualification has been registered on the National Qualifications Framework
(NQF) in line with the objectives of the Ministerial Declaration of Confidence ‘Mutual Recognition of Vocational Education and Training Qualifications
between Australia and New Zealand' and has been endorsed by the Service
Skills Institute (ServiceIQ).
This qualification may be a progression from the National Certificate in Hospitality
(Introductory Cookery) (Level 2) [Ref: 0552] and leads onto the National Certificate in
Hospitality (Food Services) (Level 4) [Ref: 1424].
Credit Range
Level 1 credits
Level 2 credits
Level 3 credits
Minimum totals
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Compulsory
3
23
53
79
Elective
0-10
10
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1423
Version
Page 3 of 7
1
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (Id). Any version of a standard with the same Id may be used to meet
qualification requirements that list the Id and/or that specify the past or current classification of the standard.
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 10 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Health > Occupational Health and Safety > Occupational Health and Safety Practice
ID
Title
Level
Credit
497
17593
Demonstrate knowledge of workplace health and safety
requirements
Apply safe work practices in the workplace
1
3
2
4
Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
9677
Participate in a group/team which has an objective(s)
Service Sector > Hospitality > Cookery
ID
Title
13284
24525
Clean food production areas, equipment and utensils in
a commercial kitchen
Perform food costing calculations in a commercial
hospitality environment
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Credit
2
3
Level
Credit
2
2
2
4
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1423
Version
Page 4 of 7
1
Service Sector > Hospitality > Food Safety
ID
Title
Level
Credit
167
Practise food safety methods in a food business
2
4
15274
Work in a food business under a food safety
programme
3
4
Level
Credit
2
4
3
6
25012
Demonstrate knowledge of menu adaptation and
resource requirements for preparing food for food
services
Demonstrate knowledge of planning menus for food
services
Organise and prepare food
3
4
25013
Present food
3
4
25014
Use basic methods of cookery
3
6
25015
Prepare, cook and serve food for food service
3
8
25016
Receive and store kitchen supplies for catering
requirements in the food services sector
Package prepared catering items for the food services
sector
Apply catering control principles
3
4
3
2
3
4
Transport and store catering items in a safe and
hygienic manner for the food services sector
Provide and coordinate hospitality service for a food
services operation
3
3
3
6
Level
Credit
3
2
Service Sector > Hospitality > Food Services
ID
Title
22885
22886
25018
25019
25020
25025
Service Sector > Hospitality > Hospitality Operations
ID
Title
14464
Deal with customer complaints in the hospitality
industry
Service Sector > Service Sector Skills > Service Sector - Core Skills
ID
Title
Level
377
Work in a diverse workplace
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
2
Credit
2
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1423
Page 5 of 7
1
Elective
A minimum of 10 credits at Level 3 or above
Field
Subfield
Domain
Health
Occupational Health and
Safety
Hospitality
Occupational Health and
Safety Practice
Cookery
Food and Beverage
Service
Food Safety
Food Services
Hospitality Operations
Service Sector
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2013
Other standard setting bodies whose standards are included in the
qualification
New Zealand Industry Training Organisation
NZQA
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
Code
Description
310
Service Sector > Hospitality
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
NZSCED
Code
Description
110109 Food, Hospitality and Personal
Services > Food and Hospitality >
Cookery
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1423
Version
1
Page 6 of 7
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1423
Version
1
Page 7 of 7
Prerequisite Diagram
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1424
Page 1 of 7
2
National Certificate in Hospitality (Food Services) (Level 4)
Level
4
Credits
87
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 2
Version 2 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Catering Services (Level 4) [Ref: 2107].
People currently working towards this replaced qualification may either complete the
requirements by 31 December 2016 or transfer their results to the replacement
qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Revision
Republished
Version
1
2
2
Date
September 2008
March 2009
June 2013
Last Date for Award
December 2016
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1424
Page 2 of 7
2
National Certificate in Hospitality (Food Services) (Level 4)
Level
4
Credits
87
Purpose
This qualification builds on the National Certificate in Hospitality (Food Services) (Level 3)
[Ref: 1423], and recognises the competence, knowledge, and skills required for candidates
who specialise in catering operations. Work would typically be undertaken in various
catering settings such as hospitals and aged care facilities, sporting and entertainment
venues, hotel banqueting departments, cook-chill production kitchens and mobile catering
businesses of varying size. Candidates will be required to lead teams or supervise others
in a catering operation.
The qualification includes Australian competency standards that are part of the SIT07
Tourism, Hospitality and Events training package. The qualification has been designed to
meet the requirements of the Australian Qualifications Framework Certificate IV in
Hospitality (Catering Operations).
This qualification has been registered on the National Qualifications Framework
(NQF) in line with the objectives of the Ministerial Declaration of Confidence ‘Mutual Recognition of Vocational Education and Training Qualifications
between Australia and New Zealand' and has been endorsed by the Service
Skills Institute (ServiceIQ).
Special Notes
Prerequisite: National Certificate in Hospitality (Food Services) (Level 3) [Ref: 1423], or
demonstrate equivalent knowledge and skills.
