Ringa Hora Services Workforce Development Council has been working on a project to reform the way the competence of culinary practitioners in Aotearoa New Zealand is recognised and assessed.
Culinary Koha aims to provide a suite of qualifications and training standards for the development of a chef’s career in New Zealand, from entry-level to the highest level, and respond to the contemporary needs of the hospitality industry.
After consultation through 24 online and several in-person interviews predominantly with industry and in the presence of providers, we found industry wanted and needed the following skills developed in staff:
It was the intention of the development team at Ringa Hora to widen the opportunities to demonstrate the skills of culinary arts in different workplaces with minimal requirements for off-site provider-based training for work-based learning.
Draft standards were also developed for non-technical areas and they were expected to be finalised later by working with Ohu Ahumahi and NZQA, so that programmes of training could be compiled and completed.
During this phase, Ringa Hora was on a collaborative journey with industry and Te Pūkenga, creating a suite of draft credentials.
There were more significant changes to the range and content of draft Level 3 and 4 skill standards.
The language and content of previous drafts were changed, and new drafts added to broaden the opportunities for achieving the qualification outcomes. Further changes are:
The following draft skill standards were developed for industry and provider feedback in late 2023:
| Code | Title | Credits |
| Level 3 – Baking | Create baked food products in a culinary context | 5 |
| Level 3 – Cold Larder | Cold larder food preparation | 5 |
| Level 3 – Technical Essential Skills | Apply essential culinary skills | 20 |
| Level 3 – Cultural Occasion | Create a contemporary food product for a cultural occasion | 5 |
| Level 3 – Food Safety | Apply food safety practices in a food-related workplace | 5 |
| Level 3 – Foraged | Foraging for Food for service in a culinary context | 5 |
| Level 3 – Knife Skills | Developing culinary knife competence and care | 5 |
| Level 3 -Local Ingredients | Create a contemporary food product featuring local ingredients | 5 |
| Level 3 – Meat Substitute | Prepare and cook food products using meat substitutes in a culinary context | 5 |
| Level 3 – Seasonal Ingredients | Create a contemporary food product featuring seasonal ingredients | 5 |
| Level 3 – Special Diet | Apply knowledge of dietary requirements in a culinary context | 5 |
| Level 3 – Street Food | Prepare and cook street food products | 5 |
| Level 4 – Knife Skills | Knife skill proficiency in a culinary context | 15 |
| Level 4 – Technical-Dry | Mastering the techniques of dry cookery | 10 |
| Level 4 – Technical-Fat | Mastering the techniques of fat-based cookery | 15 |
| Level 4 – Technical-Moist | Mastering the techniques of moist cookery | 15 |
Feedback on the draft qualifications and standards was received November – December 2023. A summary of the feedback received and response to feedback is shown below:
| Major Issues from Feedback |
Response to Feedback Issues |
| Call for consultation with industry (4 responses). | The first issue is regarded as based on failure to realise that the whole project expressed the wishes of industry. However, further opportunity for consultation is being given now. |
| How will current qualifications be affected? | 11 current qualifications will be replaced. However, owing to the significance of the change a three-year period of transition before their expiry will be built in. |
| Clarity of skill standards (2 responses). | Additional material has been added to the skill standard drafts. |
| Te reo Māori an obstacle to understanding. | The use of te reo and the quality of evidence for assessment and content for learning and its arrangement have been redone. |
| Level 3 basic as is level 4 (3 responses). | The contents of the level 3 and 4 qualifications are reformed with higher levels of learning required. |
| Confusion over terminology cookery techniques. | The terminology is standard for industry usage, but where there is potential doubt additional content has been added. |
| Recommendation for organisation. And use sub-headings in content. | Headings have been applied to indicative content. |
| Admiration way students present knowledge and skill rather than cook a dish. | It is intended that ākonga acquire technical and theoretical knowledge of cooking and develop these skills rather than merely follow a recipe. |
| Requirement for skill Standards on Māori and Pasifika cuisine. | It is considered that the skill standards are written in such a way that any Māori, or Pasifika cookery method could be used to meet the criteria |
After further consultation with industry and providers, some key points raised caused a rethink.
The feedback, particularly from providers, raised concerns regarding:
Following this feedback, Ringa Hora suggested two paths forward:
After a webinar and a survey to gain further feedback from industry and providers, it was decided to proceed with Option 1.
Ringa Hora is currently underway with advisory group meetings reviewing level 3-4 cookery qualifications and scoping potential further product development such as skill standards and micro-credentials convening in August 2024, with further meetings planned in the next couple of months as the groups deem appropriate.
Ringa Hora will follow guidance of industry and providers for this review, to ensure that the qualifications remain useful for building competence and recognition of skill development for the industry.
The Qualifications being reviewed are:
The advisory groups will be:
We will be engaging fully with stakeholders and our wider consultation group throughout the project. However, we welcome feedback or expressions of interest to be involved at any time by emailing [email protected].
