|Qualification||New Zealand Certificate|
|Credits||120 (1 year)|
|Study area||Tourism, Food and Hospitality|
|English level requirement||IELTS 5.5|
Students in this programme will develop cookery skills to prepare, cook and present food, employing complex preparation and presentation techniques. Students will learn standard operating policies and procedures to enable them to work in a commercial kitchen.
Cookery Fundamentals 1
Cookery Fundamentals 2
Complex Hot Kitchen
Complex Cold Larder
Culinary Operations and Professional Practices
- 40 credits at NCEA level 1, including 10 literacy credits and 10 numeracy credits; or
- a relevant course at NZQF level 2; or
- a recognised equivalent;
- a selection interview process may be required.