Credit Range
Level 3 credits
Level 4 credits
Level 5 credits
Minimum totals
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Compulsory
4
53
10
67
Elective
0-20
0-20
20
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1424
Version
Page 3 of 7
2
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (Id). Any version of a standard with the same Id may be used to meet
qualification requirements that list the Id and/or that specify the past or current classification of the standard.
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 20 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Business > Business Operations and Development > Systems and Resources
Management
ID
Title
Level
1988
Supervise workplace operations
Business > Management > Management - Systems and Resources
ID
Title
8503
Interpret and use financial data and reports for decision
making
Credit
4
6
Level
Credit
5
5
Education > Adult Education and Training > Delivery of Adult Education and Training
ID
Title
Level
Credit
7108
Deliver on-job training to adults
4
Humanities > Communication Skills > Interpersonal Communications
ID
Title
Level
8
Credit
9704
Manage interpersonal conflict
4
6
21336
Lead a group/team to achieve an objective(s) with
some complexity
5
5
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1424
Version
Page 4 of 7
2
Service Sector > Hospitality > Food and Beverage Service
ID
Title
17548
Demonstrate knowledge of food and beverage stock
control in a commercial hospitality environment
Service Sector > Hospitality > Food Safety
ID
Title
168
15275
25021
25023
Credit
4
3
Level
Credit
Demonstrate knowledge of food contamination hazards, 3
and control methods used in a food business
Supervise staff under a food safety programme
4
Service Sector > Hospitality > Food Services
ID
Title
22887
Level
4
10
Level
Credit
Supervise and monitor standards of catering operations
and staff in food services
Monitor catering revenue and costs
4
10
4
4
Develop menus to meet special dietary and cultural
needs
4
6
Elective
A minimum of 20 credits at Level 4 or above
Field
Subfield
Domain
Education
Assessment of Learning
Humanities
Generic Education and
Training
Occupational Health and
Safety
Communication Skills
Service Sector
Hospitality
Health
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Occupational Health and
Safety Practice
Interpersonal
Communications
Cookery
Food and Beverage
Service
Food Safety
Food Services
Hospitality Operations
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1424
Page 5 of 7
2
Transition Arrangements
Version 2
Version 2 was issued following revision.
Changes to structure and content
• the domain of Interpersonal Communications was added to the elective set.
For detailed information see Review Summaries on the NZQA website.
There are no transition consequences resulting from the revision. However, candidates
enrolled on programmes leading to version 1 of the qualification may transfer to version 2
if they wish to select elective credits from the Interpersonal Communications domain.
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2013
Other standard setting bodies whose standards are included in the
qualification
New Zealand Industry Training Organisation
NZQA
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
Code
Description
310
Service Sector > Hospitality
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
NZSCED
Code
Description
110109 Food, Hospitality and Personal
Services > Food and Hospitality >
Cookery
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1424
Version
2
Page 6 of 7
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1424
Version
2
Page 7 of 7
Prerequisite Diagram
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1490
Page 1 of 6
1
National Certificate in Hospitality (Quick Service Restaurants) (Level 2)
Level
2
Credits
40
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Food and Beverage Service (Level 3) with
strands in Cafe Services, Bar Services, Restaurant Services, Buffet Services, Functions
Services, Barista, and Quick Service Restaurants Services [Ref: 2104]. People currently
working towards this replaced qualification may either complete the requirements by 31
December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
April 2009
June 2013
Last Date for Assessment
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1490
Page 2 of 6
1
National Certificate in Hospitality (Quick Service Restaurants) (Level 2)
Level
2
Credits
40
Purpose
This qualification is for people who work in a crew role in a quick service restaurant. The
compulsory section of the qualification covers the skills and knowledge related to working
safely, food safety, personal presentation, informing customers, performing crew duties,
assembling food, cleaning, serving customers, providing takeaway food and packing food
orders. This covers essential skills also required in the food and beverage service
industry. This qualification, therefore, shares many standards in common with the National
Certificate in Hospitality (Food and Beverage Service) (Level 2) with strands in Counter
Food Service, Takeaway Food Service, Table Food Service, Buffet Food Service, and
Beverage Service [Ref: 0555]. The elective section of the qualification enables candidates
to select specific standards that compliment their specific job roles in the brand
organisation.
This qualification may lead to the National Certificate in Hospitality (Quick Service
Restaurants) (Level 3) [Ref: 1491] and the National Certificate in Hospitality (Quick Service
Restaurants) (Level 4) [Ref: 1492].
