Review, Revision and Rollover of Food and Beverage Service unit standards
Review
|
Subfield |
Domain |
Id |
|
Hospitality |
Food and Beverage Service |
4636 |
The Hospitality Standards Institute has reviewed the unit standard above which was registered in April 2003.
Date new versions published July 2006
Planned review date December 2011
Revision and Rollover
|
Subfield |
Domain |
Id |
|
Hospitality |
Food and Beverage Service |
4637, 4638, 14426, 14427, 17282, 17283 |
The Hospitality Standards Institute has revised the unit standards listed above, which were registered in February 2000, April 2003 and October 2004.
The unit standards in bold have also been rolled over and have a new planned review date of December 2009.
Reason for the review and revision
The Food and Beverage Advisory Group met in 2005 to develop two new unit standards for inclusion in their reviewed qualifications. As a result of that discussion, it was agreed that unit standard 4636 required review.
Unit standards 4637 and 4638 were then revised, as both of these unit standards had a prerequisite relationship with 4636. Changes to these unit standards were made following consultation with Competenz and the New Zealand Horticulture Industry Training Organisation.
Issues raised during the evaluation of these unit standards required the Advisory Group to meet again in March 2006 and to include in the discussion all of the unit standards that contained similar themes.
As a result of this consideration, unit standards 14426, 14427, 17282 and 17283 were also revised to clarify the standards for beer and wine service.
Main changes resulting from the review and revision
The main changes resulting from the review and revision are
· Unit standard 4636 has been replaced by unit standard 23060 and 22912.
· Two new unit standards, 22267 and 22268, for matching food with beverages have been registered.
· Element 3, covering wine and food matching, has been removed from unit standard 4637 as these skills are now covered by new unit standards.
· Entry information is now ‘open’ for all standards.
· Elements, performance criteria, and range statements have been updated and made consistent in expression.
Unit standards categorised as category C expire at the end of December 2008.
Impact on existing provider accreditations
|
Current Accreditation for |
Accreditation extended to | ||||
|
Nature of accreditation |
Classification or Id |
Level |
Nature of accreditation |
Classification or Id |
Level |
|
Subfield |
Hospitality |
3 |
Standard |
22912 |
4 |
|
Domain |
Food and Beverage Service |
3 |
Standard |
22912 |
4 |
|
Standard |
4636 |
3 |
Standard |
23060 and 22912 |
3-4 |
Impact on existing qualifications
The following Hospitality Standards Institute qualifications are currently under review. The new versions will take account of the review of 4636.
· National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista Service, Beverage Service, Beer Service, Wine Service, and Operations [Ref: 0556]
· National Certificate in Hospitality (Advanced Food and Beverage Service) (Level 4) with strands in Food Service, Beverage Service, Wine Service, Gaming, Guéridon and Silver Service, and Function Supervision [Ref: 0915]
Summary of main changes
All changes are in bold.
Review
Subfield Hospitality
Domain Food and Beverage Service
|
Id |
Title |
Level |
Credit |
Review Category |
|
4636
23060
22912 |
Demonstrate knowledge of viticulture, wine making, and evaluate wine Demonstrate knowledge of viticulture and wine making Evaluate wine |
3
3
4 |
4
4
4 |
C |
|
22267 |
Demonstrate knowledge of matching beer and wine with food |
3 |
3 |
New |
|
22268 |
Apply specialist knowledge to match food and beverage items on an establishment’s menu |
4 |
8 |
New |
Revision and Rollover
Subfield Hospitality
Domain Food and Beverage Service
|
Id |
Title |
Level |
Credit |
|
4637 |
Demonstrate knowledge of New Zealand wines and wine producers |
4 |
4 |
|
4638 |
Demonstrate knowledge of imported wines |
4 |
6 |
|
14426 |
Prepare, take orders, and serve bottled wines in a licenced commercial environment |
3 |
4 |
|
14427 |
Advise and assist customers with wine and serve wine in a licenced commercial environment |
4 |
6 |
|
17282 |
Demonstrate an appreciation of beer heritage, styles and flavours |
4 |
4 |
|
17283 |
Demonstrate knowledge of beer and beer service |
3 |
3 |