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2025 Cookery Skill Standards Review

Ringa Hora Services Workforce Development Council has reviewed some of the cookery unit standards and has developed new skill standards to better reflect current industry practices and align with the reviewed cookery qualifications at Levels 3 and 4. These standards were submitted to NZQA for Quality Assurance in September 2025. A response to NZQA regarding their November request for further information (RFI) was sent 10 December 2025. 

What’s Changing?  

  • New Cookery skill standards developed for Levels 3 and 4  
  • Some will replace existing 18 unit standards; others address skills gaps  
  • Some changes from the RFI have been quite substantial in terms of Learning Outcomes and Assessment Criteria along with changes to simplify titles. There are also three significant changes to credits:   
    • 40957 L3 Sandwiches decreasing from 5cr to 3cr – to better reflect the learning and replacement relationship with 13282  
    • 40962 L4 Methods increasing from 20cr to 30cr – to better reflect the learning and replacement relationship with multiple unit standards  
    • 40974 L4 Charcuterie decreasing from 20cr to 10cr – provide greater flexibility as an option in programme design and to better reflect the learning    
  • Replaced unit standards will remain on the Directory of Assessment and Skill Standards (DASS) for two years before expiring December 2028. 

View the existing cookery unit standards on the NZQA website. 

Draft skill standards (arranged by qualification)

To see the full Level 3 skill standards with replacements for 2100 see the replacement document.

SS ID#   Proposed Skill Standard Title   Credits  Unit standards replaced 
40969  Use communication and teamwork skills to maintain a safe culinary environment  5   
40972  Comply with standard operating procedures in a culinary environment  10   
40970  Apply core cookery techniques in a culinary environment  15   
40956  Create sweet and savoury baked food products in a culinary environment  5  13325 
40957  Prepare and present sandwiches in a culinary environment  3  13282 
40958 Prepare, cook and present stocks, sauces and soups in a culinary environment  5  13300 
40959 Prepare, cook and present vegetable food products in a culinary environment  5  13293 
40966 Comply with food allergen safety practices in a culinary environment  5   
40967 Prepare and present cold larder food products for service in a culinary environment  5   
40968 Prepare and present food products for counter service in a culinary environment  5   
40971 Prepare and present balanced meals that meet nutritional guidelines in a culinary environment   5   

To see the full Level 4 skill standards with replacements for 2101 see the replacement document.

SS ID#  Proposed Skill Standard Title   Credits  Unit standards replaced 
40976

 

 Apply teamwork and communication skills for a resilient, safe, and sustainable culinary workplace   20   
 
40975 Perform essential food preparation skills in a culinary environment  20   
40962 Create food products for service using common methods of cookery in a culinary environment  30  13289, 13305, 13307, 13317, 25232 
40960 Bake and present a range of dough-based food products in a culinary environment  10  13319, 13320 
40961 Prepare, finish, and present cold larder food products in a culinary environment  10  13332 
40963 Prepare, produce and present pâtisserie products in a culinary environment  20  13311, 13323, 13327 
40964 Create sauces in a culinary environment  10  13301, 13329 
40965 Create soups in a culinary environment  10  13299 
40973 Select, prepare and present meat cuts in a culinary environment  10   
40974 Prepare and present charcuterie products in a culinary environment   10   
40977 Prepare and present vegetarian and vegan food products in a culinary environment  10   

Development Process  

We worked with a panel of industry experts and a stakeholder group to:  

  • Develop new Skill Standards  
  • Ensure alignment with new Cookery qualifications  
  • Identify and fill gaps for modern culinary training.  

 

Stay Connected 

As the project is transitioning to the Services Industry Skills Board after the disestablishment of Ringa Hora Services WDC on  31 December 2025, if you would like to join an email network or have questions about the cookery skill standards, or future hospitality related projects, please reach out to the Services ISB.