Ringa Hora Services Workforce Development Council has reviewed 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 were submitted to NZQA for Quality Assurance in September 2025.
View the existing unit standards on the NZQA website.
To see the proposed replacement relationships with current Unit Standards, please see the attached document.
| Qualification outcomes/ Ngā hua | Skill Standard | |
| 1 | Communicate effectively and behave in a professional and culturally responsive manner with colleagues, managers and customers in a culinary environment. (5 credits) | L3 Communication |
| 2 | Comply with standard operating procedures to work safely and resolve problems in a sustainable and productive manner in a culinary environment. (15 credits) | L3 SOPs
Plus, standards from Food safety Domain |
| 3 | Prepare, cook and finish a range of food products by applying fundamental cookery techniques using a range of ingredients. (40 credits) | L3 Allergens |
| Qualification outcomes/ Ngā hua | Skill Standard | |
| 1 | Interact and engage effectively with colleagues, managers, and customers to facilitate service delivery in a culinary environment. (5 credits) | L4 Teamwork |
| 2 | Implement and ensure compliance with relevant standard operating policies and procedures to foster a safe, sustainable, and productive culinary workplace. (15 credits) | |
| 3 | Prepare and finish diverse food products, by combining methods and techniques while maintaining workplace safety, food safety, professional and sustainable practice. (100 credits) | L4 Bakery |
We worked with a panel of industry experts and a stakeholder group to:
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