This one year culinary arts programme will prepare you to take on a full range of managerial roles in a professional kitchen and advance your skills in:

• Chef training
• Planning, developing and costing menus
• Managing staff allocations
• Restaurant supervision

• Employment opportunities include undertaking a technical or managerial role in the hospitality industry, such as working as a chef in a senior position producing advanced dishes in a professional kitchen:

• Fine dining restaurants
• Restaurants
• Cafés
• Bars
• Hotels
• Function catering
• Cruise liners
• Catering companies
• Airlines
• Commercial catering businesses

• To find out more about possible job prospects and salaries, see Ministry of Business, Innovation and Employment's Occupation Outlook for Chefs.

 

This programme consists of 120 credits. The courses includes: 

Culinary Supervision (20 Credits)
Learn standards of professional practice for advanced cookery.

Advanced Cookery Preparation and Presentation Techniques (25 Credits)
Learn to perform advanced cookery preparation and presentation techniques in a professional kitchen.

Kitchen Operations Management (20 Credits)
Learn to plan, monitor workflow and supplies in a commercial kitchen, and manage operating procedures and compliance requirements for operational roles.

Menu Planning and Development (20 Credits)
Learn to design, plan and develop menus with advanced techniques for implementation in a commercial kitchen considering all requirements and restrictions. The course will cover: