0552 National Certificate in Hospitality (Introductory ... · Transition Arrangements . Version 5 . Version 5 has been republished to indicate that this qualification has been reviewed

NZQF NQ Ref 0552 Version 5 Page 1 of 7

Service Skills Institute (ServiceIQ) SSB Code 9068 MoE Code 7176

New Zealand Qualifications Authority 2013

National Certificate in Hospitality (Introductory Cookery) (Level 2)

Level 2

Credits 45 This qualification will be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 5 Version 5 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Hospitality (Level 2) [Ref: 2108]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 November 1998 December 2003 Revision 2 January 2003 December 2006 Review 3 December 2004 December 2009 Revision 4 December 2007 December 2013 Review 5 January 2009 December 2016 Republished 5 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]

http://www.nzqa.govt.nz/framework/updates/summaries.do�

mailto:[email protected]�




National Certificate in Hospitality (Introductory Cookery) (Level 2)

Level 2

Credits 45 Purpose This qualification recognises the competence, knowledge, and skills required for cooking routine food dishes in a commercial kitchen. It is awarded to people who are able to demonstrate a range of foundation cookery methods and a limited range of preparation techniques, using pre-prepared and ready-prepared products, under supervision. The compulsory section of the qualification covers knowledge and skills relating to: participating in a team; preparing fruit and vegetables; preparing and presenting basic sandwiches and salads; cleaning food production areas and equipment; handling knives; food safety; performing calculations; working in a diverse workplace; safe working practices; and frying, baking, boiling, poaching, steaming, and grilling food. The elective section enables candidates to select standards that reflect the requirements of their work or learning environments. This qualification is designed to provide a pathway to the National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553]. Special Notes People may be granted recognition of prior learning (RPL) on application to the provider. Candidates for RPL must go through an assessment process carried out by registered assessors in accordance with NZQA guidelines. Credit Range Compulsory Elective Level 1 credits 2 - Level 2 credits 35 0-8 Level 3 or above credits - 0-8 Minimum totals 37 8




Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same Id may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard. Summary of Requirements • Compulsory standards • Elective – A minimum of 8 credits as specified Detailed Requirements Compulsory The following standards are required Humanities > Communication Skills > Interpersonal Communications ID Title Level Credit

9677 Participate in a group/team which has an objective(s) 2 3

Service Sector > Hospitality > Cookery ID Title Level Credit

13271 Cook food items by frying 2 2

13272 Cook food items by baking 2 2

13273 Cook food items by boiling 2 2

13274 Cook food items by poaching 2 2

13275 Cook food items by steaming 2 2

13276 Cook food items by grilling 2 2

13280 Prepare fruit and vegetable cuts 2 2

13281 Prepare and present basic sandwiches for service 2 2

13283 Prepare and present salads for service 2 2

13284 Clean food production areas and equipment 2 2




ID Title Level Credit

13285 Handle and maintain knives in a commercial kitchen 2 2

24526 Apply safe working practices in a commercial kitchen 2 4

Service Sector > Hospitality > Food Safety ID Title Level Credit

167 Practise food safety methods in a food business 2 4

Service Sector > Service Sector Skills > Service Sector - Core Skills ID Title Level Credit

64 Perform calculations for the workplace 1 2

377 Work in a diverse workplace 2 2

Elective A minimum of 8 credits at Level 2 or above Field Subfield Domain

Service Sector Hospitality Cookery Food and Beverage Service Food Safety

Transition Arrangements Version 5 Version 5 was issued following a review. Changes to structure and content • Credit total has decreased from 60 to 45. • Standards 1978, 2977, 13344, 14462, 14464, 14465, 14466, 14469, and 20666 have

been removed from the compulsory section. • Standard 24526 has been added to the compulsory section. • Standards 13271, 13272, 13273, 13274, 13275, and 13276 have been moved from the

elective to the compulsory section. • Standards 168, 6401, 6402, 13277, 13278, and 13279 have been removed from the

elective section. • Three domains have been added to the elective section. • Standard 13284 title has been amended following review. For detailed information see Review Summaries on the NZQA website.




This qualification contains a standard that replaces an earlier standard. For the purposes of this qualification, 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

No candidate will be disadvantaged by the changes made to the qualification. People currently working towards versions 3 or 4 of this qualification may either complete the requirements of that version or transfer to version 5. However it is recommended that all candidates enrolled on programmes leading to version 4 of the qualification transfer to version 5. Previous versions of the qualification Version 4 was issued in order to add a credit exemption table for standards replaced by earlier standards.

Version 2 of this qualification contained Unit 1979, Describe the employment relationship, and the application of employment law to that relationship (Level 2; Credits 3), in version 3, this was replaced by Unit 1978, Identify basic employment rights and responsibilities, and sources of information and assistance (Level 1; Credits 2). For the purposes of this qualification, people who have gained credit for Unit 1979 are exempt from the requirement to gain credit for Unit 1978 – see table below.

Credit for Exempt from

1979 1978

1300 9677

Version 3 was issued in order to take account of the review of the Hospitality standards and to make changes to content required by industry stakeholders. Changes to structure and content included: ‘Introductory’ added to descriptor within qualification title; standard 168 moved from Compulsory to Elective; standard 1979 replaced by 1978, and standard 20666 added to the Compulsory; standards 13280, 13281 and 13283 moved from Elective to Compulsory; standards 6401 and 6402 added to Elective; and credit table adjusted. Version 2 was issued in order to make some changes to the qualification content including: standard 14468 removed from the compulsory section; and credit total decreased from 66 to 60.




Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2013

Other standard setting bodies whose standards are included in the qualification NZQA Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED

Code Description Code Description

310 Service Sector > Hospitality 110109 Food, Hospitality and Personal Services > Food and Hospitality > Cookery

Quality Management Systems Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body before they can register credits from assessment against standards. Accredited providers and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Accreditation requirements and the moderation system are outlined in the associated Accreditation and Moderation Action Plan (AMAP) for each standard.




Prerequisite Diagram




National Certificate in Hospitality (Basic Cookery) (Level 3)

Level 3

Credits 73 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 5 Version 5 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Cookery (Level 3) [Ref: 2100]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 November 1998 December 2003 Revision 2 January 2003 December 2006 Review 3 December 2004 December 2009 Revision 4 December 2007 December 2013 Review 5 January 2009 December 2016 Republished 5 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]






National Certificate in Hospitality (Basic Cookery) (Level 3)

Level 3

Credits 73 Purpose This qualification recognises the competence, knowledge, and skills required for cooking food dishes and working with the main food ingredients in a commercial kitchen. It is awarded to people who are able to demonstrate, under supervision, the ability to prepare dishes from fresh produce and to cook dishes at an operational level using a range of basic preparation techniques, cookery methods, and finishing techniques. Limited use of pre-prepared and ready-prepared food occurs at this level. The compulsory section of the qualification covers the skills and knowledge relating to: participating in a team; working in a diverse workplace; handling knives; preparing and cooking basic meat dishes, vegetable dishes, basic stocks, sauces and soups, fish dishes, basic hot and cold deserts, egg dishes, rice and farinaceous based dishes, and basic pasta dishes; preparing and finishing marinades, dressings, cold sauces and dips; performing food costing; safe working practices and food safety. The elective section of the qualification enables candidates to choose standards that suit their job roles. This qualification is a progression from the National Certificate in Hospitality (Introductory Cookery) (Level 2) [Ref: 0552]. It is designed to provide a pathway to the National Certificate in Hospitality (Cookery) (Level 4) [Ref: 0554]. Special Notes People may be granted recognition of prior learning (RPL) on application to the provider. Candidates for RPL must go through an assessment process carried out by registered assessors in accordance with NZQA guidelines. Credit Range Compulsory Elective Level 2 credits 19 - Level 3 or above credits 44 0-10 Minimum totals 63 10




Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same Id may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard. Summary of Requirements • Compulsory standards • Elective – A minimum of 10 credits as specified Detailed Requirements Compulsory The following standards are required Humanities > Communication Skills > Interpersonal Communications ID Title Level Credit



13285 Handle and maintain knives in a commercial kitchen 2 2

13288 Prepare and cook basic meat dishes in a commercial kitchen

3 8

13293 Prepare and cook vegetable dishes in a commercial kitchen

3 6

13300 Prepare and cook basic stocks, sauces and soups in a commercial kitchen

3 5

13304 Prepare and cook basic fish dishes in a commercial kitchen

3 4

13310 Prepare and produce basic hot and cold dessert items in a commercial kitchen

3 5

13314 Prepare and cook egg dishes in a commercial kitchen 3 4

13315 Prepare and cook rice and farinaceous dishes in a commercial kitchen

3 6

13316 Prepare and cook basic pasta dishes in a commercial kitchen

3 3




ID Title Level Credit

13329 Prepare and finish marinades, dressings, cold sauces and dips in a commercial kitchen

3 3

24525 Perform food costing calculations in a commercial hospitality environment

2 4

24526 Apply safe working practices in a commercial kitchen 2 4






Service Sector Hospitality Cookery Food and Beverage Service Food Safety

Transition Arrangements Version 5 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. • Standards 64, 168, 1978, 2977, 13298, 13309, 14462, 14464, 14465, 14466, and

14469 have been deleted from the compulsory section. • Standards 13314, 13329, 24525 and 24526 have been added to the compulsory

section. • Standards 13315 and 13316 have been moved from the elective to the compulsory

section. • Standards 13282 and 13283 have been deleted from the elective section. • Standard titles and credits have been updated following review. For detailed information see Review Summaries on the NZQA website.




