QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Cookery (Level 3)
Version
1
Qualification type
Certificate
Level
3
Credits
60
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
To provide competent employees for the hospitality sector who are able to
work as chefs in junior positions producing basic dishes in a commercial
kitchen.
Outcome Statement
Graduate
profile
•
To provide for those individuals who are employed or will be employed as
chefs in junior positions, a credential that will support their employment
opportunities in a commercial kitchen across the hospitality sector.
•
To establish standards of professional practice for basic cookery that can
provide customers with confidence in a range of hospitality environments.
Graduates of this qualification will be able to:
•
Apply health and safety, food safety and security practices to ensure own
safety and minimise potential hazards for customers.
•
Communicate effectively and behave in a professional manner with
colleagues, managers and customers.
•
Follow standard operating procedures to deal with familiar problems in a
commercial kitchen.
•
Apply fundamental cookery skills to prepare, cook and present a range of
basic dishes employing commodities commonly used in industry.
Education
pathway
This qualification leads to the New Zealand Certificate in Cookery (Level 4)
[Ref: 2107].
Employment
pathway
Chefs in junior positions producing basic dishes in a professional kitchen.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
Qualification Reference 2100
© New Zealand Qualifications Authority 2013
Page 1 of 3
of the New Zealand Certificate in Cookery (Level 3) will be required to provide
a map that aligns programme outcomes or unit standards against the
qualification outcomes and must meet the on-going consistency
arrangements outlined in the Best Practice Guidelines. For the Cookery,
Accommodation, Food and Beverage and Catering Services sectors this will
involve an end-point assessment which provides a general measure of the
candidate having met the overall graduate outcomes. The end-point
assessment will be managed and assessed by the accredited programme
provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Apply health and safety,
food safety and security
practices to ensure own
safety and minimise
potential hazards for
customers. (10 credits)
N/A
Communicate effectively
and behave in a
professional manner with
colleagues, managers and
customers. (5 credits)
N/A
Qualification Reference 2100
© New Zealand Qualifications Authority 2013
Mandatory
or Optional
Page 2 of 3
Follow standard operating
procedures to deal with
familiar problems in a
commercial kitchen. (5
credits)
N/A
Apply fundamental cookery
skills to prepare, cook and
present a range of basic
dishes employing
commodities commonly
used in industry. (40
credits)
N/A
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Basic
Cookery) (Level 3) [Ref: 0553].
Last date for entry into the replaced qualification is 31 December 2014.
Last date for assessment against the replaced qualification is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualification and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2100
© New Zealand Qualifications Authority 2013
Page 3 of 3
QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Cookery (Level 4)
Version
1
Qualification type
Certificate
Level
4
Credits
120
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
Outcome Statement
Graduate
profile
•
To provide competent employees for the hospitality sector who are able
to work as chefs in intermediate positions producing complex dishes in a
commercial kitchen.
•
To provide for those individuals who are employed as chefs in
intermediate positions, a credential that will enhance their employment
opportunities in a commercial kitchen across the hospitality sector.
•
To establish standards of professional practice for complex cookery that
can provide customers with confidence in a range of hospitality
environments.
Graduates of this qualification will be able to:
•
Monitor and maintain health and safety, food safety and security
practices to ensure own safety and minimise potential hazards for
customers.
•
Monitor and maintain interactions between colleagues, managers and
customers.
•
Monitor and maintain the application of standard operating policies and
procedures to work roles in a commercial kitchen.
•
Apply cookery skills to prepare, cook and present a range of cold larder
dishes employing complex preparation and presentation techniques.
•
Apply cookery skills to prepare, cook and present a range of hot kitchen
dishes employing complex preparation and presentation techniques.
•
Apply cookery skills to prepare, cook and present a range of patisserie
and desserts employing complex preparation and presentation
techniques.
Education
pathway
This qualification leads on to the New Zealand Diploma in Cookery
(Advanced) (Level 5) with strands in Cookery and Patisserie [Ref:2102].
Employment
pathway
Chefs in intermediate positions producing complex dishes in a professional
kitchen.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Qualification Reference 2101
© New Zealand Qualifications Authority 2013
Page 1 of 3
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Cookery (Level 4) will be required to provide
a map that aligns programme outcomes or unit standards against the
qualification outcomes and must meet the on-going consistency
arrangements outlined in the Best Practice Guidelines. For the Cookery,
Accommodation, Food and Beverage and Catering Services sectors this will
involve an end-point assessment which provides a general measure of the
candidate having met the overall graduate outcomes. The end-point
assessment will be managed and assessed by the accredited programme
provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Monitor and maintain health
and safety, food safety and
security practices to ensure
own safety and minimise
potential hazards for
N/A
Qualification Reference 2101
© New Zealand Qualifications Authority 2013
Mandatory
or Optional
Page 2 of 3
customers. (10 credits)
Monitor and maintain
interactions between
colleagues, managers and
customers. (5 credits)
N/A
Monitor and maintain the
application of standard
operating policies and
procedures to work roles.
