Field Service Sector
Review of Catering Services unit standards
Subfield |
Domain |
ID |
Hospitality |
Catering Services |
22885, 22887, 27945, 27946-27952, 27956, 27957, 28021, 30896, 31766 |
Ringa Hora Services Workforce Development Council has completed the review of the unit standards listed above.
Date new versions published February 2023
Planned review date December 2027
Summary
In February 2022 Ringa Hora Workforce Development Council invited input from providers and industry into the review of standards in this Domain. Unit standard 30896 was considered to be unfit for purpose and was rewritten to meet the actual needs of industry and providers. After further consultation in November 2022 the review was agreed to and completed.
Main changes
· Definition of establishment requirements in Guidance Information was made uniform across unit standards.
· Unit standard 30896 was upgraded in level and credits.
· Outcome 1 of unit standard 27946 was amended to remove one pc and include a range under another pc.
· The Standards Setting Body was changed from ServiceIQ to Ringa Hora Services Workforce Development Council
Impact on existing organisations with consent to assess
Current consent for |
Consent extended to |
||||
Nature of consent |
Classification or ID |
Level |
Nature of consent |
Classification or ID |
Level |
Subfield |
Hospitality |
2 |
Standard |
30896 |
3 |
Domain |
Catering Services |
2 |
Standard |
30896 |
3 |
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 > Catering Services
ID |
Title |
Level |
Credit |
Review Category |
22885 |
Apply knowledge of menu adaptation and resource requirements for preparing food for catering services |
3 |
5 |
B |
22887 |
Monitor and maintain standards of catering operations and staff in catering services |
4 |
10 |
B |
27945 |
Apply menu requirements to catering services production |
4 |
10 |
B |
27946 |
Prepare, cook and serve food for catering services production |
4 |
10 |
B |
27947 |
Apply catering control principles and storage requirements to catering services production |
4 |
5 |
B |
27948 |
Package and transport prepared catering items for a catering services operation |
3 |
5 |
B |
27949 |
Provide counter food and beverage service for a catering services operation |
3 |
15 |
B |
27950 |
Cook food items for a catering services operation |
3 |
15 |
B |
27951 |
Provide trayline services for a catering services operation |
3 |
5 |
B |
27952 |
Prepare fruit, vegetables and salads for a trayline service in a catering services operation |
3 |
10 |
B |
27956 |
Monitor and maintain catering revenue and costs for a catering services operation |
4 |
5 |
B |
27957 |
Develop menus to meet special dietary and cultural needs for a catering services operation |
4 |
10 |
B |
28021 |
Select catering systems for a catering services operation |
5 |
10 |
B |
30896 |
Perform duties of a food service associate in a catering operation |
2 3 |
5 6 |
B |
31766 |
Demonstrate knowledge of and apply international standard testing methods of food and drink for clients with dysphagia |
3 |
6 |
B |