Evidence Records and Assessment Schedules
Evidence Records (ER’s) are assessment tools to assist trainers, assessors and their candidates to meet the requirements of hospitality Unit Standards. For every ER is a corresponding Assessment Schedule (AS), to give guidance to assess the unit standard. Assessment Schedules (AS's) are designed to give assessors all the guidance they need to assess individual unit standards. AS's include sample answers to the UPK questions found in Evidence Records.
Please note: Assessment Schedule PDF's: The dates on the titles of these PDF documents is purely the date it was created by our products department, and has no effect on the unit version or expiry date. ie (497 Assessment Schedule, 110508.pdf)
Domains
- Accommodation Services
- Cookery Level 1 & 2
- Cookery Level 3, 4 & 5
- Food & Beverage Level 1 & 2
- Food & Beverage Level 3 & 4
- Food Safety
- Food Services
- Guest Services
- Hospitality - Foundation Skills
- Hospitality - Gambling
- Hospitality - Generic
- Hospitality - Specific Skills
- Hospitality Management
- Hospitality Operations - Lapsing
- Non-Hospitality Units
Accommodation Services
- 14453Demonstrate a knowledge of Housekeeping services in a commercial hospitality establishment (L3, C3, V2)
- 14454Service guest rooms in a commercial hospitality establishment (L2, C2, V3)
- 14455Service guest room toilet and bathroom areas in a commercial hospitality establishment (L2, C3, V3)
- 14456Service customer kitchen areas in a commercial hospitality establishment (L2, C3, V3)
- 14457Strip beds and make beds in a commercial hospitality establishment (L2, C2, V3)
- 14458Sort, Launder, and finish laundry in a commercial hospitality establishment (L3, C8, V2)
- 14459Maintain service supplies in a commercial hospitality establishment (L3, C2, V2)
- 14460Maintain an off-premises service for laundry in a commercial hospitality establishment (L3, C2, V2)
- 14461Service customer laundry areas in a commercial hospitality establishment (L2, C2, V3)
- 21207Clean motel exterior (L2, C3, V1)
- 21208Clean motel exterior windows (L2, C2, V1)
- 22336Plan and supervise daily housekeeping operations in a commercial hospitality environment (L4, C5, V1)
- 22337Service public areas in a commercial hospitality environment (L2, C4, V1)
Cookery Level 1 & 2
- 13271Cook food by frying in a commercial kitchen (L2, C2, V3)
- 13272Cook food by baking in a commercial kitchen (L2, C2, V3)
- 13273Cook food by boiling in a commercial kitchen (L2, C2, V3)
- 13274Cook food by poaching in a commercial kitchen (L2, C2, V3)
- 13275Cook food by steaming in a commercial kitchen (L2, C2, V3)
- 13276Cook food by grilling in a commercial kitchen (L2, C2, V3)
- 13277Cook food by braising and stewing in a commercial kitchen (L2, C2, V3)
- 13278Cook food by roasting in a commercial kitchen (L2, C2, V3)
- 13279Cook food using a microwave oven in a commercial kitchen (L2, C2, V3)
- 13280Prepare fruit and vegetables in a commercial kitchen (L2, C2, V3)
- 13281Prepare and present basic sandwiches for service in a commercial kitchen (L2, C2, V4)
- 13283Prepare and present salads for service in a commercial kitchen (L2, C2, V3)
- 13284Clean food production areas, equipment and utensils in a commercial kitchen (L2, C2, V3)
- 13285Handle and maintain knives in a commercial kitchen (L2, C2, V3)
- 13286Clean and store cutlery and crockery in a commercial kitchen (L2, C2, V2)
- 13287Clean and store glassware in a commercial kitchen (L2, C2, V2)
- 13334Prepare and cook jams and jellies in a commercial kitchen (L2, C3, V3)
- 13344Demonstrate knowledge of characteristics of commercial cookery methods and their applications (L2, C3, V3)
- 15898Demonstrate knowledge of commercial food sources and food costs (L1, C2, V2)
- 21728Deep fry foods using low fat absorption techniques (L2, C2, V2)
- 21729Demonstrate knowledge of deep frying using low fat absorption techniques (L2, C2, V2)
- 22234Compare characteristics of international dishes and prepare and present international dishes (L2, C4, V1)
- 24525Perform food costing calculations in a commercial hospitality (L2, C4, V1)
- 24526Apply safe working practices in a commercial kitchen (L2, C4, V2)
Cookery Level 3, 4 & 5
- 13282Prepare and assemble complex sandwiches for service in a commercial kitchen (L3, C2, V2)
