Evidence Records and Assessment Schedules
Evidence Records (ERs) are assessment tools to assist trainers, assessors and their candidates to meet the requirements of hospitality Unit Standards. For every ER there is a corresponding Assessment Schedule (AS), to give guidance to assessing the unit standard. Assessment Schedules (ASs) are designed to give assessors all the guidance they need to assess individual unit standards. These include sample answers to the UPK (underpinning knowledge) questions found in Evidence Records.
Please note: Assessment Schedule PDFs: The dates on the titles of these PDF documents is purely the date it was created by our products team, and has no effect on the unit version or expiry date. i.e (497 Assessment Schedule, 110508.pdf)
Domains
Accommodation Services
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Cookery Level 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 (L2, C2, V3)
- 13274Cook food items by poaching (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)
- 13334Prepare and cook jams (L2, C2, V4)
- 13344Demonstrate knowledge of characteristics of commercial cookery methods and their applications (L2, C3, V3)
- 22234Compare characteristics of international dishes and prepare and present international dishes (L2, C4, V2)
- 24525Perform food costing calculations in a commercial hospitality (L2, C4, V2)
- 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, V3)
- 13288Cook basic meat dishes in a commercial kitchen (L3, C8, V3)
- 13289Prepare and cook complex meat dishes in a commercial kitchen (L4, C8, V3)
- 13293Cook basic vegetable dishes in a commercial kitchen (L3, C6, V3)
- 13298Cook basic soups in a commercial kitchen (L3, C2, V2)
- 13299Prepare and cook complex soups in a commercial kitchen (L4, C6, V4)
- 13300Cook basic stocks and sauces in a commercial kitchen (L3, C5, V3)
- 13301Prepare and cook complex sauces in a commercial kitchen (L4, C6, V3)
- 13304Cook basic fish dishes in a commercial kitchen (L3, C4, V3)
- 13305Prepare and cook complex fish dishes in a commercial kitchen (L4, C8, V4)
- 13307Prepare and cook seafood dishes in a commercial kitchen (L4, C8, V3)
- 13310Prepare basic hot and cold dessert items in a commercial kitchen (L3, C5, V3)
- 13311Prepare and produce complex hot and cold desserts in a commercial kitchen (L4, C8, V4)
- 13314Prepare and cook egg dishes in a commercial kitchen (L3, C4, V4)
- 13315Cook rice based dishes in a commercial kitchen (L3, C6, V3)
- 13316Cook basic pasta dishes in a commercial kitchen (L3, C3, V3)
- 13317Prepare and cook complex pasta dishes in a commercial kitchen (L4, C6, V3)
- 13319Prepare and bake basic dough products in a commercial kitchen (L3, C4, V3)
- 13320Prepare and bake complex dough products in a commercial kitchen (L4, C8, V4)
- 13322Prepare and cook basic pastry dishes in a commercial kitchen (L3, C4, V3)
- 13323Prepare and cook complex pastry dishes in a commercial kitchen (L4, C6, V4)
- 13325Bake basic cakes, sponges, and scones in a commercial kitchen (L3, C4, V3)
- 13327Prepare and bake complex cakes and sponges in a commercial kitchen (L4, C4, V4)
- 13329Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen (L3, C3, V3)
- 13331Prepare and cook pickles, chutneys, and preserves in and commercial kitchen (L3, C4, V3)
- 13332Prepare and present cold larder products in a commercial kitchen (L4, C10, V3)
- 13333Prepare and present cold cocktail in a commercial kitchen (L3, C4, V3)
- 13336Prepare and cook hot cocktail food in a commercial kitchen (L3, C4, V3)
- 13339Demonstrate knowledge of the commercial catering applications of kitchen commodities (L3, C4, V3)
- 13341Demonstrate knowledge of commercial cooking and catering equipment and utilities (L3, C3, V2)
- 13342Demonstrate knowledge of commercial food costs and portion control (L3, C8, V2)
- 13343Demonstrate knowledge of basic nutrition in a commercial catering (L3, C4, V3)
- 19840Prepare and cook pates, terrines and mousses in a commercial kitchen (L4, C8, V2)
- 22034Investigate and present a regional cuisine topic in the hospitality industry (L5, C10, V3)
- 22035Investigate and present a culinary product topic in the hospitality industry (L5, C10, V3)
- 22036Investigate and present a nutritional and/or dietary topic in the hospitality industry (L5, C10, V3)
- 22037Investigate and present a culinary production system topic in the hospitality industry (L5, C10, V3)
- 22038Investigate and present a gastronomy topic in the hospitality industry (L5, C10, V3)
- 25232Prepare and cook complex poultry dishes in a commercial kitchen (L4, C8, V1)
Food & Beverage Level 2
- 14425Prepare and serve hot and cold non-alcoholic drinks in a commercial hospitality environment (L2, C2, V4)
- 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, V4)