Credit Range
Level 2 credits
Level 3 credits
Minimum totals
Compulsory
29
7
36
Elective
0-4
0-4
4
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (Id). Any version of a standard with the same Id may be used to meet
qualification requirements that list the Id and/or that specify the past or current classification of the standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1490
Version
Page 3 of 6
1
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 4 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Health > Occupational Health and Safety > Occupational Health and Safety Practice
ID
Title
Level
Credit
17593
Apply safe work practices in the workplace
2
4
Level
Credit
2
2
Level
Credit
2
2
3
3
3
4
2
2
25493
Prepare and clear areas for counter food service in a
commercial hospitality environment
Provide counter food and beverage service in a
commercial hospitality environment
Provide takeaway food service in a commercial
hospitality environment
Pack food and beverage orders for takeaway in a
commercial hospitality environment
Perform crew duties in a quick service restaurant
2
2
25495
Assemble food products in a quick service restaurant
2
3
25496
Serve customers in a quick service restaurant
2
4
Level
Credit
Service Sector > Hospitality > Cookery
ID
Title
13284
Clean food production areas and equipment
Service Sector > Hospitality > Food and Beverage Service
ID
Title
14440
14441
14442
14443
Service Sector > Hospitality > Food Safety
ID
Title
167
Practise food safety methods in a food business
2
4
20666
Demonstrate a basic knowledge of contamination
hazards and control methods used in a food business
2
2
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1490
Version
Page 4 of 6
1
Service Sector > Hospitality > Hospitality Operations
ID
Title
14462
14469
Maintain personal presentation and greet customers in
the hospitality industry
Provide customers with information about an
establishment in the hospitality industry
Level
Credit
2
2
2
2
Elective
A minimum of 4 credits at Level 2 or above
Field
Subfield
Domain
Humanities
Service Sector
Communication Skills
Hospitality
Service Sector Skills
Any
Any
Service Sector - Core Skills
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2014
Other standard setting bodies whose standards are included in the
qualification
New Zealand Industry Training Organisation
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110103
Food, Hospitality and Personal
Services > Food and Hospitality
> Food and Beverage Service
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1490
Version
1
Page 5 of 6
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1490
Version
1
Page 6 of 6
Prerequisite Diagram
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1491
Page 1 of 4
1
National Certificate in Hospitality (Quick Service Restaurants) (Level 3)
Level
3
Credits
40
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Food and Beverage Service (Level 4) with
strands in Restaurant Services, and Quick Service Restaurants Services [Ref: 2105].
People currently working towards this replaced qualification may either complete the
requirements by 31 December 2016 or transfer their results to the replacement
qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
April 2009
June 2013
Last Date for Assessment
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1491
Page 2 of 4
1
National Certificate in Hospitality (Quick Service Restaurants) (Level 3)
Level
3
Credits
40
Purpose
This qualification is for people who work in the shift supervisor role in a quick service
restaurant. The compulsory section of the qualification covers the skills and knowledge
related to monitoring and coordinating the production requirements for a shift. The elective
section of the qualification enables candidates to select specific standards that compliment
their specific job roles in the brand organisation.
This qualification may follow on from the National Certificate in Hospitality (Quick Service
Restaurants) (Level 2) [Ref: 1490], and may lead to the National Certificate in Hospitality
(Quick Service Restaurants) (Level 4) [Ref: 1492].
Credit Range
Level 3 credits and above
Minimum totals
Compulsory
25
25
Elective
15
15
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (Id). Any version of a standard with the same Id may be used to meet
qualification requirements that list the Id and/or that specify the past or current classification of the standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1491
Page 3 of 4
1
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 15 credits as specified
Detailed Requirements
Compulsory
The following standard is required
Service Sector > Hospitality > Food and Beverage Service
ID
Title
25497
Monitor and coordinate production requirements for a
shift in a quick service restaurant
Level
Credit
3
25
Elective
A minimum of 15 credits at Level 3 or above
Field
Subfield
Domain
Humanities
Service Sector
Communication Skills
Hospitality
Service Sector Skills
Any
Any
Service Sector - Core Skills
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2014
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110103
Food, Hospitality and Personal
Services > Food and Hospitality
> Food and Beverage Service
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1491
Version
1
Page 4 of 4
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1492
Page 1 of 4
1
National Certificate in Hospitality (Quick Service Restaurants) (Level 4)
Level
4
Credits
50
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in
Accommodation, Food and Beverage Service, Catering Services and Quick Service
Restaurants Services [Ref: 2109]. People currently working towards this replaced
qualification may either complete the requirements by 31 December 2016 or transfer their
results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
April 2009
June 2013
Last Date for Assessment
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
0800 863 693
qualifications@serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1492
Page 2 of 4
1
National Certificate in Hospitality (Quick Service Restaurants) (Level 4)
Level
4
Credits
50
Purpose
This qualification is for people who work in the assistant manager and/or manager’s role in
a quick service restaurant. The compulsory section of the qualification covers the skills
and knowledge related to managing production requirements. The elective section of the
qualification enables candidates to select specific standards that compliment their specific
job roles in the brand organisation.
This qualification may follow on from the National Certificate in Hospitality (Quick Service
Restaurants) (Level 3) [Ref: 1491].
