FIELD SERVICE SECTOR
Revision and Review of Hospitality unit standards
Revision
|
Subfield |
Domain |
Id |
|
Hospitality |
Accommodation Services |
15893, 15909-15912 |
|
|
Cookery |
15892, 15895-15897, 15900, 15901, 15919-15921, 19770, 19771, 21059 |
|
|
Food and Beverage Service |
15891, 15894, 15899, 15904, 15905, 19768, 19769, 21057 |
|
|
Hospitality Operations |
15914-15918, 21058 |
Review
|
Subfield |
Domain |
Id |
|
Hospitality |
Accommodation Services |
15913 |
The Hospitality Standards Institute has completed the revision and review of the unit standards listed above.
Date new versions published November 2009
Planned review dates
|
15891-15897, 15899-15901, 15904, 15905, 15909-15912, 15914-15921, 19768-19771, 21057-21059 |
December 2013 (unchanged) |
|
15913 |
December 2014 |
Summary of revision and review processes
As part of the review of the Hospitality Operations unit standards in June 2009, a series of new domains were added to the Hospitality subfield. One of these new domains was Hospitality - Foundation Skills. In order to assist the accreditation process for training providers, all of the level 1 unit standards in the Hospitality subfield were moved to this new domain.
Unit 15913, Demonstrate knowledge of commercial laundry services and laundry operations should have been reviewed in 2008 and was reviewed by the Accommodation Services Advisory Group in June 2009.
Main changes resulting from the revision
· Level 1 Hospitality unit standards across domains Accommodation Services, Cookery, Food and Beverage Service, and Hospitality Operations were moved to new domain Hospitality - Foundation Skills.
· References in special notes were updated and some performance criteria and range statements were amended.
Main changes resulting from the review
· References in special notes and some ranges were updated.
· Unit standard 15913 was moved to new domain Hospitality - Foundation Skills.
Impact on existing provider accreditations
|
Current Accreditation for |
Accreditation extended to | ||||
|
Nature of accreditation |
Classification |
Level |
Nature of accreditation |
Classification |
Level |
|
Domain |
Accommodation Services |
1 |
Domain |
Hospitality - Foundation Skills |
1 |
|
Domain |
Cookery |
1 |
Domain |
Hospitality - Foundation Skills |
1 |
|
Domain |
Food and Beverage Service |
1 |
Domain |
Hospitality - Foundation Skills |
1 |
|
Domain |
Hospitality Operations |
1 |
Domain |
Hospitality - Foundation Skills |
1 |
Impact on Accreditation and Moderation Action Plan (AMAP)
AMAP 0112 has been updated to reflect the changes made to the standards.
Impact on existing qualifications
Qualifications that contain the reviewed standards or classifications are tabled below.
|
Affected |
The qualification lists a reviewed classification (domain or subfield) in an elective set The qualification lists a standard that has changes to level or credits The qualification lists a C or D category standard |
|
Not materially affected |
The qualification lists a standard that has a new title The qualification lists a standard that has a new classification |
The following Hospitality Standards Institute qualifications are not materially affected by the outcome of this revision and review and will be reviewed in 2009.
|
Qualification title |
Standard in the qualification |
|
National Certificate in Hospitality (Food and Beverage Service) (Level 2) with strands in Counter Food Service, Takeaway Food Service, Table Food Service, Buffet Food Service, and Beverage Service [Ref: 0555] |
15904 |
|
National Certificate in Hospitality (Foundation Skills) [Ref: 0587] |
15891-15897,15899-15901, 15904, 15905, 15909-15921, 19768-19771, 21057-21059 |
The following table identifies qualifications developed by other SSBs that are affected by the outcome of this revision and review. The SSBs have been advised that the qualifications require revision.
|
Qualification Title and Reference |
Classification |
SSB Name |
|
National Certificate in Baking (Level 2) [Ref: 0588] |
Cookery, Food and Beverage Service |
Competenz |
|
National Certificate in Baking (Level 3) [Ref: 0589] |
Cookery, Food and Beverage Service |
Competenz |
|
National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit, Cake, and Pastry [Ref: 0591] |
Cookery, Food and Beverage Service |
Competenz |
|
National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267] |
Cookery, Food and Beverage Service |
Competenz |
All changes are in bold.