(5 credits)
N/A
Apply cookery skills to
prepare, cook and present a
range of cold larder dishes
employing complex
preparation and
presentation techniques.
(20 credits)
N/A
Apply cookery skills to
prepare, cook and present a
range of hot kitchen dishes
employing complex
preparation and
presentation techniques.
(50 credits)
N/A
Apply cookery skills to
prepare, cook and present a
range of patisserie and
desserts employing
complex preparation and
presentation techniques.
(30 credits)
N/A
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Cookery)
(Level 4) [Ref: 0554].
Last date for entry into the replaced qualification is 31 December 2014.
Last date for assessment against the replaced qualification is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualification and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2101
© New Zealand Qualifications Authority 2013
Page 3 of 3
QUALIFICATION DETAILS
Qualification Title
New Zealand Diploma in Cookery (Advanced) (Level 5) with
strands in Cookery and Patisserie
Version
1
Qualification type
Diploma
Level
5
Credits
120
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
•
To provide competent employees for the hospitality sector who are able
to work as chefs in senior positions producing advanced dishes in a
professional kitchen.
•
To provide for those individuals who are employed as chefs in senior
positions, a credential that will enhance their employment opportunities in
a professional kitchen across the hospitality sector.
•
To establish standards of professional practice for advanced cookery that
can provide customers with confidence in a range of hospitality
environments.
The strands in this qualification allow graduates to have advanced general
cookery skills or to specialise in Patisserie.
Graduate
profile
Graduates of this qualification will be able to:
•
Select and apply staffing strategies to meet performance targets.
•
Plan and monitor workflow and supplies in a commercial kitchen.
•
Manage operating procedures and compliance requirements for
operational roles.
•
Manage staff relationships for operational roles.
Outcome Statement
Cookery strand:
•
Plan and produce a broad range of larder dishes employing advanced
preparation, cookery and presentation techniques.
•
Plan and produce a broad range of meat, poultry and fish dishes
employing advanced preparation, cookery and presentation techniques.
•
Plan, develop and design advanced dishes and menus suitable for
implementation in a commercial hospitality environment.
Patisserie strand:
•
Plan and produce a broad range of advanced patisserie and yeast goods
suitable for a commercial hospitality business.
•
Plan and produce a broad range of gateaux and torten suitable for a
commercial hospitality business.
•
Plan and produce a broad range of advanced hot and cold desserts
suitable for a commercial hospitality business.
Education
pathway
N/A
Employment
pathway
Chefs in senior positions producing advanced dishes in a professional
kitchen.
Qualification
ServiceIQ
Qualification Reference 2102
© New Zealand Qualifications Authority 2013
Page 1 of 4
Developer
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Cookery (Level 5) will be required to provide
a map that aligns programme outcomes or unit standards against the
qualification outcomes and must meet the on-going consistency
arrangements outlined in the Best Practice Guidelines. For the Cookery,
Accommodation, Food and Beverage and Catering Services sectors this will
involve an end-point assessment which provides a general measure of the
candidate having met the overall graduate outcomes. The end-point
assessment will be managed and assessed by the accredited programme
provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Qualification Reference 2102
© New Zealand Qualifications Authority 2013
Page 2 of 4
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Mandatory
or Optional
Select and apply staffing
strategies to meet
performance targets. (10
credits)
Recommended unit standard:
27935, Apply staffing strategies to meet performance
targets for operational roles in a hospitality
establishment.
Optional
Plan and monitor workflow
and supplies in a
commercial kitchen. (15
credits)
Recommended unit standard:
16895, Demonstrate knowledge of purchasing and
stores management in a hospitality environment
22032, Develop a maintenance schedule in the
hospitality industry.
Optional
Manage operating
procedures and compliance
requirements for operational
roles. (10 credits)
Recommended unit standard:
27936, Manage operating procedures and compliance
requirements for operational roles in a hospitality
establishment.
Optional
Manage staff relationships
for operational roles. (10
credits)
Recommended unit standard:
27938, Manage staff relationships for operational roles
in a hospitality establishment.
Optional
Cookery strand: (75 credits)
Plan and produce a broad
range of larder dishes
employing advanced
preparation, cookery and
presentation techniques.
(25 credits)
N/A
Plan and produce a broad
range of meat, poultry and
fish dishes employing
advanced preparation,
cookery and presentation
techniques. (25 credits).
