This course requires 3 options.
Culinary Arts (13CUL)
Course Description
Teacher in Charge: Drew Weeda-Ramirez.
Culinary Arts: Elevate Your Culinary Journey!
Naku te rourou nau te rourou ka ora ai te iwi
With your food basket and my food basket, the people will thrive
Immerse yourself in the world of Culinary Arts, where you'll master the art of preparing restaurant and café-style dishes using healthy, sustainable, and locally sourced ingredients. This course offers hands-on experience in a commercial kitchen, providing numerous opportunities to showcase your culinary creations at various functions and events.
Course Highlights:
Hospitality Services: Discover the essential roles and responsibilities within the hospitality industry, from customer service and food costs to menu development and hospitality regulations.
Meal Preparation Skills:
- Hone your skills in a commercial kitchen, adhering to advanced food hygiene standards.
- Select and cook locally sourced ingredients, including meat, fish, fruits, and vegetables, with a focus on sustainability.
- Master a variety of cooking techniques while applying nutritional principles in commercial catering.
- Gain proficiency in barista and café service skills.
Commitment: 12 Hours per week (including 13HOS)
Join us and transform your passion for culinary arts into a thriving career, where your creativity and skills will make a lasting impact on the community!
Course Overview
Term 1
18497: DKO culinary products, terms, and food preparation methods
Prepare and cook basic pasta dishes in a commercial kitchen
Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
Term 2
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
Prepare and cook egg dishes in a commercial kitchen
Prepare and present basic hot and cold canapes in a commercial kitchen
Term 3
Prepare and cook basic meat dishes in a commercial kitchen
Prepare and cook basic vegetable dishes in a commercial kitchen
Term 4
Demonstrate knowledge of coffee origin and production
Recommended Prior Learning
Entry Requirements
Interview
US 167
10 Level 2 Food/Hospitality related credits
Contributions and Equipment/Stationery
Enrolment Fee
Under 19 - $0 (MOE Funded)
Age 19+ - $220
Specialty Course Cost - $600
Pathway
Cafe worker, Baker, Butcher and Chef
Assessment Information
Credits40 Credits
Qualification
Qualifications towards NZC In Cookery Level 3
Pathway to NZ Apprenticeship in Cookery, NZC in Cookery Level 3 & 4
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
NZQA Info
Prepare and cook basic meat dishes in a commercial kitchen
NZQA Info
Prepare and cook basic vegetable dishes in a commercial kitchen
NZQA Info
Prepare and cook egg dishes in a commercial kitchen
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Demonstrate knowledge of coffee origin and production
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
NZQA Info
Prepare and present basic hot and cold canapes in a commercial kitchen