National Certificate in Hospitality (Restaurant Service) (Level 4)

Transcription

1 NZQF NQ Ref 1557 Version 2 Page 1 of 5 National Certificate in Hospitality (Restaurant Service) (Level 4) Level 4 Credits 58 This qualification has been reviewed. The last date to meet the requirements is 31 December Transition Arrangements This qualification has been reviewed and replaced by the New Zealand Certificate in Food and Beverage Service (Level 4) with strands in Restaurant Services, and Quick Service Restaurants Services [Ref: 2105]. People currently working towards this replaced qualification may either complete the requirements by 31 December 2017 or transfer their results to the replacement qualification. After 31 December 2015 all new trainees will be enrolled in programmes leading to the replacement qualification. For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 May 2010 December 2017 Republished 1 June 2013 December 2017 Review 2 January 2015 December 2017 Standard Setting Body PO Box Wellington 6146 Telephone [email protected] Website

2 NZQF NQ Ref 1557 Version 2 Page 2 of 5 National Certificate in Hospitality (Restaurant Service) (Level 4) Level 4 Credits 58 Purpose This qualification is for experienced people who work in the restaurant sector of the hospitality industry. This sector of the industry covers establishments that provide alcoholic beverages as well as food. The skills and knowledge required by this sector are not usually shared by the cafe and bars and clubs sectors. The compulsory section of the qualification covers the knowledge and skills related to wine and wine producers, serving bottled wine, evaluating wine, food and beverage matching, co-ordinating and maintaining food and beverage service operations, providing sales and service opportunities, the Sale of Liquor Act, and host responsibility requirements. The elective section enables candidates to select standards from the Food and Beverage Service, Food Safety, Hospitality Generic, and Hospitality Specific Skills domains that suit their roles. This certificate can lead on from the National Certificate in Hospitality (Level 3) with strands in Restaurant Service, and Functions Service [Ref: 1556]. Replacement Information This qualification replaced the National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Gueridon and Silver Service [Ref: 0915]. Credit Range Compulsory Elective Level 3 credits 6 - Level 4 or above credits Minimum totals 43 15

3 NZQF NQ Ref 1557 Version 2 Page 3 of 5 Requirements for Award of Qualification Award of NQF 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 in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at 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 Compulsory standards Elective A minimum of 15 credits as specified Detailed Requirements Compulsory The following standards are required Service Sector > Hospitality > Food and Beverage Service 4637 Demonstrate knowledge of New Zealand wines and 4 4 wine producers Assist customers with, and serve, bottled wine in a 4 6 licensed commercial environment Apply specialist knowledge to match food and beverage 4 8 items on an establishment's menu Evaluate Wine Co-ordinate and maintain food and beverage service operations in a commercial hospitality environment 4 10 Service Sector > Hospitality > Hospitality - Generic Provide hospitality sales and service opportunities to customers 3 6 Service Sector > Hospitality > Hospitality - Specific Skills 4646 Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed premises Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises

4 NZQF NQ Ref 1557 Version 2 Page 4 of 5 Elective A minimum of 15 credits at Level 4 or above Field Subfield Domain Service Sector Hospitality Food and Beverage Service Food Safety Hospitality - Generic Hospitality - Specific Skills Transition Arrangements This qualification replaced the National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Gueridon and Silver Service [Ref: 0915], which expires in December There are significant differences in content and structure between the new and replaced qualifications. Candidates enrolled in courses or training leading to one or more strands of the National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Gueridon and Silver Service [Ref: 0915] have until December 2012 to complete the qualification. Candidates who have only completed part of the replaced qualification as at December 2012 will need to transfer their existing achievements towards the new qualification. Any candidate who thinks they have been disadvantaged by these arrangements should, in the first instance, contact the Service Skills Institute () (contact details below). Certification The certificate will display the logos of NZQA, the Service Skills Institute () and the accredited organisation.

5 NZQF NQ Ref 1557 Version 2 Page 5 of 5 Classification This qualification is classified according to the NQF classification system 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 accredited 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 associated Accreditation and Moderation Action Plan (AMAP) for each standard.