N/A
Plan, develop and design
advanced dishes and
menus suitable for
implementation in a
commercial hospitality
environment. (25 credits)
N/A
Patisserie Strand: (75 Credits)
Plan and produce a broad
range of advanced
patisserie and yeast goods
suitable for a commercial
hospitality business. (25
credits)
N/A
Qualification Reference 2102
© New Zealand Qualifications Authority 2013
Page 3 of 4
Plan and produce a broad
range of gateaux and torten
suitable for a commercial
hospitality business. (25
credits)
N/A
Plan and produce a broad
range of advanced hot and
cold desserts suitable for a
commercial hospitality
business. (25 credits)
N/A
Qualification Reference 2102
© New Zealand Qualifications Authority 2013
Page 4 of 4
QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Accommodation (Level 3) with
strands in Housekeeping, Portering and Reception
Version
1
Qualification type
Certificate
Level
3
Credits
40
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
•
To provide competent employees for the hotel sector who are able to
work as porters, housekeepers or receptionists in a commercial
hospitality establishment.
•
To provide for those individuals who are employed as porters,
housekeepers, or receptionists a credential that will support their
employment opportunities across a range of establishments in the
hospitality sector.
•
To establish standards of professional practice for portering,
housekeeping or reception that can provide guests with confidence in a
range of hospitality environments.
The strands in this qualification allow graduates to specialise in an area within
accommodation services.
Outcome Statement
Graduate
profile
Graduates of this qualification will be able to:
•
Apply health, safety and security practices to ensure own safety and
minimise potential hazards for guests.
•
Communicate effectively and behave in a professional manner with
colleagues, managers and guests.
•
Follow standard operating procedures to deal with familiar problems in a
hospitality establishment.
Housekeeping strand:
•
Clean and service a room in a hotel.
Portering strand:
•
Provide portering services in a hotel.
Reception strand:
•
Provide arrival and departure reception services in a commercial
hospitality establishment.
Education
pathway
For those with a focus on reception skills this qualification leads on to the
New Zealand Certificate in Hotel Reception (Level 4) [Ref: 2111].
Employment
pathway
Porters and housekeepers in a hotel, or receptionists in a commercial
hospitality establishment such as a lodge, backpackers, or motel.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification Reference 2103
© New Zealand Qualifications Authority 2013
Page 1 of 3
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Accommodation (Level 3) with strands in
Housekeeping, Portering and Reception, will be required to provide a map
that aligns programme outcomes or unit standards against the qualification
outcomes and must meet the on-going consistency arrangements outlined in
the Best Practice Guidelines. For the Cookery, Accommodation, Food and
Beverage and Catering Services sectors this will involve an end-point
assessment which provides a general measure of the candidate having met
the overall graduate outcomes. The end-point assessment will be managed
and assessed by the accredited programme provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Qualification Reference 2103
© New Zealand Qualifications Authority 2013
Page 2 of 3
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Apply health, safety and
security practices to ensure
own safety and minimise
potential hazards for
guests. (5 credits)
N/A
Communicate effectively
and behave in a
professional manner with
colleagues, managers and
guests. (5 credits)
N/A
Follow standard operating
procedures to deal with
familiar problems in a
hospitality establishment.
(5 credits)
N/A
Mandatory
or Optional
Housekeeping Strand
Clean and service a room in
a hotel. (25 credits)
N/A
Portering Strand
Provide portering services
in a hotel. (25 credits)
N/A
Reception Strand
Provide arrival and
departure reception
services in a commercial
hospitality establishment.
(25 credits)
N/A
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Level 2) with
strands in Accommodation Services, and Porter Services [Ref: 1599] and the
National Certificate in Hospitality (Front Office) (Level 3) [Ref: 0557].
Last date for entry into the replaced qualifications is 31 December 2014.
Last date for assessment against the replaced qualifications is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualifications and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2103
© New Zealand Qualifications Authority 2013
Page 3 of 3
QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Food and Beverage Service
(Level 3) with strands in Café Services, Bar Services,
Restaurant Services, Buffet Services, Functions Services,
Barista, and Quick Service Restaurants Services
Version
1
Qualification type
Certificate
Level
3
Credits
40
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
•
To provide competent employees for the food and beverage sector who
are able to work as service personnel in cafes and unlicensed
restaurants, bars or clubs, restaurants which provide table and/or buffet
services, establishments which cater to in-house functions, or people
who are employed as baristas in hospitality establishments.
•
To provide competent employees for the quick service restaurant sector
who are able to work as a crew member in a quick service restaurant.
•
To provide for those individuals who are employed as service personnel,
a credential that will support their employment opportunities across a
range of establishments in the hospitality sector.
•
To establish standards of professional practice for basic service that can
provide customers with confidence in a range of hospitality environments.
The strands in this qualification allow graduates to specialise in an area of
food and beverage service.
Outcome Statement
Graduate
profile
Graduates of this qualification will be able to:
•
Apply health and safety, food safety and security practices to ensure own
safety and minimise potential hazards when serving customers.
•
Communicate effectively when serving customers and behave in a
professional manner with colleagues, managers and customers.
•
Follow standard operating procedures to deal with familiar problems in a
hospitality establishment.
