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Distribution of UoCs at different levels

The Specification of Competency Standards (SCS) for the catering industry comprises the key competency standards required for the present operations and future development of the industry. It covers Chinese, Asian and Western cuisines, and consists of 254 Units of Competency (UoCs) which are distributed in 5 functional areas at various levels.

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Functional Areas

 

                                    QF Level Total
L1 L2 L3 L4 L5 L6 L7
  253
Prof. Management Skills -- 1 9 11 8 4 3 36
Prof. Skills for the Table Section 10 12 9 2 2 -- -- 35
Prof. Skills for the Production Section 42 53 25 8 3 1 -- 132
Sales and Services Skills -- 1 4 9 3 3 2 22
Generic Skills 9 8 7 4 -- -- -- 28