This qualification contains a standard that replaces an earlier standard. For the purposes of this qualification, 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

No candidate will be disadvantaged by the changes made to the qualification. People currently working towards versions 3 or 4 of this qualification may either complete the requirements of that version or transfer to version 5. However it is recommended that all candidates enrolled on programmes leading to version 4 of the qualification transfer to version 5. Previous versions of the qualification Version 4 was issued in order to add a credit exemption table for standards replaced by earlier standards.

Version 2 of this qualification contained Unit 1979, Describe the employment relationship, and the application of employment law to that relationship (Level 2; Credits 3), in version 3, this was replaced by Unit 1978, Identify basic employment rights and responsibilities, and sources of information and assistance (Level 1; Credits 2). For the purposes of this qualification, people who have gained credit for Unit 1979 are exempt from the requirement to gain credit for Unit 1978 – see table below.

Credit for Exempt from

1979 1978

1300 9677

Version 3 was issued in order to take account of the review of the Hospitality standards and to make changes to content required by industry stakeholders. Changes to structure and content included: ‘Basic’ added to descriptor within qualification title; standard 1979 replaced by 1978 in the Compulsory; Elective 1 – standards 13282 and 13283 added, and requirements increased from 1 to 3 standards; Elective 2 requirements decreased from 10 to 6 credits; and total credit requirement increased from 67 to 70. Version 2 was issued in order to make some changes to the qualification content including: standard 14468 removed from the Compulsory; level 3 Compulsory requirements decreased from 34 to 28 credits; and Elective 2 requirement increased from 4 to 10 credits.





Next Review 2013

Other standard setting bodies whose standards are included in the qualification NZQA Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED











National Certificate in Hospitality (Cookery) (Level 4)

Level 4

Credits 96 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 5 Version 5 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Cookery (Level 4) [Ref: 2101]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 November 1998 December 2005 Revision 2 January 2003 December 2006 Revision 3 February 2004 December 2006 Review 4 December 2004 December 2013 Review 5 January 2009 December 2016 Republished 5 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]






National Certificate in Hospitality (Cookery) (Level 4)

Level 4

Credits 96 Purpose This qualification recognises the competence, skills and knowledge required of chefs with some experience, who are involved in cooking non-routine dishes in a commercial kitchen. The compulsory section of this qualification covers the skills and knowledge related to: preparing and cooking complex meat dishes, complex soups, complex sauces, complex fish dishes, seafood dishes, complex hot and cold desserts, complex pasta dishes, complex pastry dishes, hot cocktail food, complex poultry dishes; bake basic leavened and unleavened bread; prepare and present cold larder products and cold cocktail food. The elective section enables candidates to select unit standards the meet the requirements of their job role. Special Notes Prerequisite: National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553]. People may be granted recognition of prior learning (RPL) on application to the provider. Candidates for RPL must go through an assessment process carried out by registered assessors in accordance with NZQA guidelines. Credit Range Compulsory Elective Level 3 credits 12 0-10 Level 4 credits 74 0-10 Total 86 10 Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard.




Summary of Requirements • Compulsory standards • Elective – A minimum of 10 credits as specified Detailed Requirements Compulsory The following standards are required Service Sector > Hospitality > Cookery ID Title Level Credit

13289 Prepare and cook complex meat dishes in a commercial kitchen

4 8

13299 Prepare and cook complex soups in a commercial kitchen

4 6

13301 Prepare and cook complex sauces in a commercial kitchen

4 6

13305 Prepare and cook complex fish dishes in a commercial kitchen

4 8

13307 Prepare and cook seafood dishes in a commercial kitchen

4 8

13311 Prepare and produce complex hot and cold desserts in a commercial kitchen

4 8

13317 Prepare and cook complex pasta dishes in a commercial kitchen

4 6

13319 Prepare and bake basic dough products in a commercial kitchen

3 4

13323 Prepare and cook complex pastry dishes in a commercial kitchen

4 6

13332 Prepare and present cold larder products in a commercial kitchen

4 10

13333 Prepare and present cold cocktail food in a commercial kitchen

3 4

13336 Prepare and cook hot cocktail food in a commercial kitchen

3 4

25232 Prepare and cook complex poultry dishes in a commercial kitchen

4 8


Service Sector Hospitality Cookery Food Safety




Transition Arrangements Version 5 Version 5 was issued following review. Changes to structure and content • Credit total has decreased from 138-143 to 96. • Strands have been removed and replaced with an elective section. • 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.

• Standards 13319, 13332, 13333, and 25232 have been added to the compulsory section.

• Standards 13307, 13317, 13323 and 13336 have been moved from individual strands to the compulsory section.

For detailed information see Review Summaries on the NZQA website. People currently working towards earlier versions of this qualification may either complete the requirements of that version or transfer to version 5. Previous versions of the qualification Version 4 was issued to take account of the formal review, which took place in June 2004 and in order to make changes to content. Version 3 was issued to take account of the review of Hospitality standards and in order to make changes to content. Changes to structure and content included: titles, levels and credits of reviewed standards updated and standards 13337 and 13338 replaced; the credit tables were adjusted; domains of Food and Beverage Service and Hospitality Management included in the balance section; and the final date for people to complete version 1 of the qualification extended from December 2003 to December 2005. Version 2 was issued in order to remove standards 14468 and 13332 from the Core Compulsory section. Version 1 was registered in 1998 and resulted in the phasing out of the Cookery Trades Certificates. These included Cookery First Assessment (751 General Catering Certificate), Second Assessment (752 Basic Cookery Certificate), Third Assessment (753 Professional Cookery Certificate – Part One), and the Trade Certificate national external examination, (753 Professional Cookery Certificate – Part Two). Transition provisions allowed for the completion of time served requirements; and specified 2002 as final year for the award of the 752 Basic Cookery Certificate and 2004 as final year for the award of the 753 Professional Cookery Certificate.





Next Review 2013

Other standard setting bodies whose standards are included in the qualification NZQA Certification This certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED











National Certificate in Hospitality (Front Office) (Level 3)

Level 3

Credits 47

This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 5 Version 5 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Accommodation (Level 3) with strands in Housekeeping, Portering and Reception [Ref: 2103]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 November 1998 December 2008 Review 2 January 2000 December 2008 Revision 3 January 2003 December 2010 Review 4 September 2006 December 2012 Review 5 November 2010 December 2016 Republished 5 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected] Website http://www.serviceiq.org.nz



http://www.serviceiq.org.nz/�




National Certificate in Hospitality (Front Office) (Level 3)

Level 3

Credits 47 Purpose This is an entry level qualification for people working in a front office reception role in commercial accommodation environments. The compulsory section of the qualification covers the knowledge and skills required for providing arrival and departure services, booking accommodation, performing debtor control functions, using telephone systems to provide guest services, maintaining personal presentation and greeting customers, dealing with customer complaints, maintaining a safe and secure environment, using telephone systems, providing customers with information, and providing hospitality sales and service opportunities. The elective section of the qualification enables candidates to select standards from the areas of interpersonal communications, core service sector skills, generic and specialised hospitality skills, and guest services to fit with their job roles. This qualification builds on the National Certificate in Hospitality (Entry Skills) [Ref: 1257] or the National Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558] and can lead onto the National Certificate in Hospitality (Hotel Reservations) (Level 4) [Ref: 1273] or the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office [Ref: 0882] or the National Diploma in Hospitality (Operational Management) (Level 5) with strands in Kitchen Management, Food and Beverage Management, Rooms Division Management, and Functions Management [Ref: 1245]. Credit Range Compulsory Elective Level 2 credits 6 - Level 3 credits 31 10 Minimum totals 37 10




Requirements for Award of Qualification Award of NZQF National Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard. Summary of Requirements • Compulsory standards • Elective – A minimum of 10 credits as specified Detailed Requirements Compulsory The following standards are required Service Sector > Hospitality > Guest Services ID Title Level Credit

14411 Provide arrival and departure services at reception in a commercial hospitality environment

3 8

14412 Book accommodation for guests in a commercial hospitality environment

3 4

14416 Perform debtor control functions and reconcile balances in a commercial hospitality environment

3 6

14467 Use telephone systems to provide guest services in a commercial hospitality environment

2 2

Service Sector > Hospitality > Hospitality - Generic ID Title Level Credit

14462 Maintain personal presentation and greet customers in the hospitality industry

2 2

14464 Deal with customer complaints in the hospitality industry

3 4

14465 Maintain a safe and secure environment for people in the hospitality industry

3 3

14469 Provide customers with information about an establishment in the hospitality industry

2 2

21853 Provide hospitality sales and service opportunities to customers

3 6





Humanities Communication Skills Interpersonal Communications

Service Sector Hospitality Guest Services Hospitality - Generic Hospitality - Specific Skills

Service Sector Skills Service Sector - Core Skills Transition Arrangements Version 5 Version 5 was issued following review. Changes to structure and content • Optional strand was removed and title was amended. • Credit total was decreased from 66 or 78 to 47. • Standards 1978, 11831, and 14468 were removed from the compulsory section. • Standards 377, 378, 14433, 14466, and 21854 were removed from the compulsory

section but are available in the elective section. • The range of Hospitality standards available in the elective section was reduced from

the Hospitality subfield to the domains Guest Services, Hospitality - Generic, and Hospitality - Specific Skills.

• Details of some standards were updated to reflect changes made when they were reviewed.

For detailed information see Review Summaries on the NZQA website. People currently working towards version 4 of this qualification may either complete the requirements for that version or transfer to version 5. Any candidate who feels that they have been disadvantaged by these transition arrangements should contact the Service Skills Institute (ServiceIQ) at the address given below. Previous versions of the qualification Version 4 was issued following a review which removed and added standards to the core compulsory section, included an optional strand, and amended the elective section. Version 3 was issued to include the Interpersonal Communications domain in the elective section. In March 2010, the following reverse transition arrangements were included in version 3.




Version 3 of this qualification contained a standard that had expired and been replaced by another standard. For the purposes of this qualification, people who have gained credit for the replacement standard are exempt from the requirement to gain credit for the expired standard. Credit for Exempt from

20665 14418

Version 2 was issued following review. Changes included removal of compulsory standards 14413, 14415, and 14416, addition of 14412 as a compulsory standard and reduction of the credit total from 67 to 65. Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2015

Certification This certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the organisation that has been granted consent to assess against standards that meet the requirements of the qualification (accredited). Classification This qualification is classified according to the classification system listed on the Directory of Assessment Standards (DAS) and the New Zealand Standard Classification of Education (NZSCED) system as specified below. DAS Classification NZSCED


310 Service Sector > Hospitality 110101 Food, Hospitality and Personal Services > Food and Hospitality > Hospitality

Quality Management Systems Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality Assurance Body before they can register credits from assessment against standards. Accredited providers and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Accreditation requirements and the moderation system are outlined in the associated Accreditation and Moderation Action Plan (AMAP) for each standard.




National Certificate in Hospitality (Foundation Skills)

Level 1

Credits 40 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 4 Version 4 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Hospitality (Level 2) [Ref: 2108]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NQF Registration Information Process Version Date Last Date for Assessment Registration 1 February 1999 December 2006 Revision 2 November 2004 December 2010 Revision 3 September 2006 December 2011 Review 4 November 2009 December 2016 Revision 5 April 2013 December 2016 Republished 5 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]






National Certificate in Hospitality (Foundation Skills)

Level 1

Credits 40 Purpose This qualification is for people who are studying in a secondary school or early tertiary environment. The compulsory section of the qualification covers the skills and knowledge relating to workplace health and safety, food hygiene and safety and the use of knives, as these are the basic skills candidates require before working in a kitchen. The elective section of the qualification enables candidates to select standards from the Hospitality – Foundation Skills domain that complement their job role or training programme. This qualification could lead onto the National Certificate in Hospitality (Entry Skills) [Ref: 1257]; the National Certificate in Hospitality (Accommodation Services) (Level 2) with an optional strand in Motel Housekeeping [Ref: 0551]; the National Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558]; the 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]; and the National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553]. Credit Range Compulsory Elective Level 1 or above credits 5 35 Minimum totals 5 35 Requirements for Award of Qualification Award of NZQF National Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard. Summary of Requirements • Compulsory standards

http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/�

http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/�




• Elective – A minimum of 35 credits as specified Detailed Requirements Compulsory The following standards are required Health > Occupational Health and Safety > Occupational Health and Safety Practice ID Title Level Credit

497 Demonstrate knowledge of workplace health and safety requirements

1 3

Service Sector > Hospitality > Hospitality - Foundation Skills ID Title Level Credit

21059 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry

1 2

Elective A minimum of 35 credits at Level 1 or above Humanities > Health and Physical Education > Home Economics ID Title Level Credit

90959 Demonstrate knowledge of practices and strategies to address food handling issues

1 5

Field Subfield Domain

Service Sector Hospitality Cookery Food and Beverage Service Food Safety Hospitality - Foundation Skills

Transition Arrangements Version 5 Version 5 was issued following revision to ensure the qualification will continue to be achievable after 31 December 2013. Changes to structure and content • Expiring compulsory unit standard 15620 was removed from the qualification and

achievement standard 90959, which recognises a similar outcome, was added to the Elective.

• Minimum credits required for the Elective were increased from 29 to 35 credits. • Standard Setting Body details were updated as a result of the merger that created




ServiceIQ on 01 January 2013. For detailed information see Review Summaries on the NZQA website. People currently working towards version 4 of this qualification may either complete the requirements of that version or transfer to version 5. However, it is recommended that all candidates enrolled in programmes leading to version 4 of the qualification transfer to version 5 as version 4 will not be achievable after 31 December 2013. This qualification contains a standard that is a substitute for an expiring standard. For the purposes of this qualification people who have gained credit for the expiring standard are exempt from the requirement to gain credit for the substitute standard. Credit for Exempt from

15620 90959

This qualification contains a classification that replaced earlier classifications for Level 1 standards. For the purposes of version 5 of this qualification, people who have gained credit for standards in the earlier classifications may continue to use those credits to meet the qualification requirements. Standards from Are treated as Standards from

Service Sector > Hospitality > Accommodation Services

Service Sector > Hospitality > Hospitality - Foundation Skills

Service Sector > Hospitality > Cookery Service Sector > Hospitality > Hospitality - Foundation Skills

Service Sector > Hospitality > Food and Beverage Service


Service Sector > Hospitality > Hospitality Operations


It is not intended that anyone is disadvantaged by this revision, and the above arrangements have been designed for a smooth transition. However, anyone who feels they have been disadvantaged may appeal to ServiceIQ at the address given below. Previous versions of the qualification Version 4 was issued to move and remove certain standards and adjust credit values. Version 3 was issued to include career pathway information in the purpose statement and the descriptor Foundation Skills in the title. Version 2 was issued following review and took account of the review of Hospitality standards in 2003 and of the review of Home and Life Sciences standards in 2002.






Next Review 2014

Other standard setting bodies whose standards are included in the qualification New Zealand Industry Training Organisation Certification This certificate will display the logos of NZQA, ServiceIQ and the organisation that has been granted consent to assess against standards that meet the requirements of the qualification (accredited). Classification This qualification is classified according to the classification system listed on the Directory of Assessment Standards (DAS) and the New Zealand Standard Classification of Education (NZSCED) system as specified below. DAS Classification NZSCED



Quality Management Systems Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality Assurance Body before they can register credits from assessment against standards. Organisation with consent to assess and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Consent to assess requirements and the moderation system are outlined in the associated Consent and Moderation Requirements (CMR) for each standard.




National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office

Level 4

Credits 76-115 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 4 Version 4 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in Accommodation, Food and Beverage Service, Catering Services and Quick Service Restaurants Services [Ref: 2109]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 July 2001 December 2010 Review 2 September 2006 December 2010 Revision 3 December 2007 December 2012 Revision 4 July 2010 December 2016 Republished 4 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]






National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office

Level 4

Credits 76-115 Purpose This qualification recognises the skills and knowledge required by supervisors in a junior or departmental manager’s role in a commercial hospitality environment. The compulsory section of the qualification covers the knowledge and skills related to planning others performance, applying time management, application of employment law, on-job training, assessment, contributing within a team, managing interpersonal conflict, giving feedback, communicating in a culturally diverse workplace, maintaining personal presentation, handling payment transactions, dealing with complaints, and providing sales and service opportunities. The strands in food and beverage service, gaming, accommodation and front office, enable candidates to select standards that fit their specific job roles. This certificate can lead on from the National Certificate in Hospitality (Front Office) (Level 3) with an optional strand in Hotel Systems [Ref: 0557], the National Certificate in Hospitality (Bars and Clubs) (Level 3) [Ref: 1555], the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554], and the National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service [Ref: 1556], and can be a pathway to the National Diploma in Hospitality (Operational Management) (Level 5) with strands in Kitchen Management, Food and Beverage Management, Rooms Division Management, and Functions Management [Ref: 1245]. Credit Range Core

Compulsory Food and Beverage Service Strand Compulsory Elective

Level 2 credits 5 - - Level 3 credits 24 4 - Level 4 credits 27 7 3-5 Level 5 credits 6 - - Minimum totals 62 11 3 Minimum total with Strand 76




Gaming Strand Compulsory Elective Level 2 credits - 0-3 Level 3 credits 2 0-4 Level 4 credits 11 0-8 Minimum totals 13 2 Minimum total with Strand 77 Accommodation Strand Front Office Strand Level 2 credits - - Level 3 credits 4 20 Level 4 credits 19 33 Minimum totals 23 53 Minimum total with Strand 85 115 Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same Id may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard. Summary of Requirements • Core Compulsory standards One of the following strands is required • Food and Beverage Service Strand • Gaming Strand • Accommodation Strand • Front Office Strand Detailed Requirements Core Compulsory The following standards are required Business > Business Operations and Development > People Development and Coordination ID Title Level Credit

23397 Plan and monitor performance of others 5 6

Business > Business Operations and Development > Systems and Resources




Management ID Title Level Credit

16614 Apply time management concepts and methods in business situations

4 3

Core Generic > Core Generic > Work and Study Skills ID Title Level Credit

1979 Describe an employment relationship, and the application of employment law to that relationship

2 3

Education > Adult Education and Training > Delivery of Adult Education and Training ID Title Level Credit