Cafe Services strand:
•
Prepare and serve food and beverages in a café.
Bar Services strand:
•
Provide alcoholic beverages and food service in a bar.
Restaurant Services strand:
•
Provide food and beverage service in a restaurant.
Buffet Services strand:
•
Provide and maintain a buffet service.
Functions Services strand:
•
Provide food and beverage service for in-house functions.
Qualification Reference 2104
© New Zealand Qualifications Authority 2013
Page 1 of 4
Barista strand:
•
Prepare and present a range of espresso beverages for customers.
Quick Service Restaurants Services strand:
•
Prepare for and provide food service in a quick service restaurant.
Education
pathway
This qualification leads on to the New Zealand Certificate in Food and
Beverage Service (Level 4) with strands in Restaurant Services and Quick
Service Restaurant Services.
Employment
pathway
Service personnel in cafes and unlicensed restaurants, bars or clubs,
restaurants which provide table and/or buffet services, establishments which
cater to functions, or baristas in hospitality establishments.
A crew member in a quick service restaurant.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Food and Beverage Service (Level 3) with
strands in Café Services, Bar Services, Restaurant Services, Buffet Services,
Functions Services, Barista, and Quick Service Restaurants Services, will be
required to provide a map that aligns programme outcomes or unit standards
against the qualification outcomes and must meet the on-going consistency
arrangements outlined in the Best Practice Guidelines. For the Cookery,
Accommodation, Food and Beverage and Catering Services sectors this will
involve an end-point assessment which provides a general measure of the
candidate having met the overall graduate outcomes. The end-point
assessment will be managed and assessed by the accredited programme
provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Qualification Reference 2104
© New Zealand Qualifications Authority 2013
Page 2 of 4
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Apply health and safety,
food safety and security
practices to ensure own
safety and minimise
potential hazards when
serving customers. (10
credits)
N/A
Communicate effectively
when serving customers
and behave in a
professional manner with
colleagues, managers and
customers. (5 credits)
N/A
Follow standard operating
procedures to deal with
familiar problems in a
hospitality establishment.
(5 credits)
N/A
Mandatory
or Optional
Café Service Strand (20 credits)
Prepare and serve food and
beverages in a café.
N/A
Bar Services Strand (20 credits)
Provide alcoholic beverages
and food service in a bar.
N/A
Restaurant Services Strand (20 credits)
Qualification Reference 2104
© New Zealand Qualifications Authority 2013
Page 3 of 4
Provide food and beverage
service in a restaurant.
N/A
Buffet Services Strand (20 credits)
Provide and maintain a
buffet service.
N/A
Functions Services Strand (20 credits)
Provide food and beverage
service for in-house
functions.
N/A
Barista Strand (20 credits)
Prepare and present a
range of espresso
beverages for customers.
N/A
Quick Service Restaurants Services Strand (20 credits)
Prepare for and provide
food service in a quick
service restaurant.
N/A
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Bars and
Clubs) (Level 3) [Ref: 1555], the National Certificate in Hospitality (Cafes)
(Level 3) [Ref: 1554], the National Certificate in Hospitality (Level 3) with
strands in Restaurant Service, and Functions Service [Ref: 1556], and the
National Certificate in Hospitality (Quick Service Restaurants) (Level 2)
[Ref: 1490].
Last date for entry into the replaced qualifications is 31 December 2014.
Last date for assessment against the replaced qualifications is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualifications and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2104
© New Zealand Qualifications Authority 2013
Page 4 of 4
QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Food and Beverage Service
(Level 4) with strands in Restaurant Services and Quick
Service Restaurants Services
Version
1
Qualification type
Certificate
Level
4
Credits
60
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
•
To provide competent employees for the food and beverage sector who
are able to work as food servers with advanced skills in the restaurant
sector.
•
To provide competent employees for the quick service restaurant sector
who are able to work as a shift supervisor in a Quick Service Restaurant.
•
To provide for those individuals who are employed as food servers, a
credential that will enhance their employment opportunities across a
range of establishments in the hospitality sector.
•
To establish standards of professional practice for advanced food and
beverage service that can provide customers with confidence in a range
of hospitality environments.
The strands in this qualification allow graduates to specialise in an area of
food and beverage service.
Outcome Statement
Graduate
profile
Graduates of this qualification will be able to:
•
Monitor and maintain health and safety, food safety and security
practices to ensure own safety and minimise potential hazards when
serving customers.
•
Monitor and maintain interactions between colleagues, managers and
customers to provide efficient customer service.
•
Monitor and maintain the application of standard operating policies and
procedures to work roles in a hospitality establishment.
Restaurant Services strand:
•
Monitor and maintain food and beverage service operations.
•
Monitor and maintain legislative compliance requirements for a hospitality
establishment.
Quick Service Restaurants Services strand:
•
Monitor and maintain production, customer and service requirements for
quick service shifts.
