Recognition of Current Competence (RCC) the new industry based educational concept

The past 2 years has seen the introduction of RCC - a unit based delivery and assessment system. This system complements the modulated Hospitality Qualifications and allows professionals and students within the industry to seek qualifications that represent their current skill level without having to commit to offsite educational programmes.

The Auckland Hotel & Chefs Training School assigned a team to develop a process that met Hospitality Standards Institute (HSI) and industry expectations and requirements. Since establishing this process we have successfully assessed and credited 35 chefs with National Cookery Qualifications ranging from level 3-4. Each level has a broad range of professional skills to demonstrate, with an emphasis on Level 3 some supervision and Level 4 without supervision.

The Auckland Hotel & Chefs Training School offer the RCC assessment process for candidates who are able to produce evidence that they have accumulated skills, which could match unit standards making up the new National Qualifications.

If candidates are not able to produce sufficient evidence for the qualification sought, training plans tailored to meet individual needs are negotiated and developed to assist candidate completion of identified qualifications.

Assessing leading Chefs on the new HSI National Qualifications has proven to be a very successful experience. It has given the Chefs a very good understanding of the new structured qualifications through the new assessment process, which has a strong focus on practical ability on the job.

For further information ring: Harley Shen (09) 3076877 or email: info@ahcts.co.nz