- 13288Cook basic meat dishes in a commercial kitchen (L3, C4, V2)
- 13289Prepare and cook complex meat dishes in a commercial kitchen (L4, C8, V2)
- 13290Demonstrate a knowledge of commercial catering applications of meat and poultry (L3, C8, V3)
- 13291Prepare and cook game animals in a commercial kitchen (L4, C8, V2)
- 13292Demonstrate a knowledge of commercial catering applications of game animals in a commercial kitchen (L4, C4, V2)
- 13293Cook basic vegetable dishes in a commercial kitchen (L3, C3, V2)
- 13294Prepare and cook complex vegetable dishes in a commercial kitchen (L4, C4, V2)
- 13295Demonstrate a knowledge of commercial catering applications of fruit and vegetables (L3, C4, V2)
- 13296Demonstrate a knowledge of commercial catering preparation or larder items (L3, C5, V3)
- 13297Demonstrate a knowledge of characteristics and commercial catering preparation of complex larder items (L4, C10, V2)
- 13298Cook basic soups in a commercial kitchen (L3, C2, V2)
- 13299Prepare and cook complex soups in a commercial kitchen (L4, C6, V3)
- 13300Cook basic stocks and sauces in a commercial kitchen (L3, C5, V2)
- 13301Prepare and cook complex sauces in a commercial kitchen (L4, C4, V2)
- 13302Demonstrate knowledge of commercial catering applications of basic stocks, sauces and soups (L3, C3, V2)
- 13303Demonstrate knowledge of commercial catering applications of complex sauces and soups (L4, C6, V3)
- 13304Cook basic fish dishes in a commercial kitchen (L3, C3, V2)
- 13305Prepare and cook complex fish dishes in a commercial kitchen (L4, C8, V3)
- 13306Demonstrate a knowledge of commercial catering applications of fish (L3, C4, V2)
- 13307Prepare and cook shellfish dishes in a commercial kitchen (L4, C8, V2)
- 13308Demonstrate knowledge of commercial catering applications of shellfish (L4, C4, V2)
- 13309Cook basic egg dishes in a commercial kitchen (L3, C2, V2)
- 13310Prepare basic hot and cold dessert items in a commercial kitchen (L3, C5, V2)
- 13311Prepare and cook complex hot and cold desserts in a commercial kitchen (L4, C8, V3)
- 13312Demonstrate knowledge of commercial catering applications of hot and cold desserts (L4, C9, V3)
- 13313Cook dried pulse dishes in a commercial kitchen (L3, C2, V2)
- 13314Prepare and cook egg dishes in a commercial kitchen (L4, C3, V3)
- 13315Cook rice based dishes in a commercial kitchen (L3, C2, V2)
- 13316Cook basic pasta dishes in a commercial kitchen (L3, C3, V2)
- 13317Prepare and cook complex pasta dishes in a commercial kitchen (L4, C6, V2)
- 13318Demonstrate knowledge of commercial catering applications of rice and farinaceous products (L4, C4, V2)
- 13319Bake basic leavened and unleavened dough in a commercial kitchen (L3, C4, V2)
- 13320Prepare and cook complex leavened and unleavened dough products in a commercial kitchen (L4, C8, V3)
- 13321Demonstrate knowledge of commercial catering applications of complex leavened and unleavened dough (L4, C3, V2)
- 13322Prepare and cook basic pastry dishes in a commercial kitchen (L3, C4, V2)
- 13323Prepare and cook complex pastry dishes in a commercial kitchen (L4, C6, V3)
- 13324Demonstrate knowledge of commercial catering applications of pastry and baking items (L4, C3, V3)
- 13325Bake basic cakes, sponges, and scones in a commercial kitchen (L3, C3, V2)
- 13326Demonstrate knowledge of commercial catering applications of cakes, sponges, and scones (L3, C2, V2)
- 13327Prepare and bake complex cakes and sponges in a commercial kitchen (L4, C3, V3)
- 13328Prepare and finish basic creams and toppings in a commercial kitchen (L3, C3, V2)
- 13329Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen (L3, C3, V2)
- 13330Prepare and present cold hors d'oeuvres in a commercial kitchen (L4, C4, V2)
- 13331Prepare and cook pickles, chutneys, and preserves in and commercial kitchen (L4, C4, V2)
- 13332Prepare and present cold buffet products in a commercial kitchen (L4, C10, V2)
- 13333Assemble and present basic cold canapés in a commercial kitchen (L3, C3, V2)
- 13335Cook basic hot finger food and canapés in a commercial kitchen (L3, C3, V2)
- 13336Prepare and cook complex hot finger food and canapés in a commercial kitchen (L4, C5, V2)
- 13339Demonstrate knowledge of commercial catering applications of kitchen commodities (L3, C4, V3)
- 13340Demonstrate knowledge of commercial catering applications of eggs and dairy products (L3, C2, V4)