Credit Range
Level 4 credits and above
Minimum totals
Compulsory
30
30
Elective
20
20
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (Id). Any version of a standard with the same Id may be used to meet
qualification requirements that list the Id and/or that specify the past or current classification of the standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1492
Page 3 of 4
1
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 20 credits as specified
Detailed Requirements
Compulsory
The following standard is required
Service Sector > Hospitality > Food and Beverage Service
ID
Title
25498
Manage production requirements in a quick service
restaurant
Level
Credit
4
30
Elective
A minimum of 20 credits at Level 4 or above
Field
Subfield
Domain
Business
Business Operations and
Development
Adult Education and
Training
Generic Education and
Training
Communication Skills
Hospitality
Any
Education
Humanities
Service Sector
Delivery of Adult Education
and Training
Assessment of Learning
Any
Any
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2014
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1492
Version
Page 4 of 4
1
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110103
Food, Hospitality and Personal
Services > Food and Hospitality
> Food and Beverage Service
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1554
Page 1 of 5
1
National Certificate in Hospitality (Cafes) (Level 3)
Level
3
Credits
46
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Food and Beverage Service (Level 3) with
strands in Cafe Services, Bar Services, Restaurant Services, Buffet Services, Functions
Services, Barista, and Quick Service Restaurants Services [Ref: 2104]. People currently
working towards this replaced qualification may either complete the requirements by 31
December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
May 2010
June 2013
Last Date for Assessment
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
Website
0800 863 693
qualifications@serviceiq.org.nz
http://www.serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1554
Page 2 of 5
1
National Certificate in Hospitality (Cafes) (Level 3)
Level
3
Credits
46
Purpose
This qualification is for people who are starting work or working in the cafe sector of the
hospitality industry. This sector of the industry is very varied and requires a specific set of
knowledge and skills that are not shared with the restaurant and bars and clubs sectors.
The compulsory section of the qualification covers the knowledge and skills related to
making coffee, food safety, maintaining personal presentation and greeting customers,
dealing with customer complaints and providing sales and service opportunities.
The elective section of the qualification enables candidates to select standards from the
Cookery, Food and Beverage Service, Food Safety, Hospitality – Generic and Hospitality –
Specific Skills domains that suit their job roles and type of establishment.
This certificate builds on the National Certificate in Hospitality (Entry Skills) [Ref: 1257],
and may lead on from the National Certificate in Service Sector (Level 3) with strands in
Beauty Services; Hospitality; Recreation, Sport, and Fitness; Retail and Tourism
[Ref: 1513], and can lead to the National Certificate in Hospitality (Operations Supervision)
(Level 4) with strands in Food and Beverage Service; Gaming; Accommodation; and Front
Office [Ref: 0882].
Replacement Information
This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3)
[Ref: 1555], and the National Certificate in Hospitality (Level 3) with strands in Restaurant
Service, and Functions Service [Ref: 1556] replaced the National Certificate in Hospitality
(Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage
Service, Bar Service, Wine Service, and Functions Service [Ref: 0556].
Credit Range
Level 2 credits
Level 3 or above credits
Minimum totals
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Compulsory
6
19
25
Elective
21
21
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1554
Version
Page 3 of 5
1
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 21 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Service Sector > Hospitality > Food and Beverage Service
ID
Title
17288
Prepare and present espresso beverages for service
Service Sector > Hospitality > Food Safety
ID
Title
167
Practise food safety methods in a food business
Service Sector > Hospitality > Hospitality - Generic
ID
Title
14462
14464
21853
21854
Maintain personal presentation and greet customers in
the hospitality industry
Deal with customer complaints in the hospitality
industry
Provide hospitality sales and service opportunities to
customers
Demonstrate knowledge of maximising hospitality sales
and service opportunities to customers
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Level
Credit
3
5
Level
Credit
2
4
Level
Credit
2
2
3
4
3
6
3
4
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1554
Page 4 of 5
1
Elective
A minimum of 21 credits at Level 3 or above
Field
Subfield
Domain
Service Sector
Hospitality
Cookery
Food and Beverage
Service
Food Safety
Hospitality - Generic
Hospitality - Specific Skills
Transition Arrangements
This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3)
[Ref: 1555], and the National Certificate in Hospitality (Level 3) with strands in Restaurant
Service, and Functions Service [Ref: 1556] are part replacements for the National
Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food
Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service
[Ref: 0556], which expires in December 2012.
There are significant differences in content and structure between the new and replaced
qualifications.
Candidates enrolled in courses or training leading to one or more strands of the National
Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food
Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service
[Ref: 0556] have until December 2012 to complete the qualification.
Candidates who have only completed part of the replaced qualification as at December
2012 will need to transfer their existing achievements towards the most appropriate of the
replacement qualifications.
Any candidate who thinks they have been disadvantaged by these arrangements should,
in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below).
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2015
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1554
Version
Page 5 of 5
1
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110103
Food, Hospitality and Personal
Services > Food and Hospitality
> Food and Beverage Service
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1555
Page 1 of 5
1
National Certificate in Hospitality (Bars and Clubs) (Level 3)
Level
3
Credits
42
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Food and Beverage Service (Level 3) with
strands in Cafe Services, Bar Services, Restaurant Services, Buffet Services, Functions
Services, Barista, and Quick Service Restaurants Services [Ref: 2104]. People currently
working towards this replaced qualification may either complete the requirements by 31
December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
May 2010
June 2013
Last Date for Assessment
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
Website
0800 863 693
qualifications@serviceiq.org.nz
http://www.serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1555
Page 2 of 5
1
National Certificate in Hospitality (Bars and Clubs) (Level 3)
Level
3
Credits
42
Purpose
This qualification is for people who are starting work or working in the bar and club sectors
of the hospitality industry. This sector of the industry covers establishments that provide
mainly alcoholic beverages. The skills and knowledge required by this sector are not
usually shared by the restaurant and cafe sectors.
