Domain - Cookery
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| 0 Qualifications | 107 Assessment Standards (107 Units) | View Education Organisations with Consent to Assess |
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Assessment Standards
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Level 1
Demonstrate knowledge of commercial food sources and food costs
This standard has expired and is no longer available.
Version 3
15898 Unit Standard 2 Credits
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This unit standard is for people who are studying the hospitality industry in a school or early tertiary learning environment. People credited with this unit standard are able to demonstrate knowledge of commercial food sources and demonstrate knowledge of commercial food costs.
Standard-setting body:
Level 2
Cook food items by frying
Version 6
13271 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare to fry food items; and fry and present food items.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook food items by baking
Version 6
13272 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare to bake food items; and bake and present food items.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook food items by boiling
Version 6
13273 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare to boil food items; and boil and present food items.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook food items by poaching
Version 7
13274 Unit Standard 2 Credits
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This pre-entry unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare to poach food items; and poach and present food items.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook food items by steaming
Version 6
13275 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare to steam food items; and steam and present food items.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook food items by grilling
Version 6
13276 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare to grill food items; and grill and present food items.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook food items by braising and stewing
Version 6
13277 Unit Standard 2 Credits
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This pre-entry unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare to braise and stew food items; and braise and stew, and present food items.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook food items by roasting
Version 6
13278 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare to roast food items; and roast and present food items.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook food items by microwaving
Version 7
13279 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare to microwave food items; and microwave and present food items.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare fruit and vegetable cuts in a commercial kitchen
Version 7
13280 Unit Standard 2 Credits
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This unit standard is intended for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to prepare fruit and vegetable cuts in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and assemble, and present basic sandwiches for service
Version 7
13281 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: prepare, assemble; and present basic sandwiches for service.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and assemble, and present salads for service
Version 6
13283 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to prepare, assemble, finish, and present salads for service.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Clean food production areas and equipment
Version 6
13284 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: clean food production areas; and clean food production equipment.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Handle and maintain knives in a commercial kitchen
Version 6
13285 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to handle and maintain knives in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Clean and store cutlery and crockery in a commercial kitchen
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 13284 replaced unit standard 6554.
13286 Unit Standard 2 Credits
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This unit standard is for people who are involved with the cleaning of cutlery and crockery, by hand and using automated dishwashing equipment in a commercial kitchen. People credited with this unit standard are able to clean cutlery and crockery in a commercial kitchen, and store cutlery and crockery in a commercial kitchen.
Standard-setting body:
Clean and store glassware in a commercial kitchen
This standard has expired and is no longer available.
Version 3
13287 Unit Standard 2 Credits
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This unit standard is for people who are involved with the cleaning and storing of glassware, normally in a bar or kitchen environment. People credited with this unit standard are able to clean and store glassware in a commercial kitchen.
Standard-setting body:
Prepare and cook jams
Version 7
13334 Unit Standard 2 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to prepare to cook and cook jams in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering
Version 7
13344 Unit Standard 3 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Calibrate and clean equipment and deep fry foods using low fat absorption techniques
This standard has expired and is no longer available.
Version 4
21728 Unit Standard 2 Credits
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This unit standard is for people who deep fry foods in a commercial environment. People credited with this unit standard are able to: calibrate a commercial deep fat fryer; deep fry foodstuffs using low fat absorption techniques; and clean a deep fat fryer.
Standard-setting body:
Demonstrate knowledge of deep frying using low fat absorption techniques
This standard has expired and is no longer available.
Version 3
21729 Unit Standard 2 Credits
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This unit standard is for people who deep fry foods in a commercial environment. People credited with this unit standard are able to demonstrate knowledge of: the health and nutritional effects of cooking by deep frying; low fat absorption techniques for deep frying food; and deep frying fats and oils.
