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Present the characteristics of Aotearoa New Zealand as a visitor
destination
Level
4
Credits
12
Purpose
People credited with this unit standard are able to: describe Aotearoa New
Zealand’s biodiversity, history, and farming to visitors in a tourism context;
present to visitors the characteristics of major population groups; describe
Aotearoa New Zealand’s ways of life to visitors; and advise visitors about
food and beverages of Aotearoa New Zealand.
Subfield
Tourism
Domain
Visitor Services
Status
Registered
Status date
22 May 2009
Date version published
22 May 2009
Planned review date
31 December 2014
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
ServiceIQ
Accreditation and Moderation Action Plan (AMAP) reference
0078
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Legislation relevant to this unit standard includes but is not limited to – Constitution
Act 1986; Alcoholic Advisory Council Act 1976; Treaty of Waitangi Act 1975; and
their subsequent amendments.
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2
Standard industry texts referred to in, or applicable to, this unit standard include but
are not limited to –
ServiceIQ training resources. A list of these and an order form can be obtained from
ServiceIQ, PO Box 6466,, Wellington 6146, or by telephone on 0800 868 636, or
available at http://www.serviceiq.org.nz/.
What’s different about driving in New Zealand? (multiple language options available).
Available at http://www.landtransport.govt.nz/overseasdrivers/driving-in-nz.html.
Department of Conservation. Planning a trip in the backcountry? Wellington, NZ:
Department of Conservation. Latest version.
3
Recommended website
Te Ara: The Encyclopaedia of Aotearoa New Zealand – http://www.teara.govt.nz/.
4
Definitions
Agriculture refers to the production of goods through the rearing of land-based
animals and the cultivation of crops.
Aquaculture refers to the cultivation of marine or freshwater plants or animals under
controlled conditions for human consumption or use.
Biodiversity or biological diversity refers to the varieties of all biological life (plants,
animals, fungi, and micro organisms), the genes they contain and the ecosystems on
land or in the water where they live. It is the diversity of life on Earth.
Community and cultural activities refer to pastimes, entertainment, sport, arts, and
crafts in Aotearoa New Zealand.
Contemporary Aotearoa New Zealand refers to post-World War II.
Dock (Rumex spp.) refers to a plant usually with long tap roots and fleshy leaves,
which is often considered a weed in Aotearoa New Zealand. Dock often grows
beside nettles in the wild. Rubbing with the crushed leaf of the dock plant is a
traditional remedy for nettle stings.
Horticulture is the art and science of the cultivation of plants.
Main overseas tourism markets refer to those, which generate the greatest number of
visitors and levels of expenditure as identified in Aotearoa New Zealand Visitor
Statistics.
Ongaonga (Urtica ferox) refers to tree nettle, a native plant of Aotearoa New
Zealand, covered in stinging hairs, that puts toxic poison into the skin of a person or
animal that brushes against it.
Tourism workplace policies and procedures refer to documented instructions about
workplace expectations, these must include but are not limited to – customer service
delivery, personal presentation, legislation, organisational structure, business
objectives.
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Elements and performance criteria
Element 1
Describe Aotearoa New Zealand’s biodiversity, history, and farming to visitors in a tourism
context.
Performance criteria
1.1
Biodiversity is defined, and described in terms of the characteristics of specified
biological life.
Range
1.2
Historical events and people are described in terms of significance to
contemporary Aotearoa New Zealand.
Range
1.3
time periods – up to 1642, 1643-1840, 1841-1945, 1945-present
day;
evidence is required for Treaty of Waitangi;
evidence is required for at least two events in each time period;
evidence is required for at least two people or historical figures in
each time period.
Main horticultural farming areas are identified by produce and locality.
Range
1.4
definition of biodiversity must include the following key points – all
life, genetic material, ecosystems on land or water, diversity of life
on Earth;
characteristics include but are not limited to – native, introduced,
rare, or endangered species; distribution; identifying features;
evidence is required for a minimum of 20 biological life forms.
horticultural produce may include but is not limited to – fruits,
vegetables, trees, flowers;
evidence is required for at least five main horticultural growing
areas;
evidence is required for at least one example of an organic plant
growing operation.
Main agricultural farming areas are identified by produce and locality.
Range
agricultural produce may include but is not limited to – cattle, dairy,
sheep, deer, swine, crops;
evidence is required for at least three main agricultural farming
areas;
evidence is required for at least one example of an organic
farming operation.
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1.5
Main aquacultural farming areas are identified by produce and locality.
Range
aquacultural produce may include but is not limited to – shellfish,
freshwater fish, saltwater fish;
evidence is required for at least two aquacultural farming areas.
Element 2
Present to visitors the characteristics of major population groups.
Performance criteria
2.1
Regions are described in terms of distribution of major population groups.
Range
2.2
Māori tribal areas and other ethnic groups, population proportions;
evidence is required for at least three regions in the North Island
and three regions in the South Island.
Population groups are described in terms of migration and settlement patterns.
Range
evidence is required for Māori, European, Australasian, and
Polynesian;
evidence is required for at least one of Asian, African, or
American.
Element 3
Describe Aotearoa New Zealand’s ways of life to visitors.
Performance criteria
3.1
Customs are described in terms of their significance to contemporary Aotearoa
New Zealand.
Range
3.2
may include but is not limited to – behaviour and dress
conventions, religions, leisure, community and cultural activities,
education;
evidence is required for five different customs across three cultural
groups.
Institutions are described in terms of their significance to contemporary
Aotearoa New Zealand.
Range
may include but is not limited to – political structure, Parliament,
judicial system, government, tax system, marae, iwi, hapū, rōpū,
Plunket, Accident Compensation Corporation (ACC).
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3.3
Customary differences between Aotearoa New Zealand tourism and hospitality
practices and main overseas tourism markets are investigated and described in
accordance with standard industry texts and tourism workplace policies and
procedures.
Range
3.4
may include but is not limited to – tipping, continental breakfast,
entree and main courses, names of mealtimes;
evidence is required for two main overseas tourism markets.
Visitor safety and security precautions unique to Aotearoa New Zealand are
investigated and described in accordance with standard industry texts and
tourism workplace policies and procedures.
Range
may include but is not limited to – personal property in vehicles,
driving on the left hand side, railway crossings, ongaonga and
dock leaves, sunburn and/or melanoma, ACC entitlement, 111
service, Plunket car seat programme, trip intentions and hut
books, water safety, waste disposal, free camping.
Element 4
Advise visitors about food and beverages of Aotearoa New Zealand.
Performance criteria
4.1
The main food products of Aotearoa New Zealand are described in terms of
availability, cost, and areas of production.
Range
4.2
Local restaurants or cafes are described in terms of speciality, location, and
cost.
Range
4.3
evidence is required for a minimum of two restaurants or cafes,
covering two specialities.
Local sources of specialty foods or meals are identified in terms of availability,
cost, and areas of production.
Range
4.4
meat, seafood, vegetables, fruit, dairy products.
must include – religious, cultural, dietary.
Main alcoholic beverages made in Aotearoa New Zealand are described in
terms of availability, cost, and areas of production.
Range
must include – wine, beer, spirits;
evidence is required for two of each type of beverage.
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4.5
Availability of alcoholic beverages is described in terms of supply and
consumption conditions, and tourism workplace policies and procedures.
Range
evidence must include liquor licensing laws, drinking and driving,
host responsibility.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the ServiceIQ qualifications@serviceiq.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016