- Home
- Qualifications and standards
- NCEA
-
M?ori and Pasifika
- Field M?ori Assessment Support Materials
- Field M?ori programme development support
- M?tauranga M?ori qualifications and assessment standards
- Te Hono o Te Kahurangi quality assurance
- M?ori providers
- Te K?kiritanga 2020-2023
- M?ori and the Future State
- Pasifika
- Ng? Kete M?tauranga
- Equity in STEM Symposium
-
Providers and partners
- About education organisations
- NZQA's quality assurance system for tertiary education organisations
- Guidelines and forms
- Quick links to NZQF documents
- Consistency of graduate outcomes
- Approval, accreditation and registration
- Monitoring and Assessment
- Self-assessment
- External evaluation and review
- Assessment and moderation of standards
- Submitting results and awarding qualifications and micro-credentials
- Interim domestic Code of Practice (current)
- International Code of Practice (current)
- Tertiary and International Learners Code of Practice
- Offshore use of qualifications and programmes
- Assessment and moderation
- registration-and-accreditation
- caring-for-international-students
- Reform of Vocational Education
- International Education planning
- International
- About us
Domain - Retail Delicatessen
All unit standards registered on the Directory of Assessment Standards may be accessed here.
TOP > Service Sector > Retail, Distribution, and Sales > Retail Delicatessen
| 0 Qualifications | 11 Assessment Standards (11 Units) | View Education Organisations with Consent to Assess |
Qualifications Domain-full
No qualifications currently registered at this level. Also check fields and sub-fields.
Assessment Standards
Hide education organisations, CMR & purpose »
Level 2
Prepare and present delicatessen products for sale
Version 3
11998 Unit Standard 3 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to prepare and present delicatessen products for sale.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Demonstrate knowledge of characteristics and uses of delicatessen products
Version 3
15962 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to describe characteristics and uses of delicatessen products.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Demonstrate knowledge of handling and storage of delicatessen products
Version 3
15963 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to demonstrate knowledge of handling and storing delicatessen products.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Provide customer service in a delicatessen
Version 3
15970 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to provide customer service in a delicatessen.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Level 3
Set up and maintain delicatessen cabinets
Version 3
15968 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to set up a delicatessen cabinet according to planned layout, and maintain a delicatessen cabinet.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Set up and maintain delicatessen merchandising displays for pre-packaged products
Version 3
15969 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to set up and maintain delicatessen merchandising displays for pre-packaged products.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Prepare and present processed meats for sale in a delicatessen
Version 3
15971 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to prepare and present processed meats for sale in a delicatessen.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Level 4
Demonstrate specialist knowledge of dairy products in a delicatessen
Version 3
15964 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to demonstrate specialist knowledge of characteristics and uses of dairy products.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Demonstrate specialist knowledge of bacon, ham, and smallgoods in a delicatessen
Version 3
15965 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to demonstrate specialist knowledge of characteristics and uses of bacon, ham, and smallgoods.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Demonstrate specialist knowledge of ethnic and health foods in a delicatessen
Version 3
15966 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to demonstrate specialist knowledge of characteristics and uses of ethnic and health foods.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Demonstrate specialist knowledge of freshly prepared foods in a delicatessen
Version 3
15967 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to demonstrate specialist knowledge of characteristics and of preparation of freshly prepared foods.
Consent & Moderation Requirements:
CMR 225
Standard-setting body:
Data as at 18 August 2022