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Title / Prepare and present basic sandwiches and canapes in a whare kai
Level / 2 / Credits / 2
Purpose / This unit standard is for people who are preparing simple sandwiches and canapes and includes a basic understanding of preparation practices (mise en place). They will have been ringa wera in generating the evidence required for credit for this unit standard. As and when needed by events on a specific marae, they will have undertaken a range of cookery activities in accordance with the application of tikanga for that marae.
People credited with this unit standard are able, in a whare kai, to prepare (mise en place), assemble, and present sandwiches and canapes.
This unit standard is seen as an entry level unit standard to marae catering and professional cookery.
Classification / Marae Catering > Cookery in Whare Kai
Available grade / Achieved
Entry information
Critical health and safety prerequisites / Unit 167, Practise food safety methods in a food business, or demonstrate equivalent knowledge and skills.
Explanatory notes
1 Definitions
mise en place – means the setting out of ingredients and utensils required for the preparation of food items;
dish requirement – any recipe or dish type specified by, or specific to the marae, and made known to the candidate prior to assessment against the requirements of this unit standard;
basic means the use of routine preparation methods and standard finishing and presentation techniques using fresh ingredients.
2 This unit standard applies to the preparation, assembly and presentation of hot and cold sandwiches and canapes made with bread, rolls, baguettes, or other ‘biscuit’ type bases.
The food items may have already undergone a level of preparation, perhaps by someone, else and/or maybe a proprietary product.
3 Evidence for this unit standard must be presented from within the context of a whare kai. There are many similarities in performance expectations and requirements between the kitchen of a whare kai and those in commercial kitchens. There are also some significant differences that must be taken into account when developing the knowledge and skills required to be demonstrated for credit for this unit standard and in the assessment of such knowledge and skills. For example:
a time taken to complete tasks matters – the kai must keep pace with other activities and processes on the marae;
b the end user must be satisfied in such a way that mana is not compromised;
c the contexts in which catering is required are real and cannot be simulated. Learning and assessment activities may just happen as well as be planned and scheduled, resulting in the availability of high levels of naturally occurring learning and evidence opportunities;
d equipment must be capable of, safely, providing sufficient volumes of appropriate product to the standard demanded by each occasion for which catering is being provided;
e performance is embraced by tikanga; and
f work ethic is guided through the expression of manaaki and awhi.
4 Performance of the elements of this unit standard must accord with the application of tikanga on the marae in which assessment takes place. This would include any explanation of effective ways of dealing with unexpected problems with food and equipment, unexpected conditions within or demands placed on the whare kai, or accidents that cause injury, encountered during any learning and/or assessment processes. Relevant applications must be made known to candidates prior to assessment.
5 Performance of the elements of this unit standard must comply with relevant legislation and regulations, in particular: Food Hygiene Regulations 1974; Food Act 1981; Health and Safety in Employment Act 1992, and any subsequent amendments.
Areas where such legislative and regulatory requirements may be of direct relevance include but are not limited to:
a the cleanliness, tidiness and fitness for use of utensils, equipment, work areas, and ingredients;
b the storage and labelling of products; and
c the efficient use of product to reduce unnecessary wastage and to ensure maximum yield.
Specific applications of relevant legislation and related guidance for marae catering contexts are available in documents such as:
i Oranga Kai pamphlet resources developed by and available from the Ministry of Health;
ii Ministry for Primary Industries, Food Safety, practices in preparing and cooking a hāngi, May 2013 (available on http://www.foodsafety.govt.nz).
Outcomes and evidence requirements
Outcome 1
Prepare (mise en place) and assemble sandwiches and canapes for service in a whare kai.
Evidence requirements
1.1 Food items and ingredients are of the type, quality, and quantity for the dish requirements.
1.2 Sandwiches and canapes are assembled in accordance with the dish requirements.
1.3 Kitchen environments, equipment, preparation areas, and self are kept clean and ready for the next scheduled task or action.
1.4 The wairua of kai is acknowledged and respected throughout the preparation and assembly processes.
1.5 The whanaungatanga of the whare kai is practised throughout the preparation and assembly processes.
Outcome 2
Present sandwiches and canapes in a whare kai.
Evidence requirements
2.1 Sandwiches and canapes are presented for service in a neat and orderly manner with clear and accurate identification of fillings or toppings used.
2.2 Sandwiches and canapes with the same fillings or toppings are grouped for easy customer identification.
2.3 Kitchen environments, equipment, preparation areas, and self are kept clean and ready for the next scheduled task or action.
2.4 The wairua of kai is acknowledged and respected throughout the presentation process.
2.5 The whanaungatanga of the whare kai is practised throughout the presentation process.
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 / 21 March 2005 / 31 December 2015
Rollover / 2 / 16 October 2009 / 31 December 2015
Review / 3 / 21 July 2011 / 31 December 2015
Rollover / 4 / 16 July 2015 / 31 December 2018
Consent and Moderation Requirements (CMR) reference / 0186
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
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 Māori Qualifications ServicesSSB Code 194 / Ó New Zealand Qualifications Authority 2015