Standard-setting body:
Compare characteristics of international dishes and prepare and present international dishes
Version 6
22234 Unit Standard 4 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: describe and compare the characteristics of a range of international dishes; and prepare and present international dishes.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Apply safe working practices in a commercial kitchen
Version 5
24526 Unit Standard 4 Credits
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This unit standard is for people training as cooks to work in a broad range of commercial kitchens. People credited with this unit standard are able to: identify hazards and procedures for dealing with accidents; and apply safe working practices, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare raw ingredients for quick service food products
This standard has expired and is no longer available.
Version 2 This unit standard and unit standard 25495 have been replaced by unit standard 27959.
25494 Unit Standard 2 Credits
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This unit standard is for people who work in the crew role in a quick service restaurant. People credited with this unit standard are able to prepare raw ingredients for quick service food products.
Standard-setting body:
Demonstrate knowledge of basic nutrition in commercial catering
Version 2
30895 Unit Standard 4 Credits
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This unit standard is designed to develop the basic knowledge of people studying in this area and those working in a commercial hospitality establishment. People credited with this unit standard are able to demonstrate knowledge of basic nutrition in commercial catering.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Level 3
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
Version 6
13282 Unit Standard 2 Credits
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This unit standard is for people working in a commercial kitchen who are involved in sandwich preparation and production. People credited with this unit standard are able to: prepare for complex sandwich production; and assemble and present complex sandwiches for service, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and cook basic meat dishes in a commercial kitchen
Version 6
13288 Unit Standard 8 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to prepare to: cook; and cook and present basic meat dishes in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of meat and poultry
This standard has expired and is no longer available.
Version 4
13290 Unit Standard 8 Credits
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This is a theory-based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of meat and poultry characteristics in commercial catering, and of meat and poultry applications in commercial catering.
Standard-setting body:
Prepare and cook basic vegetable dishes in a commercial kitchen
Version 6
13293 Unit Standard 6 Credits
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This unit standard is for people who have some experience in the hospitality industry including an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: prepare to cook; and cook and present basic vegetable dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of fruit and vegetables
This standard has expired and is no longer available.
Version 3
13295 Unit Standard 4 Credits
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This is a theory based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical based unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of fruit and vegetable characteristics in commercial catering, and demonstrate knowledge of fruit and vegetable applications in commercial catering.
Standard-setting body:
Demonstrate knowledge of commercial catering preparation of larder items
This standard has expired and is no longer available.
Version 4
13296 Unit Standard 5 Credits
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This is a theory-based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of the characteristics of larder items in commercial catering, and larder item preparation in commercial catering.
Standard-setting body:
Cook basic soups in a commercial kitchen
This standard has expired and is no longer available.
Version 4 This unit standard, unit standard 13300, and unit standard 13302 replaced unit standard 6557.
13298 Unit Standard 2 Credits
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This unit standard is for people who have some experience in the hospitality industry including an understanding of mise en place and basic cooking techniques. This unit standard is for preparation and cooking of soups from fresh ingredients. People credited with this unit standard are able to prepare to cook basic soups in a commercial kitchen, and cook basic soups in a commercial kitchen.
Standard-setting body:
Prepare and cook basic stocks, sauces, and soups in a commercial kitchen
Version 6
13300 Unit Standard 5 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic cooking techniques. People credited with this unit standard are able to: prepare to cook; and cook and present basic stocks, sauces and soups, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of basic stocks, sauces and soups
This standard has expired and is no longer available.
Version 3 This unit standard, unit standard 13298, and unit standard 13300 replaced unit standard 6557.
13302 Unit Standard 3 Credits
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This is a theory based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical based unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of basic stock, sauce, and soup characteristics in commercial catering, and demonstrate knowledge of basic stock, sauce, and soup applications in commercial catering.
Standard-setting body:
Prepare and cook basic fish dishes in a commercial kitchen
Version 7
13304 Unit Standard 4 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic cooking techniques. People credited with this unit standard are able to: prepare to cook; and cook and present basic fish dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of fish
This standard has expired and is no longer available.