The compulsory section of the qualification covers the knowledge and skills related to
providing beverage services, maintaining personal presentation and greeting customers,
providing sales and service opportunities and maintaining a responsible drinking
environment.
The elective section of the qualification enables candidates to select standards from the
Food and Beverage Service, Food Safety, Hospitality – Gambling, Hospitality – Generic,
and Hospitality – Specific Skills domains that suit their roles and type of establishment.
This certificate builds on the National Certificate in Hospitality (Entry Skills) [Ref: 1257],
and may lead on from the National Certificate in Service Sector (Level 3) with strands in
Beauty Services; Hospitality; Recreation, Sport, and Fitness; Retail and Tourism
[Ref: 1513]. It can also lead to the National Certificate in Hospitality (Operations
Supervision) (Level 4) with strands in Food and Beverage Service; Gaming;
Accommodation; and Front Office [Ref: 0882].
Replacement Information
This qualification, the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554], and
the National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and
Functions Service [Ref: 1556] replaced the National Certificate in Hospitality (Food and
Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar
Service, Wine Service, and Functions Service [Ref: 0556].
Credit Range
Level 2 credits
Level 3 or above credits
Minimum totals
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Compulsory
2
22
24
Elective
18
18
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1555
Version
Page 3 of 5
1
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 18 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Service Sector > Hospitality > Food and Beverage Service
ID
Title
14421
Provide alcoholic beverage service in a licensed
commercial environment
Service Sector > Hospitality > Hospitality - Generic
ID
Title
14462
21853
21854
Maintain personal presentation and greet customers in
the hospitality industry
Provide hospitality sales and service opportunities to
customers
Demonstrate knowledge of maximising hospitality sales
and service opportunities to customers
Service Sector > Hospitality > Hospitality - Specific Skills
ID
Title
4645
Demonstrate knowledge of maintaining a responsible
drinking environment as a server in a licensed
commercial environment
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Level
Credit
3
10
Level
Credit
2
2
3
6
3
4
Level
Credit
3
2
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1555
Page 4 of 5
1
Elective
A minimum of 18 credits at Level 3 or above
Field
Subfield
Domain
Service Sector
Hospitality
Food and Beverage
Service
Food Safety
Hospitality - Gambling
Hospitality - Generic
Hospitality - Specific Skills
Transition Arrangements
This qualification, the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554], and
the National Certificate in Hospitality (Level 3) with strands in Restaurant Service and
Functions Service [Ref: 1556] replaced the National Certificate in Hospitality (Food and
Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar
Service, Wine Service, and Functions Service [Ref: 0556], which expires in December
2012.
There are significant differences in content and structure between the new and replaced
qualifications.
Candidates enrolled in courses or training leading to one or more strands of the National
Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food
Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service
[Ref: 0556] have until December 2012 to complete the qualification.
Candidates who have only completed part of the replaced qualification as at December
2012 will need to transfer their existing achievements towards the most appropriate of the
replacement qualifications.
Any candidate who thinks they have been disadvantaged by these arrangements should,
in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below).
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2015
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1555
Version
Page 5 of 5
1
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110103
Food, Hospitality and Personal
Services > Food and Hospitality
> Food and Beverage Service
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1556
Page 1 of 6
1
National Certificate in Hospitality (Level 3) with strands in Restaurant
Service, and Functions Service
Level
3
Credits
44
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Food and Beverage Service (Level 3) with
strands in Cafe Services, Bar Services, Restaurant Services, Buffet Services, Functions
Services, Barista, and Quick Service Restaurants Services [Ref: 2104]. People currently
working towards this replaced qualification may either complete the requirements by 31
December 2016 or transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
May 2010
June 2013
Last Date for Assessment
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
Website
0800 863 693
qualifications@serviceiq.org.nz
http://www.serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1556
1
Page 2 of 6
National Certificate in Hospitality (Level 3) with strands in Restaurant
Service, and Functions Service
Level
3
Credits
44
Purpose
This qualification is for people who are starting work or working in the restaurant sector,
either in a seated restaurant or one that provides a buffet service, or in the functions
sector. This sector of the industry covers establishments that provide alcoholic beverages
as well as food. The knowledge and skills required by this sector are not usually shared
by the cafe and bars and clubs sectors.
The compulsory section of the qualification covers the knowledge and skills related to food
safety, maintaining personal presentation and greeting customers and dealing with
customer complaints.
The Restaurant Service strand covers the knowledge and skills related to both restaurant
and buffet service. Candidates are required to choose the standard that suits their
establishment from elective one. Elective two enables candidates to select the sales and
service standard that fits with their role.
The Functions Service strand covers the knowledge and skills related to providing a buffet
and functions service.
The balance section enables candidates to select standards from the Food and Beverage
Service, Food Safety, Hospitality – Generic and Hospitality – Specific Skills domains that
suit their job roles and type of establishment.
This certificate builds on the National Certificate in Hospitality (Entry Skills) [Ref: 1257],
and may lead on from the National Certificate in Service Sector (Level 3) with strands in
Beauty Services; Hospitality; Recreation, Sport, and Fitness; Retail and Tourism
[Ref: 1513]. It can lead to the National Certificate in Hospitality (Restaurant Service)
(Level 4) [Ref: 1557] or the National Certificate in Hospitality (Operations Supervision)
(Level 4) with strands in Food and Beverage Service; Gaming; Accommodation; and Front
Office [Ref: 0882].
