NZQF NQ Ref / 1423 / Version / 2 / Page1 of 6

National Certificate in Hospitality (Food Services) (Level 3)

Level

/ 3

Credits

/ 89

This qualification is expiring. The last date to meet the requirements is 31 December 2016.

Transition Arrangements

This qualification has been reviewed and replaced by the New Zealand Certificate in Catering Services (Level 3) [Ref: 2106]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification.

After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification.

For detailed information see Review Summaries on the NZQA website.

NZQF National Qualification Registration Information

Process

/

Version

/

Date

/

Last Date for Award

Registration /

1

/ September 2008 / December 2016
Republished /

1

/ June 2013 / December 2016
Review /

2

/ January 2015 / December 2016

Standard Setting Body

ServiceIQ

PO Box 25522

Wellington 6146

Telephone0800 868 636

National Certificate in Hospitality (Food Services) (Level 3)

Level

/ 3

Credits

/ 89

Purpose

This qualification recognises the competence, knowledge, and skills required for candidates who specialise in catering operations. Work would typically be undertaken in various catering settings such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook-chill production kitchens and mobile catering businesses of varying size. Candidates may have some responsibility for others and provide technical advice and support to a team.

The qualification includes Australian competency standards that are part of the SIT07 Tourism, Hospitality and Events training package. The qualification,with the inclusion of standards 9704 and 7108 from the National Certificate in Hospitality (Food Services) (Level 4) [Ref: 1424], has been designed to meet the requirements of the Australian Qualifications Framework Certificate III in Hospitality(Catering Operations).

This qualification has been registered on the National Qualifications Framework (NQF) in line with the objectives of the Ministerial Declaration of Confidence - ‘Mutual Recognition of Vocational Education and Training Qualifications between Australia and New Zealand' and has been endorsed by the Service Skills Institute (ServiceIQ).

This qualification may be a progression from the National Certificate in Hospitality (Introductory Cookery) (Level 2) [Ref: 0552] and leads onto the National Certificate in Hospitality (Food Services) (Level 4) [Ref: 1424].

CreditRange

Compulsory / Elective
Level 1 credits / 3 / -
Level 2 credits / 23 / -
Level 3 credits / 53 / 0-10
Minimum totals / 79 / 10

Requirements for Award of Qualification

Award of NQF Qualifications

Credit gained for a standard may be used only once to meet the requirements of this qualification.

Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at

Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (Id). Any version of a standard with the same Id may be used to meet qualification requirements that list the Id and/or that specify the past or current classification of the standard.

Summary of Requirements

Compulsory standards

Elective – A minimum of 10 credits as specified

Detailed Requirements

Compulsory

The following standards are required

Health > Occupational Health and Safety > Occupational Health and Safety Practice

ID / Title / Level / Credit
497 / Demonstrate knowledge of workplace health and safety requirements / 1 / 3
17593 / Apply safe work practices in the workplace / 2 / 4

Humanities > Communication Skills > Interpersonal Communications

ID / Title / Level / Credit
9677 / Participate in a group/team which has an objective(s) / 2 / 3

Service Sector > Hospitality > Cookery

ID / Title / Level / Credit
13284 / Clean food production areas, equipment and utensils in a commercial kitchen / 2 / 2
24525 / Perform food costing calculations in a commercial hospitality environment / 2 / 4

Service Sector > Hospitality > Food Safety

ID / Title / Level / Credit
167 / Practise food safety methods in a food business / 2 / 4
15274 / Work in a food business under a food safety programme / 3 / 4

Service Sector > Hospitality > Food Services

ID / Title / Level / Credit
22885 / Demonstrate knowledge of menu adaptation and resource requirements for preparing food for food services / 2 / 4
22886 / Demonstrate knowledge of planning menus for food services / 3 / 6
25012 / Organise and prepare food / 3 / 4
25013 / Present food / 3 / 4
25014 / Use basic methods of cookery / 3 / 6
25015 / Prepare, cook and serve food for food service / 3 / 8
25016 / Receive and store kitchen supplies for catering requirements in the food services sector / 3 / 4
25018 / Package prepared catering items for the food services sector / 3 / 2
25019 / Apply catering control principles / 3 / 4
25020 / Transport and store catering items in a safe and hygienic manner for the food services sector / 3 / 3
25025 / Provide and coordinate hospitality service for a food services operation / 3 / 6

Service Sector > Hospitality > Hospitality Operations

ID / Title / Level / Credit
14464 / Deal with customer complaints in the hospitality industry / 3 / 2

Service Sector > Service Sector Skills > Service Sector - Core Skills

ID / Title / Level / Credit
377 / Work in a diverse workplace / 2 / 2

Elective

A minimum of 10 credits at Level 3 or above

Field / Subfield / Domain
Health / Occupational Health and Safety / Occupational Health and Safety Practice
Service Sector / Hospitality / Cookery
Food and Beverage Service
Food Safety
Food Services
Hospitality Operations

Other standard setting bodies whose standards are included in the qualification

New Zealand Industry Training Organisation

NZQA

Certification

The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation.

Classification

This qualification is classified according to the NQF classification system and the NewZealand Standard Classification of Education (NZSCED) system as specified below.

DAS Classification

/

NZSCED

Code

/

Description

/

Code

/

Description

310 / Service Sector > Hospitality / 110109 / Food, Hospitality and Personal Services > Food and Hospitality > Cookery

Quality Management Systems

Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body before they can register credits from assessment against standards. Accredited providers and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Accreditation requirements and the moderation system are outlined in the associated Accreditation and Moderation Action Plan (AMAP) for each standard.

Prerequisite Diagram

ServiceIQ
SSB Code 9068
MoE Code 7176 / New Zealand Qualifications Authority 2018