Version 3 This unit standard and unit standard 13304 replaced unit standard 6561.
13306 Unit Standard 4 Credits
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This is a theory based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical based unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of fish characteristics in commercial catering, and demonstrate knowledge of fish applications in commercial catering.
Standard-setting body:
Cook basic egg dishes in a commercial kitchen
This standard has expired and is no longer available.
Version 3
13309 Unit Standard 2 Credits
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This unit standard is for people who have some experience in the hospitality industry including an understanding of mise en place and basic cooking techniques. People credited with this unit standard are able to prepare to cook basic egg dishes in a commercial kitchen, and cook basic egg dishes in a commercial kitchen.
Standard-setting body:
Prepare and produce basic hot and cold dessert items in a commercial kitchen
Version 6
13310 Unit Standard 5 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic cooking techniques. Ingredients used for cooking in this unit standard can be a combination of both pre-prepared or convenience and fresh ingredients. People credited with this unit standard are able to: prepare to cook; and produce and present basic hot and cold dessert items, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook dried pulse dishes in a commercial kitchen
This standard has expired and is no longer available.
Version 3
13313 Unit Standard 2 Credits
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This unit standard is for people who have some experience in the hospitality industry including an understanding of mise en place and basic cooking techniques. People credited with this unit standard are able to prepare to cook pulse dishes in a commercial kitchen, and cook pulse dishes in a commercial kitchen.
Standard-setting body:
Prepare and cook egg dishes in a commercial kitchen
Version 7
13314 Unit Standard 4 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic cooking techniques. People credited with this unit standard are able to: prepare to cook; and cook and present egg dishes; in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare cook, and present rice and farinaceous dishes in a commercial kitchen
Version 6
13315 Unit Standard 6 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic cooking techniques. People credited with this unit standard are able to: prepare to cook; and cook and present rice and farinaceous dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and cook basic pasta dishes in a commercial kitchen
Version 6
13316 Unit Standard 3 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic cooking techniques. People credited with this unit standard are able to: prepare to cook; and cook and present basic pasta dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and cook basic pastry dishes in a commercial kitchen
Version 6
13322 Unit Standard 4 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic cooking techniques. People credited with this unit standard are able to: prepare to cook; and cook and present basic pastry dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
Version 6
13325 Unit Standard 4 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic baking techniques. People credited with this unit standard are able to: prepare to bake; and bake and present basic cakes, sponges, and scones, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of cakes, sponges, and scones
This standard has expired and is no longer available.
Version 3
13326 Unit Standard 2 Credits
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This is a theory based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in competence based unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of cake, sponge, and scone characteristics in commercial catering, and demonstrate knowledge of cake, sponge, and scone applications in commercial catering.
Standard-setting body:
Prepare and finish basic creams and toppings in a commercial kitchen
This standard has expired and is no longer available.
Version 3
13328 Unit Standard 3 Credits
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This unit standard is for people who have some experience in the hospitality industry including an understanding of mise en place and basic cooking techniques. People credited with this unit standard are able to prepare basic creams and toppings in a commercial kitchen, and finish basic creams and toppings in a commercial kitchen.
Standard-setting body:
Prepare and cook pickles, chutneys, and preserves in a commercial kitchen
Version 6
13331 Unit Standard 4 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of preparation practices and basic cooking techniques. People credited with this unit standard are able to prepare to cook, and cook and finish pickles, chutneys, and preserves in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Cook basic hot finger food and canapés in a commercial kitchen
This standard has expired and is no longer available.
Version 3
13335 Unit Standard 3 Credits
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This unit standard is for people who have some experience in the hospitality industry including an understanding of mise en place and basic cooking techniques. This unit standard involves the preparation and cooking of finger food and canapes using pre-prepared ingredients and leads on to unit standard 13336, Prepare and cook complex hot finger food and canapes in a commercial kitchen. People credited with this unit standard are able to prepare to cook basic hot finger food and canapes in a commercial kitchen, and cook basic hot finger food and canapes in a commercial kitchen.
