13CUL
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

Credits
40 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.

Total Credits Available: 44
Internal Assessed Credits: 44
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 168 v8
NZQA Info

Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13288 v6
NZQA Info

Prepare and cook basic meat dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13293 v6
NZQA Info

Prepare and cook basic vegetable dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13314 v7
NZQA Info

Prepare and cook egg dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13316 v6
NZQA Info

Prepare and cook basic pasta dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13325 v6
NZQA Info

Prepare and bake basic cakes, sponges, and scones in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17284 v7
NZQA Info

Demonstrate knowledge of coffee origin and production


Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info

Demonstrate knowledge of culinary products, terms, and food preparation methods


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 30916 v2
NZQA Info

Prepare and present basic hot and cold canapes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 44
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0