Replacement Information
This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3)
[Ref: 1555], and the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554]
replaced the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with
strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and
Functions Service [Ref: 0556].
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1556
Page 3 of 6
1
Credit Range
Compulsory
Restaurant Service Strand
Elective One
Elective Two
12-20
4-6
12-20
4-6
Level 2 credits
Level 3 credits
Minimum totals
4
4
8
Level 3 credits
Minimum totals
Functions Service Strand
24
24
Balance
10-20
10-20
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
• A minimum of 44 credits
 Of which a minimum of 40 credits at Level 3 or above
• Compulsory standards
• Balance – Balance
One of the following strands is required
• Restaurant Service Strand
• Functions Service Strand
Detailed Requirements
Compulsory
The following standards are required
Service Sector > Hospitality > Food Safety
ID
Title
20666
Demonstrate a basic knowledge of contamination
hazards and control methods used in a food business
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Level
Credit
2
2
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1556
Version
Page 4 of 6
1
Service Sector > Hospitality > Hospitality - Generic
ID
Title
14462
14464
Maintain personal presentation and greet customers in
the hospitality industry
Deal with customer complaints in the hospitality
industry
Level
Credit
2
2
3
4
Balance
The balance of credits to achieve
A minimum of 44 credits
• Of which a minimum of 40 credits at Level 3 or above
May come from the following
Field
Subfield
Domain
Service Sector
Hospitality
Food and Beverage
Service
Food Safety
Hospitality - Generic
Hospitality - Specific Skills
Restaurant Service Strand
Meet the requirements of all of the following sets
• Elective One
• Elective Two
Elective One
A minimum of 1 standard
Service Sector > Hospitality > Food and Beverage Service
ID
Title
26308
26309
Provide restaurant food and beverage service in a
commercial hospitality environment
Provide buffet and beverage service in a commercial
hospitality environment
Level
Credit
3
20
3
12
Level
Credit
3
6
3
4
Elective Two
A minimum of 1 standard
Service Sector > Hospitality > Hospitality - Generic
ID
Title
21853
21854
Provide hospitality sales and service opportunities to
customers
Demonstrate knowledge of maximising hospitality sales
and service opportunities to customers
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1556
Version
Page 5 of 6
1
Functions Service Strand
The following standards are required
Service Sector > Hospitality > Food and Beverage Service
ID
Title
14446
26309
Provide food and beverage service for functions in a
commercial hospitality environment
Provide buffet and beverage service in a commercial
hospitality environment
Level
Credit
3
12
3
12
Transition Arrangements
This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3)
[Ref: 1555], and the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554]
replaced the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with
strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and
Functions Service [Ref: 0556], which expires in December 2012.
There are significant differences in content and structure between the new and replaced
qualifications.
Candidates enrolled in courses or training leading to one or more strands of the National
Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food
Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service
[Ref: 0556] have until December 2012 to complete the qualification.
Candidates who have only completed part of the replaced qualification as at December
2012 will need to transfer their existing achievements towards the most appropriate of the
replacement qualifications.
This qualification contains standards that replace earlier standards. For the purposes of
this qualification, people who have gained credit for the expiring standards are exempt
from the requirement to gain credit for the replacement standards – see table below.
Credit for
Exempt from
14422, 14435, 14437
26308
14439
26309
Any candidate who thinks they have been disadvantaged by these arrangements should,
in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below).
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1556
Next Review
Page 6 of 6
1
2015
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110103
Food, Hospitality and Personal
Services > Food and Hospitality
> Food and Beverage Service
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1557
Page 1 of 5
1
National Certificate in Hospitality (Restaurant Service) (Level 4)
Level
4
Credits
58
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Food and Beverage Service (Level 4) with
strands in Restaurant Services, and Quick Service Restaurants Services [Ref: 2105].
People currently working towards this replaced qualification may either complete the
requirements by 31 December 2016 or transfer their results to the replacement
qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
May 2010
June 2013
Last Date for Assessment
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
Website
0800 863 693
qualifications@serviceiq.org.nz
http://www.serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1557
Page 2 of 5
1
National Certificate in Hospitality (Restaurant Service) (Level 4)
Level
4
Credits
58
Purpose
This qualification is for experienced people who work in the restaurant sector of the
hospitality industry. This sector of the industry covers establishments that provide
alcoholic beverages as well as food. The skills and knowledge required by this sector are
not usually shared by the cafe and bars and clubs sectors.
The compulsory section of the qualification covers the knowledge and skills related to wine
and wine producers, serving bottled wine, evaluating wine, food and beverage matching,
co-ordinating and maintaining food and beverage service operations, providing sales and
service opportunities, the Sale of Liquor Act, and host responsibility requirements.
The elective section enables candidates to select standards from the Food and Beverage
Service, Food Safety, Hospitality – Generic, and Hospitality – Specific Skills domains that
suit their roles.
This certificate can lead on from the National Certificate in Hospitality (Level 3) with
strands in Restaurant Service, and Functions Service [Ref: 1556].