Standard-setting body:
Demonstrate knowledge of the commercial catering applications of kitchen commodities
This standard has expired and is no longer available.
Version 5
13339 Unit Standard 4 Credits
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This is a theory-based unit standard. As such, it is designed to develop the basic knowledge of people studying in this area. People credited with this unit standard are able to demonstrate knowledge of the commercial catering applications of kitchen commodities.
Standard-setting body:
Demonstrate knowledge of the commercial catering applications of eggs and dairy products
This standard has expired and is no longer available.
Version 5
13340 Unit Standard 2 Credits
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This is a theory-based unit standard. As such, it is designed to develop the basic knowledge of people studying in this area. People credited with this unit standard are able to demonstrate knowledge of the characteristics of eggs and dairy products in commercial catering, and egg and dairy product applications in commercial catering.
Standard-setting body:
Demonstrate knowledge of commercial cooking and catering equipment and utilities
This standard has expired and is no longer available.
Version 4
13341 Unit Standard 3 Credits
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This is a theory based unit standard. As such, it is designed to develop the knowledge of people studying in this area. People credited with this unit standard are able to demonstrate knowledge of commercial cooking and catering equipment, and demonstrate knowledge of commercial kitchen and catering utilities.
Standard-setting body:
Demonstrate knowledge of commercial food costs and portion control
This standard has expired and is no longer available.
Version 4
13342 Unit Standard 6 Credits
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This is a theory based unit standard. As such, it is designed to develop the basic knowledge of people studying in this area. People credited with this unit standard are able to demonstrate knowledge of food costs and of food portion control in commercial catering.
Standard-setting body:
Demonstrate knowledge of nutrition in commercial catering
Version 7
13343 Unit Standard 5 Credits
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This unit standard is designed to develop the knowledge of people studying in this area and those working in a commercial hospitality establishment. People credited with this unit standard are able to demonstrate knowledge of: nutrition principles; and nutritional applications, in commercial catering.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Perform food costing calculations in a commercial hospitality environment
Version 6
24525 Unit Standard 4 Credits
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This entry-level unit standard is for people who work in a commercial hospitality environment. People credited with this unit standard are able to: demonstrate knowledge of calculating food costs; and calculate food costs for dishes, in a commercial hospitality environment.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare dishes using basic methods of Asian cookery in a commercial kitchen
Version 2
30818 Unit Standard 10 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: select ingredients; select, prepare and use equipment; assemble and prepare ingredients; and cook and present dishes using basic methods for Asian cookery, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Produce Asian salads in a commercial kitchen
Version 2
30820 Unit Standard 6 Credits
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This entry-level unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: select ingredients; select, prepare, and use equipment; portion and prepare ingredients; prepare; and present and store, Asian salads, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare satay for Asian cuisines in a commercial kitchen
Version 2
30821 Unit Standard 8 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: select key commodities used in satay; prepare satay mixtures; and prepare and present satay dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Produce curry pastes and powders in a commercial kitchen
Version 2
30824 Unit Standard 6 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: select ingredients; select, prepare, and use equipment; portion and prepare ingredients; prepare and use curry pastes and powders; and package and store curry pastes and powders, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of Asian sweetmeats and desserts for commercial cookery
Version 2
30825 Unit Standard 6 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to demonstrate knowledge of Asian sweetmeats and desserts for commercial cookery.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of spices and flavouring substances used in Indian cooking
Version 2
30826 Unit Standard 8 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to demonstrate knowledge of spices and flavouring substances used in Indian cooking.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and produce naan in a commercial kitchen
Version 2
30827 Unit Standard 6 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: prepare and bake; and present and store, naan in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Produce Indian sauces, dips, or accompaniments in a commercial kitchen
Version 2
30829 Unit Standard 6 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: select ingredients; select, prepare, and use equipment; portion and prepare ingredients; and prepare and present Indian sauces, dips, or accompaniments, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Produce Indian soups in a commercial kitchen
Version 2