|
Key to review category |
| |
|
A |
Dates changed, but no other changes are made - the new version of the standard carries the same Id and a new version number | |
|
B |
Changes made, but the overall outcome remains the same - the new version of the standard carries the same Id and a new version number | |
|
C |
Major changes that necessitate the registration of a replacement standard with a new Id | |
|
D |
Standard will expire and not be replaced | |
Subfield Hospitality
|
Id |
Domain |
Title |
Level |
Credit |
|
15891 |
Food and Beverage Service Hospitality - Foundation Skills |
Demonstrate knowledge of commercial cutlery and crockery types and uses in the hospitality industry |
1 |
2 |
|
15892 |
Cookery Hospitality - Foundation Skills |
Demonstrate knowledge of terminology used for food and recipes in commercial cookery |
1 |
2 |
|
15893 |
Accommodation Services Hospitality - Foundation Skills |
Demonstrate knowledge of commercial guest and accommodation service names and terms |
1 |
2 |
|
15894 |
Food and Beverage Service Hospitality - Foundation Skills |
Demonstrate knowledge of basic terminology used in commercial food and beverage service |
1 |
1 |
|
15895 |
Cookery Hospitality - Foundation Skills |
Demonstrate knowledge of boiling and baking in the commercial catering industry |
1 |
2 |
|
15896 |
Cookery Hospitality - Foundation Skills |
Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry |
1 |
3 |
|
15897 |
Cookery Hospitality - Foundation Skills |
Demonstrate knowledge of common types and uses of commercial catering equipment |
1 |
2 |
|
15899 |
Food and Beverage Service Hospitality - Foundation Skills |
Demonstrate knowledge of food and beverage control in the hospitality industry |
1 |
2 |
|
15900 |
Cookery Hospitality - Foundation Skills |
Prepare and present meat in the hospitality industry |
1 |
4 |
|
15901 |
Cookery Hospitality - Foundation Skills |
Prepare and present fruit and vegetables in the hospitality industry |
1 |
3 |
|
15904 |
Food and Beverage Service Hospitality - Foundation Skills |
Demonstrate a basic knowledge of alcoholic beverages and beverage service equipment |
1 |
3 |
|
15905 |
Food and Beverage Service Hospitality - Foundation Skills |
Serve non-alcoholic beverages to tables in the hospitality industry |
1 |
2 |
|
15909 |
Accommodation Services Hospitality - Foundation Skills |
Demonstrate knowledge of commercial accommodation types and costs |
1 |
2 |
|
15910 |
Accommodation Services Hospitality - Foundation Skills |
Demonstrate knowledge of hospitality accommodation servicing and cleaning procedures |
1 |
2 |
|
15911 |
Accommodation Services Hospitality - Foundation Skills |
Demonstrate knowledge of stripping beds and making beds in a commercial accommodation environment |
1 |
1 |
|
15912 |
Accommodation Services Hospitality - Foundation Skills |
Demonstrate knowledge of commercial accommodation service cleaning chemicals and equipment |
1 |
2 |
|
15914 |
Hospitality Operations Hospitality - Foundation Skills |
Demonstrate complaint handling principles and procedures in the hospitality industry |
1 |
2 |
|
15915 |
Hospitality Operations Hospitality - Foundation Skills |
Demonstrate telephone calling and answering techniques in the hospitality industry |
1 |
2 |
|
15916 |
Hospitality Operations Hospitality - Foundation Skills |
Demonstrate knowledge of communication media types and uses in the hospitality industry |
1 |
2 |
|
15917 |
Hospitality Operations Hospitality - Foundation Skills |
Demonstrate knowledge of commercial payment systems in the hospitality industry |
1 |
2 |
|
15918 |
Hospitality Operations Hospitality - Foundation Skills |
Demonstrate knowledge of roles and jobs in the hospitality industry |
1 |
2 |
|
15919 |
Cookery Hospitality - Foundation Skills |
Prepare and present hot finger food in the hospitality industry |
1 |
2 |
|
15920 |
Cookery Hospitality - Foundation Skills |
Prepare and present sauce and soup in the hospitality industry |
1 |
2 |
|
15921 |
Cookery Hospitality - Foundation Skills |
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry |
1 |
3 |
|
19768 |
Food and Beverage Service Hospitality - Foundation Skills |
Provide wine or equivalent service to the table |
1 |
2 |
|
19769 |
Food and Beverage Service Hospitality - Foundation Skills |
Provide food service to the table in the hospitality industry |
1 |
3 |
|
19770 |
Cookery Hospitality - Foundation Skills |
Prepare and present egg and cheese dishes in the hospitality industry |
1 |
2 |
|
19771 |
Cookery Hospitality - Foundation Skills |
Prepare, cook and present seafood in the hospitality industry |
1 |
3 |
|
21057 |
Food and Beverage Service Hospitality - Foundation Skills |
Prepare, construct, and garnish mocktails for the hospitality industry |
1 |
2 |
|
21058 |
Hospitality Operations Hospitality - Foundation Skills |
Identify career pathways in the hospitality industry |
1 |
2 |
|
21059 |
Cookery Hospitality - Foundation Skills |
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry |
1 |
2 |
|
Id |
Domain |
Title |
Level |
Credit |
Review Category |
|
15913 |
Accommodation Services Hospitality - Foundation Skills |
Demonstrate knowledge of commercial laundry services and laundry operations |
1 |
2 |
B |