Unit No. D11, having carpet area of about 922 Square Feet together with a balcony havingacarpetareaofabout 67SquareFeet,thatiscollectivelyhavingausablearea of about 989 Square Feet, [which is equivalent to about …… Square Feet of Super Built-up Area]
Unit No having carpet area of about _ Square Feet together with a balcony having a carpet area of about Square Feet, that is collectively having a carpet area of about Square Feet, [which is equivalent to about Built up Area]
Unit No. HR-1, a skid mounted hydraulic powered 10-foot diameter steel hose reel, which is remotely powered from a hydraulic pressure source. The reel is fit with 300 feet of 5" diameter 1000 psi water hose. The hose reel is additionally fit with 300 feet of 3" diameter high pressure air supply hose (see photo No. 00).
Unit No. II is equivalent to a Bachelor’s Degree plus nine (9) graduate hours.
Unit No. III is equivalent to a Bachelor’s Degree plus eighteen (18) graduate hours.
Unit No. IV is equivalent to a Bachelor’s Degree plus twenty-seven (27) graduate hours or a Master’s Degree. A teacher may reach Unit No. IV without a Master’s Degree by accumulating twenty-seven (27) graduate hours past the Bachelor’s Degree. A teacher may not, however, move further than Unit No. IV until he/she has received his/her Master’s Degree. Graduate hours received prior to the completion of the Master’s Degree cannot be applied for advancement to Unit Nos. V or VI.
Unit No. V is equivalent to a Master’s Degree plus nine (9) graduate hours.
Unit No. VI is equivalent to a Master’s Degree plus eighteen (18) graduate hours.
Unit No. Unit standard title 27927 Apply health, safety and security practices to service delivery operations 27955 Apply Food safety practices in a food related business 27928 Interact with other staff, managers and customers to provide service delivery outcomes 27929 Apply standard operating procedures and the code of conduct to a work role in a service delivery organisation 27950 Cook food items for a catering services operation 13343 Demonstrate knowledge of basic nutrition in commercial catering Position: Maintenance Person To move from Level 1 – Level 2 • Orientation Pack Completed • Complete AVO certificate (Test and Tag training) • Complete Chemical Safety Training • Note 1, Note 2 To move from Level 2 – Level 3 • To have completed the previous level requirements • Workplace Health and Safety Course (Safety ‘n Action) or Advanced Health and safety training by NZQA approved training provider • Note 1, Note 2 To move from Level 3 – Level 4 • To have completed the previous level requirements • Height and Harness Safety (Site Safe or Safety ‘n Action) • Note 1, Note 2 To move from Level 4 – Merit • To have completed the previous level requirements • At the discretion of the Business and Care Manager with the Regional Operations approval. In recognition of additional duties. Note 1: Based on satisfactory behaviour and evaluation in Oceania performance reviews. Attending and successfully completing monthly clinical training requirements for facilities. Completing any required refresher training. Note 2: Completion of courses is regarded as attending the Oceania courses Cook NZ Certificate in Catering Services (Food Preparation Pathway) – Level 3 You are required to complete and pass the unit standards. To move from Level 1 – Level 2 • Orientation Pack Completed • Complete Chemical Safety Training • Complete Oceania Food Control e learning/Video • Note 1, Note 2 To move from Level 2 – Level 3 • To have completed the previous level requirements • Complete Service IQ unit standards 27927, 27955, 27928, 27929 in NZ Certificate in Catering Services (Food Preparation Pathway) – Level 3 • Note 1, Note 2 To move from Level 3 – Level 4 • To have completed the previous level requirements • Complete Service IQ unit standards 27950, 13343, 22885 in NZ Certificate in Catering Services (Food Preparation Pathway) – Level 3 • Note 1, Note 2 To move from Level 4 – Level 5 • To have completed the previous level requirements • Complete a Quality and Improvement Foodservice Project ...
Unit No. Unit standard title 27927 Apply health, safety and security practices to service delivery operations 27955 Apply Food safety practices in a food related business 27928 Interact with other staff, managers and customers to provide service delivery outcomes 27929 Apply standard operating procedures and the code of conduct to a work role in a service delivery organisation 27950 Cook food items for a catering services operation 13343 Demonstrate knowledge of basic nutrition in commercial catering Laundry & Cleaner New Zealand Certificate in Cleaning (Level 2 and Level 3) you are required to complete and pass the unit standards. To move from Level 1 -Level 2 • Orientation Pack Completed • Complete Cleaning and Chemical safety training • Note 1, Note 2 To move from Level 2 – Level 3 • To have completed the previous level requirements • Complete NZ Certificate in Cleaning (Level 2) (Health Care Facilities Endorsement) • Note 1, Note 2 To move from Level 3 – Level 4 • To have completed the previous level requirements • Complete NZ Certificate in Cleaning (Level 3) • Note 1, Note 2 To move from Level 4 – Merit • To have completed the previous level requirements • At the discretion of the Business and Care Manager with the approval of the Regional Operations Manager. In recognition of additional duties. Note 1: • Based on satisfactory behaviour and evaluation in Oceania performance reviews. • Attending and successfully completing the required in house training – attendance is good, and the training is completed. Note 2: • Completion of courses is regarded as attending the Oceania courses (See Description of courses and unit standards) • Completing all of the unit standards attributed to the specific course. APPENDIX: Description of courses and unit standards New Zealand Certificate in Cleaning (Level 2) - 45 credits required Programme overview: The programme is designed for cleaners in residential, health and domestic situations. This programme aims to encourage safe work practices, and develop skills related to cleaning effectively and efficiently. Graduates will be able to: • Carry out generic cleaning duties • Maintain safety of themselves, others, and the environment when performing cleaning services. • Communicate within the boundaries of their role. • Apply security procedures. • Apply infection control and contamination prevention procedures, under supervision. 28350 Demonstrate knowledge of key cleaning equipment and basic cleaning principles 28351 Identify a...
