This unit standard specifies the competencies required to clean food production areas, food production equipment and food production utensils, and to remove waste and soiled linen from food production areas. It includes the competency required to clean and maintain kitchens, food preparation and storage areas in hospitality establishments. This unit standard is intended for those who work in the hospitality and tourism industry.
This unit standard specifies the competencies required to use basic terminology in commercial food and beverage facilities. People credited with this unit standard are able to demonstrate knowledge of: common hotel and restaurant service styles and food service styles offered at hospitality establishments; and basic industry terminology used in food and beverage service.
This unit standard specifies the competency required to demonstrate knowledge of common types and uses of food preparation equipment in a hospitality establishment. It includes demonstrating knowledge of common types of food preparation equipment and demonstrating knowledge of common uses of food preparation equipment. This unit standard is intended for those who work in food preparation in the hospitality and tourism industry.
This unit standard specifies the competencies required to identify local food items and basic ingredients used in preparing different dishes. It includes the identification of different types of meat, offal, game and poultry, common meat cuts and poultry pieces, seafood, fruit, vegetables, legumes, dairy products, herbs, spices, dry foods, oils and fats. This unit standard is intended for those who work in the hospitality and tourism industry.
This unit standard specifies the competency required to practice food safety methods and personal hygiene in a food business. It includes identifying food safety critical control points and hazards, listing and describing methods to control hazards that cause food borne illness and food spoilage, maintaining effective personal hygiene when working with food and maintaining food safety and prevent cross contamination of food.
This unit standard specifies the competency required to prepare and present sandwiches in a hospitality establishment. It includes assembling and preparing basic and complex sandwiches, presenting a variety of sandwiches for service, and packaging and storing sandwiches. This unit standard is intended for those who work in food preparation in the hospitality and tourism industry.
This unit standard specifies the competency required to prepare and serve non-alcoholic drinks in a hospitality establishment. It includes taking guest beverage orders for service, preparing and serving a range of non-alcoholic drinks and using, cleaning and maintaining equipment and machinery for non-alcoholic beverages. This unit standard is intended for those who work in food and beverage service in the hospitality and tourism industry.
This unit standard specifies the competencies required to set tables and demonstrate knowledge of the different types and uses of hospitality glassware, cutlery and crockery and table linen. People credited with this unit standard are able to: identify types and uses of cutlery and crockery; clean and store cutlery and crockery; use, clean and store glassware; identify, clean and store various types of table linen; and prepare and set tables for service
This unit standard specifies the competencies required to undertake the prepreparation of selected food items for food production. It includes the washing, peeling and trimming of vegetables and fruit, and the cleaning and scaling of fish. This unit standard is intended for those who work in the hospitality and tourism industry.