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Cookery Unit Standards Review

 

Cookery

ServiceIQ is reviewing 72 unit standards that are currently listed on the Directory of Assessment Standards (DAS). They are in the Cookery domain.

Based on feedback already received, we have begun drafting revisions to these unit standards. You can see progress to date for each unit standard in the documents below. You have the option to read them as a clean draft or the draft with tracked changes.

We invite stakeholders and programme providers to let us know what further changes you believe need to be made to the unit standards.

If your organisation wishes to comment on the revised standards, please reply to David.MacKenzie@ServiceIQ.org.nz before the close of business on 06 July 2021.

Unit Unit standard title Level Credits Draft doc Doc with tracked changes
13271 Cook food items by frying 2 2 13271 13271
13272 Cook food items by baking 2 2 13272 13272
13273 Cook food items by boiling 2 2 13273 13273
13275 Cook food items by steaming 2 2 13275 13275
13276 Cook food items by grilling 2 2 13276 13276
13277 Cook food items by braising and stewing 2 2 13277 13277
13278 Cook food items by roasting 2 2 13278 13278
13279 Cook food items by microwaving 2 2 13279 13279
13280 Prepare fruit and vegetable cuts in a commercial kitchen 2 2 13280 13280
13281 Prepare and present basic sandwiches for service 2 2 13281 13281
13283 Prepare and present salads for service 2 2 13283 13283
13284 Clean food production areas and equipment 2 2 13284 13284
13285 Handle and maintain knives in a commercial kitchen 2 2 13285 13285
13334 Prepare and cook jams 2 2 13334 13334
13344 Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering 2 3 13344 13344
22234 Compare characteristics of international dishes and prepare and present international dishes 2 4 22234 22234
24526 Apply safe working practices in a commercial kitchen 2 4 24526 24526
30895 Demonstrate knowledge of basic nutrition in commercial catering 2 4 30895 30895
13282 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen 3 2 13282 13282
13288 Prepare and cook basic meat dishes in a commercial kitchen 3 8 13288 13288
13300 Prepare and cook basic stocks, sauces, and soups in a commercial kitchen 3 5 13300 13300
13304 Prepare and cook basic fish dishes in a commercial kitchen 3 4 13304 13304
13310 Prepare and produce basic hot and cold dessert items in a commercial kitchen 3 5 13310 13310
13314 Prepare and cook egg dishes in a commercial kitchen 3 4 13314 13314
13315 Prepare and cook rice and farinaceous dishes in a commercial kitchen 3 6 13315 13315
13316 Prepare and cook basic pasta dishes in a commercial kitchen 3 3 13316 13316
13322 Prepare and cook basic pastry dishes in a commercial kitchen 3 4 13322 13322
13325 Prepare and bake basic cakes, sponges, and scones in a commercial kitchen 3 4 13325 13325
13331 Prepare and cook pickles, chutneys, and preserves in a commercial kitchen 3 4 13331 13331
13343 Demonstrate knowledge of nutrition in commercial catering 3 5 13343 13343
24525 Perform food costing calculations in a commercial hospitality environment 3 4 24525 24525
30818 Prepare dishes using basic methods of Asian cookery in a commercial kitchen 3 10 30818 30818
30820 Produce Asian salads in a commercial kitchen 3 6 30820 30820
30821 Prepare satay for Asian cuisines in a commercial kitchen 3 8 30821 30821
30824 Produce curry pastes and powders in a commercial kitchen 3 6 30824 30824
30825 Demonstrate knowledge of Asian sweetmeats and desserts for commercial cookery 3 6 30825 30825
30826 Demonstrate knowledge of spices and flavouring substances used in Indian cooking 3 8 30826 30826
30827 Prepare and produce naan in a commercial kitchen 3 6 30827 30827
30829 Produce Indian sauces, dips, or accompaniments in a commercial kitchen 3 6 30829 30829
30830 Produce Indian soups in a commercial kitchen 3 5 30830 30830
30831 Prepare and produce basic Indian desserts and sweets in a commercial kitchen 3 10 30831 30831
30916 Prepare and present basic hot and cold canapés in a commercial kitchen 3 4 30916 30916
13289 Prepare and cook complex meat dishes in a commercial kitchen 4 8 13289 13289
13291 Prepare and cook wild game in a commercial kitchen 4 4 13291 13291
13299 Prepare and cook complex soups in a commercial kitchen 4 6 13299 13299
13301 Prepare and cook complex sauces in a commercial kitchen 4 6 13301 13301
13305 Prepare and cook complex fish dishes in a commercial kitchen 4 8 13305 13305
13307 Prepare and cook seafood dishes in a commercial kitchen 4 8 13307 13307
13311 Prepare and produce complex hot and cold desserts in a commercial kitchen 4 8 13311 13311
13317 Prepare and cook complex pasta dishes in a commercial kitchen 4 6 13317 13317
13319 Prepare and bake dough products in a commercial kitchen 4 4 13319 13319
13320 Prepare and bake complex dough products in a commercial kitchen 4 8 13320 13320
13323 Prepare and cook complex pastry dishes in a commercial kitchen 4 6 13323 13323
13327 Prepare and bake complex cakes and sponges in a commercial kitchen 4 4 13327 13327
13329 Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen 4 3 13329 13329
13332 Prepare and present cold larder products in a commercial kitchen 4 10 13332 13332
13333 Prepare and present cold cocktail food in a commercial kitchen 4 4 13333 13333
13336 Prepare and cook hot cocktail food in a commercial kitchen 4 4 13336 13336
19840 Prepare and cook pâtés, terrines, and mousses in a commercial kitchen 4 8 19840 19840
22039 Analyse and present an international cuisine in the hospitality industry 4 6 22039 22039
25232 Prepare and cook complex poultry dishes in a commercial kitchen 4 8 25232 25232
30817 Produce Asian appetisers and snacks in a commercial kitchen 4 10 30817 30817
30819 Prepare meat, poultry, seafood, and vegetables for Asian cuisines in a commercial kitchen 4 16 30819 30819
30822 Select, prepare, and serve specialist Asian cuisines in a commercial kitchen 4 14 30822 30822
30823 Prepare vegetarian dishes for Asian cuisines in a commercial kitchen 4 14 30823 30823
30828 Prepare and produce complex Indian breads in a commercial kitchen 4 8 30828 30828
30832 Produce complex Indian desserts and sweets in a commercial kitchen 4 12 30832 30832
22034 Investigate and present a regional cuisine topic in the hospitality industry 5 10 22034 22034
22035 Investigate and present a culinary product topic in the hospitality industry  5 10 22035 22035
22036 Investigate and present a nutritional and/or dietary topic in the hospitality industry 5 10 22036 22036
22037 Investigate and present a culinary production system topic in the hospitality industry 5 10 22037 22037
22038 Investigate and present a gastronomy topic in the hospitality industry 5 10 22038 22038