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Specification of Competency Standards (SCS) > List of SCSs > Chinese Catering > SCS > Functional Areas > Unit of Competency

Units of Competencies for the Chinese Catering Industry

1. Professional Management Skills (MS)

Professional management skills and knowledge are those that are crucial for the successful operation of a restaurant, and are essential aspects to be mastered by restaurant management staff. They include such major areas as knowledge of relevant legislation, application of soft skills, cost management and budgets, procurement and storage, leadership and staff management, and formulation of development strategies.

QF Level

Code

Name

Credit

Level 1

Level 2

CCZZMS201A

Handle ordinary complaints in the catering industry

Level 3

CCZZMS301A	Build up team spirit of the catering industry	4
CCZZMS302A	Master basic problem-solving skills of the catering industry	4
CCZZMS303A	Handle complaints in the catering industry	2
CCZZMS304A	Manage warehouses of the catering industry	3
CCZZMS305A	Implement staff performance assessments of the catering industry	3
CCZZMS306A	Implement general procurement procedures of the catering industry	3

Level 4

CCZZMS401A	Master morale-boosting and authorization skills in the catering industry	3
CCZZMS402A	Control cost of Chinese catering organizations	9
CCZZMS403A	Devise training and development plans for practitioners in the catering industry	6
CCZZMS404A	Apply leadership and decision-making competencies	6
CCZZMS405A	Master supervision and counseling skills in the catering industry	6
CCZZMS406A	Know about the relevant regulations imposed on the mainland Chinese catering industry	3
CCZZMS407A	Apply financial accounting skills in the catering industry	6

Level 5

CCZZMS501A	Implement crisis management in the catering industry	6
CCZZMS502A	Execute financial management strategies in the catering industry	6
CCZZMS503A	Apply skills for recruitment and human resources supply in the catering industry	6
CCZZMS504A	Implement logistics management in the catering industry	6

Level 6

CCZZMS601A	Develop corporate strategies for the catering industry	6
CCZZMS602A	Develop knowledge management for the catering industry	6
CCZZMS603A	Devise multinational enterprise management in the catering industry	6
CCZZMS604A	Devise outsourcing/contracting plans in the catering industry	4

Level 7

CCZZMS701A	Devise overall corporate strategies for the catering industry	3
CCZZMS702A	Innovate knowledge management strategies in the catering industry	4
CCZZMS703A	Innovate multinational enterprise management in the catering industry	4

2. Professional Skills for the Table Service Section (SS)

Professional skills for the table service section include those that are required for hospitality-related job functions in a restaurant. The principal task of this section is to provide quality customer services, so that a restaurant may make a lasting good impression on its customers.

QF Level

Code

Name

Credit

Level 1

CCZZSS101A	Know about the structure and operation of catering service section of Chinese-style restaurants	2
CCZZSS102A	Master basic customer communication skills	2
CCZZSS103A	Identify Chinese foodstuff categorizations	3
CCZZSS104A	Know about the basic operations of beverage counters in the Chinese catering industry	2
CCZZSS105A	Know about the basic beverage service of Chinese-style restaurants	2
CCZZSS106A	Know about the basic Chinese catering services	2
CCZZSS107A	Know about the basic Chinese banquet services	2
CCZZSS108A	Know about the basic pantry (dish delivery) service	2

Level 2

CCZZSS201A	Prepare general menus	5
CCZZSS202A	Operate beverage counters of the Chinese catering industry	6
CCZZSS203A	Master Chinese beverage services	6
CCZZSS204A	Master food serving skills of Chinese-style restaurants	9
CCZZSS205A	Master banquet serving skills in the Chinese catering industry	9
CCZZSS206A	Know about the basic western beverage services	6
CCZZSS207A	Master pantry (dish delivery) services	2

Level 3

CCZZSS301A	Master customer communication skills	3
CCZZSS302A	Manage beverage counters of the Chinese catering industry	3
CCZZSS303A	Analyze catering market and prepare menus	3
CCZZSS304A	Master serving skills in western catering	6
CCZZSS305A	Operate fish tanks	6
CCZZSS306A	Master management skills of the pantry section in Chinese-style restaurants	2

Level 4

	CCZZSS401A	Coordinate banquet services in the Chinese catering industry	6
	CCZZSS402A	Manage the catering services section in the Chinese catering industry	6

Level 5

CCZZSS501A

Implement overall management of the catering services section in the Chinese catering industry

Level 6

Level 7

3. Professional Skills for the Production Section (PS)

Professional skills and knowledge for the production section include those that are required for the provision of quality food. They include such major areas as understanding food ingredients, food preparation and processing skills, cooking skills and garnishing methods, as well as nutrition knowledge, quality management and kitchen management.

QF Level

Code

Name

Credit

Level 1

CCZZPS101A	Know about the structure and operation of production section of Chinese-style restaurants	2
CCZZPS102A	Identify common Chinese foodstuffs	4
CCZZPS103A	Identify elementary processing techniques of cooking ingredients	6
CCZZPS104A	Slice/garnish common food ingredients	6
CCZZPS105A	Apply basic cooking techniques	6
CCZZPS106A	Know about the basic cooking skills of siu mei section	9
CCZZPS107A	Master basic cooking (stove) skills and techniques	9
CCZZPS108A	Know about the basic preparatory work before making dim sum	3
CCZZPS109A	Know about the basic skills for making dim sum stuffing	6
CCZZPS110A	Know about the basic skills for making dim sum dough	9
CCZZPS111A	Know about the basic dim sum shaping techniques	9
CCZZPS112A	Know about the basic dim sum heating up/cooking techniques	6

