Teacher in Charge: Drew Weeda-Ramirez.
Recommended Prior LearningEntry Requirements
Interview
US 167
10 Level 2 Food/Hospitality related credits
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
12 Hours per week (incl 13HOS)
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
Practical Design, Pre Professional Courses
Credits
40 Credits
Qualification
Qualifications towards NZC In Cookery Level 3
Pathway to NZ Apprenticeship in Cookery, NZC in Cookery Level 3 & 4
Enrolment Fee
Under 19 - $0 (MOE Funded)
Age 19+ - $220
Specialty Course Cost - $600