7108 Deliver on-job training for adult trainees 4 8

Education > Generic Education and Training > Assessment of Learning ID Title Level Credit

4098 Use standards to assess candidate performance 4 6

Humanities > Communication Skills > Interpersonal Communications ID Title Level Credit

9681 Contribute within a group/team which has an objective(s)

3 3

9704 Manage interpersonal conflict 4 6

9705 Give and respond to feedback on performance 3 3

11099 Develop strategies for communicating in a culturally diverse workplace

4 4



2 2

14463 Prepare for and handle payment transactions in the hospitality industry

3 4


3 4


3 6

21854 Demonstrate knowledge of maximising hospitality sales and service opportunities to customers

3 4




Food and Beverage Service Strand Meet the requirements of all of the following sets • Food and Beverage Service Strand Compulsory • Food and Beverage Service Strand Elective Food and Beverage Service Strand Compulsory The following standards are required Service Sector > Hospitality > Food and Beverage Service ID Title Level Credit

17548 Demonstrate knowledge of food and beverage stock control in a commercial hospitality environment

4 3


15274 Work in a food business under a food safety programme

3 4


17553 Plan and implement hospitality staff rosters 4 4

Food and Beverage Service Strand Elective A minimum of 1 standard Service Sector > Hospitality > Food and Beverage Service ID Title Level Credit

17550 Set up and supervise service at food and beverage functions

4 5

17551 Prepare and supervise daily beverage service operations

4 3

17552 Plan and supervise daily food service operations 4 5

Gaming Strand Meet the requirements of all of the following sets • Gaming Strand Compulsory • Gaming Strand Elective Gaming Strand Compulsory The following standards are required




Service Sector > Hospitality > Hospitality - Gambling ID Title Level Credit

18175 Produce a Gaming Machine Analysis for gaming machines in a Class 4 gambling environment

4 8

18177 Deal with customer disputes in gaming machine areas of a Class 4 gambling environment

4 3

21499 Demonstrate knowledge of problem gambling in a Class 4 and Racing Act gambling establishment

3 2

Gaming Strand Elective A minimum of 1 standard Service Sector > Hospitality > Hospitality - Gambling ID Title Level Credit

18172 Maintain gaming machine hardware and security in a Class 4 gambling environment

3 4

18173 Control money and handle cash in a Class 4 gambling environment

3 4

18174 Produce Weekly and Unpaid Prize Reports, and process banking in a Class 4 gambling environment

2 3

18176 Provide gaming machine information to customers in a Class 4 gambling environment

2 2

18178 Demonstrate knowledge of legislation, licence conditions, and taxation related to a Class 4 gambling environment

4 8

18179 Supervise jackpot systems for gaming machines in a Class 4 gambling environment

3 3

Accommodation Strand Meet the requirements of the following set • Accommodation Compulsory Accommodation Compulsory The following standards are required Humanities > Communication Skills > Interpersonal Communications ID Title Level Credit

21335 Lead a group/team to achieve an objective(s) 4 5

Service Sector > Hospitality > Accommodation Services ID Title Level Credit

14459 Maintain service supplies in a commercial hospitality establishment

3 4

22336 Plan and supervise daily housekeeping operations in a commercial hospitality environment

4 10





17553 Plan and implement hospitality staff rosters 4 4

Front Office Strand Meet the requirements of the following set • Front Office Strand Compulsory Front Office Strand Compulsory The following standards are required Community and Social Services > Community and Workplace Fire and Emergency Management > Workplace Fire and Emergency Response ID Title Level Credit

16799 Carry out the duties of a workplace emergency warden 3 4

Service Sector > Hospitality > Guest Services ID Title Level Credit

14411 Provide arrival and departure services at reception in a commercial hospitality environment

3 8

14413 Provide a reservation service using a property management system in a commercial hospitality environment

4 10

14414 Exchange foreign cash and travellers cheques for guests in a commercial hospitality environment

3 2

14416 Perform debtor control functions and reconcile balances in a commercial hospitality environment

3 6

14417 Perform the night audit function in a commercial hospitality environment

4 8

22338 Plan and supervise daily front office operations in a commercial hospitality environment

4 10

Service Sector > Hospitality > Hospitality - Specific Skills ID Title Level Credit

4646 Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed premises

4 2

16705 Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises

4 3




Transition Arrangements Version 4 Version 4 was issued following revision. Changes to structure and content • Credit range total has increased from 73-107 to 76-115. • Changes to the titles, levels and credits of the standards in the qualification. • Standard 14453 has been removed from the Accommodation strand. • Standards 14433 and 14467 have been removed from the Front Office strand. For detailed information see Review Summaries on the NZQA website. This qualification contains standards that replace earlier standards. For the purposes of this qualification, people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards – see table below. Credit for Exempt from

16616 23397

17497 21335

People currently working towards versions 1 or 2 of this qualification may complete the requirements of those versions by December 2010 or transfer their results to this version of the qualification. People currently working towards version 3 of this qualification may either complete the requirements of that version by December 2012 or transfer their results to this version of the qualification. Any candidate who feels that they have been disadvantaged by these transition arrangements should contact the Service Skills Institute (ServiceIQ) at the address given below. Previous versions of the qualification Version 3 was issued following revision. Credit total was decreased from 76-110 to 73-107; standard 19521 was removed from the Core Compulsory section; standard 16616 was replaced by standard 22397 in the Core Compulsory section; Gaming strand was split into compulsory and elective sections and standard 21500 was removed; standard 17497 was replaced by standard 21335 in the Accommodation strand; and details of reviewed standards were updated.




Version 2 was issued following review. Changes to structure and content included: title was changed to include the new strands; credit total was changed from 87 to 76-110, depending on the strand; purpose statement was amended to reflect changes in the structure; Gaming Strand was added to the qualification, which was previously in the National Certificate in Hospitality (Advanced Food and Beverage Service) (Level 4) [Ref: 0915]; Function Supervision Strand was renamed Food and Beverage Service strand and added to the qualification; Function Supervision Strand was previously in the National Certificate in Hospitality (Advanced Food and Beverage Service) (Level 4) [Ref: 0915]; new strands in Accommodation and Front Office were added to offer a supervisory pathway for holders of level 2 and 3 qualifications in Accommodation Services and Porter Services; Core elective sections were deleted; standards 167, 168, 377, 3491, 7114, 9679, 9706, 12349, 14465, 14466, 14469, 15274, 17548 were removed and standards 7108, 11099, 16614, 16616, 19521, 21853, 21854 were added to the core compulsory section; standard 15274 was moved from core compulsory to the Food and Beverage Service Strand; and details of reviewed standards were updated. Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2012

Other standard setting bodies whose standards are included in the qualification Fire and Rescue Services Industry Training Organisation NZQA Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED










Recommended Diagram




National Certificate in Hospitality (Entry Skills)

Level 2

Credits 45 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 3 Version 3 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Hospitality (Level 2) [Ref: 2108]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 September 2006 December 2010 Review 2 August 2009 December 2014 Revision 3 December 2010 December 2016 Republished 3 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]






National Certificate in Hospitality (Entry Skills)

Level 2

Credits 45 Purpose This qualification is designed for people who wish to enter the hospitality industry and gain an overview of the possible career choices available to them. The compulsory section of this qualification covers the skills and knowledge relating to health and safety, participating in a team, maintaining personal presentation, and providing information to customers. Elective A enables candidates to select hospitality or health and safety standards that complement their job role or training programme. Elective B enables candidates to select generic standards that compliment their job role or training programme. This qualification leads on from the National Certificate in Hospitality (Foundation Skills) [Ref: 0587], and could lead onto National Certificate in Hospitality (Accommodation Services) (Level 2) with an optional strand in Motel Housekeeping [Ref: 0551]; National Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558]; 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]; National Certificate in Hospitality (Quick Service Restaurants) (Level 2) [Ref: 1490]; National Certificate in Hospitality (Food Services) (Level 3) [Ref: 1423], and the National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553]. Credit Range Compulsory Elective A Elective B Level 1 credits 3 - - Level 2 and above credits 7 29 6 Minimum totals 10 29 6 Requirements for Award of Qualification Award of NZQF National Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard.




