Menu

Home Kainga
Latest News Ngā pānui
Contact Us
Help me find my council

Hospitality Culinary Koha Project

Have your say
Introduction
Background
Feedback and draft credentials

Introduction

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.

Over the past year, we have been on a collaborative journey with industry and Te Pūkenga, creating a suite of draft credentials. We are taking an iterative approach, incorporating feedback from industry and training providers as we receive it, because your input is what will ensure this project meets the skill development needs of the hospitality industry in a transformative way.

Join one of our webinars

To learn more about Culinary Koha and provide feedback on the mahi we have done so far, join one of our webinars.

If you’re an industry member and want to explore how the proposed approach and draft credentials will work for your business and help develop your staff, register for one of the below webinars.

Please note, we have updated the dates and times of the industry webinars.

Industry webinars Monday, 15 July, 11am – 12 noon
Tuesday, 16 July, 1pm – 2pm

 

Background on the Culinary Koha Project

After consultation through twenty-four on-line 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: 

  • Technical culinary knowledge and skill 
  • Organisational/Time Management/Workflow 
  • Agility in dealing with problems 
  • Manaakitanga 
  • Kotahitanga/Whanaungatanga – teamwork, interpersonal skills 
  • Leadership, developing wellbeing within the workplace 
  • Financial literacy 
  • Sustainability (social, environmental, business) 

We have built: 

  • drafts for a range of qualifications with broadly stated outcomes
  • corresponding draft skill standards covering food preparation and cooking techniques rather than the execution of specific dishes. This makes the learning available in the widest number of contexts.

Motivating Plan/Kaupapa 

It is 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 have also been developed for non-technical areas and they will be finalised later by working with Ohu Ahumahi and NZQA, so that programmes of training can be compiled and completed.

 

 

Focus/Aronga 

The focus is on technical knowledge and skills of culinary processes for food preparation, rather than specific dishes, in the draft skill standards. 

 

Next steps

Once we have received and considered your feedback, we propose making any further adjustments prior to submitting the credentials to NZQA for quality assurance. The intent is to replace the existing cookery qualifications and unit standards, allowing three years for providers to transition to the new credentials.

We are also exploring cookery pathway options for schools as a separate project.

Seeking Further Feedback

We have considered the feedback on the suite of draft new proposed qualifications and skill standards, and this has resulted in changes. The modified versions are shown below for your consideration, and we are seeking further feedback.

There are only minor changes to the proposed new qualifications as previously promulgated:

  • There are still qualifications from Levels 3-7 proposed but note there are no skill standards being developed at level 7.
  • A strand has been added to the level 3 qualification in “proficiency.” This is intended to enable the entrant to the industry to obtain a basic 40 credits qualification showing competence in the kitchen. Those enthusiastic in beginning and pursuing a career will be able to complete a 20-credit strand, before committing themselves to level 4.
  • The level 4 qualification is rated at 80 credits allowing the ākonga to begin mastering the techniques.
  • These qualifications are intended to replace existing cookery qualifications. However, to allow time for adjustment there will be a 3-year expiry date for the replaced qualifications.

If you are in support of these qualifications, please send your endorsement using this form and returning to, or by sending a message, [email protected].

Draft Qualifications

There are more significant changes to the range and content of draft Level 3 and 4 skill standards.

The language and content of previous drafts have been changed, and new drafts added to broaden the opportunities for achieving the qualification outcomes. Further changes are:

  • Learning outcomes simplified and clarified.
  • Assessment criteria simplified and clarified.
  • Language simplified.
  • Suggested method of assessment removed.
  • Suggested scenarios removed.
  • Additional definitions added.
  • Indicative content clarified.

We are still working on the adjustments to the proposed Level 5 and Level 6 skill standards and will share these when available.