Education
pathway
This qualification may lead on to the New Zealand Certificate in Hospitality
(Advanced) (Level 5) with strands in Accommodation, Food and Beverage
Service, Catering Services and Quick Service Restaurants Services.
Employment
pathway
Food servers with advanced skills who are able to monitor and maintain food
and beverage operations, in a broad range of food and beverage service
outlets.
Qualification Reference 2105
© New Zealand Qualifications Authority 2013
Page 1 of 4
A shift supervisor in a Quick Service Restaurant.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Food and Beverage Services (Level 4) with
strands in Restaurant Services and Quick Services Restaurant Services, will
be required to provide a map that aligns programme outcomes or unit
standards against the qualification outcomes and must meet the on-going
consistency arrangements outlined in the Best Practice Guidelines. For the
Cookery, Accommodation, Food and Beverage and Catering Services
sectors this will involve an end-point assessment which provides a general
measure of the candidate having met the overall graduate outcomes. The
end-point assessment will be managed and assessed by the accredited
programme provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Qualification Reference 2105
© New Zealand Qualifications Authority 2013
Page 2 of 4
Optional conditions
for qualification
N/A
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Monitor and maintain health
and safety, food safety and
security practices to ensure
own safety and minimise
potential hazards when
serving customers. (10
credits)
N/A
Monitor and maintain
interactions between
colleagues, managers and
customers to provide
efficient customer service.
(5 credits)
N/A
Monitor and maintain the
application of standard
operating policies and
procedures to work roles in
a hospitality establishment.
(5 credits)
N/A
Mandatory
or Optional
Restaurant Services Strand (40 credits)
Monitor and maintain food
and beverage service
operations. (25 credits)
N/A
Monitor and maintain
legislative compliance
requirements for a
hospitality establishment.
(15 credits)
Quick Services Restaurants Services Strand (40 credits)
Monitor and maintain
production, customer and
service requirements for
quick service shifts. (40
credits)
N/A
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Restaurant
Service) (Level 4) [Ref: 1557] and the National Certificate in Hospitality
(Quick Service Restaurants) (Level 3) [Ref: 1491].
Last date for entry into the replaced qualifications is 31 December 2014.
Qualification Reference 2105
© New Zealand Qualifications Authority 2013
Page 3 of 4
Last date for assessment against the replaced qualifications is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualifications and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2105
© New Zealand Qualifications Authority 2013
Page 4 of 4
QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Catering Services (Level 3)
Version
1
Qualification type
Certificate
Level
3
Credits
40
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
Outcome Statement
Graduate
profile
•
To provide competent employees for the catering services sector who are
able to work as basic caterers in hospitals, aged care facilities, student
hostels, sporting and entertainment venues, cook chill production
kitchens and mobile catering businesses of various sizes.
•
To provide for those individuals who are employed as service personnel
in the catering services sector, a credential that will support their
employment opportunities across a range of establishments in the
hospitality sector.
•
To establish standards of professional practice for basic catering that can
provide customers with confidence in a range of catering situations.
Graduates of this qualification will be able to:
•
Apply health and safety, food safety and security practices to ensure own
safety and minimise potential hazards for catered clients.
•
Communicate effectively and behave in a professional manner with
colleagues, managers and catering clients.
•
Follow standard operating procedures to deal with familiar problems in a
catering operation.
•
Apply fundamental catering skills to provide a range of basic food and
beverage items to catered clients.
•
Apply knowledge of menu adaptation and resource requirements to food
preparation for catering services.
Education
pathway
This qualification leads on to the New Zealand Certificate in Catering
Services (Level 4) [Ref: 2102].
Employment
pathway
Basic caterers in hospitals, aged care facilities, student hostels, sporting and
entertainment venues, cook chill production kitchens, and mobile catering
businesses of various sizes.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Arrangements for
managing
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Qualification Reference 2106
© New Zealand Qualifications Authority 2013
Page 1 of 3
consistency
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Catering Services (Level 3) will be required
to provide a map that aligns programme outcomes or unit standards against
the qualification outcomes and must meet the on-going consistency
arrangements outlined in the Best Practice Guidelines. For the Cookery,
Accommodation, Food and Beverage and Catering Services sectors this will
involve an end-point assessment which provides a general measure of the
candidate having met the overall graduate outcomes. The end-point
assessment will be managed and assessed by the accredited programme
provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Conditions relating to specific outcomes
Graduate Profile
Outcomes
(including indicative credit
values)
Apply health and safety,
food safety and security
practices to ensure own
safety and minimise
potential hazards for catered
clients. (5 credits)
Conditions
Mandatory
or
Optional
N/A
Qualification Reference 2106
© New Zealand Qualifications Authority 2013
Page 2 of 3
Communicate effectively
and behave in a
professional manner with
colleagues, managers and
catering clients. (5 credits)
N/A
Follow standard operating
procedures to deal with
familiar problems in a
catering operation.
