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The purpose of this qualification is to provide the energy and chemical plant industry with competent employees who have attained the operational skills and knowledge required to work as entry-level boiler attendants.

This qualification is suitable for individuals who wish to enter into the industry or those already working as entry-level boiler attendants.  The qualification provides a credential that will support career opportunities for graduates in a range of energy or chemical plant contexts.

Graduates would have established standards of competent performance to operate boilers within a specific energy or chemical plant context, under limited supervision.

Overview

Optional strand in Mechanised Goods Handling

Gain the knowledge and operational skills required to safely operate as a distribution operator in warehousing, distribution and supply. Able to operate at an entry-level under limited supervision. Trainees may choose to specialise in mechanised goods handling on completing the New Zealand Certificate in Distribution (Level 3) by completing the optional strand in Mechanical Goods Handling. This strand recognises the additional specialised skills and knowledge required to use mechanised goods handling equipment in a distribution environment.

Learning outcomes - graduates will be able to:

• Apply health and safety practices
• Communicate with staff, managers and customers
• Apply standard operating procedures
• Receive and dispatch goods appropriately
• Carry out store operations and inventory control.  

Graduates of the Mechanised Goods Handling strand will also be able to:

• Use mechanised goods handling machinery and equipment in a distribution environment
• Safely and efficiently use a forklift.

Approximate duration

9 -13 months

Distribution training has been developed to support operators in warehousing, distribution and supply to gain the knowledge and skills required to operate efficiently and safely.

The qualification rewards your people’s achievement as they master the skills to apply health, safety and security practices in line with your business processes, SOPs and code of conduct.

Your people will develop their skills in store operations best suited to their roles and the optional strand in machine handling ensures they learn to safely and efficiently manage forklift operations.

The purpose of this qualification is to provide New Zealand business entities that are implementing a competitive systems and practices strategy with people who have the skills and knowledge to implement the strategy and drive the associated culture change in a business unit or a smaller organisation.

This qualification is designed for senior managers who will be responsible for the implementation of the competitive systems and practices strategy within their organisation.

The term 'competitive systems and practices' describes a large range of systems and practice concepts and approaches leading to improved performance in organisations. It uses a systematic approach to produce high quality goods and/or services, for the least cost with the least waste, across multiple sectors.

Overview

Identify, implement and monitor competitive systems and practices throughout their area of responsibilities.

Learning outcomes - graduates will be able to:

• Analyse the value chain in a business unit or smaller organisation
• Determine appropriate areas for a CSP strategy
• Drive holistic cultural change for CSP
• Develop and implement CSP practices
• Measure the success of the CSP strategies post-implementation
• Plan and lead the implementation of a CSP strategy.

Approximate duration

18 - 24 months

The purpose of this qualification is to provide New Zealand business entities that are implementing a competitive systems and practices strategy, with people who have the skills and knowledge to identify, implement and sustain process improvements in their own work, under limited supervision.

This qualification is designed for production or service staff who will be contributing to the implementation of competitive systems and practices within their organisation.

The term 'competitive systems and practices' describes a large range of systems and practice concepts and approaches leading to improved performance in organisations. It uses a systematic approach to produce high quality goods and/or services, for the least cost with the least waste, across multiple sectors.

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Overview

Understand and identify opportunities to implement competitive systems and practices within their individual remit.

Learning outcomes - graduates will be able to:

• Identify waste within a process and act to minimise it
• Identify cost factors within their control and improve cost efficiency
• Apply CSP concepts to implement in their work
• Understand and address the impact of change resulting from CSP
• Sustain the implemented workplace improvements.

Approximate duration

4 -12 months

The purpose of this qualification is to provide the baking industry with people who can produce a range of basic bakery products to commercial bakery standards.

The qualification is designed for entry level bakers or people who will assist in a commercial baking environment.

Graduates will work under limited supervision, and understand the health, safety, hygiene and quality requirements for working in a commercial bakery.

The qualification includes two strands - graduates will either specialise in producing Craft Baking products or Plant Baking products.

The Craft Baking strand is for bakers producing a range of bakery products from scratch, working in small and/or independent bakeries that sell either directly to the public or to wholesale bakeries.

The Plant Baking Strand is for bakers working in bread factories, using automated machinery to produce large quantities of bread products.

Graduates of this qualification will be able to:

• Comply with health and safety and hygiene standards to meet workplace and legislative requirements while producing a range of basic bakery products.
• Use communication and interpersonal skills to work effectively within a team while contributing to producing basic bakery products in a commercial baking environment.
• Apply an understanding of the principles of baking science to the production of basic bakery products.
• Apply an understanding of quality control processes in a commercial baking environment relevant to role requirements.
  

Graduates of the Craft Baking strand will also be able to:

• Operate a range of baking equipment in small and/or independent bakeries and carry out the processes to produce a range of basic bakery products.
  

Graduates of the Plant Baking strand will also be able to:

• Operate a limited range of plant baking equipment and carry out the processes used in commercial plant baking to produce large quantities of bakery products.

This qualification is for people who have the potential to be appointed to team leadership roles or who have recently become a team leader.  This qualification will provide New Zealand business entities with people who have the skills and knowledge to contribute to effective team performance and the potential to be effective in a leadership role within a team.

Graduates of this qualification will benefit New Zealand business entities by contributing effectively to team objectives and by developing their team leadership skills.  They will be able to contribute effectively to an operational team in a bi- and multi-cultural environment.

The purpose of this qualification is to provide the baking industry with trade qualified craft bakers who can independently produce a wide range of bakery products to commercial standards.

The qualification is designed for people working in a range of commercial craft baking environments with responsibility for meeting production and quality requirements.

The qualification includes three strands to allow graduates to specialise in producing a full range of either bread, cake and biscuit or pastry baking products.

The purpose of this qualification is to provide the baking industry with trade qualified plant bakers who can produce large quantities of bakery products to commercial standards.

The qualification is designed for people working in commercial plant baking environments with responsibility for meeting organisational production and quality requirements.

Graduates will be capable of mixing, baking and finishing large quantities of bakery products without supervision, while meeting industry health and safety standards.