21247 Prepare and Present Salads for Service in a Whare Kai

Explanatory notes

1Definitions

mise en place – means the setting out of ingredients and utensils required for the preparation of food items;

dish requirement – any recipe or dish type specified by, or specific to the marae, and made known to the candidate prior to assessment against the requirements of this unit standard.

2This unit standard applies to the preparation, assembly and presentation of cold and/or warm salads made with meat, kaimoana, fruit, vegetables, rice and/or pasta. For credit, salads emphasising three of the food items listed above must be prepared.

The food items may have already undergone a level of preparation, perhaps by someone, else and/or may be a proprietary product.

3Evidence 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:

atime taken to complete tasks matters – the kai must keep pace with other activities and processes on the marae;

bthe end user must be satisfied in such a way that mana is not compromised;

cthe 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;

dequipment must be capable of, safely, providing sufficient volumes of appropriate product to the standard demanded by each occasion for which catering is being provided;

eperformance is embraced by tikanga; and

fwork ethic is guided through the expression of manaaki and awhi.

4Performance 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.

5Performance 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:

athe cleanliness, tidiness and fitness for use of utensils, equipment, work areas, and ingredients;

bthe storage and labelling of products; and

cthe efficient use of product to reduce unnecessary wastage and to ensure maximum yield.

Specific applications of relevant legislation and related guidance for marae catering contexts are available in documents such as:

iOranga Kai pamphlet resources developed by and available from the Ministry of Health;

iiMinistry for Primary Industries, Food Safety, practices in preparing and cooking a hāngi, May 2013 (available on

Outcomes and evidence requirements

Outcome 1

Prepare (mise en place) and assemble salads for service in a whare kai.

Evidence requirements

1.1Food items and ingredients are of the type, quality, and quantity for the dish requirements.

1.2Salads are assembled in accordance with the dish requirements.

1.3Kitchen environments, equipment, preparation areas, and self are kept clean and ready for the next scheduled task or action.

1.4The wairua of kai is acknowledged and respected throughout the preparation and assembly processes.

1.5The whanaungatanga of the whare kai is practised throughout the preparation and assembly processes.

Outcome 2

Present salads for service in a whare kai.

Evidence requirements

2.1Salads are presented for service in a neat and orderly manner with clear and accurate identification of food items used.

2.2Salads are finished with any appropriate dressings or the addition of sauces, and are mixed, tossed, arranged and/or presented to meet dish requirements.

2.3Kitchen environments, equipment, preparation area, and self are kept clean and ready for the next scheduled task or action.

2.4The wairua of kai is acknowledged and respected throughout the presentation process.

2.5The whanaungatanga of the whare kai is practised throughout the presentation process.

This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below.

Status information and last date for assessment for superseded versions

This CMR can be accessed at

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.

Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.

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.

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.