Level 2

CCZZPS201A	Use common Chinese foodstuffs	9
CCZZPS202A	Master elementary processing techniques of cooking ingredients	12
CCZZPS203A	Apply complicated slicing/garnishing/processing of foodstuffs	12
CCZZPS204A	Apply complicated cooking skills	12
CCZZPS205A	Use cooking skills of the siu mei section	12
CCZZPS206A	Master general cooking (stove) skills and techniques	18
CCZZPS207A	Master preparatory work for making dim sum	12
CCZZPS208A	Make common dim sum stuffing	15
CCZZPS209A	Make common dim sum dough	12
CCZZPS210A	Master dim sum shaping skills	6
CCZZPS211A	Master common dim sum heating up/cooking techniques	6
CCZZPS212A	Apply common decoration for dim sum	6

Level 3

CCZZPS301A	Understand the characteristics of Chinese foodstuffs	4
CCZZPS302A	Apply complicated processing techniques of cooking ingredients	6
CCZZPS303A	Slice/garnish and decorate foodstuffs	6
CCZZPS304A	Master complicated cooking (stove) skills and techniques	6
CCZZPS305A	Master preparatory work for making complicated dim sum	6
CCZZPS306A	Prepare complicated dim sum stuffing	8
CCZZPS307A	Prepare complicated dim sum dough	6
CCZZPS308A	Master complicated dim sum shaping skills	6
CCZZPS309A	Master complicated dim sum heating up/cooking techniques	6
CCZZPS310A	Master complicated decoration skills of dim sum	6
CCZZPS311A	Understand marketing	3
CCZZPS312A	Make western pastries and desserts	6
CCZZPS313A	Implement operations of the siu mei section	3

Level 4

CCZZPS401A	Design and prepare new dishes	6
CCZZPS402A	Design and prepare new dim sum	6
CCZZPS403A	Master food production for banquets	6
CCZZPS404A	Know about the Chinese cuisine culture and regional cuisines	6
CCZZPS405A	Know about non-Chinese cuisine cultures and cuisines of different countries	6
CCZZPS406A	Slicing/garnishing skills for banquet dishes	6
CCZZPS407A	Prepare dishes for banquets	6
CCZZPS408A	Master operational management of the siu mei section	6

Level 5

CCZZPS501A	Manage the operations of kitchen	10
CCZZPS502A	Apply basic knowledge about nutritional diet	6
CCZZPS503A	Implement quality management in the catering industry	6

Level 6

CCZZPS601A

Design nutritional diets

Level 7

4. Sales and Service Skills (SM)

These include knowledge and skills required of practitioners who are responsible for areas including image promotion, advertising, public relations, customer service and marketing, banquet sales and monitoring of market trends, as well as business operation and promotion strategies. This group of knowledge and skills plays a decisive role in the positioning and development of a restaurant.

QF Level

Code

Name

Credit

Level 1

Level 2

CCZZSM201A

Build up personal outlook and image of practitioners in the Chinese catering industry

Level 3

CCZZSM301A

Sell Chinese catering products

Level 4

CCZZSM401A	Build up personal outlook and image of executives in the Chinese catering industry	3
CCZZSM402A	Implement marketing plans	6
CCZZSM403A	Coordinate banquet services in the Chinese catering industry	6
CCZZSM404A	Master promotion skills for Chinese banquets	3
CCZZSM405A	Formulate promotion strategies for restaurants	3

Level 5

CCZZSM501A

Analyze sales and promotion strategies

Level 6

	CCZZSM601A	Formulate market promotion and comprehensive marketing mix strategies	8
	CCZZSM602A	Formulate entrepreneurial management strategies	8

Level 7

	CCZZSM701A	Develop brand strategies	6
	CCZZSM702A	Determine the development and research of products and services	3

5. Generic Skills (GS)

This group of knowledge and skills are generally required of restaurant staff in certain positions, covering such areas as language abilities (Putonghua and English), occupational safety and health, food safety and hygiene, fire prevention and emergency care, use of chemicals and cleansing tools, cleaning and maintenance, electronic point-of-sales system, professional ethics and environmentally friendly measures.

QF Level

Code

Name

Credit

Level 1

CCZZGS101A	Know about the basic occupational safety & health	3
CCZZGS102A	Know about the basic fire prevention	1
CCZZGS103A	Use common detergents and cleaning tools in restaurants	2
CCZZGS105A	Know about the professional ethics of the Chinese Catering industry	1
CCZZGS106A	Know about the basic food safety and hygiene	3

Level 2

CCZZGS201A	Understand the general legislations associated with employee interests	3
CCZZGS202A	Communicate with customers in simple Putonghua	6
CCZZGS203A	Communicate with customers in simple English	6
CCZZGS204A	Operate cash register	1
CCZZGS205A	Know about the basic POS computer system	1
CCZZGS207A	Use the internet	1

Level 3

CCZZGS301A	Clean and maintain all kinds of tools of the catering services section	3
CCZZGS302A	Clean and maintain all kinds of tools from the production section	3
CCZZGS303A	Apply the code of food safety	3
CCZZGS304A	Apply knowledge about first aid	3
CCZZGS305A	Communicate with customers in Putonghua	4
CCZZGS306A	Communicate with customers in English	4
CCZZGS307A	Apply basic POS computer system	2
CCZZGS308A	Use basic computer application software for the catering industry	4

Level 4

CCZZGS401A	Perform food safety and hygiene in restaurants	3
CCZZGS402A	Implement environmental protection in restaurants	3
CCZZGS403A	Formulate procedures for work safety, health and security	3
CCZZGS404A	Master complicated skills for POS computer system	3

Level 5

Level 6

Level 7

Advanced Options

Other Functional Areas:

Note:

The SCSs have been moderated by the Hong Kong Council for Accreditation of Academic and Vocational Qualifications (HKCAAVQ) to ensure consistency of QF level across industries.
The contents of all SCSs will be updated regularly.

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