- 14440Prepare and clear areas for counter food service in a commercial hospitality environment (L2, C2, V4)
- 14443Pack food and beverage orders for takeaways 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
- 4637Demonstrate knowledge of New Zealand wines and wine producers (L4, C4, V6)
- 4638Demonstrate knowledge of imported wines (L4, C6, V6)
- 4646Demonstrate knowledge of the Sale of Liquor Act 1989 and implications for the operation of licensed premises (L4, C2, V7)
- 14420Demonstrate knowledge of alcoholic and non-alcoholic beverages (L3, C3, V4)
- 14421Provide alcoholic beverage service in a licensed commercial environment (L3, C10, V5)
- 14422Provide a beverage service to tables in a licensed commercial environment (L3, C2, V2)
- 14423Make and serve hot alcoholic beverages in a licensed commercial environment (L3, C2, V3)
- 14424Prepare and serve alcoholic cocktails in a licensed commercial environment (L3, C8, V3)
- 14426Prepare, take orders, and serve bottled wines in a licensed commercial environment (L3, C4, V4)
- 14427Assist customers with, and serve, bottled wine in a licensed commercial environment (L4, C6, V4)
- 14428Maintain bulk beer storage facilities and kegs in a licensed commercial environment (L3, C2, V3)
- 14432Take, amend, and cancel reservations for food and beverage service in a commercial hospitality environment (L3, C3, 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, C3, V3)
- 14441Provide counter food and beverage service in a commercial hospitality environment (L3, C3, V3)
- 14445Maintain rooms for functions in a commercial hospitality environment (L3, C3, V3)
- 14446Provide food and beverage service for functions in a commercial hospitality environment (L3, C12, V4)
- 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)
- 16705Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises. (L4, C3, V4)
- 17282Demonstrate an appreciation of beer heritage, styles and flavours (L4, C4, V3)
- 17283Demonstrate knowledge of beer and beer service (L3, C4, V3)
- 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, V3)
- 17549Demonstrate knowledge of beverage products (L4, C8, V3)
- 17550Set up and supervise service at a food and beverage function (L4, C5, V3)
- 17551Prepare and supervise daily beverage service operations (L4, C3, V3)
- 17552Plan and supervise daily food service operations (L4, C5, V4)
- 18497Demonstrate knowledge of culinary products and terms (L3, C8, V4)
- 22268Apply specialist knowledge to match food and beverage items on a establishment's menu (L4, C8, V2)
- 22912Evaluate wine (L4, C4, V2)
- 23060Demonstrate knowledge of viticulture and wine making (L3, C4, V2)
- 24679Plan and coordinate espresso beverage service (L4, C20, V2)
- 26308Provide restaurant food & beverage service in a commercial hospitality environment (L3, C20, V1)
- 26309Provide buffet and beverage service in a commercial hospitality environment (L3, C12, V1)
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, V4)
- 15275Supervise staff under a food safety program (L4, C10, V3)
- 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
- 14452Provide tray line food service in a commercial hospitality environment (L2, C2, V4)
Guest Services
- 14403Manage concierge service in a commercial hospitality environment (L4, C8, V3)
- 14405Provide an information and booking service for guests in a commercial hospitality environment (L3, C4, V3)
- 14411Provide arrival and departure services at reception in a commercial hospitality environment (L3, C8, V3)
- 14412Book accommodation for guests in a commercial hospitality environment (L3, C4, V5)
- 14414Exchange foreign cash and travellers cheques for guests in a commercial hospitality environment (L3, C2, V3)
- 14416Perform debtor control functions and reconcile balances in a commercial hospitality environment (L3, C6, V3)
- 14467Use telephone systems to provide guest services in a commercial hospitality environment (L2, C2, V3)
- 20665Provide a mail and communications service for guests in a commercial hospitality environment (L2, C3, V3)
Hospitality - Foundation Skills
- 15891Demonstrate knowledge of commercial cutlery and crockery types and uses in the hospitality industry (L1, C2, V4)
- 15892Demonstrate knowledge of terminology used for food and recipes in commercial cookery (L1, C2, V4)
- 15894Demonstrate knowledge of basic terminology in commercial food and beverage service (L1, C1, V4)
- 15895Demonstrate knowledge of boiling and baking in the commercial catering industry (L1, C4, 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, V4)
- 15900Prepare and present meat in the hospitality industry (L1, C3, V4)
- 15901Prepare and present fruit and vegetables in the hospitality industry (L1, C2, V4)
- 15904Demonstrate a basic knowledge of alcoholic beverages and beverage service equipment (L1, C3, V4)
