This qualification has been reviewed. The last date to meet the requirements is 31 December 2015.

Transcription

1 NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Guéridon and Silver Service Level 4 Credits depending on strand This qualification has been reviewed. The last date to meet the requirements is 31 December Purpose This qualification recognises the competence, knowledge, and skills required by an experienced specialist in a food and beverage service role in a commercial environment. This qualification comprises a compulsory core and elective strands. People will complete one or more standards in advanced food service, advanced beverage service, advanced wine service, and/or guéridon and silver service. The elective section allows employees and employers to select the most appropriate complementary skills from other strands that may be required for a particular individual. The qualification is awarded to specialists who have demonstrated advanced skills and knowledge necessary to work in a food and beverage role. Depending on the strand chosen, the holder will have demonstrated correct use of advanced service techniques, customer interaction skills, promotion and up-selling, product knowledge, safe food handling practices and compliance with health and safety legislation. This certificate leads on from 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: 0566]. There is some commonality between the compulsory components of both certificates to assist with career pathways. This qualification can lead onto the National Diploma in Hospitality (Business Management) [Ref: 0883]. Replacement Information This qualification has been replaced by the National Certificate in Hospitality (Restaurant Service) (Level 4) [Ref: 1557].

2 NZQF NQ Ref 0915 Version 6 Page 2 of 11 Credit Range Strands Core Compulsory Advanced Food Service Advanced Beverage Service Level 1 credits Level 2 credits Level 3 credits Level 4 or above credits Minimum totals Minimum total with strand Strands Advanced Wine Guéridon and Core Elective Service Silver Service Level 2 credits Level 3 credits Level 4 or above credits Minimum totals Minimum total with strand 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: 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 4 or above Core Compulsory standards Core Elective A minimum of 29 credits as specified One of the following strands is required Advanced Food Service Strand Advanced Beverage Service Strand Advanced Wine Service Strand Guéridon and Silver Service Strand

3 NZQF NQ Ref 0915 Version 6 Page 3 of 11 Detailed Requirements Core Compulsory The following standards are required Core Generic > Core Generic > Work and Study Skills 1979 Describe the employment relationship, and the application of employment law to that relationship 2 3 Humanities > Communication Skills > Interpersonal Communications 9681 Contribute within a group/team which has an objective(s) Humanities > Communication Skills > Reading 2977 Read texts for practical purposes Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises 4 3 Service Sector > Hospitality > Food Safety 167 Practise food safety methods in a food business Demonstrate a basic knowledge of contamination hazards and control methods used in a food business 2 2 Service Sector > Service Sector Skills > Service Sector - Core Skills 64 Perform calculations for the workplace Work in a diverse workplace 2 2 Core Elective A minimum of 29 credits Education > Adult Education and Training > Delivery of Adult Education and Training 7108 Deliver on-job training to adults 4 8

4 NZQF NQ Ref 0915 Version 6 Page 4 of 11 Education > Generic Education and Training > Assessment of Learning 4098 Use standards to assess candidate performance 4 5 Humanities > Communication Skills > Interpersonal Communications 9704 Manage interpersonal conflict 4 6 Service Sector > Hospitality > Cookery Demonstrate knowledge of basic nutrition in commercial catering Demonstrate knowledge of New Zealand wines and 4 4 wine producers 4638 Demonstrate knowledge of imported wines Maintain a responsible drinking environment as a server in a licenced commercial environment 4646 Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed premises Prepare and serve alcoholic beverages in a licenced commercial environment Prepare and serve liqueurs and hot alcoholic beverages in a licenced commercial environment Prepare and serve alcoholic cocktails in a licenced commercial environment Advise and assist customers with wine and serve wine in a licenced commercial environment Maintain bulk beer storage facilities and kegs in a licenced commercial environment Demonstrate knowledge of food service styles and menu types in the hospitality industry Take, amend, and cancel reservations for food and beverage service in a commercial environment Seat customers and take initial orders in a commercial hospitality environment Provide advanced restaurant food service in a commercial hospitality environment Provide restaurant silver service to customers in a commercial hospitality environment Maintain rooms for functions in a commercial hospitality environment

5 NZQF NQ Ref 0915 Version 6 Page 5 of Provide food and beverage service for functions in a 3 5 commercial hospitality environment Provide a carvery service in a commercial hospitality 3 2 environment Provide gueridon service in a commercial hospitality 3 10 environment Provide specialist gueridon food service to customers in 4 12 a commercial hospitality environment Demonstrate knowledge of food and beverage stock 4 3 control in a commercial hospitality environment Demonstrate knowledge of culinary products and terms Demonstrate knowledge of matching beer and wine with food Apply specialist knowledge to match food and beverage 4 8 items on an establishment's menu Evaluate Wine Demonstrate knowledge of viticulture and wine making 3 4 Service Sector > Hospitality > Food Safety 168 Demonstrate knowledge of food contamination hazards, and control methods used in a food business Work in a food business under a food safety programme Service Sector > Hospitality > Hospitality Operations Receive and action payments in the hospitality industry 3 2 Advanced Food Service Strand The following standards are required Service Sector > Hospitality > Cookery Demonstrate knowledge of basic nutrition in commercial catering Demonstrate knowledge of food service styles and menu types in the hospitality industry Take, amend, and cancel reservations for food and beverage service in a commercial environment 2 3