Summary of Requirements • Compulsory standards • Elective A – A minimum of 29 credits as specified • Elective B – A minimum of 6 credits as specified Detailed Requirements Compulsory The following standards are required Health > Occupational Health and Safety > Occupational Health and Safety Practice ID Title Level Credit


1 3





2 2


2 2

Elective A A minimum of 29 credits at Level 2 or above Field Subfield Domain

Health Occupational Health and Safety

Occupational Health and Safety Practice

Service Sector Hospitality Any Elective B A minimum of 6 credits at Level 2 or above Field Subfield Domain

Core Generic Core Generic Any Health Health Studies First Aid Humanities Communication Skills Any Service Sector Service Sector Skills Service Sector - Core Skills




Transition Arrangements Version 3 Version 3 was issued following revision. Changes to structure and content • Standard 167 was removed from the compulsory section but this standard is still

available in elective A. • Credit requirements for elective A were increased from 25 to 29. • First Aid domain replaced expiring Core Health domain in elective B. • Credit exemption table included for expiring domain. For detailed information see Review Summaries on the NZQA website. People currently working towards version 2 of this qualification may either complete the requirements of that version or transfer to version 3. However it is recommended that all candidates enrolled on programmes leading to version 2 of the qualification transfer to version 3. This qualification contains a classification that replaced an earlier classification. For the purposes of this qualification, people who have gained credit for standards in the expiring classification are exempt from the requirement to gain credit for standards in the new classification see table below. Standards from Are treated as Standards from

Health > Health Studies > Core Health Health > Health Studies > First Aid

Any candidate who feels that they have been disadvantaged by these transition arrangements should contact the Service Skills Institute (ServiceIQ) at the address given below. Previous versions of the qualification Version 2 was issued following a review that increased the credit total from 44 to 45, removed standards from the compulsory section, amended the elective section to elective A and elective B, and updated standard 497 following review. Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2014




Other standard setting bodies whose standards are included in the qualification New Zealand Industry Training Organisation NZQA Certification This certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the organisation that has been granted consent to assess against standards that meet the requirements of the qualification (accredited). Classification This qualification is classified according to the classification system listed on the Directory of Assessment Standards (DAS) and the New Zealand Standard Classification of Education (NZSCED) system as specified below. DAS Classification NZSCED







National Certificate in Hospitality (Hotel Reservations) (Level 4)

Level 4

Credits 46 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 2 Version 2 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Hotel Reception (Level 4) [Ref: 2111]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 January 2007 December 2012 Republished 1 July 2007 December 2012 Review 2 December 2010 December 2016 Republished 2 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]






National Certificate in Hospitality (Hotel Reservations) (Level 4)

Level 4

Credits 46 Purpose This qualification is a specialist qualification for reservationists who work in large hotels. The Compulsory section of the qualification covers the knowledge and skills related to applying problem solving techniques, providing a reservation service using a property management system, maintaining a reservation service, and providing hospitality sales and service opportunities to customers. The Elective section of the qualification allows candidates to select standards from the Business Operations and Development subfield or the Guest Services, Hospitality – Generic, Hospitality – Specific Skills, and Service Sector – Management domains that are relevant to their job roles. The qualification can lead on from the National Certificate in Hospitality (Front Office) (Level 3) with an optional strand in Hotel Systems [Ref: 0557], and can lead onto the National Diploma in Hospitality (Operational Management) (Level 5) with strands in Kitchen Management, Food and Beverage Management, Rooms Division Management, and Functions Management [Ref: 1245]. Credit Range Compulsory Elective Level 3 credits 6 - Level 4 credits 22 18 Minimum totals 28 18 Requirements for Award of Qualification Award of NZQF National Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard.




Summary of Requirements • Compulsory standards • Elective – A minimum of 18 credits as specified Detailed Requirements Compulsory The following standards are required Humanities > Communication Skills > Interpersonal Communications ID Title Level Credit

9696 Apply problem-solving techniques 4 4

Service Sector > Hospitality > Guest Services ID Title Level Credit

14413 Provide a reservation service using a property management system in a commercial hospitality environment

4 10

26951 Maintain a reservation service in a commercial hospitality environment

4 8



3 6

Elective A minimum of 18 credits at Level 4 Field Subfield Domain

Business Business Operations and Development

Any

Service Sector Hospitality Guest Services Hospitality - Generic Hospitality - Specific Skills

Service Sector Skills Service Sector - Management




Transition Arrangements Version 2 Version 2 was issued following review. Changes to structure and content • The credit total decreased from 117 to 46. • An Elective section was added to the qualification. • Standards 378, 1979, 9704, 11095, 11098, 11099, 11831, 12009, 14411, 14412,

14414, 14416, 14417, 14433, 14464, 14465, 14467, 14468, 14469, 16614, 21854, and 22339 were removed from the Compulsory section.

• Standard 26951 was added to the Compulsory section. • The titles of standard 14413 and 21853 were updated. • The level of standard 14413 increased from 3 to 4. • The credit value of standard 21853 decreased from 8 to 6. For detailed information see Review Summaries on the NZQA website. People currently working towards programmes or courses leading to the award of version 1 of this qualification may either complete the requirements for that version or transfer to this version. Previous versions of the qualification Version 1 of this qualification was republished in July 2007 to correct the Credit Range table and the qualification’s credit total. Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2015

Other standard setting bodies whose standards are included in the qualification NZQA Certification The certificate will display the logos of NZQA, Service Skills Institute (ServiceIQ) and the organisation that has been granted consent to assess against standards that meet the requirements of the qualification (accredited). Classification




This qualification is classified according to the classification system listed on the Directory of Assessment Standards (DAS) and the New Zealand Standard Classification of Education (NZSCED) system as specified below. DAS Classification NZSCED







National Certificate in Hospitality (Functions Coordination) (Level 4)

Level 4

Credits 58 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 1 Version 1 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in Accommodation, Food and Beverage Service, Catering Services and Quick Service Restaurants Services [Ref: 2109]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 December 2007 December 2016 Republished 1 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]






National Certificate in Hospitality (Functions Coordination) (Level 4)

Level 4

Credits 58 Purpose This qualification recognises the skills and knowledge required by people who are responsible for the functions operation in a commercial hospitality establishment. They may be involved in working in a hotel, food or catering operation. The compulsory section of the qualification covers knowledge and skills in functions coordination, time management, team membership, managing interpersonal conflict, giving feedback on performance, dealing with customer complaints and providing customer service. The elective section of the qualification enables candidates to select unit standards from the hospitality or business areas that suit their specific job roles. This certificate can lead on from the National Certificate in Hospitality (Entry Skills) [Ref: 1257], and can be a pathway to the National Diploma in Hospitality (Operational Management) (Level 5) with strands in Kitchen Management; Food and Beverage Management; Rooms Division Management; and Functions Management [Ref: 1245]. Credit Range Compulsory Elective Level 2 credits 4 - Level 3 credits 16 - Level 4 credits 22 16 Minimum totals 42 16 Requirements for Award of Qualification Summary of Requirements • Compulsory standards • Elective – A minimum of 16 credits as specified Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same Id may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard.




Detailed Requirements Compulsory The following standards are required Business > Business Operations and Development > Systems and Resources Management ID Title Level Credit

16614 Apply time management concepts and methods in business situations

4 3


9681 Contribute within a group/team which has an objective(s)

3 3


9705 Give and respond to feedback on performance 3 3

Service Sector > Hospitality > Hospitality Operations ID Title Level Credit


3 2

21853 Provide positive hospitality customer experiences 3 8

21854 Demonstrate knowledge of providing positive hospitality customer experiences

2 4

24517 Plan a function for a commercial hospitality establishment

4 8

24518 Generate function sheets for commercial hospitality establishments

4 5



Any


Service Sector Hospitality Any





Next Review 2012

Other standard setting bodies whose standards are included in the qualification NZQA Certification The certificate will display the logos of NZQA and the Service Skills Institute (ServiceIQ). Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED Code Description Code Description 310 Service Sector > Hospitality 110101 Food, Hospitality and Personal

Services > Food and Hospitality > Hospitality









National Certificate in Hospitality (Food Services) (Level 3)

Level 3

Credits 89 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 1 Version 1 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Catering Services (Level 3) [Ref: 2106]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Award Registration 1 September 2008 December 2016 Republished 1 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]







Level 3

Credits 89 Purpose This qualification recognises the competence, knowledge, and skills required for candidates who specialise in catering operations. Work would typically be undertaken in various catering settings such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook-chill production kitchens and mobile catering businesses of varying size. Candidates may have some responsibility for others and provide technical advice and support to a team. The qualification includes Australian competency standards that are part of the SIT07 Tourism, Hospitality and Events training package. The qualification, with the inclusion of standards 9704 and 7108 from the National Certificate in Hospitality (Food Services) (Level 4) [Ref: 1424], has been designed to meet the requirements of the Australian Qualifications Framework Certificate III in Hospitality (Catering Operations). This qualification has been registered on the National Qualifications Framework (NQF) in line with the objectives of the Ministerial Declaration of Confidence - ‘Mutual Recognition of Vocational Education and Training Qualifications between Australia and New Zealand' and has been endorsed by the Service Skills Institute (ServiceIQ). This qualification may be a progression from the National Certificate in Hospitality (Introductory Cookery) (Level 2) [Ref: 0552] and leads onto the National Certificate in Hospitality (Food Services) (Level 4) [Ref: 1424]. Credit Range Compulsory Elective Level 1 credits 3 - Level 2 credits 23 - Level 3 credits 53 0-10 Minimum totals 79 10




Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (Id). Any version of a standard with the same Id may be used to meet qualification requirements that list the Id and/or that specify the past or current classification of the standard. Summary of Requirements • Compulsory standards • Elective – A minimum of 10 credits as specified Detailed Requirements Compulsory The following standards are required Health > Occupational Health and Safety > Occupational Health and Safety Practice ID Title Level Credit