(5 credits)
N/A
Apply catering skills to
provide a range of basic
food and beverage items to
catered clients. (20 credits)
N/A
Apply knowledge of menu
adaptation and resource
requirements to food
preparation for catering
services. (5 credits)
N/A
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Food
Services) (Level 3) [Ref: 1423].
Last date for entry into the replaced qualification is 31 December 2014.
Last date for assessment against the replaced qualification is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualification and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2106
© New Zealand Qualifications Authority 2013
Page 3 of 3
QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Catering Services (Level 4)
Version
1
Qualification type
Certificate
Level
4
Credits
60
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
Outcome Statement
Graduate
profile
•
To provide competent employees for the catering services sector who are
able to work as an experienced cook or caterer in hospitals, aged care
facilities, sporting and entertainment venues, cook chill production
kitchens and mobile catering businesses of various sizes.
•
To provide for those individuals who are employed as experienced cooks
or caterers, a credential that will enhance their employment opportunities
across a range of establishments in the hospitality sector.
•
To establish standards of professional practice for experienced caterers
that can provide clients with confidence in a range of hospitality
environments.
Graduates of this qualification will be able to:
•
Monitor and maintain health and safety, food services and security
practices to ensure own safety and minimise potential hazards for
catering clients.
•
Monitor and maintain interactions between colleagues, managers and
catering clients.
•
Monitor and maintain the application of standard operating policies and
procedures to work roles in a catering operation.
•
Monitor and maintain catering revenue and costs.
•
Apply catering control principles to catering services production.
•
Prepare, cook and serve food for catering services operations.
•
Develop menus to meet special dietary and cultural needs in the catering
services sector.
Education
pathway
This qualification may lead on to 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].
Employment
pathway
Experienced cook or caterer in hospitals, aged care facilities, student hostels,
sporting and entertainment venues, cook chill production kitchens and mobile
catering businesses of various sizes.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Qualification Reference 2107
© New Zealand Qualifications Authority 2013
Page 1 of 3
Review period
60 months; June 2018
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Catering Services (Level 4) will be required
to provide a map that aligns programme outcomes or unit standards against
the qualification outcomes and must meet the on-going consistency
arrangements outlined in the Best Practice Guidelines. For the Cookery,
Accommodation, Food and Beverage and Catering Services sectors this will
involve an end-point assessment which provides a general measure of the
candidate having met the overall graduate outcomes. The end-point
assessment will be managed and assessed by the accredited programme
provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Monitor and maintain health
and safety, food services
and security practices to
N/A
Qualification Reference 2107
© New Zealand Qualifications Authority 2013
Mandatory
or Optional
Page 2 of 3
ensure own safety and
minimise potential hazards
for catering clients. (10
credits)
Monitor and maintain
interactions between
colleagues, managers and
catering clients. (5 credits)
N/A
Monitor and maintain the
application of standard
operating policies and
procedures to work roles in
a catering operation. (5
credits)
N/A
Monitor and maintain
catering revenue and costs.
(10 credits)
N/A
Apply catering control
principles to catering
services production. (10
credits)
N/A
Prepare, cook and serve
food for catering services
operations. (10 credits)
N/A
Develop menus to meet
special dietary and cultural
needs in the catering
services sector. (10 credits)
N/A
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Food
Services) (Level 4) [Ref: 1424].
Last date for entry into the replaced qualification is 31 December 2014.
Last date for assessment against the replaced qualification is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualification and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2107
© New Zealand Qualifications Authority 2013
Page 3 of 3
QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Hospitality (Level 2)
Version
1
Qualification type
Certificate
Level
2
Credits
40
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
Outcome Statement
Graduate
profile
•
To provide a pre-employment qualification for people who are entering
the hospitality industry in a range of basic positions.
•
To provide for those individuals who are interested in entering the
hospitality industry, a credential that will support their future employment
opportunities to work, under supervision, across the different hospitality
career pathways.
Graduates of this qualification will be able to:
•
Meet basic health and safety requirements in a hospitality workplace.
•
Apply appropriate basic skills associated with one or more entry level
roles in the hospitality industry.
•
Demonstrate basic communication, teamwork, problem solving and selfmanagement skills in relation to hospitality work.
Education
pathway
This qualification can lead on to the New Zealand Certificate in Cookery
(Level 3) [Ref: 2100], the New Zealand Certificate in Accommodation (Level
3) with strands in Housekeeping, Portering, and Reception Ref: 2103], New
Zealand Certificate in Catering Services (Level 3) Ref: 2106], or 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 Restaurant Services Ref: 2104].