30830 Unit Standard 5 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: select ingredients; select, prepare, and use equipment; portion and prepare ingredients; and prepare and present Indian soups, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare, produce, and present basic Indian desserts and sweets in a commercial kitchen
Version 2
30831 Unit Standard 10 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to prepare to produce; produce; present; and store basic Indian desserts and sweets.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and present basic hot and cold canapés in a commercial kitchen
Version 2
30916 Unit Standard 4 Credits
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This unit standard is for people working in a commercial kitchen who understand preparation practices and basic cooking techniques. People credited with this unit standard are able to: prepare basic canapes; present basic cold canapes; and cook and present basic hot canapes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare, cook, and present basic dishes using meat substitutes in a commercial kitchen
Version 1
32881 Unit Standard 8 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to prepare to cook; and cook, and present, basic dishes using meat substitutes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Level 4
Prepare and cook complex meat dishes in a commercial kitchen
Version 6
13289 Unit Standard 8 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present complex meat dishes in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and cook wild game in a commercial kitchen
Version 6
13291 Unit Standard 4 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present wild game dishes in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of game animals in a commercial kitchen
This standard has expired and is no longer available.
Version 3
13292 Unit Standard 4 Credits
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This is a theory based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practically based unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of the characteristics of game animals in commercial catering, and demonstrate knowledge of the applications of game animals in commercial catering.
Standard-setting body:
Prepare and cook complex vegetable dishes in a commercial kitchen
This standard has expired and is no longer available.
Version 3
13294 Unit Standard 4 Credits
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This unit standard is for people who are experienced in the hospitality industry. They will have an understanding of mise en place and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to prepare to cook complex vegetable dishes in a commercial kitchen, and cook complex vegetable dishes in a commercial kitchen.
Standard-setting body:
Demonstrate knowledge of characteristics and commercial catering preparation of complex larder items
This standard has expired and is no longer available.
Version 3
13297 Unit Standard 10 Credits
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This is a theory based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical based unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of the characteristics of complex larder items' characteristics in commercial catering, and demonstrate knowledge of complex larder items' preparation in commercial catering.
Standard-setting body:
Prepare, and cook and present complex soups in a commercial kitchen
Version 7
13299 Unit Standard 6 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present complex soups, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and cook complex sauces in a commercial kitchen
Version 6
13301 Unit Standard 6 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present complex sauces, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of complex sauces and soups
This standard has expired and is no longer available.
Version 4
13303 Unit Standard 6 Credits
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This is a theory-based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of complex sauce and soup characteristics in commercial catering, and complex sauce and soup applications in commercial catering.
Standard-setting body:
Prepare and cook complex fish dishes in a commercial kitchen
Version 7
13305 Unit Standard 8 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present complex fish dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and cook seafood dishes in a commercial kitchen
Version 6
13307 Unit Standard 8 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present seafood dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of shellfish
This standard has expired and is no longer available.
Version 3
13308 Unit Standard 4 Credits
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This is a theory based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical based unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of shellfish characteristics in commercial catering, and demonstrate knowledge of shellfish applications in commercial catering.
Standard-setting body:
Prepare and produce complex hot and cold desserts in a commercial kitchen
Version 7
13311 Unit Standard 8 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to produce; and produce and present complex hot and cold desserts, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of hot and cold desserts
This standard has expired and is no longer available.
Version 4
13312 Unit Standard 9 Credits
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This is a theory-based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of hot and cold dessert characteristics in commercial catering, and hot and cold dessert applications in commercial catering.
Standard-setting body:
Prepare and cook complex pasta dishes in a commercial kitchen
Version 6
13317 Unit Standard 6 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present complex pasta dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of rice and farinaceous products
This standard has expired and is no longer available.
