Culinary Arts (Level 4)

Summary

These days employers in the hospitality industry want staff with a range of skills. They need to be able to talk with customers, run all the front-of-house tasks with the same ease that they prepare great food.

In this one-year level 4 culinary arts course, you'll learn a range of skills to work in New Zealand’s booming hospitality industry.

You'll get loads of hands-on experience to practise skills in real-life service settings on campus. You'll also learn how to plan, prepare and present hot and cold, savoury and sweet dishes in our commercial kitchens.

Upon successfully completing the requirements you'll receive the award of:

• New Zealand Certificate in Cookery (Level 4)

CAREER OPPORTUNITIES

• Intermediate-level opportunities as chefs

TOPICS YOU'LL COVER

• Preparation, cooking and culinary techniques
• Cold larder preparation and presentation (salads, sandwiches, dressings, buffets)
• Stocks, sauces and soups
• Vegetable, fruit and pulses
• Farinaceous products, rice, grain and egg dishes
• Meat, poultry and offal, cuts and dishes
• Fish and shellfish, cuts and dishes
• Healthier foods and balanced/special diets
• Patisserie and bakery products, hot and cold desserts
• Introduction to menu planning, costing and catering
• Food presentation
• Food safety practices, contamination hazards, and food storage
• Workplace health and safety, and workplace first aid
• Handling and maintenance of knives, equipment and tools in a commercial kitchen
• Teamwork
• Customer service and hosting an event