Private Training EstablishmentNew Zealand School of Food and Wine
This course is available
Level of Study
Next start date
Expected Oct 2023
New Zealand School of Food and Wine
This programme will begin with building on your foundation to work in a professional kitchen, you will then concentrate on the principles of French cuisine and a thorough grounding in culinary arts. Speed, accuracy and consistency are characteristics that you will develop and as your confidence grows, you learn to correct your mistakes, adjust seasoning and enjoy experimenting with flavours. Each week has a specific theme, starting with knife training and moving onto stock making, soups and classic sauces.
During the second year, you will focus on ingredients and understand advanced cookery techniques. Human Resources and kitchen management will also form an important part of skill development.
YEAR ONE - SEMESTER ONE
Food Safety and Food Control Plans
Foundation Cookery and Baking
YEAR ONE - SEMESTER TWO
Introduction to Menu Planning, Costing and Nutrition
Introduction to Wine and WSET Level 1 Award in Wines
YEAR TWO – SEMESTER THREE
Grade Manger (Cookery)
Human Resources Management
YEAR TWO – SEMESTER FOUR
A la Carte Cookery
Menu Design (Advanced)
Regional Cuisine and Culture
Graduates will be able to work in all fields of culinary arts within the hospitality and tourism sector. This may be for cafes, restaurants, resorts, lodges, cruise liners, luxury yachts as well as setting up your own business.
GRADUATE PLACEMENT SERVICE
All graduates have access to the NZSFW Placement Service when it is time to seek employment. This service is also available for industry placements during your studies.
INTERNATIONAL STUDENT WORK RIGHTS
This course allows International students to work 20 hours per week.
Certificate in Cookery (Level 3)
Certificate in Cookery (Level 4)
New Zealand Diploma in Cookery (Level 5)
Food Safety Unit Standards
Certificate in NZ Wine Advanced Micro-Credential
WSET Level 1 Award in Wines