13CUL
This course requires 6 options.

Culinary Arts (13CUL)

Course Description

Teacher in Charge: Drew Weeda-Ramirez.

Culinary Arts 

Naku te rourou nau te rourou ka ora ai te iwi

With your food basket and my food basket the people will thrive

With a focus on using healthy and sustainable, locally sourced ingredients, in this course you will learn to safely prepare restaurant and café style kai in a commercial kitchen. There are many opportunities to showcase food and meals that you have prepared at functions and events.

Course Components

Hospitality Services

Learn about the roles and responsibilities within the hospitality industry, including customer service, food costs, menu development, hospitality regulations

Meal Preparation Skills

  • Prepare, cook and gain skills in a commercial kitchen following advanced food hygiene regulations
  • Learn how to select and cook locally sourced ingredients to use in a sustainable manner including meat, fish, fruit and vegetables
  • Prepare meals using a variety of cooking techniques while applying knowledge of nutrition principles in commercial catering
  • Gain proficiency in barista and café service skills


12 Hours per week (incl 13HOS)


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

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 credits.
Internally Assessed Credits: 44 credits.

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