Draft Skill Standards

Draft Standards

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

Unit Standards Linked to Current Qualifications

New Zealand Certificate in Cookery (Level 3) [2100]
Domain  Standard Number  Title  Level  Credits  Usage Totals  
Cookery  30820  Produce Asian salads in a commercial kitchen  3  6  0 
Cookery  30821  Prepare satay for Asian cuisines in a commercial kitchen  3  8  0 
Cookery  30824  Produce curry pastes and powders in a commercial kitchen  3  6  0 
Cookery  30825  Demonstrate knowledge of Asian sweetmeats and desserts for commercial cookery  3  6  0 
Cookery  30826  Demonstrate knowledge of spices and flavouring substances used in Indian cooking  3  8  0 
Cookery  30827  Prepare and produce naan in a commercial kitchen  3  6  0 
Cookery  30829  Produce Indian sauces, dips, or accompaniments in a commercial kitchen  3  6  0 
Cookery  30830  Produce Indian soups in a commercial kitchen  3  5  0 
Cookery  30831  Prepare, produce, and present basic Indian desserts and sweets in a commercial kitchen  3  10  0 
Cookery  32881  Prepare, cook, and present basic dishes using meat substitutes in a commercial kitchen  3  8  0 
Catering Services  30896  Perform duties of a food service associate in a catering operation  3  6  0 
Food and Beverage Service  14447  Provide room service in a commercial hospitality environment  3  6  0 
Food and Beverage Service  25497  Monitor and coordinate production requirements for a shift in a quick service restaurant  3  25  20 
Catering Services  31766  Demonstrate knowledge of and apply international standard testing methods of food and drink for clients with dysphagia  3  6  21 
Food and Beverage Service  27942  Provide buffet service in a hospitality establishment  3  15  47 
Cookery  30818  Prepare dishes using basic methods of Asian cookery in a commercial kitchen  3  10  115 
Food and Beverage Service  17283  Demonstrate knowledge of beer and beer service  3  6  212 
Food and Beverage Service  29928  Demonstrate knowledge of viticulture in New Zealand  3  3  232 
Catering Services  27948  Package and transport prepared catering items for a catering services operation  3  5  267 
Food and Beverage Service  22267  Demonstrate knowledge of matching beer and wine with food  3  3  270 
Food and Beverage Service  14432  Take, amend, and cancel reservations for restaurant service in a hospitality establishment  3  3  302 
Catering Services  27949  Provide counter food and beverage service for a catering services operation  3  15  337 
Catering Services  27952  Prepare fruit, vegetables and salads for a trayline service in a catering services operation  3  10  475 
Food and Beverage Service  14426  Prepare, take orders, and serve bottled wines in a licensed commercial environment  3  4  493 
Catering Services  27950  Cook food items for a catering services operation  3  15  640 
Catering Services  27951  Provide trayline services for a catering services operation  3  5  707 
Food and Beverage Service  27943  Provide functions service in a hospitality establishment  3  15  904 
Hospitality-Foundation Skills  30916  Prepare and present basic hot and cold canapés in a commercial kitchen  3  4  988 
Catering Services  22885  Apply knowledge of menu adaptation and resource requirements for preparing food for catering services  3  5  1690 
Food and Beverage Service  27939  Serve alcoholic and other beverages in a hospitality establishment  3  10  1867 
Food and Beverage Service  14424  Prepare and serve alcoholic cocktails in a licensed commercial environment  3  8  1887 
Food and Beverage Service  26308  Provide restaurant service in a hospitality establishment  3  20  2295 
Cookery  24525  Perform food costing calculations in a commercial hospitality environment  3  4  3739 
Cookery  13322  Prepare and cook basic pastry dishes in a commercial kitchen  3  4  3928 
Food and Beverage Service  14442  Provide takeaway food service in a commercial hospitality environment  3  4  4299 
Food and Beverage Service  14420  Describe alcoholic and non-alcoholic beverages  3  3  4567 
Cookery  13304  Prepare and cook basic fish dishes in a commercial kitchen  3  4  4623 
Cookery  13331  Prepare and cook pickles, chutneys, and preserves in a commercial kitchen  3  4  4643 
Cookery  13315  Prepare cook, and present rice and farinaceous dishes in a commercial kitchen  3  6  4876 
Cookery  13300  Prepare and cook basic stocks, sauces, and soups in a commercial kitchen  3  5  4904 
Cookery  13288  Prepare and cook basic meat dishes in a commercial kitchen  3  8  5313 
Cookery  13310  Prepare and produce basic hot and cold dessert items in a commercial kitchen  3  5  5357 
Cookery  13293  Prepare and cook basic vegetable dishes in a commercial kitchen  3  6  5512 
Food and Beverage Service  27940  Provide cafe table service in a hospitality establishment  3  5  5662 
Cookery  13325  Prepare and bake basic cakes, sponges, and scones in a commercial kitchen  3  4  7598 
Cookery  13343  Demonstrate knowledge of nutrition in commercial catering  3  5  8168 
Cookery  13316  Prepare and cook basic pasta dishes in a commercial kitchen  3  3  8247 
Food and Beverage Service  27959  Prepare for food service in a quick service restaurant  3  10  8427 
Cookery  13314  Prepare and cook egg dishes in a commercial kitchen  3  4  8738 
Food and Beverage Service  21853  Provide hospitality sales and service opportunities to customers  3  5  8758 
Cookery  13282  Prepare, assemble, and present complex sandwiches for service in a commercial kitchen  3  2  9501 
Food and Beverage Service  18497  Demonstrate knowledge of culinary products, terms, and food preparation methods  3  8  9780 
Food and Beverage Service  14441  Provide cafe counter service in a hospitality establishment  3  5  9827 
Food and Beverage Service  30441  Cook and prepare food for service in a quick service restaurant  3  10  12638 
Food and Beverage Service  27934  Provide food service in a quick service restaurant  3  10  20677 
