FIELD SERVICE SECTOR
Review of Hospitality qualifications
National Certificate in Hospitality (Introductory Cookery) (Level 2) [Ref: 0552]
National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553]
National Certificate in Hospitality (Professional Cookery) (Level 4) with strands in Pasta and Rice, Patisserie, Larder, and Fish and Shellfish [Ref: 0554]
The Hospitality Standards Institute has completed the review of the qualifications listed above.
Date new versions published January 2009
The next qualification review is planned to take place during 2013.
Summary of review and consultation process
The Cookery Advisory Group has implemented a major review of their qualifications and unit standards that has taken over 18 months to complete. Industry, Training Providers and Schools have all participated in the process which has resulted in a change in approach to unit standards at Level 3 and above. All of the knowledge unit standards at Level 3 and above have designated as expiring which has resulted in changes to the structure of the qualifications. The changes have had extensive consultation and were endorsed in May 2008 by the Cookery Advisory Group.
Main changes resulting from the review
· Changes in credit totals.
· Changes in qualification structure.
· Amendments to unit standards titles, levels and credits following review.
National Certificate in Hospitality (Introductory Cookery) (Level 2) [Ref: 0552]
|
Review category |
B |
See Key to Qualification Review Categories at the end of report |
Changes to structure and content
· Credit total has decreased from 60 to 45.
· Unit standards 1978, 2977, 13344, 14462, 14464, 14465, 14466, 14469, and 20666 have been removed from the compulsory section.
· Unit standard 24526 has been added to the compulsory section.
· Unit standards 13271, 13272, 13273, 13274, 13275, and 13276 have been moved from the elective to the compulsory section.
· Unit standards 168, 6401, 6402, 13277, 13278, and 13279 have been removed from the elective section.
· Three domains have been added to the elective section.
· Unit standard 13284 title has been amended following review.
National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553]
|
Review category |
B |
See Key to Qualification Review Categories at the end of report |
Changes to structure and content
· Credit total has increased from 70 to 73.
· Elective two has been deleted.
· Elective one has been amended to select credits from specified domains.
· Unit standards 64, 168, 1978, 2977, 13298, 13309, 14462, 14464, 14465, 14466, and 14469 have been deleted from the compulsory section.
· Unit standards 13314, 13329, 24525 and 24526 have been added to the compulsory section.
· Unit standards 13315 and 13316 have been moved from the elective to the compulsory section.
· Unit standards 13282 and 13283 have been deleted from the elective section.
· Unit standard titles and credits have been updated following review.
National Certificate in Hospitality (Professional Cookery) (Level 4) with strands in Pasta and Rice, Patisserie, Larder, Fish and Shellfish [Ref: 0554]
National Certificate in Hospitality (Cookery) (Level 4) [Ref: 0554]
|
Review category |
B |
See Key to Qualification Review Categories at the end of report |
Changes to structure and content
· Credit total has decreased from 138-143 to 96.
· Strands have been removed and replaced with an elective section.
· Unit standards 167, 168, 377, 1979, 2977, 9677, 13285, 13290, 13294, 13295, 13303, 13314, 13339, 13340, 13342, 13343, 14462, 14464, 14465, 14466, and 14469 have been removed from the compulsory section.
· Unit standards 13319, 13332, 13333, and 25232 have been added to the compulsory section.
· Unit standards 13307, 13317, 13323 and 13336 have been moved from individual strands to the compulsory section.
Transition
People currently working towards earlier versions of these qualifications may either complete the requirements of those versions or transfer to the new versions. However candidates enrolled in the Level 2 or 3 qualifications are encouraged to transfer to version 5 of that qualification.
The last date for assessment against version 4 of these qualifications is December 2013.
Qualifications 0552 and 0553 contain a standard that replaces an earlier standard. For the purposes of these qualifications, people who have gained credit for the expiring standard are exempt from the requirement to gain credit for the replacement standard - see table below.
|
Credit for |
Exempt from |
|
1300 |
9677 |
Any candidate who feels that they have been disadvantaged by these transition arrangements should contact the Hospitality Standards Institute at the address given below.
Hospitality Standards Institute
PO Box 9596
Marion Square
WELLINGTON
Telephone 04 385 9563
Email qualifications@hsi.co.nz
Key to Qualification Review Categories
|
Category A The qualification is published as a new version with the same NQF ID |
Changes are made to SSB name, contact details or purpose statement |
|
No change is made to title, rules or components of the qualification | |
|
No transition arrangements are required | |
|
Category B The qualification is published as a new version with the same NQF ID |
Changes are made to title, rules or components |
|
The new version of the qualification recognises a similar skill set to that recognised by the previous version | |
|
The SSB is confident that people awarded the new or previous version are comparable in terms of competence | |
|
Transition arrangements are required if candidates must gain additional/different credits for the new version | |
|
Category C A new (replacement) qualification is published with new NQF ID |
Significant changes are made to the qualification in terms of components, structure, type or level |
|
The SSB views people with the replacement qualification as being significantly different in terms of competence from those with the replaced qualification | |
|
Transition arrangements are required | |
|
Transition may be limited to phase-out dates | |
|
Category D Qualification will expire. There is no replacement qualification |
Qualification is no longer required by industry |
|
The qualification is designated as expiring and a last date for meeting the qualification requirements is set |