1 3

17593 Apply safe work practices in the workplace 2 4




13284 Clean food production areas, equipment and utensils in a commercial kitchen

2 2

24525 Perform food costing calculations in a commercial hospitality environment

2 4






15274 Work in a food business under a food safety programme

3 4

Service Sector > Hospitality > Food Services ID Title Level Credit

22885 Demonstrate knowledge of menu adaptation and resource requirements for preparing food for food services

2 4

22886 Demonstrate knowledge of planning menus for food services

3 6

25012 Organise and prepare food 3 4

25013 Present food 3 4

25014 Use basic methods of cookery 3 6

25015 Prepare, cook and serve food for food service 3 8

25016 Receive and store kitchen supplies for catering requirements in the food services sector

3 4

25018 Package prepared catering items for the food services sector

3 2

25019 Apply catering control principles 3 4

25020 Transport and store catering items in a safe and hygienic manner for the food services sector

3 3

25025 Provide and coordinate hospitality service for a food services operation

3 6



3 2









Service Sector Hospitality Cookery Food and Beverage Service Food Safety Food Services Hospitality Operations


Next Review 2013

Other standard setting bodies whose standards are included in the qualification New Zealand Industry Training Organisation NZQA Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED Code Description Code Description 310 Service Sector > Hospitality 110109 Food, Hospitality and Personal

Services > Food and Hospitality > Cookery













Level 4

Credits 87 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 2 Version 2 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Catering Services (Level 4) [Ref: 2107]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Award Registration 1 September 2008 December 2016 Revision 2 March 2009 December 2016 Republished 2 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]







Level 4

Credits 87 Purpose This qualification builds on the National Certificate in Hospitality (Food Services) (Level 3) [Ref: 1423], and recognises the competence, knowledge, and skills required for candidates who specialise in catering operations. Work would typically be undertaken in various catering settings such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook-chill production kitchens and mobile catering businesses of varying size. Candidates will be required to lead teams or supervise others in a catering operation. The qualification includes Australian competency standards that are part of the SIT07 Tourism, Hospitality and Events training package. The qualification has been designed to meet the requirements of the Australian Qualifications Framework Certificate IV in Hospitality (Catering Operations). This qualification has been registered on the National Qualifications Framework (NQF) in line with the objectives of the Ministerial Declaration of Confidence - ‘Mutual Recognition of Vocational Education and Training Qualifications between Australia and New Zealand' and has been endorsed by the Service Skills Institute (ServiceIQ). Special Notes Prerequisite: National Certificate in Hospitality (Food Services) (Level 3) [Ref: 1423], or demonstrate equivalent knowledge and skills. Credit Range Compulsory Elective Level 3 credits 4 - Level 4 credits 53 0-20 Level 5 credits 10 0-20 Minimum totals 67 20




Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (Id). Any version of a standard with the same Id may be used to meet qualification requirements that list the Id and/or that specify the past or current classification of the standard. Summary of Requirements • Compulsory standards • Elective – A minimum of 20 credits as specified Detailed Requirements Compulsory The following standards are required Business > Business Operations and Development > Systems and Resources Management ID Title Level Credit

1988 Supervise workplace operations 4 6

Business > Management > Management - Systems and Resources ID Title Level Credit

8503 Interpret and use financial data and reports for decision making

5 5

Education > Adult Education and Training > Delivery of Adult Education and Training ID Title Level Credit

7108 Deliver on-job training to adults 4 8



21336 Lead a group/team to achieve an objective(s) with some complexity

5 5




Service Sector > Hospitality > Food and Beverage Service ID Title Level Credit

17548 Demonstrate knowledge of food and beverage stock control in a commercial hospitality environment

4 3


168 Demonstrate knowledge of food contamination hazards, and control methods used in a food business

3 4

15275 Supervise staff under a food safety programme 4 10

Service Sector > Hospitality > Food Services ID Title Level Credit

22887 Supervise and monitor standards of catering operations and staff in food services

4 10

25021 Monitor catering revenue and costs 4 4

25023 Develop menus to meet special dietary and cultural needs

4 6


Education Generic Education and Training

Assessment of Learning




Service Sector Hospitality Cookery Food and Beverage Service Food Safety Food Services Hospitality Operations




Transition Arrangements Version 2 Version 2 was issued following revision. Changes to structure and content • the domain of Interpersonal Communications was added to the elective set. For detailed information see Review Summaries on the NZQA website. There are no transition consequences resulting from the revision. However, candidates enrolled on programmes leading to version 1 of the qualification may transfer to version 2 if they wish to select elective credits from the Interpersonal Communications domain. Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2013

Other standard setting bodies whose standards are included in the qualification New Zealand Industry Training Organisation NZQA Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED Code Description Code Description 310 Service Sector > Hospitality 110109 Food, Hospitality and Personal

Services > Food and Hospitality > Cookery












National Certificate in Hospitality (Quick Service Restaurants) (Level 2)

Level 2

Credits 40 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 1 Version 1 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Food and Beverage Service (Level 3) with strands in Cafe Services, Bar Services, Restaurant Services, Buffet Services, Functions Services, Barista, and Quick Service Restaurants Services [Ref: 2104]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 April 2009 December 2016 Republished 1 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]







Level 2

Credits 40 Purpose This qualification is for people who work in a crew role in a quick service restaurant. The compulsory section of the qualification covers the skills and knowledge related to working safely, food safety, personal presentation, informing customers, performing crew duties, assembling food, cleaning, serving customers, providing takeaway food and packing food orders. This covers essential skills also required in the food and beverage service industry. This qualification, therefore, shares many standards in common with the 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]. The elective section of the qualification enables candidates to select specific standards that compliment their specific job roles in the brand organisation. This qualification may lead to the National Certificate in Hospitality (Quick Service Restaurants) (Level 3) [Ref: 1491] and the National Certificate in Hospitality (Quick Service Restaurants) (Level 4) [Ref: 1492]. Credit Range Compulsory Elective Level 2 credits 29 0-4 Level 3 credits 7 0-4 Minimum totals 36 4 Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (Id). Any version of a standard with the same Id may be used to meet qualification requirements that list the Id and/or that specify the past or current classification of the standard.




Summary of Requirements • Compulsory standards • Elective – A minimum of 4 credits as specified Detailed Requirements Compulsory The following standards are required Health > Occupational Health and Safety > Occupational Health and Safety Practice ID Title Level Credit

17593 Apply safe work practices in the workplace 2 4


13284 Clean food production areas and equipment 2 2

Service Sector > Hospitality > Food and Beverage Service ID Title Level Credit

14440 Prepare and clear areas for counter food service in a commercial hospitality environment

2 2

14441 Provide counter food and beverage service in a commercial hospitality environment

3 3

14442 Provide takeaway food service in a commercial hospitality environment

3 4

14443 Pack food and beverage orders for takeaway in a commercial hospitality environment

2 2

25493 Perform crew duties in a quick service restaurant 2 2

25495 Assemble food products in a quick service restaurant 2 3

25496 Serve customers in a quick service restaurant 2 4



20666 Demonstrate a basic knowledge of contamination hazards and control methods used in a food business

2 2






2 2


2 2


Humanities Communication Skills Any Service Sector Hospitality Any

Service Sector Skills Service Sector - Core Skills Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2014

Other standard setting bodies whose standards are included in the qualification New Zealand Industry Training Organisation Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED


310 Service Sector > Hospitality 110103 Food, Hospitality and Personal Services > Food and Hospitality > Food and Beverage Service













Level 3

Credits 40 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 1 Version 1 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Food and Beverage Service (Level 4) with strands in Restaurant Services, and Quick Service Restaurants Services [Ref: 2105]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 April 2009 December 2016 Republished 1 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]







Level 3

Credits 40 Purpose This qualification is for people who work in the shift supervisor role in a quick service restaurant. The compulsory section of the qualification covers the skills and knowledge related to monitoring and coordinating the production requirements for a shift. The elective section of the qualification enables candidates to select specific standards that compliment their specific job roles in the brand organisation. This qualification may follow on from the National Certificate in Hospitality (Quick Service Restaurants) (Level 2) [Ref: 1490], and may lead to the National Certificate in Hospitality (Quick Service Restaurants) (Level 4) [Ref: 1492]. Credit Range Compulsory Elective Level 3 credits and above 25 15 Minimum totals 25 15 Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (Id). Any version of a standard with the same Id may be used to meet qualification requirements that list the Id and/or that specify the past or current classification of the standard.




Summary of Requirements • Compulsory standards • Elective – A minimum of 15 credits as specified Detailed Requirements Compulsory The following standard is required Service Sector > Hospitality > Food and Beverage Service ID Title Level Credit

25497 Monitor and coordinate production requirements for a shift in a quick service restaurant

3 25



Service Sector Skills Service Sector - Core Skills Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2014

Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED











Level 4

Credits 50 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 1 Version 1 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Hospitality (Advanced) (Level 5) with strands in Accommodation, Food and Beverage Service, Catering Services and Quick Service Restaurants Services [Ref: 2109]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 April 2009 December 2016 Republished 1 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected]







Level 4

Credits 50 Purpose This qualification is for people who work in the assistant manager and/or manager’s role in a quick service restaurant. The compulsory section of the qualification covers the skills and knowledge related to managing production requirements. The elective section of the qualification enables candidates to select specific standards that compliment their specific job roles in the brand organisation. This qualification may follow on from the National Certificate in Hospitality (Quick Service Restaurants) (Level 3) [Ref: 1491]. Credit Range Compulsory Elective Level 4 credits and above 30 20 Minimum totals 30 20 Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (Id). Any version of a standard with the same Id may be used to meet qualification requirements that list the Id and/or that specify the past or current classification of the standard.