- 13341Demonstrate knowledge of commercial cooking and catering equipment and utilities (L3, C3, V2)
- 13342Demonstrate knowledge of commercial food costs and portion control (L3, C6, V2)
- 13343Demonstrate knowledge of basic nutrition in a commercial kitchen (L3, C4, V2)
- 19840Prepare and cook pates, terrines, galatines and cold set coatings in a commercial kitchen (L4, C9, V1)
- 22034Investigate and present a regional cuisine topic in the hospitality industry (L5, C10, V2)
- 22035Investigate and present a culinary product topic in the hospitality industry (L5, C10, V2)
- 22036Investigate and present a nutritional and/or dietary topic in the hospitality industry (L5, C10, V1)
- 22036Investigate and present a regional cuisine topic in the hospitality industry (L5, C10, V1)
- 22037Investigate and present a culinary production system topic in the hospitality industry (L5, C10, V2)
- 22038Investigate and present a gastronomy topic in the hospitality industry (L5, V2)
Food & Beverage Level 1 & 2
- 14425Prepare and serve hot and cold non-alcoholic drinks in a commercial hospitality environment (L2, C2, V4)
- 14430Provide bottle store service for beverages in a licensed commercial environment (L2, C3, V3)
- 14431Demonstrate knowledge of food service styles and menu types in the hospitality industry (L2, C3, V4)
- 14434Prepare and clear areas for table service in a commercial hospitality environment (L2, C3, V4)
- 14436Provide basic table service in a commercial hospitality environment (L2, C4, V4)
- 14439Provide buffet service in a commercial hospitality environment (L2, C3, V3)
- 14440Prepare and clear areas for counter food service in a commercial hospitality environment (L2, C2, V4)
- 14443Pack food and beverage odors for takeaways in a commercial hospitality environment (L2, C2, V4)
- 14448Service customer mini-bars in a commercial hospitality environment (L2, C2, V4)
- 17285Demonstrate knowledge of commercial espresso coffee equipment... (L2, C4, V6)
- 17286Prepare and present pressed coffee for service (L2, C2, V4)
- 17287Prepare and present filter coffee for service (L2, C2, V4)
- 22428Prepare and present tea for service (L2, C2, V2)
Food & Beverage Level 3 & 4
- 4636Demonstrate knowledge of viticulture, wine making and evaluate wine (L3, C4, V4)
- 4637Demonstrate knowledge of New Zealand wines and wine producers (L4, C4, V5)
- 4638Demonstrate knowledge of imported wines (L4, C6, V5)
- 14420Demonstrate knowledge of alcoholic and non-alcoholic beverages and beverage service equipment (L3, C4, V3)
- 14421Prepare and serve alcoholic beverages in a licensed commercial environment (L3, C3, V3)
- 14422Provide a beverage service to tables in a licensed commercial environment (L3, C2, V2)
- 14423Prepare and serve liqueurs and hot alcoholic beverages in a licensed commercial environment (L3, C3, V2)
- 14424Prepare and serve alcoholic cocktails in a licensed commercial environment (L3, C8, V2)
- 14426Prepare, take orders, and serve bottled wines in a licensed commercial environment (L3, C4, V3)
- 14427Advise and assist customers with wine and serve wine in a licensed commercial environment (L4, C6, V3)
- 14428Maintain bulk beer storage facilities and kegs in a licensed commercial environment (L3, C2, V3)
- 14429Maintain beer tank rooms in a licensed commercial environment (L3, C4, V3)
- 14432Take, amend and cancel reservations for food and beverage service in commercial environment (L3, C2, V3)
- 14435Seat customers and take initial orders in a commercial hospitality environment (L3, C3, V2)
- 14437Provide advanced restaurant food service in a commercial hospitality environment (L3, C12, V2)
- 14438Provide restaurant silver service to customers in a commercial hospitality environment (L4, C10, V2)
- 14441Provide counter food and beverage service in a commercial hospitality environment (L3, C3, V2)
- 14442Provide takeaway food service in a commercial hospitality environment (L3, C4, V2)
- 14444Provide a trolley food and beverage service in a commercial hospitality environment (L3, C3, V2)
- 14445Maintain rooms for functions in a commercial hospitality environment (L3, C3, V2)
- 14446Provide food and beverage service for functions in a commercial hospitality environment (L3, C5, V2)
- 14447Provide room service in a commercial hospitality environment (L3, C8, V2)
