Individual Training Package (ITP)
Individual Training Packs (ITPs) are training resources for the trainer and candidate on a unit standard. One resource book covers one unit standard. Including teaching resource and assessment.
If you cant find the one you are looking for, email resources@hsi.co.nz
Domains
Accommodation Services
- 15893Demonstrate a knowledge of commercial guest and accommodation services names and terms (L1, C2, V2)
- 15909Demonstrate a knowledge of commercial accommodation types and costs (L1, C2, V2)
- 15910Demonstrate a knowledge of hospitality accommodation servicing and cleaning procedures (L1, C2, V2)
- 15911Demonstrate a knowledge of stripping beds and making beds in a commercial accommodation environment (L1, C1, V2)
- 15912Demonstrate a knowledge of commercial accommodation service cleaning chemicals and equipment (L1, C2, V2)
- 15913Demonstrate a knowledge of commercial laundry service and laundry operations (L1, C2, V2)
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)
- 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)
- 15901Prepare and present fruit and vegetables in the hospitality industry (L1, C2, V3)
- 15920Prepare and present sauce and soup in the hospitality industry (L1, C2, V4)
- 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)
Food & Beverage Level 1 & 2
- 14425Prepare and serve hot and cold non-alcoholic drinks in a commercial hospitality environment (L2, C2, 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)
- 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)
- 14462Maintain personal presentation and greet customers in the hospitality industry (L2, C2, V5)
- 15890Demonstrate knowledge of commercial glassware types and uses in the hospitality industry (L1, C1, V2)
- 17285Demonstrate knowledge of commercial espresso coffee equipment... (L2, C4, V6)
- 19769Provide food service to the table in the hospitality industry (L1, C3, V2)
- 22428Prepare and present tea for service (L2, C2, V2)
Food Safety
- 167Practice food safety methods in a food businesses (L2, C4, V6)
Hospitality - Foundation Skills
- 15891Demonstrate knowledge of commercial cutlery and crockery types and uses in the hospitality industry (L1, C2, V3)
- 15894Demonstrate knowledge of basic terminology in commercial food and beverage service (L1, C1, V3)
- 15899Demonstrate knowledge of food and beverage control 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)
- 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)
- 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
Back to topHospitality - Specific Skills
- 21855Judge culinary arts and restaurant service competitions (L4, C8, V1)
- 22604Demonstrate knowledge of the requirements of a doorperson in a hospitality industry (L2, C3, V1)
Hospitality Operations - Lapsing
- 14468Demonstrate knowledge of the hospitality industry (L3, C6, V2)
- 15914Demonstrate complaint handling principles and procedures in a hospitality industry (L1, C2, V2)
- 15915Demonstrate telephone calling and answering techniques in a hospitality industry (L1, C2, V3)
- 15917Demonstrate knowledge of commercial payment systems in a hospitality industry (L1, C2, V2)
- 15918– Demonstrate knowledge of roles and jobs in a hospitality industry (L1, C2, V3)
Non-Hospitality Units
- 57Provide customer service in a given situation (L2, C2, V5)
- 497Demonstrate knowledge of workplace health and safety requirements (L1, C3, V7)
- 6630Demonstrate Knowledge of Food Safety (L2, C5, V3)
- 6648Prepare, plan, and serve food for a special occasion (L3, C4, V3)
- 11994Recruit and select staff (L4, C6, 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)