Summary of Requirements • Compulsory standards • Elective – A minimum of 20 credits as specified Detailed Requirements Compulsory The following standard is required Service Sector > Hospitality > Food and Beverage Service ID Title Level Credit

25498 Manage production requirements in a quick service restaurant

4 30



Any

Education Adult Education and Training

Delivery of Adult Education and Training

Generic Education and Training

Assessment of Learning



Next Review 2014

Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below.




NQF Classification NZSCED







National Certificate in Hospitality (Cafes) (Level 3)

Level 3

Credits 46 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 1 Version 1 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Food and Beverage Service (Level 3) with strands in Cafe Services, Bar Services, Restaurant Services, Buffet Services, Functions Services, Barista, and Quick Service Restaurants Services [Ref: 2104]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 May 2010 December 2016 Republished 1 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected] Website http://www.serviceiq.org.nz







National Certificate in Hospitality (Cafes) (Level 3)

Level 3

Credits 46 Purpose This qualification is for people who are starting work or working in the cafe sector of the hospitality industry. This sector of the industry is very varied and requires a specific set of knowledge and skills that are not shared with the restaurant and bars and clubs sectors. The compulsory section of the qualification covers the knowledge and skills related to making coffee, food safety, maintaining personal presentation and greeting customers, dealing with customer complaints and providing sales and service opportunities. The elective section of the qualification enables candidates to select standards from the Cookery, Food and Beverage Service, Food Safety, Hospitality – Generic and Hospitality – Specific Skills domains that suit their job roles and type of establishment. This certificate builds on the National Certificate in Hospitality (Entry Skills) [Ref: 1257], and may lead on from the National Certificate in Service Sector (Level 3) with strands in Beauty Services; Hospitality; Recreation, Sport, and Fitness; Retail and Tourism [Ref: 1513], and can lead to the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service; Gaming; Accommodation; and Front Office [Ref: 0882]. Replacement Information This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3) [Ref: 1555], and the National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service [Ref: 1556] replaced the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556]. Credit Range Compulsory Elective Level 2 credits 6 - Level 3 or above credits 19 21 Minimum totals 25 21




Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard. Summary of Requirements • Compulsory standards • Elective – A minimum of 21 credits as specified Detailed Requirements Compulsory The following standards are required Service Sector > Hospitality > Food and Beverage Service ID Title Level Credit

17288 Prepare and present espresso beverages for service 3 5





2 2


3 4


3 6


3 4





Service Sector Hospitality Cookery Food and Beverage Service Food Safety Hospitality - Generic Hospitality - Specific Skills

Transition Arrangements This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3) [Ref: 1555], and the National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service [Ref: 1556] are part replacements for the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556], which expires in December 2012. There are significant differences in content and structure between the new and replaced qualifications. Candidates enrolled in courses or training leading to one or more strands of the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556] have until December 2012 to complete the qualification. Candidates who have only completed part of the replaced qualification as at December 2012 will need to transfer their existing achievements towards the most appropriate of the replacement qualifications. Any candidate who thinks they have been disadvantaged by these arrangements should, in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below). Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2015

Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation.




Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED







National Certificate in Hospitality (Bars and Clubs) (Level 3)

Level 3








National Certificate in Hospitality (Bars and Clubs) (Level 3)

Level 3

Credits 42 Purpose This qualification is for people who are starting work or working in the bar and club sectors of the hospitality industry. This sector of the industry covers establishments that provide mainly alcoholic beverages. The skills and knowledge required by this sector are not usually shared by the restaurant and cafe sectors. The compulsory section of the qualification covers the knowledge and skills related to providing beverage services, maintaining personal presentation and greeting customers, providing sales and service opportunities and maintaining a responsible drinking environment. The elective section of the qualification enables candidates to select standards from the Food and Beverage Service, Food Safety, Hospitality – Gambling, Hospitality – Generic, and Hospitality – Specific Skills domains that suit their roles and type of establishment. This certificate builds on the National Certificate in Hospitality (Entry Skills) [Ref: 1257], and may lead on from the National Certificate in Service Sector (Level 3) with strands in Beauty Services; Hospitality; Recreation, Sport, and Fitness; Retail and Tourism [Ref: 1513]. It can also lead to the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service; Gaming; Accommodation; and Front Office [Ref: 0882]. Replacement Information This qualification, the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554], and the National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service [Ref: 1556] replaced the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556]. Credit Range Compulsory Elective Level 2 credits 2 - Level 3 or above credits 22 18 Minimum totals 24 18





14421 Provide alcoholic beverage service in a licensed commercial environment

3 10



2 2


3 6


3 4


4645 Demonstrate knowledge of maintaining a responsible drinking environment as a server in a licensed commercial environment

3 2





Service Sector Hospitality Food and Beverage Service Food Safety Hospitality - Gambling Hospitality - Generic Hospitality - Specific Skills

Transition Arrangements This qualification, the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554], and the National Certificate in Hospitality (Level 3) with strands in Restaurant Service and Functions Service [Ref: 1556] replaced the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556], which expires in December 2012. There are significant differences in content and structure between the new and replaced qualifications. Candidates enrolled in courses or training leading to one or more strands of the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556] have until December 2012 to complete the qualification. Candidates who have only completed part of the replaced qualification as at December 2012 will need to transfer their existing achievements towards the most appropriate of the replacement qualifications. Any candidate who thinks they have been disadvantaged by these arrangements should, in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below). Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2015












National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service

Level 3








National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service

Level 3

Credits 44 Purpose This qualification is for people who are starting work or working in the restaurant sector, either in a seated restaurant or one that provides a buffet service, or in the functions sector. This sector of the industry covers establishments that provide alcoholic beverages as well as food. The knowledge and skills required by this sector are not usually shared by the cafe and bars and clubs sectors. The compulsory section of the qualification covers the knowledge and skills related to food safety, maintaining personal presentation and greeting customers and dealing with customer complaints. The Restaurant Service strand covers the knowledge and skills related to both restaurant and buffet service. Candidates are required to choose the standard that suits their establishment from elective one. Elective two enables candidates to select the sales and service standard that fits with their role. The Functions Service strand covers the knowledge and skills related to providing a buffet and functions service. The balance section enables candidates to select standards from the Food and Beverage Service, Food Safety, Hospitality – Generic and Hospitality – Specific Skills domains that suit their job roles and type of establishment. This certificate builds on the National Certificate in Hospitality (Entry Skills) [Ref: 1257], and may lead on from the National Certificate in Service Sector (Level 3) with strands in Beauty Services; Hospitality; Recreation, Sport, and Fitness; Retail and Tourism [Ref: 1513]. It can lead to the National Certificate in Hospitality (Restaurant Service) (Level 4) [Ref: 1557] or the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service; Gaming; Accommodation; and Front Office [Ref: 0882]. Replacement Information This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3) [Ref: 1555], and the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554] replaced the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556].




Credit Range Compulsory Restaurant Service Strand Elective One Elective Two Level 2 credits 4 - - Level 3 credits 4 12-20 4-6 Minimum totals 8 12-20 4-6 Functions Service Strand Balance Level 3 credits 24 10-20 Minimum totals 24 10-20 Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at http://www.nzqa.govt.nz/ncea/acrp/index.html. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard. Summary of Requirements • A minimum of 44 credits Of which a minimum of 40 credits at Level 3 or above

• Compulsory standards • Balance – Balance One of the following strands is required • Restaurant Service Strand • Functions Service Strand Detailed Requirements Compulsory The following standards are required Service Sector > Hospitality > Food Safety ID Title Level Credit

20666 Demonstrate a basic knowledge of contamination hazards and control methods used in a food business

2 2






2 2


3 4

Balance The balance of credits to achieve A minimum of 44 credits • Of which a minimum of 40 credits at Level 3 or above May come from the following Field Subfield Domain

Service Sector Hospitality Food and Beverage Service Food Safety Hospitality - Generic Hospitality - Specific Skills

Restaurant Service Strand Meet the requirements of all of the following sets • Elective One • Elective Two Elective One A minimum of 1 standard Service Sector > Hospitality > Food and Beverage Service ID Title Level Credit

26308 Provide restaurant food and beverage service in a commercial hospitality environment

3 20

26309 Provide buffet and beverage service in a commercial hospitality environment

3 12

Elective Two A minimum of 1 standard Service Sector > Hospitality > Hospitality - Generic ID Title Level Credit


3 6


3 4




Functions Service Strand The following standards are required Service Sector > Hospitality > Food and Beverage Service ID Title Level Credit

14446 Provide food and beverage service for functions in a commercial hospitality environment

3 12

26309 Provide buffet and beverage service in a commercial hospitality environment

3 12

Transition Arrangements This qualification, the National Certificate in Hospitality (Bars and Clubs) (Level 3) [Ref: 1555], and the National Certificate in Hospitality (Cafes) (Level 3) [Ref: 1554] replaced the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556], which expires in December 2012. There are significant differences in content and structure between the new and replaced qualifications. Candidates enrolled in courses or training leading to one or more strands of the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0556] have until December 2012 to complete the qualification. Candidates who have only completed part of the replaced qualification as at December 2012 will need to transfer their existing achievements towards the most appropriate of the replacement qualifications. This qualification contains standards that replace earlier standards. For the purposes of this qualification, people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards – see table below. Credit for Exempt from

14422, 14435, 14437 26308

14439 26309

Any candidate who thinks they have been disadvantaged by these arrangements should, in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below). Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.