- 14449Provide a carvery service in a commercial hospitality environment (L3, C2, V2)
- 14450Provide gueridon service in a commercial hospitality environment (L3, C10, V2)
- 14451Provide specialised gueridon food service to customer in a commercial hospitality environment (L4, C12, V2)
- 17282Demonstrate an appreciation of beer heritage, styles and flavours (L4, C4, V2)
- 17283Demonstrate knowledge of beer and beer service (L3, C3, V2)
- 17284Demonstrate knowledge of coffee origin and production (L3, C3, V4)
- 17288Prepare and present espresso beverage for service (L3, C5, V4)
- 17548Demonstrate knowledge of food and beverage stock control in a commercial hospitality environment (L4, C3, V2)
- 17549Demonstrate knowledge of beverage products (L4, C8, V2)
- 17550Set-up and supervise service at a food and beverage function (L4, C5, V2)
- 17551Prepare and supervise daily beverage service operations (L4, C3, V2)
- 17552Plan and supervise daily food service operations (L4, C5, V3)
- 18497Demonstrate knowledge of culinary products and terms (L3, C4, V3)
- 22267DKO matching beer and wine with food (L3, C3, V1)
- 22268Apply specialist knowledge to apply food and beverage items with food (L4, C8, V1)
- 22427Demonstrate knowledge of tea production and varieties (L3, C3, V1)
- 22912Evaluate wine (L4, C4, V1)
- 23060Demonstrate knowledge of viticulture and wine making (L3, C4, V1)
- 24679Plan and coordinate espresso beverage service (L4, C20, V2)
Food Safety
- 167Practice food safety methods in a food businesses (L2, C4, V6)
- 168Demonstrate knowledge of food contamination hazards, and control methods used in a food business (L3, C4, V4)
- 15274Work in a food business under a food safety program (L3, C4, V3)
- 15275Supervise staff under a food safety program (L4, C10, V2)
- 15276Develop, implement, and verify the operations of a food safety program for a food business (L4, C40, V3)
- 20666Demonstrate basic knowledge of contamination hazards and control methods used in a food business (L2, C2, V3)
Food Services
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Guest Services
- 14402Provide porter service in a commercial hospitality environment (L2, C4, V3)
- 14403Manage concierge service in a commercial hospitality environment (L4, C6, V2)
- 14404Handle and store customer and establishment property in commercial hospitality environment (L2, C2, V3)
- 14405Provide information and booking service for customers in a commercial hospitality environment (L3, C4, V2)
- 14406Provide commissionaire service in a commercial hospitality environment (L2, C2, V3)
- 14407Provide property collection and delivery service in a commercial hospitality environment (L2, C2, V3)
- 14408Provide vehicle valet parking service in a commercial hospitality environment (L2, C2, V3)
- 14409Provide courtesy transport for customers in a commercial hospitality environment (L2, C2, V3)
- 14411Provide reception service in a commercial hospitality environment (L3, C4, V2)
- 14412Book accommodation for customers in a commercial hospitality environment (L2, C3, V3)
- 14413Provide reservation service using electronic systems in a commercial hospitality environment (L3, C10, V2)
- 14414Exchange foreign cash and travellers cheques for customers in a commercial hospitality environment (L3, C2, V2)
- 14416Perform debtor control functions and reconcile balances in a commercial hospitality environment (L3, C6, V2)
- 14417Audit customer and commercial establishment records in a commercial accommodation environment (L3, C5, V2)
- 20665Provide a mail and communications service for customers in a commercial hospitality environment (L2, C3, V1)
- 22338Plan and supervise daily front office operations in a commercial hospitality environment (L4, C8, V1)
- 22339Provide reservation services in a commercial hospitality environment (L4, C20, V1)
Hospitality - Foundation Skills
- 15891Demonstrate knowledge of commercial cutlery and crockery types and uses in the hospitality industry (L1, C2, V3)
- 15892Demonstrate knowledge of terminology used for food and recipes in commercial cookery (L1, C2, V3)
- 15894Demonstrate knowledge of basic terminology in commercial food and beverage service (L1, C1, V3)
- 15895Demonstrate knowledge of boiling and baking in the commercial catering industry (L1, C2, V4)