Replacement Information
This qualification replaced the National Certificate in Hospitality (Specialist Food and
Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage
Service, Advanced Wine Service, and Gueridon and Silver Service [Ref: 0915].
Credit Range
Level 3 credits
Level 4 or above credits
Minimum totals
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Compulsory
6
37
43
Elective
15
15
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1557
Version
Page 3 of 5
1
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
• Compulsory standards
• Elective – A minimum of 15 credits as specified
Detailed Requirements
Compulsory
The following standards are required
Service Sector > Hospitality > Food and Beverage Service
ID
Title
4637
14427
22268
22912
26307
Level
Credit
Demonstrate knowledge of New Zealand wines and
wine producers
Assist customers with, and serve, bottled wine in a
licensed commercial environment
Apply specialist knowledge to match food and beverage
items on an establishment's menu
Evaluate Wine
4
4
4
6
4
8
4
4
Co-ordinate and maintain food and beverage service
operations in a commercial hospitality environment
4
10
Level
Credit
3
6
Level
Credit
4
2
4
3
Service Sector > Hospitality > Hospitality - Generic
ID
Title
21853
Provide hospitality sales and service opportunities to
customers
Service Sector > Hospitality > Hospitality - Specific Skills
ID
Title
4646
16705
Demonstrate knowledge of the Sale of Liquor Act 1989
and its implications for licensed premises
Demonstrate knowledge of host responsibility
requirements as a duty manager of licensed premises
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1557
Page 4 of 5
1
Elective
A minimum of 15 credits at Level 4 or above
Field
Subfield
Domain
Service Sector
Hospitality
Food and Beverage
Service
Food Safety
Hospitality - Generic
Hospitality - Specific Skills
Transition Arrangements
This qualification replaced the National Certificate in Hospitality (Specialist Food and
Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage
Service, Advanced Wine Service, and Gueridon and Silver Service [Ref: 0915], which
expires in December 2012.
There are significant differences in content and structure between the new and replaced
qualifications.
Candidates enrolled in courses or training leading to one or more strands of the National
Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in
Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and
Gueridon and Silver Service [Ref: 0915] have until December 2012 to complete the
qualification.
Candidates who have only completed part of the replaced qualification as at December
2012 will need to transfer their existing achievements towards the new qualification.
Any candidate who thinks they have been disadvantaged by these arrangements should,
in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below).
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Next Review
2015
Certification
The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the accredited organisation.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1557
Version
Page 5 of 5
1
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110103
Food, Hospitality and Personal
Services > Food and Hospitality
> Food and Beverage Service
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1599
Page 1 of 6
1
National Certificate in Hospitality (Level 2) with strands in
Accommodation Services, and Porter Services
Level
2
Credits
40
This qualification be designated expiring on 31 December 2014 from which point no new
enrolments will be accepted. The last date to meet the requirements is 31 December 2016
at which time the qualification will be designated discontinued.
Transition Arrangements
Version 1
Version 1 has been republished to indicate that this qualification has been reviewed and
replaced by the New Zealand Certificate in Accommodation (Level 3) with strands in
Housekeeping, Portering and Reception [Ref: 2103]. People currently working towards
this replaced qualification may either complete the requirements by 31 December 2016 or
transfer their results to the replacement qualification.
After 31 December 2014 all new trainees will be enrolled in programmes leading to the
replacement qualification.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Republished
Version
1
1
Date
November 2010
June 2013
Last Date for Assessment
December 2016
December 2016
Standard Setting Body
ServiceIQ
PO Box 25522
Wellington 6146
Telephone
Email
Website
0800 863 693
qualifications@serviceiq.org.nz
http://www.serviceiq.org.nz
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1599
Page 2 of 6
1
National Certificate in Hospitality (Level 2) with strands in
Accommodation Services, and Porter Services
Level
2
Credits
40
Purpose
This is an entry level qualification for people working in the accommodation services or
porter services area of the hospitality industry.
The compulsory section of the qualification covers the knowledge and skills required for
maintaining personal presentation and greeting customers, and maintaining a safe and
secure environment.
The elective section of the qualification enables candidates to select standards from the
areas of interpersonal communications, hospitality generic skills, food and beverage
services, accommodation services, service sector core skills, work and study skills or
guest services that fit with their job roles.
The accommodation services strand covers the knowledge and skills related to servicing
guest rooms, servicing guest room toilet and bathroom areas, stripping and making beds,
and maintaining room service supplies.
The porter services strand covers the knowledge and skills related to providing a porter
service; handling, storing, and providing guest and establishment property; and providing
customers with information about an establishment.
This qualification can lead on from the National Certificate in Hospitality (Foundation Skills)
[Ref: 0587] or the National Certificate in Hospitality (Entry Skills) [Ref: 1257], and onto the
National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food
and Beverage Service, Gaming, Accommodation, and Front Office [Ref: 0882].
Replacement Information
This qualification replaced the National Certificate in Hospitality (Accommodation Services)
(Level 2) with an optional strand in Motel Housekeeping [Ref: 0551] and the National
Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558].
