Field Service Sector
Review of Cookery unit standards
Subfield |
Domain |
ID |
Hospitality |
Cookery |
19840, 22034-22039, 22234, 24525, 24526, 25232, 30817-30832, 30895, 30916 |
ServiceIQ has completed the review of the unit standards listed above.
Date new versions published December 2021
Planned review date December 2026
Summary
The review was undertaken to maintain the fitness for purpose of standards in the Cookery domain. The standard drafts were made available for review on the Service IQ website for a four-month period. During this time providers, consent to assess holders and industry stakeholders were notified of the review through social media, advertisement and notice in industry publications, and by direct contact from Service IQ staff. All relevant feedback was actioned where appropriate.
Main changes
· Standards were updated to the current NZQA template.
· Some titles were changed to better reflect the content of the standard.
· Recommended knowledge and skills note added to Guidance information where appropriate.
· Description of “Standard industry texts” in Guidance information updated.
· Legislation updated in Guidance information.
· Minor changes to wording including some range items to clearly indicate the amount of evidence required to show competence.
· Standards 32881 and 32882 were developed to allow for plant-based cookery to be recognised.
· Food safety requirements moved from Performance Criteria to Guidance Information in standards to avoid repeated assessment of the same skill set.
Detailed list of unit standards – classification, title, level, and credits
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 |
Service Sector > Hospitality > Cookery
ID |
Title |
Level |
Credit |
Review Category |
19840 |
Prepare and cook pâtés, terrines, and mousses in a commercial kitchen |
4 |
8 |
B |
22034 |
Investigate and present a regional cuisine topic in the hospitality industry |
5 |
10 |
B |
22035 |
Investigate and present a culinary product topic in the hospitality industry |
5 |
10 |
B |
22036 |
Investigate and present a nutritional or dietary topic in the hospitality industry |
5 |
10 |
B |
22037 |
Investigate and present a culinary production system topic in the hospitality industry |
5 |
10 |
B |
22038 |
Investigate and present a gastronomy topic in the hospitality industry |
5 |
10 |
B |
22039 |
Analyse and present an international cuisine in the hospitality industry |
4 |
6 |
B |
22234 |
Compare characteristics of international dishes and prepare and present international dishes |
2 |
4 |
B |
24525 |
Perform food costing calculations in a commercial hospitality environment |
3 |
4 |
B |
24526 |
Apply safe working practices in a commercial kitchen |
2 |
4 |
B |
25232 |
Prepare and cook complex poultry dishes in a commercial kitchen |
4 |
8 |
B |
30817 |
Produce Asian appetisers and snacks in a commercial kitchen |
4 |
10 |
B |
30818 |
Prepare dishes using basic methods of Asian cookery in a commercial kitchen |
3 |
10 |
B |
30819 |
Prepare meat, poultry, seafood, and vegetables for Asian cuisines in a commercial kitchen |
4 |
16 |
B |
30820 |
Produce Asian salads in a commercial kitchen |
3 |
6 |
B |
30821 |
Prepare satay for Asian cuisines in a commercial kitchen |
3 |
8 |
B |
30822 |
Select, prepare, and serve specialist Asian cuisines in a commercial kitchen Select, prepare, and serve specialised Asian cuisines in a commercial kitchen |
4 |
14 |
B |
30823 |
Prepare vegetarian dishes for Asian cuisines in a commercial kitchen Prepare, produce, and present vegetarian dishes for Asian cuisines in a commercial kitchen |
4 |
14 |
B |
30824 |
Produce curry pastes and powders in a commercial kitchen |
3 |
6 |
B |
30825 |
Demonstrate knowledge of Asian sweetmeats and desserts for commercial cookery |
3 |
6 |
B |
30826 |
Demonstrate knowledge of spices and flavouring substances used in Indian cooking |
3 |
8 |
B |
30827 |
Prepare and produce naan in a commercial kitchen |
3 |
6 |
B |
30828 |
Prepare and produce complex Indian breads in a commercial kitchen |
4 |
8 |
B |
30829 |
Produce Indian sauces, dips, or accompaniments in a commercial kitchen |
3 |
6 |
B |
30830 |
Produce Indian soups in a commercial kitchen |
3 |
5 |
B |
30831 |
Prepare and produce basic Indian desserts and sweets in a commercial kitchen Prepare, produce, and present basic Indian desserts and sweets in a commercial kitchen |
3 |
10 |
B |
30832 |
Produce complex Indian desserts and sweets in a commercial kitchen Prepare, produce, and present complex Indian desserts and sweets in a commercial kitchen |
4 |
12 |
B |
30895 |
Demonstrate knowledge of basic nutrition in commercial catering |
2 |
4 |
B |
30916 |
Prepare and present basic hot and cold canapés in a commercial kitchen |
3 |
4 |
B |
32881 |
Prepare, cook, and present basic dishes using meat substitutes in a commercial kitchen |
3 |
8 |
New |
32882 |
Prepare, cook, and present complex dishes using meat substitutes in a commercial kitchen |
4 |
10 |
New |