- 15896Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry (L1, C3, V4)
- 15897Demonstrate knowledge of common types and uses of commercial catering equipment (L1, C2, V4)
- 15899Demonstrate knowledge of food and beverage control in the hospitality industry (L1, C2, V3)
- 15900Prepare and present meat in the hospitality industry (L1, C3, V3)
- 15901Prepare and present fruit and vegetables in the hospitality industry (L1, C2, V3)
- 15904Demonstrate a basic knowledge of alcoholic beverages and beverage service equipment (L1, C3, V3)
- 15905Serve non-alcoholic beverages to tables in the hospitality industry (L1, C2, V3)
- 15919Prepare and present hot finger food in the hospitality industry (L1, C2, V3)
- 15920Prepare and present sauce and soup in the hospitality industry (L1, C2, V4)
- 15921Prepare and cook cake, sponge and scones in the hospitality industry (L1, C3, V2)
- 19768Provide wine or equivalent service to the table (L1, C2, V2)
- 19769Provide food service to the table in the hospitality industry (L1, C3, V2)
- 19770Prepare and present egg and cheese dishes in the hospitality industry (L1, C2, V2)
- 19771Prepare, cook and present seafood in the hospitality industry (L1, C3, V2)
- 21057Prepare, construct, and garnish mocktails for the hospitality industry (L1, C2, V2)
- 21058Identify career pathways in a hospitality industry (L1, C2, V1)
- 21059Demonstrate knowledge of knife care, storage, and carrying for the hospitality industry (L1, C2, V2)
Hospitality - Gambling
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Hospitality - Generic
- 14410Provide establishment equipment to customers in a commercial hospitality environment (L2, C2, V3)
- 14433Receive and action payments in hospitality industry (L3, C2, V2)
- 14462Maintain personal presentation and greet customers in the hospitality industry (L2, C2, V6)
- 14463Check, position and handle cash floats and transactions in a hospitality industry (L2, C2, V3)
- 14464Deal with customers complaints in a hospitality industry (L3, C2, V2)
- 14465Maintain a safe and secure environment for people in a hospitality industry (L3, C2, V2)
- 14469Provide customers with information about an establishment in the hospitality industry (L2, C2, V3)
- 17553Plan and implement hospitality staff rosters (L4, C4, V3)
- 21853Provide a positive hospitality customer experience (L3, C8, V1)
- 21854Demonstrate knowledge of providing positive hospitality customer experience (L2, C4, V3)
Hospitality - Specific Skills
- 4645Maintain a responsible drink environment as a server in a licensed commercial environment (L3, C2, V5)
- 4646Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed premises (L4, C2, V6)
- 16705Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises (L4, C3, V3)
- 21855Judge culinary arts and restaurant service competitions (L4, C8, V1)
- 21856Supervise judging culinary arts and restaurant service competitions (L5, C8, V1)
- 22604Demonstrate knowledge of the requirements of a doorperson in a hospitality industry (L2, C3, V1)
- 24517Plan a function for a commercial hospitality establishment (L4, C8, V1)
- 24518Generate function sheets for commercial hospitality establishments (L4, C5, V1)
Hospitality Management
- 7450Recruit, select and release staff (L5, C10, V3)
- 16891Demonstrate knowledge of commercial accommodation management (L5, C12, V3)
- 16892Demonstrate knowledge of food and beverage management in a hospitality environment (L5, C15, V3)
- 16893Demonstrate knowledge of hospitality facility utilisation (L5, C5, V3)
- 16894Demonstrate knowledge of hospitality management control systems (L5, C6, V3)
- 16895Demonstrate knowledge of purchasing and stores management in a hospitality environment (L5, C10, V3)
- 22031Design a commercial kitchen (L5, C15, V1)
- 22032Develop and maintenance schedule in a hospitality industry (L5, C5, V1)
- 22033Plan, develop, implement, and evaluate a menu in a hospitality industry (L5, C20, V1)
- 22340Manage a food and/or beverage operation in a commercial hospitality environment (L5, C20, V1)
Hospitality Operations - Lapsing
- 14466Demonstrate knowledge of procedures to protect people and property in a hospitality industry (L2, C3, V3)
- 14467Use telephone systems in a hospitality industry (L3, C2, V2)
- 14468Demonstrate knowledge of the hospitality industry (L3, C6, V2)