Next Review 2015

Certification The certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED







National Certificate in Hospitality (Restaurant Service) (Level 4)

Level 4

Credits 58 This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 1 Version 1 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Food and Beverage Service (Level 4) with strands in Restaurant Services, and Quick Service Restaurants Services [Ref: 2105]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 May 2010 December 2016 Republished 1 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected] Website http://www.serviceiq.org.nz







National Certificate in Hospitality (Restaurant Service) (Level 4)

Level 4

Credits 58 Purpose This qualification is for experienced people who work in the restaurant sector of the hospitality industry. This sector of the industry covers establishments that provide alcoholic beverages as well as food. The skills and knowledge required by this sector are not usually shared by the cafe and bars and clubs sectors. The compulsory section of the qualification covers the knowledge and skills related to wine and wine producers, serving bottled wine, evaluating wine, food and beverage matching, co-ordinating and maintaining food and beverage service operations, providing sales and service opportunities, the Sale of Liquor Act, and host responsibility requirements. The elective section enables candidates to select standards from the Food and Beverage Service, Food Safety, Hospitality – Generic, and Hospitality – Specific Skills domains that suit their roles. This certificate can lead on from the National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service [Ref: 1556]. Replacement Information This qualification replaced the National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Gueridon and Silver Service [Ref: 0915]. Credit Range Compulsory Elective Level 3 credits 6 - Level 4 or above credits 37 15 Minimum totals 43 15





4637 Demonstrate knowledge of New Zealand wines and wine producers

4 4

14427 Assist customers with, and serve, bottled wine in a licensed commercial environment

4 6

22268 Apply specialist knowledge to match food and beverage items on an establishment's menu

4 8

22912 Evaluate Wine 4 4

26307 Co-ordinate and maintain food and beverage service operations in a commercial hospitality environment

4 10



3 6


4646 Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed premises

4 2

16705 Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises

4 3





Service Sector Hospitality Food and Beverage Service Food Safety Hospitality - Generic Hospitality - Specific Skills

Transition Arrangements This qualification replaced the National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Gueridon and Silver Service [Ref: 0915], which expires in December 2012. There are significant differences in content and structure between the new and replaced qualifications. Candidates enrolled in courses or training leading to one or more strands of the National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Gueridon and Silver Service [Ref: 0915] have until December 2012 to complete the qualification. Candidates who have only completed part of the replaced qualification as at December 2012 will need to transfer their existing achievements towards the new qualification. Any candidate who thinks they have been disadvantaged by these arrangements should, in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below). Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.

Next Review 2015












National Certificate in Hospitality (Level 2) with strands in Accommodation Services, and Porter Services

Level 2

Credits 40

This qualification be designated expiring on 31 December 2014 from which point no new enrolments will be accepted. The last date to meet the requirements is 31 December 2016 at which time the qualification will be designated discontinued. Transition Arrangements Version 1 Version 1 has been republished to indicate that this qualification has been reviewed and replaced by the New Zealand Certificate in Accommodation (Level 3) with strands in Housekeeping, Portering and Reception [Ref: 2103]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2016 or transfer their results to the replacement qualification. After 31 December 2014 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 November 2010 December 2016 Republished 1 June 2013 December 2016 Standard Setting Body ServiceIQ PO Box 25522 Wellington 6146 Telephone 0800 863 693 Email [email protected] Website http://www.serviceiq.org.nz







National Certificate in Hospitality (Level 2) with strands in Accommodation Services, and Porter Services

Level 2

Credits 40 Purpose This is an entry level qualification for people working in the accommodation services or porter services area of the hospitality industry. The compulsory section of the qualification covers the knowledge and skills required for maintaining personal presentation and greeting customers, and maintaining a safe and secure environment. The elective section of the qualification enables candidates to select standards from the areas of interpersonal communications, hospitality generic skills, food and beverage services, accommodation services, service sector core skills, work and study skills or guest services that fit with their job roles. The accommodation services strand covers the knowledge and skills related to servicing guest rooms, servicing guest room toilet and bathroom areas, stripping and making beds, and maintaining room service supplies. The porter services strand covers the knowledge and skills related to providing a porter service; handling, storing, and providing guest and establishment property; and providing customers with information about an establishment. This qualification can lead on from the National Certificate in Hospitality (Foundation Skills) [Ref: 0587] or the National Certificate in Hospitality (Entry Skills) [Ref: 1257], and onto the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office [Ref: 0882]. Replacement Information This qualification replaced the National Certificate in Hospitality (Accommodation Services) (Level 2) with an optional strand in Motel Housekeeping [Ref: 0551] and the National Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558]. Credit Range Compulsory Elective 1 Elective 2 Level 2 credits 2 0-10 0-15 Level 3 credits 3 0-10 0-15 Minimum totals 5 10 14-15




Accommodation Services Strand

Porter Services Strand

Level 2 credits 11 10 Minimum totals for strand 11 10 Minimum totals for qualification 40 40 Requirements for Award of Qualification Award of NZQF National Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/. Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard. Summary of Requirements • A minimum of 40 credits at Level 2 or above • Compulsory standards • Elective 1 – A minimum of 10 credits as specified • Elective 2 – Balance One of the following strands is required • Accommodation Services Strand • Porter Services Strand Detailed Requirements Compulsory The following standards are required Service Sector > Hospitality > Hospitality - Generic ID Title Level Credit


2 2

14465 Maintain a safe and secure environment for people in the hospitality industry

3 3




Elective 1 A minimum of 10 credits at Level 2 or above Field Subfield Domain

Service Sector Hospitality Accommodation Services Food and Beverage Service Guest Services Hospitality - Generic

Elective 2 The balance of credits to achieve A minimum of 40 credits at Level 2 or above May come from the following Field Subfield Domain

Core Generic Core Generic Work and Study Skills Humanities Communication Skills Interpersonal

Communications Service Sector Service Sector Skills Service Sector - Core Skills

Accommodation Services Strand The following standards are required Service Sector > Hospitality > Accommodation Services ID Title Level Credit

14454 Service guest rooms in a commercial hospitality establishment

2 3

14455 Service guest room toilet and bathroom areas in a commercial hospitality establishment

2 3

14457 Strip beds and make beds in a commercial hospitality establishment

2 3

26024 Maintain room servicing supplies in a commercial hospitality establishment

2 2

Porter Services Strand The following standards are required Service Sector > Hospitality > Guest Services ID Title Level Credit

14402 Provide a porter service in a commercial hospitality environment

2 4

14404 Handle, store, and provide guest and establishment property in a commercial hospitality environment

2 4






2 2

Transition Arrangements Version 1 This qualification replaced the National Certificate in Hospitality (Accommodation Services) (Level 2) with an optional strand in Motel Housekeeping [Ref: 0551] and the National Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558], which will both expire in December 2012. There are significant differences in content and structure between the new and replaced qualifications. • Compulsory standard 2977, elective standard 16799, and the optional strand in Motel

Housekeeping of Ref: 0551 were not included in Ref: 1599. • All other standards listed in Ref: 0551 can be used to meet the requirements for award

of Ref: 1599. • Compulsory standards 2977 and 14468 of Ref: 0558 were not included in Ref: 1599. • All other standards listed in Ref: 0558 can be used to meet the requirements for award

of Ref: 1599. Candidates enrolled in courses or training leading to version 5 of the National Certificate in Hospitality (Accommodation Services) (Level 2) with an optional strand in Motel Housekeeping [Ref: 0551] or version 3 of the National Certificate in Hospitality (Porter Services) (Level 2) [Ref: 0558], have until December 2012 to complete these qualifications. Candidates wishing to use elective standards 14453 or 14460 to meet the requirements of version 5 of Ref: 0551 will need to gain credit for the standards before they expire in December 2011. Candidates wishing to meet the requirements of version 3 of Ref: 0558 will need to gain credit for standard 14407 before it expires in December 2011. Alternatively, those candidates may transfer to version 1 of the National Certificate in Hospitality (Level 2) with strands in Accommodation Services, and Porter Services [Ref: 1599]. Candidates who have only completed part of the replaced qualifications as at December 2012 will need to transfer their existing achievements to the new qualification. For detailed information see Review Summaries on the NZQA website. Any candidate who thinks they have been disadvantaged by these arrangements should, in the first instance, contact the Service Skills Institute (ServiceIQ) (contact details below). Planned Review Any person or organisation may contribute to the review of this qualification by sending feedback to the standard setting body at the above address.




Next Review 2015

Certification This certificate will display the logos of NZQA, the Service Skills Institute (ServiceIQ) and the organisation that has been granted consent to assess against standards that meet the requirements of the qualification (accredited). Classification This qualification is classified according to the classification system listed on the Directory of Assessment Standards (DAS) and the New Zealand Standard Classification of Education (NZSCED) system as specified below. DAS Classification NZSCED




Documents

0552 National Certificate in Hospitality (Introductory ... · Transition Arrangements . Version 5 . Version 5 has been republished to indicate that this qualification has been reviewed