Employment
pathway
Basic positions in the hospitality industry.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Hospitality (Level 2) will be required to
Qualification Reference 2108
© New Zealand Qualifications Authority 2013
Page 1 of 3
provide a map that aligns programme outcomes or unit standards against the
qualification outcomes and must meet the on-going consistency
arrangements outlined in the Best Practice Guidelines. For the Cookery,
Accommodation, Food and Beverage and Catering Services sectors this will
involve an end-point assessment which provides a general measure of the
candidate having met the overall graduate outcomes. The end-point
assessment will be managed and assessed by the accredited programme
provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Meet basic health and
safety requirements in a
hospitality workplace
N/A
Mandatory
or Optional
(5 credits)
Apply appropriate basic
skills associated with one or
more entry level roles in the
hospitality industry
N/A
(30 credits)
Qualification Reference 2108
© New Zealand Qualifications Authority 2013
Page 2 of 3
Demonstrate basic
communication, teamwork,
problem solving and selfmanagement skills in
relation to hospitality work
N/A
(5 credits)
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Entry Skills)
[Ref: 1257], the National Certificate in Hospitality (Foundation Skills) [Ref:
0587], and the National Certificate in Hospitality (Introductory Cookery) (Level
2) [Ref: 0552].
Last date for entry into the replaced qualifications is 31 December 2014.
Last date for assessment against the replaced qualifications is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualifications and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2108
© New Zealand Qualifications Authority 2013
Page 3 of 3
QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Hospitality (Advanced) (Level 5)
with strands in Accommodation, Food and Beverage
Service, Catering Services and Quick Service Restaurants
Services
Version
1
Qualification type
Certificate
Level
5
Credits
60
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
Outcome Statement
Graduate
profile
•
To provide competent employees for the hotel sector who are able to
work as supervisors overseeing the housekeeping, portering or reception
areas in a hotel.
•
To provide competent employees for the food and beverage sector who
are able to work as supervisors of food and beverage service operations
in a bar or club, restaurant or establishment providing functions.
•
To provide competent employees for the catering services sector who are
able to work as supervisors in a small team or work sole charge in
Catering Services in hospitals, aged care facilities, student hostels,
sporting and entertainment venues, cook chill production kitchens and
mobile catering businesses of various sizes.
•
To provide competent employees for the quick service restaurant sector
who are able to work as an assistant manager and/or manager in a Quick
Service Restaurant.
•
To provide for those individuals who are employed as supervisors of
accommodation services, food and beverage service operations, catering
services operations, or quick service restaurant operations a credential
that will enhance their employment opportunities across a range of
establishments in the hospitality sector.
•
To establish standards of professional practice that can provide
customers with confidence in a range of hospitality environments. The
strands in this qualification allow graduates to specialise in a specific
hospitality sector.
Graduates of this qualification will be able to:
•
Select and apply staffing strategies to meet performance targets.
•
Manage operating procedures and compliance requirements.
•
Manage staff relationships.
Accommodation strand:
•
Supervise housekeeping, portering and reception operations in a hotel.
Food and Beverage Service strand:
•
Supervise food and beverage service operations.
Catering Services strand:
•
Supervise a catering services operation.
Quick Service Restaurants Services strand:
Qualification Reference 2109
© New Zealand Qualifications Authority 2013
Page 1 of 4
•
Supervise a quick service restaurant.
Education
pathway
N/A
Employment
pathway
Supervisors overseeing the housekeeping, portering or reception areas in a
hotel.
Supervisors in a small team or who work as sole charge in Catering Services
in hospitals, aged care facilities, student hostels, sporting and entertainment
venues, cook chill production kitchens, and mobile catering businesses of
various sizes.
Supervisors of food and beverage service operations in a bar or club,
restaurant or establishment catering for in-house functions.
An assistant manager and/or manager in a Quick Service Restaurant.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Hospitality (Advanced) (Level 5) with
strands in Accommodation, Food and Beverage Services, Catering Services,
and Quick Service Restaurants Services, will be required to provide a map
that aligns programme outcomes or unit standards against the qualification
outcomes and must meet the on-going consistency arrangements outlined in
the Best Practice Guidelines. For the Cookery, Accommodation, Food and
Beverage and Catering Services sectors this will involve an end-point
assessment which provides a general measure of the candidate having met
the overall graduate outcomes. The end-point assessment will be managed
and assessed by the accredited programme provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Qualification Reference 2109
© New Zealand Qualifications Authority 2013
Page 2 of 4
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Select and apply staffing
strategies to meet
performance targets. (10
credits)
N/A
Manage operating
procedures and compliance
requirements. (10 credits)
N/A
Manage staff relationships.
(10 credits)
Mandatory
or Optional
N/A
Accommodation Strand
Supervise housekeeping,
portering and reception
operations in a hotel. (30
credits)
N/A
Food and Beverage Service Strand
Supervise food and
beverage service
operations. (30 credits)
N/A
Catering Services Strand
Supervise a catering
services operation. (30
credits)
N/A
Qualification Reference 2109
© New Zealand Qualifications Authority 2013
Page 3 of 4
Quick Services Restaurants Strand
Supervise a quick service
restaurant. (30 credits)
N/A
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Functions
Coordination) (Level 4) [Ref: 1339], the National Certificate in Hospitality
(Quick Service Restaurants) (Level 4) [Ref: 1492], and the National
Certificate in Hospitality (Operations Supervision) (Level 4) with strands in
Food and Beverage Service, Gaming, Accommodation, and Front Office
[Ref: 0882].
