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 is awarded by the accredited provider. The formal
certification document will include the NZQF logo, and the logo of the tertiary
education organisation offering the programme of training leading to the
award of this qualification. The ServiceIQ logo may be only be included if
explicitly approved by ServiceIQ.
Review period
60 months; June 2018
Evidence
requirements for
assuring
consistency
All TEOs either arranging training or delivering programmes that lead to the
award of the qualification are required to participate in a consistency review
scheduled by NZQA.
Evidence will include the following:

Industry feedback

Self evaluation, evidence based (e.g. programme evaluation reports,
moderation outcomes, etc.)
Qualification Reference 2108
© New Zealand Qualifications Authority 2013
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
Graduate feedback

Progression/destination information

Evidence of relevant ‘real world’ learning experiences, which may
include
o Training restaurants
o Programmed banquets or events
o Work experience
o Work placements
o work (employment)
o Competition participation

Portfolio of relevant experience

Any other relevant evidence as appropriate.
Further information can be found on the NZQA website.
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
Mandatory
or Optional
Meet basic health and
safety requirements in a
hospitality workplace
Suggested standards
17593 Apply safe work practices in the workplace
optional
Suggested standards
13280 Prepare fruit and vegetable cuts
13285 Handle and maintain knives in a commercial
kitchen
167 Practise food safety methods in a food business
20666 Demonstrate a basic knowledge of
contamination hazards and control methods used in a
food business
optional
(5 credits)
Apply appropriate basic
skills associated with one or
more entry level roles in the
hospitality industry
(30 credits)
Qualification Reference 2108
© New Zealand Qualifications Authority 2013
Page 2 of 3
14434 Prepare and clear areas for table service in a
commercial hospitality environment
14440 Prepare and clear areas for counter food service
in a commercial hospitality environment
14454 Service guest rooms in a commercial hospitality
establishment
22337 Service public areas in a commercial hospitality
environment
14469 Provide customers with information about an
establishment in the hospitality industry
28145 Interact with customers in a service delivery
context
Demonstrate basic
communication, teamwork,
problem solving and selfmanagement skills in
relation to hospitality work
Suggested standards
9677 Participate in a team or group which has an
objective
optional
(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].
The last date for entry into Refs: 0587 and 1257 is 31 December 2014. The last date for entry into Ref:
0552 is 31 December 2015.
The last date for assessments to take place for Refs: 0587 and 1257 is 31 December 2016. The last
date for assessments to take place for Ref: 0552 is 31 December 2017.
It is recommended that candidates currently enrolled in programmes leading to the replaced
qualifications and unable to complete by the last date for assessments to take place transfer their
existing achievement to this qualification.
Republication information
Version 1 was republished in August 2015 to include recommended standards for the qualification
outcomes.
Version 1 of this qualification was republished on 25 February 2015 to update the Evidence
requirements for assuring consistency.
Qualification Reference 2108
© New Zealand Qualifications Authority 2013
Page 3 of 3