NZQA Expiring unit standard / 11883 version 7
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Title / Participate in the preparation and serving of food, in a supported learning context
Level / 1 / Credits / 3
Purpose / People credited with this unit standard are able to participate in: the preparation of food; the presentation and serving of food; and cleaning up, in a supported learning context.
Classification / Supported Learning > Supported Learning - Work and Community Skills
Available grade / Achieved

Explanatory notes

1This unit standard is designed for people who require some form of support with their learning, either through additional resources, specialised equipment, or adapted teaching programmes. It is not suitable for industry/commercial food certification.

2An assessment resource to support this unit standard can be found on the NZQA website at

3The assessment of this standard does not need to take place in a single food preparation and serving occasion.

4Definitions

Dishes refer to cutlery, crockery, and cooking utensils.

Context refers to independent living and supported living, training or workplace.

Occasion refers to a gathering of people for a purpose; for example a celebration.

Participate refers to working alongside others in a kitchen in an active manner.

Instructions refer to instructions from an educator, care giver, and/or colleague.

Safety procedures refer to those procedures that minimize risk of damage to property, and harm to people.

Safe hygiene practices are those practices that minimise food spoilage and contamination, and help to ensure that when food is eaten it is as wholesome and free of pathogens as possible. These include:

  • prevention of unhygienic situations through refrigeration, safe food storage, pest control, and safe refuse handling and storage;
  • use of good cleaning practices including cleansing, sanitising and prevention of cross contamination and re-contamination;
  • good personal hygiene including the thorough washing and drying of hands before and after handling foods, after handling raw meat or chicken, and after using the toilet.

Guidelines on safe hygiene practices are available from local health authorities or the Ministry for Primary Industries,

5It is recommended that this unit standard is assessed against in conjunction with other Supported Learning unit standards to allow for integrated assessment.

Outcomes and evidence requirements

Outcome 1

Participate in the preparation of food.

Evidence requirements

1.1A recipe is selected in terms of the context and availability of ingredients.

1.2Food is prepared in accordance with the recipe and instructions.

1.3Equipment is used in accordance with instructions and safety procedures for the context.

1.4Safe hygiene practices are adhered to throughout the process.

Outcome 2

Participate in the presentation and serving of food.

Evidence requirements

2.1Table is set in accordance with the context and the number of people dining.

2.2Food is presented and served in accordance with the occasion and instructions.

Outcome 3

Participate in cleaning up.

Evidence requirements

3.1Table is cleared when all diners have completed the meal.

3.2Left over food is disposed of in accordance with safe hygiene practices and safety procedures.

3.3Dishes are rinsed and/or stacked in accordance with safe hygiene practices and safety procedures.

3.4Dishes are washed and dried either manually or by dishwasher in accordance with safe hygiene practices and safety procedures.

3.5Dishes are replaced in their storage place in accordance with safety procedures.

Replacement information / Unit standard 29298 replaced unit standards 11878, 11879, 11882, 11883, 11895, and 11896.

This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below.

Status information and last date for assessment for superseded versions

Process / Version / Date / Last Date for Assessment
Registration / 1 / 30 September 1997 / 31 December 2017
Revision / 2 / 14 February 2001 / 31 December 2017
Review / 3 / 28 August 2003 / 31 December 2017
Review / 4 / 20 November 2009 / 31 December 2017
Rollover and Revision / 5 / 16 April 2015 / 31 December 2017
Review / 6 / 19 November 2015 / 31 December 2017
Rollover / 7 / 19 May 2016 / 31 December 2019
Consent and Moderation Requirements (CMR) reference / 0142

This CMR can be accessed at

Please note

Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.

Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.

Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.

Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.

NZQA National Qualifications Services
SSB Code 130301 / New Zealand Qualifications Authority 2018 / / New Zealand Qualifications Aut