Last date for entry into the replaced qualification is 31 December 2014.
Last date for assessment against the replaced qualification is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualification and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2109
© New Zealand Qualifications Authority 2013
Page 4 of 4
QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in Hotel Reception (Level 4)
Version
1
Qualification type
Certificate
Level
4
Credits
60
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is:
Outcome Statement
Graduate
profile
•
To provide competent employees for the hotel sector who are able to
work as receptionists in a hotel.
•
To provide for those individuals who are employed as experienced
receptionists, a credential that will enhance their employment
opportunities across a range of establishments in the hospitality sector.
•
To establish standards of professional practice for experienced
receptionists that can provide customers with confidence in the range of
receptionist services provided in a hotel.
Graduates of this qualification will be able to:
•
Monitor and maintain health, safety and security practices to ensure own
safety and minimise potential hazards for guests.
•
Monitor and maintain interactions between colleagues, managers and
guests.
•
Monitor and maintain the application of standard operating policies and
procedures to work roles in a hotel.
•
Provide and maintain arrival, departure and reservation reception
services in a hotel.
Education
pathway
This qualification may lead onto 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].
Employment
pathway
Receptionists in a hotel.
Qualification
Developer
ServiceIQ
Qualification Specification
Qualification award
This qualification will be awarded by the accredited provider that has provided
the training leading to the award of this qualification. The formal certification
document will include the NZQF logo, the Service IQ logo, and the logo of the
tertiary education organisation providing the programme.
Review period
60 months; June 2018
Arrangements for
managing
consistency
To ensure that candidates meet a consistent standard nationally, the
qualification developer has collaboratively developed a set of Best Practice
Guidelines for managing consistency, which is listed on their website. These
will be reviewed on a regular basis by the qualification developer to ensure
they are fit for purpose.
Qualification Reference 2111
© New Zealand Qualifications Authority 2013
Page 1 of 3
Programme providers wishing to develop programmes that lead to the award
of the New Zealand Certificate in Hotel Reception (Level 4) will be required to
provide a map that aligns programme outcomes or unit standards against the
qualification outcomes and must meet the on-going consistency
arrangements outlined in the Best Practice Guidelines. For the Cookery,
Accommodation, Food and Beverage and Catering Services sectors this will
involve an end-point assessment which provides a general measure of the
candidate having met the overall graduate outcomes. The end-point
assessment will be managed and assessed by the accredited programme
provider.
The application of the consistency requirements will be monitored by a panel
for each industry sector. This panel will comprise a qualification developer
representative, an industry representative, an ITP representative, and a PTE
representative. The panel will have in place agreed procedures and will
maintain records of meetings, discussions, and decisions. A summary report
will be provided to each programme provider subsequent to the meeting
outlining any findings and recommendations. Costs for these activities and
the external observations, will be met by contributions from all participating
accredited programme providers.
Credit transfer and
recognition of prior
learning
arrangements
RPL and credit transfer will be consistent with the policies of the accredited
programme provider. Any candidate for this qualification who seeks RPL for
the entire qualification will be required to provide a summary of their
experience in the industry and complete the end-point assessment to prove
current competency.
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
Achieved
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
Candidates completing this qualification will need to complete a 10-day
practicum in a hotel in addition to the period of time required to learn and be
assessed against the requirements of the following outcome:
• Provide arrival, departure and reservation reception services in a hotel.
The practicum is designed to ensure candidates can integrate all the skills
required to carry out this role in an unsupervised capacity.
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Monitor and maintain
health, safety and security
practices to ensure own
safety and minimise
potential hazards for
guests. (5 credits)
N/A
Qualification Reference 2111
© New Zealand Qualifications Authority 2013
Mandatory
or Optional
Page 2 of 3
Monitor and maintain
interactions between
colleagues, managers and
guests. (5 credits)
N/A
Monitor and maintain the
application of standard
operating policies and
procedures to work roles in
a hotel. (5 credits)
N/A
Provide and maintain
arrival, departure and
reservation reception
services in a hotel. (45
credits)
N/A
Transition information
Replacement
information
This qualification replaced the National Certificate in Hospitality (Hotel
Reservations) (Level 4) [Ref: 1273].
Last date for entry into the replaced qualification is 31 December 2014.
Last date for assessment against the replaced qualification is 31 December 2016.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualification and unable to complete by 31 December 2016 transfer their existing achievement to this
qualification.
Qualification Reference 2111
© New Zealand Qualifications Authority 2013
Page 3 of 3