<p> NZQA Expiring unit standard 21242 version 4 Page 1 of 4</p><p>Title Grill food in a whare kai</p><p>Level 2 Credits 2</p><p>Purpose This unit standard is for people who cook simple foods using the grilling method and includes a basic understanding of preparation practices (mise en place) and cooking techniques. They will have been ringa wera in generating the evidence required for credit for this unit standard. As and when needed by events on a specific marae, they will have undertaken a range of cookery activities in accordance with the application of tikanga for that marae.</p><p>People credited with this unit standard are able, in a whare kai, to prepare (mise en place) to grill food and cook food items by grilling.</p><p>This unit standard is seen as an entry level unit standard to marae catering and professional cookery.</p><p>Classification Marae Catering > Cookery in Whare Kai</p><p>Available grade Achieved</p><p>Entry information</p><p>Critical health and Unit 167, Practise food safety methods in a food business, or safety prerequisites demonstrate equivalent knowledge and skills. is Explanatory notes rd 1 Definitions da mise en place – means the setting out of ingredientsn and utensils required for the preparation of food items; ta dish requirement – any recipe or dish type s specified by,g or specific to the marae, and made known to the candidate prior toi assessmentt againstin the requirements of this unit standard. n ir u p 2 This unit standard appliesi tos the grillinge ofx food items such as meat, vegetables, and kaimoana. For credit, evidenceh must be presented across the whole of this range. The food items mayT have already undergone a level of preparation, perhaps by someone, else and/or maybe a proprietary product.</p><p>NZQA Māori Qualifications Services Ó New Zealand Qualifications Authority 2018 SSB Code 194 NZQA Expiring unit standard 21242 version 4 Page 2 of 4</p><p>3 Evidence for this unit standard must be presented from within the context of a whare kai. There are many similarities in performance expectations and requirements between the kitchen of a whare kai and those in commercial kitchens. There are also some significant differences that must be taken into account when developing the knowledge and skills required to be demonstrated for credit for this unit standard and in the assessment of such knowledge and skills. For example: a time taken to complete tasks matters – the kai must keep pace with other activities and processes on the marae; b the end user must be satisfied in such a way that mana is not compromised; c the contexts in which catering is required are real and cannot be simulated. Learning and assessment activities may just happen as well as be planned and scheduled, resulting in the availability of high levels of naturally occurring learning and evidence opportunities; d equipment must be capable of, safely, providing sufficient volumes of appropriate product to the standard demanded by each occasion for which catering is being provided; e performance is embraced by tikanga; and f work ethic is guided through the expression of manaaki and awhi.</p><p>4 Performance of the elements of this unit standard must accord with the application of tikanga on the marae in which assessment takes place. This would include any explanation of effective ways of dealing with unexpected problems with food and equipment, unexpected conditions within or demands placed on the whare kai, or accidents that cause injury, encountered during any learning and/or assessment processes. Relevant applications must be made known to candidates prior to assessment.</p><p>5 Performance of the elements of this unit standard must comply with relevant legislation and regulations, in particular: Food Hygiene Regulations 1974; Food Act 1981; Health and Safety in Employment Act 1992, and any subsequent amendments. Areas where such legislative and regulatory requirements may be of direct relevance include but are not limited to: a the cleanliness, tidiness and fitness for use of utensils, equipment, work areas, and ingredients; b the storage and labelling of products; and c the efficient use of product to reduce unnecessary wastage ands to ensure maximum yield. i Specific applications of relevant legislation and related guidancerd for marae catering contexts are available in documents such as: a i Oranga Kai pamphlet resources developed byn andd available from the Ministry of Health; a ii Ministry for Primary Industries, Food Safety,st practicesg in preparing and cooking a hāngi, May 2013 (available on http://www.foodsafety.govt.nz n ). it ri un pi Outcomes and evidence requirements sx hi e Outcome 1 T Prepare (mise en place) to grill food in a whare kai.</p><p>NZQA Māori Qualifications Services Ó New Zealand Qualifications Authority 2018 SSB Code 194 NZQA Expiring unit standard 21242 version 4 Page 3 of 4</p><p>Evidence requirements</p><p>1.1 Food items and other ingredients are of the required type, quality, and quantity for grilling.</p><p>1.2 Food is prepared (mise en place) for grilling in accordance with dish requirements.</p><p>1.3 Kitchen environments, equipment, preparation areas, and self are kept clean and ready for the next scheduled task or action.</p><p>1.4 The wairua of kai is acknowledged and respected throughout the preparation process.</p><p>1.5 The whanaungatanga of the whare kai is practised throughout the preparation process.</p><p>Outcome 2</p><p>Cook food items by grilling in a whare kai.</p><p>Range the amount of food to be grilled must be sufficient for the relevant occasion on the marae.</p><p>Evidence requirements</p><p>2.1 Food is grilled and meets cooked dish requirements in terms of flavour, aroma, degree of cooking, temperature, and appearance.</p><p>2.2 Food items are finished with any appropriate garnishes, accompaniments, and sauces, and are portioned and presented in accordance with dish requirements.</p><p>2.3 Kitchen environments, equipment, preparation areas, and self are kept clean and ready for the next scheduled task or action.</p><p>2.4 The wairua of kai is acknowledged and respected throughouts the grilling process. i rd 2.5 The whanaungatanga of the whare kai is practiseda throughout the grilling process. nd ta s g This unit standard is expiring. Assessmentit against thein standard must take place by the last date for assessment set out below.n ir u p is ex Th</p><p>NZQA Māori Qualifications Services Ó New Zealand Qualifications Authority 2018 SSB Code 194 NZQA Expiring unit standard 21242 version 4 Page 4 of 4</p><p>Status information and last date for assessment for superseded versions Process Version Date Last Date for Assessment Registration 1 21 March 2005 31 December 2015 Rollover 2 16 October 2009 31 December 2015 Review 3 21 July 2011 31 December 2015 Rollover 4 16 July 2015 31 December 2018</p><p>Consent and Moderation Requirements (CMR) reference 0186 This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.</p><p>Please note Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.</p><p>Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.</p><p>Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.</p><p>Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.</p><p> is rd da an st g t in ni ir u p is ex Th</p><p>NZQA Māori Qualifications Services Ó New Zealand Qualifications Authority 2018 SSB Code 194</p>