Version 3
13318 Unit Standard 4 Credits
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This is a theory based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical based unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of rice and farinaceous products' characteristics in commercial catering and demonstrate knowledge of rice, and farinaceous product applications in commercial catering.
Standard-setting body:
Prepare to bake, and bake and present dough products in a commercial kitchen
Version 6
13319 Unit Standard 4 Credits
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This unit standard is for people who have an understanding of preparation practices and dough development and baking techniques. Ingredients used in this unit standard must be fresh. People credited with this unit standard are able to: prepare to bake; and bake and present dough products, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and bake complex dough products in a commercial kitchen
Version 7
13320 Unit Standard 8 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to bake; and bake and present complex dough products, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of complex leavened and unleavened dough
This standard has expired and is no longer available.
Version 3
13321 Unit Standard 3 Credits
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This is a theory based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical based unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of dough and dough product characteristics in commercial catering, and demonstrate knowledge of dough applications in commercial catering.
Standard-setting body:
Prepare and cook complex pastry dishes in a commercial kitchen
Version 7
13323 Unit Standard 6 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present complex pastry dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Demonstrate knowledge of commercial catering applications of pastry and baking items
This standard has expired and is no longer available.
Version 4
13324 Unit Standard 3 Credits
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This is a theory-based unit standard. As such, it is designed to develop the in-depth knowledge of people studying in this area. This unit standard is seen as offering greater detail to the underpinning skills and knowledge found in practical unit standards in this subject area. People credited with this unit standard are able to demonstrate knowledge of pastry and baking item characteristics in commercial catering, and pastry and baking item applications in commercial catering.
Standard-setting body:
Prepare and bake complex cakes and sponges in a commercial kitchen
Version 7
13327 Unit Standard 4 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple fresh ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to bake; and bake and present complex cakes and sponges, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen
Version 6
13329 Unit Standard 3 Credits
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This unit standard is for people who have an advanced understanding of preparation practices and larder work. People credited with this unit standard are able to prepare and finish marinades, dressings, cold sauces and dips in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and present cold hors d'oeuvres in a commercial kitchen
This standard has expired and is no longer available.
Version 3
13330 Unit Standard 4 Credits
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This unit standard is for people who are experienced in the hospitality industry. They will have an understanding of mise en place and advanced preparation and presentation techniques, including the use of advanced preparation methods, multiple fresh ingredients, and differing flavours and textures. People credited with this unit standard are able to prepare cold hors d'oeuvres in a commercial kitchen, and present cold hors d'oeuvres for service in a commercial kitchen.
Standard-setting body:
Prepare and present cold larder products in a commercial kitchen
Version 6
13332 Unit Standard 10 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced preparation and presentation techniques in cold larder work. People credited with this unit standard are able to: prepare for presentation; and present and finish cold larder products for service, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and present cold cocktail food in a commercial kitchen
Version 6
13333 Unit Standard 4 Credits
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This unit standard is for people who have an advanced understanding of preparation practices and cooking techniques. People credited with this unit standard are able to prepare and present cold cocktail food for service in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and cook hot cocktail food in a commercial kitchen
Version 6
13336 Unit Standard 4 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present hot cocktail food, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and cook pâtés, terrines, and mousses in a commercial kitchen
Version 5
19840 Unit Standard 8 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to prepare to cook; and cook and present, pates, terrines, and mousses, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Analyse and present an international cuisine in the hospitality industry
Version 4
22039 Unit Standard 6 Credits
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This is a theory-based unit standard. As such, it is designed to develop the knowledge of people studying in this area and those working in a commercial hospitality establishment. People credited with this unit standard are able to analyse; and plan and present, an analysis of an international cuisine in the hospitality industry.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and cook complex poultry dishes in a commercial kitchen