- 15905Serve non-alcoholic beverages to tables in the hospitality industry (L1, C2, V4)
- 15914Demonstrate complaint handling principles and procedures in the hospitality industry (L1, C2, V4)
- 15915Demonstrate telephone calling and answering techniques in a hospitality industry (L1, C2, V4)
- 15917Demonstrate knowledge of commercial payment systems in the hospitality industry (L1, C2, V3)
- 15918Demonstrate knowledge of roles and jobs in the hospitality Industry (L1, C2, V4)
- 15919Prepare and present hot finger food in the hospitality industry (L1, C2, V4)
- 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, V4)
- 19768Provide wine or equivalent service to the table (L1, C2, V3)
- 19769Provide food service to the table in the hospitality industry (L1, C3, V3)
- 19770Prepare and present egg and cheese dishes in the hospitality industry (L1, C2, V3)
- 19771Prepare, cook and present seafood in the hospitality industry (L1, C3, V3)
- 21057Prepare, construct, and garnish mocktails for the hospitality industry (L1, C2, V3)
- 21058Identify career pathways in a hospitality industry (L1, C2, V3)
- 21059Demonstrate knowledge of knife care, storage, and carrying for the hospitality industry (L1, C2, V3)
Hospitality - Gambling
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Hospitality - Generic
- 14433Receive and action payments in hospitality industry (L3, C2, V2)
- 14462Maintain personal presentation and greet customers in the hospitality industry (L2, C2, V6)
- 14463Prepare for and handle payment transactions in the hospitality industry (L3, C4, V5)
- 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)
- 14466Demonstrate knowledge of procedures to protect people and property in a hospitality industry (L2, C3, V3)
- 14469Provide customers with information about an establishment in the hospitality industry (L2, C2, V3)
- 17553Plan and implement hospitality staff rosters (L4, C4, V6)
- 21853Provide a positive hospitality customer experience (L3, C8, V1)
- 21854Demonstrate knowledge of providing positive hospitality customer experience (L2, C4, V3)
- 25513Participate in environmentally sustainable work in the hospitality industry (L2, C3, V2)
Hospitality - Specific Skills
- 4645Demonstrate knowledge of maintaining a responsible drinking environment as a server in a licensed commercial environment (L3, C2, V7)
- 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, V2)
Hospitality Management
- 16891Demonstrate knowledge of commercial accommodation management (L5, C12, V4)
- 16892Demonstrate knowledge of food and beverage management in a hospitality environment. (L5, C15, V4)
- 16893Demonstrate knowledge of hospitality facility utilisation (L5, C5, V4)
- 16894Demonstrate knowledge of hospitality management control systems (L5, C6, V4)
- 16895Demonstrate knowledge of purchasing and stores management in a hospitality environment (L5, C10, V4)
- 22031Analyse the requirements for a design brief for a commercial kitchen (L5, C15, V3)
- 22032Develop a maintenance schedule in the hospitality industry (L5, C5, V2)
- 22033Plan, develop, implement and evaluate a menu in a hospitality industry (L5, C20, V2)
- 22340Manage a food and/or beverage operation in a commercial hospitality environment (L5, C20, V1)
Non-Hospitality Units
- 57Provide Customer Service (L2, C2, V6)
- 64Perform calculations for the workplace (L1, C2, V5)
- 377Work in a diverse workplace (L2, C2, V4)
- 378Provide customer service for international visitors (L3, C3, V5)
- 497Demonstrate knowledge of workplace health and safety requirements (L1, C3, V7)
- 1277Communicate information in a specified workplace (L2, C3, 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, V8)
- 1988Supervise workplace operations (L4, C6, V4)
- 1989Research small business opportunities (L4, C5, V5)
- 1990Assess small business ownership options and business structures (L4, C5, V5)
- 2977Read texts for practical purposes (L1, C4, V3)
- 6404Develop marketing options for small business (L4, C5, V3)
- 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, V5)
- 6630Demonstrate Knowledge of Food Safety (L3, C5, V3)
- 6648Prepare, plan, and serve food for a special occasion (L3, C4, V3)
- 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, V7)
- 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)
- 11095Write business correspondence to convey complex ideas and information (L3, C3, V3)
- 11099Develop strategies for communicating in a culturally diverse workplace (L4, C4, V4)
- 11831Apply skills and qualities of a salesperson in a retail or distribution environment (L3, C6, V3)
- 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)
- 16614Apply time management concepts and methods in business situations (L4, C3, V3)
- 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)