6 NZQF NQ Ref 0915 Version 6 Page 6 of Seat customers and take initial orders in a commercial hospitality environment Provide restaurant silver service to customers in a 4 10 commercial hospitality environment Demonstrate knowledge of culinary products and terms Demonstrate knowledge of matching beer and wine with food Advanced Beverage Service Strand The following standards are required 4645 Maintain a responsible drinking environment as a 3 2 server in a licenced commercial environment Prepare and serve alcoholic beverages in a licenced 3 4 commercial environment Prepare and serve liqueurs and hot alcoholic beverages in a licenced commercial environment Prepare and serve alcoholic cocktails in a licenced 3 8 commercial environment Demonstrate an appreciation of beer heritage, styles 4 4 and flavours Demonstrate knowledge of beverage products Apply specialist knowledge to match food and beverage 4 8 items on an establishment's menu Evaluate Wine Demonstrate knowledge of viticulture and wine making 3 4 Advanced Wine Service Strand The following standards are required 4637 Demonstrate knowledge of New Zealand wines and 4 4 wine producers 4638 Demonstrate knowledge of imported wines Maintain a responsible drinking environment as a server in a licenced commercial environment 4646 Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed premises Advise and assist customers with wine and serve wine in a licenced commercial environment

7 NZQF NQ Ref 0915 Version 6 Page 7 of Demonstrate knowledge of matching beer and wine with food Evaluate Wine Demonstrate knowledge of viticulture and wine making 3 4 Guéridon and Silver Service Strand The following standards are required Provide restaurant silver service to customers in a commercial hospitality environment Provide a carvery service in a commercial hospitality environment Provide gueridon service in a commercial hospitality environment Provide specialist gueridon food service to customers in a commercial hospitality environment Transition Arrangements Version 6 Version 6 was issued to extend the Last Date for Assessment to December 2015, for versions 4 and 5. 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 , This qualification contains a standard (2977) that has been designated expiring and replaced by a later standard. Candidates who wish to be assessed against replaced standard 2977 should do so before it expires in December Reverse transition has been included in this qualification to allow candidates to complete the qualification using either the expiring standard or the replacement standard.

8 NZQF NQ Ref 0915 Version 6 Page 8 of 11 For the purpose of this qualification, people who have gained credit for the replacement standard are exempt from the requirement to gain credit for the expiring standard see table below. Credit for Exempt from Previous versions of the qualification Version 5 was issued to indicate that this qualification is expiring. This qualification has been replaced by the National Certificate in Hospitality (Restaurant Service) (Level 4) [Ref: 1557]. An exemption for standard 1978 was included in version 4 of this qualification, however as standard 1978 has never been in this qualification the exemption was removed in this expiring version. Version 4 was issued following review. Changes to structure and content Descriptor changed in qualification title from Advanced to Specialist Food and Beverage Service Credit totals changed from depending on strand to depending on strand. Gaming and Function Supervision Strands removed Descriptor added to Food, Beverage and Wine Service strands Purpose statement reworded for clarity Standards 168 and 4098 moved from core compulsory to core elective Standard 7114 removed, and standards and added to the core compulsory section Standard added to the Advanced Food Service Strand Standards and removed, and standards 4645,17282, 22268, and added to the Advanced Beverage Service Strand Standards 22267, and added to the Advanced Wine Service Strand Standard removed from Guéridon and Silver Service Strand Standards 16645, and removed, and standards 7108, 9704, 14428, 15274, 22267, 22268, and added to the core elective. People currently working towards version 3 of this qualification may either complete the requirements of that version or transfer to version 4. Candidates working towards the Gaming Strand or the Function Supervision Strand may wish to transfer to the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office [Ref: 0882]. Version 3 was issued in order to correct an omission. Version 2 was issued to correct the credits for the Wine Service Strand.

9 NZQF NQ Ref 0915 Version 6 Page 9 of 11 NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 November 2001 December 2006 Revision 2 January 2002 December 2006 Revision 3 May 2002 December 2009 Review 4 September 2006 December 2015 Review 5 May 2010 December 2015 Revision 6 March 2011 December 2015 Standard Setting Body PO Box Wellington 6146 Telephone Fax qualifications@serviceiq.org.nz Website Other standard setting bodies whose standards are included in the qualification NZQA Certification This certificate will display the logos of NZQA, 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 Code Description Code Description 310 Service Sector > Hospitality Food, Hospitality and Personal Services > Food and Hospitality > Food and Beverage Service 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

10 NZQF NQ Ref 0915 Version 6 Page 10 of 11 associated Accreditation and Moderation Action Plan (AMAP) for each standard.

11 NZQF NQ Ref 0915 Version 6 Page 11 of 11 Prerequisite Diagram 167 Level Minimum age requirement as per current Sale of Liquor Legislation Level Key Included in 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] Recommended