Credit Range
Level 2 credits
Level 3 credits
Minimum totals
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Compulsory
2
3
5
Elective 1
0-10
0-10
10
Elective 2
0-15
0-15
14-15
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1599
Level 2 credits
Minimum totals for strand
Minimum totals for qualification
Accommodation
Services Strand
11
11
40
Page 3 of 6
1
Porter Services
Strand
10
10
40
Requirements for Award of Qualification
Award of NZQF National Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications
Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusionlist/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements
•
•
•
•
A minimum of 40 credits at Level 2 or above
Compulsory standards
Elective 1 – A minimum of 10 credits as specified
Elective 2 – Balance
One of the following strands is required
• Accommodation Services Strand
• Porter Services Strand
Detailed Requirements
Compulsory
The following standards are required
Service Sector > Hospitality > Hospitality - Generic
ID
Title
14462
14465
Maintain personal presentation and greet customers in
the hospitality industry
Maintain a safe and secure environment for people in
the hospitality industry
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
Level
Credit
2
2
3
3
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1599
Page 4 of 6
1
Elective 1
A minimum of 10 credits at Level 2 or above
Field
Subfield
Domain
Service Sector
Hospitality
Accommodation Services
Food and Beverage
Service
Guest Services
Hospitality - Generic
Elective 2
The balance of credits to achieve
A minimum of 40 credits at Level 2 or above
May come from the following
Field
Subfield
Domain
Core Generic
Humanities
Core Generic
Communication Skills
Service Sector
Service Sector Skills
Work and Study Skills
Interpersonal
Communications
Service Sector - Core Skills
Accommodation Services Strand
The following standards are required
Service Sector > Hospitality > Accommodation Services
ID
Title
14454
14455
14457
26024
Service guest rooms in a commercial hospitality
establishment
Service guest room toilet and bathroom areas in a
commercial hospitality establishment
Strip beds and make beds in a commercial hospitality
establishment
Maintain room servicing supplies in a commercial
hospitality establishment
Level
Credit
2
3
2
3
2
3
2
2
Level
Credit
2
4
2
4
Porter Services Strand
The following standards are required
Service Sector > Hospitality > Guest Services
ID
Title
14402
14404
Provide a porter service in a commercial hospitality
environment
Handle, store, and provide guest and establishment
property in a commercial hospitality environment
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
1599
Version
Page 5 of 6
1
Service Sector > Hospitality > Hospitality - Generic
ID
Title
14469
Provide customers with information about an
establishment in the hospitality industry
Level
Credit
2
2
Transition Arrangements
Version 1
This qualification replaced the National Certificate in Hospitality (Accommodation Services)
(Level 2) with an optional strand in Motel Housekeeping [Ref: 0551] and the National
Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558], which will both expire in
December 2012.
There are significant differences in content and structure between the new and replaced
qualifications.
• Compulsory standard 2977, elective standard 16799, and the optional strand in Motel
Housekeeping of Ref: 0551 were not included in Ref: 1599.
• All other standards listed in Ref: 0551 can be used to meet the requirements for award
of Ref: 1599.
• Compulsory standards 2977 and 14468 of Ref: 0558 were not included in Ref: 1599.
• All other standards listed in Ref: 0558 can be used to meet the requirements for award
of Ref: 1599.
Candidates enrolled in courses or training leading to version 5 of the National Certificate in
Hospitality (Accommodation Services) (Level 2) with an optional strand in Motel
Housekeeping [Ref: 0551] or version 3 of the National Certificate in Hospitality (Porter
Services) (Level 2) [Ref: 0558], have until December 2012 to complete these
qualifications. Candidates wishing to use elective standards 14453 or 14460 to meet the
requirements of version 5 of Ref: 0551 will need to gain credit for the standards before
they expire in December 2011. Candidates wishing to meet the requirements of version 3
of Ref: 0558 will need to gain credit for standard 14407 before it expires in December
2011. Alternatively, those candidates may transfer to version 1 of the National Certificate
in Hospitality (Level 2) with strands in Accommodation Services, and Porter Services
[Ref: 1599].
Candidates who have only completed part of the replaced qualifications as at December
2012 will need to transfer their existing achievements to the new qualification.
For detailed information see Review Summaries on the NZQA website.
Any candidate who thinks they have been disadvantaged by these arrangements should,
in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below).
Planned Review
Any person or organisation may contribute to the review of this qualification by sending
feedback to the standard setting body at the above address.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013
NZQF NQ Ref
Version
1599
Next Review
Page 6 of 6
1
2015
Certification
This certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and
the organisation that has been granted consent to assess against standards that meet the
requirements of the qualification (accredited).
Classification
This qualification is classified according to the classification system listed on the Directory
of Assessment Standards (DAS) and the New Zealand Standard Classification of
Education (NZSCED) system as specified below.
DAS Classification
NZSCED
Code
Description
Code
Description
310
Service Sector > Hospitality
110101
Food, Hospitality and Personal
Services > Food and Hospitality
> Hospitality
Quality Management Systems
Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality
Assurance Body before they can register credits from assessment against standards. Accredited providers
and Industry Training Organisations assessing against standards must engage with the moderation system
that applies to those standards. Accreditation requirements and the moderation system are outlined in the
associated Accreditation and Moderation Action Plan (AMAP) for each standard.
Service Skills Institute (ServiceIQ)
SSB Code 9068
MoE Code 7176
 New Zealand Qualifications Authority 2013