- 21500Implement harm minimisation policies in a Class 4 gambling environment (L4, C8, V1)
- 23394Plan for and carry out staff selection (L5, C4, V1)
- 23395Participate in staff selection processes (L4, C3, V1)
Non-Hospitality Units
- 21335 - Lead a group/team to achieve objective(s) - L4, C5, V1
- 57Provide customer service in a given situation (L2, C2, V5)
- 62Maintain personal presentation in the workplace (L2, C2, V4)
- 64Perform calculations for a workplace (L1, C2, V4)
- 335Prepare computerised payroll and related administration records (L4, C6, V6)
- 377Work in a diverse workplace (L2, C2, V4)
- 378Provide customer service for international visitors (L3, C4, V4)
- 497Demonstrate knowledge of workplace health and safety requirements (L1, C3, V7)
- 1277Communicate information in a specified workplace (L2, C3, V4)
- 1874Complete IRD employer requirements for PAYE, FBT and GST (L4, C4, V4)
- 1978Identify basic employment rights and responsibilities, and sources of information and assistance (L1, C2, V5)
- 1979Describe the employment relationship, and the application of the employment law to the relationship (L2, C3, V7)
- 1988Supervise workplace operations (L4, C6, V4)
- 1989Research small business opportunities (L4, C5, V5)
- 1990Assess small business ownership options and business structures (L4, C5, V5)
- 1991Produce establishment plans for small business ventures (L5, C5, V5)
- 1992Control and evaluate small business operations (L4, C5, V5)
- 2977Read texts for practical purposes (L1, C4, V3)
- 3491Write a report (L3, C4, V4)
- 4098Use standards to assess candidate performance (L4, C5, V4)
- 6403Produce self-assessments of suitability for managing small business enterprise opportunities (L3, C4, V5)
- 6404Develop marketing options for small business (L4, C5, V3)
- 6405Determine advertising options for small business enterprises (L4, C5, V4)
- 6406Establish and maintain quality customer relations for a small business enterprise (L4, C5, V5)
- 6408Identify cost factors and assess cost, volume, profit relationships for small business operations (L4, C5, V4)
- 6630Demonstrate Knowledge of Food Safety (L2, C5, V3)
- 6648Prepare, plan, and serve food for a special occasion (L3, C4, V3)
- 7108Deliver on-job training to adults (L4, C8, V2)
- 7114Coach adult learners (L5, C8, V2)
- 7123Demonstrate knowledge of problem solving and apply a problem solving technique to a problem (L2, C2, V3)
- 7458Maintain compliance with legal requirements and regulatory codes and standards (L5, C5, V3)
- 8494Enable and enhance employee competence and capability (L5, C10, V2)
- 8503Interpret and use financial data and reports for business decision making (L5, C5, V3)
- 9677Participate in a group/team which has an objective (s) (L2, C3)
- 9681Contribute within a group/team which has an objective(s) (L3, C3, V4)
- 9696Apply problem solving techniques (L4, C4, V4)
- 9704Manage interpersonal conflict (L4, C6, V4)
- 9705Give and respond to feedback on performance (L3, C3, V4)
- 11095Write business correspondence to convey complex ideas and information (L3, C3, V3)
- 11098Analysis listening techniques, and listen and respond to information received (L5, C2, V3)
- 11099Develop strategies for communicating in a culturally diverse workplace (L4, C4, V3)
- 11831Apply skills and qualities of a salesperson in a retail or distribution environment (L3, C6, V3)
- 12009Complete complex sales transactions in a retail or distribution environment (L4, C5, V2)
- 12349Demonstrate time management (L2, C3, V2)
- 15620Apply knowledge of hygiene and safety in preparation, service, and storage of food (L1, C6, V2)
- 15627Demonstrate Creativity in Meal Preparation and Presentation (L3, C6, V2)
- 16616Plan and monitor performance of others as first line management (L4, C4, V3)
- 16799Carry out duties of a workplace emergency warden (L3, C4, V3)
- 17497Lead a team or group to complete routine tasks within set time frames (L3, C4, V1)
- 18336Demonstrate and apply knowledge of team-building skills (L4, C5, V2)
- 19521Explain the requirements of the Health and Safety in Employment (HSE) Act 1992 (L4, C5, V2)
- 21335Lead a group/team to achieve objective(s) (L4, C5, V1)
- 21336Lead a group/team to achieve an objective(s) with some complexity (L5, C5, V1)
- 23397Plan and monitor performance of others (L5, C6, V1)
