FIELD SERVICE SECTOR
Revision of Cookery unit standards
|
Subfield |
Domain |
Id |
|
Hospitality |
Cookery |
13290, 13296, 13299, 13303, 13305, 13311, 13312, 13314, 13320, 13323, 13324, 13327, 13334, 13339, 13340 |
The Hospitality Standards Institute has revised the unit standards listed above, which were registered in October 2003.
The review of these unit standards is planned to take place during 2008.
Date new versions published April 2006
Planned review date December 2008
Reason for the revision
A meeting of the HSI Cookery Advisory Group was held on 24 May 2005 to discuss issues that had arisen from the moderation of the unit standards listed above. The issues related to lack of clarity in the special notes, range statements that were difficult for assessors to interpret and assess, and some unit standard performance criteria that needed clarification. This resulted in major changes to all of the unit standards to assist in the assessment and moderation process.
Main changes resulting from the revision
The main changes resulting from the revision included the following.
· Change in title for unit standards 13290, 13296, 13339 and 13340
· Change in level from 4 to 2 for unit standard 13334
· Change in credits from 6 to 4 for unit standard 13339
· Major amendments in special notes for all unit standards
· Major changes to range statements
· Minor amendments to performance criteria for all unit standards.
Impact on existing provider accreditations
None.
Impact on existing qualifications
Qualifications that contain the revised standards or classifications are tabled below.
Affected |
The qualification lists a revised classification (domain or subfield) in an elective set The qualification lists a standard that has changes to level or credits |
Not materially affected |
The qualification lists a standard that has a new title The qualification lists a standard that has a new classification |
In the following table, qualifications that contain unit standards and classifications in both categories are identified in the Affected table, with the items that generated the Affected status in bold.
The following Hospitality Standards Institute qualifications are affected by the changes and will be revised in 2006.
|
Qualification title |
Classification or standard in the qualification |
|
National Diploma in Hospitality Management [Ref:0769] |
13339 |
|
National Certificate in Hospitality (Professional Cookery) (Level 4) with strands in Pasta and Rice, Patisserie, Larder, and Fish and Shellfish [Ref: 0554] |
13290, 13296, 13334, 13339, 13340 |
Summary of main changes to standards' classification, titles, levels, and credits
The following table shows the changes made to the standards. All changes are in bold.
|
Id |
Title |
Level |
Credit |
|
13290 |
Demonstrate knowledge of commercial catering applications of meat Demonstrate knowledge of commercial catering applications of meat and poultry |
3 |
8 |
|
13296 |
Demonstrate knowledge of characteristics and commercial catering preparation of larder items Demonstrate knowledge of commercial catering preparation of larder items |
3 |
5 |
|
13299 |
Prepare and cook complex soups in a commercial kitchen |
4 |
6 |
|
13303 |
Demonstrate knowledge of commercial catering applications of complex sauces and soups |
4 |
6 |
|
13305 |
Prepare and cook complex fish dishes in a commercial kitchen |
4 |
8 |
|
13311 |
Prepare and cook complex hot and cold desserts in a commercial kitchen |
4 |
8 |
|
13312 |
Demonstrate knowledge of commercial catering applications of hot and cold desserts |
4 |
9 |
|
13314 |
Prepare and cook complex egg dishes in a commercial kitchen |
4 |
3 |
|
13320 |
Prepare and cook complex leavened and unleavened dough products in a commercial kitchen |
4 |
8 |
|
13323 |
Prepare and cook complex pastry dishes in a commercial kitchen |
4 |
6 |
|
13324 |
Demonstrate knowledge of commercial catering applications of pastry and baking items |
4 |
3 |
|
13327 |
Prepare and bake complex cakes and sponges in a commercial kitchen |
4 |
3 |
|
13334 |
Prepare and cook jams and jellies in a commercial kitchen |
4 2 |
3 |
|
13339 |
Demonstrate knowledge of commercial catering applications of kitchen commodities Demonstrate knowledge of the commercial catering applications of kitchen commodities |
3 |
6
4 |
|
13340 |
Demonstrate knowledge of the commercial catering applications of eggs, and egg and dairy products Demonstrate knowledge of the commercial catering applications of eggs and dairy products |
3 |
2 |