INTRODUCTION 

This programme focuses on ingredients and the understanding of advanced cookery techniques and building  an in depth knowledge of how products are transformed by cooking processes. Human Resources and Kitchen Management also form an important part of skill development. 

 

COURSE CONTENT

Garde Manger

Focus on the specialties of the cold kitchen including innovative vegetable and vegetarian fare, eggs, charcuterie, and specialist techniques such as curing, smoking, dehydration, and avante garde culinary techniques. 

Operations Management

Learn about the business of hospitality. Focus on the procedure and compliance requirements of the Food Control Plan and purchasing, supply chain management, maintenance and workflow planning. Also includes cost control and profitability.  

Human Resources

The legal and operational considerations which underpin Employment law in New Zealand; rosters, training, recruitment, performance management and professional development. This includes practical experience planning and delivering onsite events.

Wine Knowledge

Learn the basics of wine tasting and key international grape varieties and complete the WSET Level 1 Award in Wines. 

A la Carte Cookery & Menu Design

Learn advanced cookery techniques in a range of meat, poultry and seafood dishes, incorporating presentation and the principles of good seasoning while maintaining good organisation and time management skills. Combine these skills with theoretical understanding to develop, design cost and prepare a bistro menu.

Regional Cuisine and Culture 

Research and discover your chosen International cuisine to present your findings on their culinary traditions, culture, innovation, and influences of change. Using your research, prepare and cook a selection of these dishes.