Food Safety  168  Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment  3  4  20927 
Food and Beverage Service  17288  Prepare and present espresso beverages for service  3  5  27702 
Food and Beverage Service  17284  Demonstrate knowledge of coffee origin and production  3  3  32564 
Food Safety  27955  Demonstrate knowledge of and apply food safety practices in a food-related establishment  3  5  36838 
New Zealand Certificate in Cookery (Level 4) [2101]
Food and Beverage Service  13329  Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen  4  3 
Food and Beverage Service  14438  Provide restaurant silver service to customers in a commercial hospitality environment  4  3 
Food and Beverage Service  17548  Demonstrate knowledge of food and beverage stock control in a commercial hospitality environment  4  3 
Food and Beverage Service  29927  Demonstrate knowledge of sparkling and dessert wine making  4  3 
Cookery  13291  Prepare and cook wild game in a commercial kitchen  4  4 
Cookery  13319  Prepare to bake, and bake and present dough products in a commercial kitchen  4  4 
Cookery  13327  Prepare and bake complex cakes and sponges in a commercial kitchen  4  4 
Food and Beverage Service  13333  Prepare and present cold cocktail food in a commercial kitchen  4  4 
Cookery  13336  Prepare and cook hot cocktail food in a commercial kitchen  4  4 
Food and Beverage Service  17282  Demonstrate knowledge of beer heritage, styles, and flavours  4  4 
Food and Beverage Service  22912  Evaluate wine  4  4 
Food and Beverage Service  29926  Demonstrate knowledge of red and white wine making  4  4 
Food and Beverage Service  4637  Demonstrate knowledge of New Zealand wines and wine producers  4  4 
Food and Beverage Service  4638  Demonstrate knowledge of imported wines  4  4 
Catering Services  27947  Apply catering control principles and storage requirements to catering services production  4  5 
Catering Services  27956  Monitor and maintain catering revenue and costs for a catering services operation  4  5 
Food and Beverage Service  17549  Demonstrate knowledge of spirits and beverage products  4  5 
Catering Services  13299  Prepare, and cook and present complex soups in a commercial kitchen  4  6 
Catering Services  13301  Prepare and cook complex sauces in a commercial kitchen  4  6 
Cookery  13317  Prepare and cook complex pasta dishes in a commercial kitchen  4  6 
Cookery  13323  Prepare and cook complex pastry dishes in a commercial kitchen  4  6 
Catering Services  22039  Analyse and present an international cuisine in the hospitality industry  4  6 
Food and Beverage Service  14427  Assist customers with, and serve, bottled wine in a licensed commercial environment  4  6 
Cookery  13289  Prepare and cook complex meat dishes in a commercial kitchen  4  8 
Cookery  13305  Prepare and cook complex fish dishes in a commercial kitchen  4  8 
Cookery  13307  Prepare and cook seafood dishes in a commercial kitchen  4  8 
Cookery  13311  Prepare and produce complex hot and cold desserts in a commercial kitchen  4  8 
Cookery  13320  Prepare and bake complex dough products in a commercial kitchen  4  8 
Cookery  19840  Prepare and cook pâtés, terrines, and mousses in a commercial kitchen  4  8 
Food and Beverage Service  25232  Prepare and cook complex poultry dishes in a commercial kitchen  4  8 
   30828  Prepare and produce complex Indian breads in a commercial kitchen  4  8 
Food and Beverage Service  22268  Apply specialist knowledge to match food and beverage items on an establishment’s menu  4  8 
Food and Beverage Service  13332  Prepare and present cold larder products in a commercial kitchen  4  10 
Food and Beverage Service  30817  Produce Asian appetisers and snacks in a commercial kitchen  4  10 
Cookery  32882  Prepare, cook, and present complex dishes using meat substitutes in a commercial kitchen  4  10 
Catering Services  22887  Monitor and maintain standards of catering operations and staff in catering services  4  10 
Catering Services  27945  Apply menu requirements to catering services production  4  10 
Catering Services  27946  Prepare, cook and serve food for catering services production  4  10 
Catering Services  27957  Develop menus to meet special dietary and cultural needs for a catering services operation  4  10 
Food and Beverage Service  26307  Co-ordinate and maintain food and beverage service operations in a commercial hospitality environment  4  10 
Food and Beverage Service  27953  Monitor food service staff to ensure the provision of hospitality sales and service opportunities to customer  4  10 
Cookery  30832  Prepare, produce, and present complex Indian desserts and sweets in a commercial kitchen  4  12 
Catering Services  30822  Select, prepare, and serve specialised Asian cuisines in a commercial kitchen  4  14 
Cookery  30823  Prepare, produce, and present vegetarian dishes for Asian cuisines in a commercial kitchen  4  14 
Food and Beverage Service  24679  Plan and coordinate espresso beverage service  4  15 
Food and Beverage Service  27954  Monitor and maintain production requirements for a shift in a quick service restaurant  4  15 
Food and Beverage Service  27958  Monitor and maintain customer and staff service requirements for a shift in a quick service restaurant  4  15 
Food Safety  15275  Monitor staff under a food control plan in a food-related establishment  4  15 
Food Safety  30819  Prepare meat, poultry, seafood, and vegetables for Asian cuisines in a commercial kitchen  4  16 

Please fill out this feedback form or send your feedback to us at [email protected].

We will also be happy to organise online meetings to discuss and potentially to further refine drafts in May – July 2024. If you would like to set up a meeting, please contact us at [email protected].

 

Consultation feedback on previous drafts of qualifications and skill standards

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