Version 4
25232 Unit Standard 8 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to: prepare to cook; and cook and present complex poultry dishes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Produce Asian appetisers and snacks in a commercial kitchen
Version 2
30817 Unit Standard 10 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able, for Asian appetisers and snacks, to: select ingredients; select, prepare, and use equipment; portion and prepare ingredients; and prepare and present and store dishes in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare meat, poultry, seafood, and vegetables for Asian cuisines in a commercial kitchen
Version 2
30819 Unit Standard 16 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: select commodities and other ingredients for preparation; prepare ingredients; produce menu items; present menu items; and store menu items, for meat, poultry, seafood, and vegetable dishes for Asian cuisines, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Select, prepare, and serve specialised Asian cuisines in a commercial kitchen
Version 2
30822 Unit Standard 14 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: identify the key characteristics; prepare, set up, and maintain workstations; prepare ingredients; cook and produce specialised Asian cuisine menu items; present cooked food; store and reconstitute cooked menu items; and follow safe workplace practices, for specialised Asian cuisines, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare, produce, and present vegetarian dishes for Asian cuisines in a commercial kitchen
Version 2
30823 Unit Standard 14 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: prepare vegetables and lentils; produce vegetarian menu items; present vegetarian menu items; and store and reconstitute cooked menu items for Asian cuisines, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare and produce complex Indian breads in a commercial kitchen
Version 2
30828 Unit Standard 8 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and cooking techniques. People credited with this unit standard are able to: select ingredients; select, prepare, and use equipment; portion and prepare ingredients; prepare and cook; and present and store complex Indian breads, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare, produce, and present complex Indian desserts and sweets in a commercial kitchen
Version 2
30832 Unit Standard 12 Credits
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This unit standard is for people working in a commercial kitchen who have an understanding of presentation practices and basic cooking techniques. People credited with this unit standard are able to: select ingredients; select, prepare, and use equipment; portion and prepare ingredients; and present and store, complex Indian desserts and sweets, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Prepare, cook, and present complex dishes using meat substitutes in a commercial kitchen
Version 1
32882 Unit Standard 10 Credits
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This unit standard is for people who have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to prepare to cook; and cook and present, complex dishes using meat substitutes, in a commercial kitchen.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Level 5
Investigate and present a regional cuisine topic in the hospitality industry
Version 5
22034 Unit Standard 10 Credits
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This is a theory-based unit standard for experienced people requiring knowledge of regional cuisine. People credited with this unit standard are to: investigate a regional cuisine; and present a regional cuisine topic, in the hospitality industry.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Investigate and present a culinary product topic in the hospitality industry
Version 5
22035 Unit Standard 10 Credits
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This is a theory-based unit standard for experienced people requiring knowledge of culinary products. People credited with this unit standard are to: investigate a culinary product; and present a culinary product topic, in the hospitality industry.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Investigate and present a nutritional or dietary topic in the hospitality industry
Version 5
22036 Unit Standard 10 Credits
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This is a theory-based unit standard for experienced people requiring knowledge of nutritional or dietary requirements in the hospitality industry. People credited with this unit standard are to: investigate a nutritional or dietary topic; and present a nutritional or dietary topic, in the hospitality industry.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Investigate and present a culinary production system topic in the hospitality industry
Version 5
22037 Unit Standard 10 Credits
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This is a theory-based unit standard for experienced people requiring knowledge of culinary production systems. People credited with this unit standard are to: investigate a culinary production system; and present a culinary production system topic, in the hospitality industry.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Investigate and present a gastronomy topic in the hospitality industry
Version 5
22038 Unit Standard 10 Credits
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This is a theory-based unit standard for experienced people requiring knowledge of gastronomy. People credited with this unit standard are to: investigate a gastronomy topic; and present a gastronomy topic, in the hospitality industry.
Consent & Moderation Requirements:
CMR 112
Standard-setting body:
Data as at 2024-04-27 23:01:14.34