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.

 

The last date for assessment of superseded versions of Category B unit standards is December 2023

 

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