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Revised achievement standards and supporting materials for assessment in 2025
Why we have removed some older resources
Your search found 19 Unit Standards
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| 13271 | Cook food items by frying | 2 credits | Internal | |||||
| Unit standard | (118KB) (39KB) | |||||||
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| 13272 | Cook food items by baking | 2 credits | Internal | |||||
| Unit standard | (117KB) (100KB) | |||||||
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| 13273 | Cook food items by boiling | 2 credits | Internal | |||||
| Unit standard | (117KB) (100KB) | |||||||
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| 13274 | Cook food items by poaching | 2 credits | Internal | |||||
| Unit standard | (83KB) (106KB) | |||||||
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| 13275 | Cook food items by steaming | 2 credits | Internal | |||||
| Unit standard | (117KB) (100KB) | |||||||
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| 13276 | Cook food items by grilling | 2 credits | Internal | |||||
| Unit standard | (84KB) (97KB) | |||||||
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| 13277 | Cook food items by braising and stewing | 2 credits | Internal | |||||
| Unit standard | (118KB) (101KB) | |||||||
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| 13278 | Cook food items by roasting | 2 credits | Internal | |||||
| Unit standard | (118KB) (101KB) | |||||||
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| 13279 | Cook food items by microwaving | 2 credits | Internal | |||||
| Unit standard | (117KB) (102KB) | |||||||
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| 13280 | Prepare fruit and vegetable cuts in a commercial kitchen | 2 credits | Internal | |||||
| Unit standard | (122KB) (101KB) | |||||||
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| 13281 | Prepare and assemble, and present basic sandwiches for service | 2 credits | Internal | |||||
| Unit standard | (116KB) (101KB) | |||||||
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| 13283 | Prepare and assemble, and present salads for service | 2 credits | Internal | |||||
| Unit standard | (83KB) (97KB) | |||||||
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| 13284 | Clean food production areas and equipment | 2 credits | Internal | |||||
| Unit standard | (117KB) (101KB) | |||||||
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| 13285 | Handle and maintain knives in a commercial kitchen | 2 credits | Internal | |||||
| Unit standard | (135KB) (101KB) | |||||||
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| 13334 | Prepare and cook jams | 2 credits | Internal | |||||
| Unit standard | (118KB) (102KB) | |||||||
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| 13344 | Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering | 3 credits | Internal | |||||
| Unit standard | (121KB) (103KB) | |||||||
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| 22234 | Compare characteristics of international dishes and prepare and present international dishes | 4 credits | Internal | |||||
| Unit standard | (118KB) (103KB) | |||||||
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| 24526 | Apply safe working practices in a commercial kitchen | 4 credits | Internal | |||||
| Unit standard | (121KB) (102KB) | |||||||
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| 30895 | Demonstrate knowledge of basic nutrition in commercial catering | 4 credits | Internal | |||||
| Unit standard | (113KB) (99KB) | |||||||
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