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Assessment Standards

Hospitality - Specific Skills
Level 3
28107 Unit Prepare, produce and present a product or service for a culinary arts or restaurant service competition
5 Credits
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Version 3
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This entry-level unit standard is for people who are intending to compete in a culinary arts or restaurant service competition. People credited with this unit standard are able to: prepare, produce, and present a product or service for a culinary arts or restaurant service competition.
Consent & Moderation Requirements: CMR 112

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Standard-setting body: Ringa Hora Services Workforce Development Council

Data as at 21 May 2024