INTRODUCTION

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. 

 

COURSE CONTENT

YEAR ONE - SEMESTER ONE

Food Safety and Food Control Plans

You will learn about food safety in a commercial kitchen and complete unit standards-based certification. 

Foundation Cookery and Baking

We provide an education drawing on the French culinary tradition which provides a foundation for many other cuisines. You will start with essential knife skills and move on to building essential cookery techniques. 

Baking is an important element with tutorials on pastries, cakes, tarts and sponges.
Example dishes: 

• Braised onion tart with mesclun salad
• Seared beef sirloin with parsley butter
• Gazpacho with garlic croutons 
• Eggs Benedict with crispy bacon
• Chocolate fudge cake with classic icing
• Pan-seared snapper with roast red pepper salsa
• Fragrant chicken salad with lemon grass and ginger

 

YEAR ONE - SEMESTER TWO

Specialist Workshops

In a series of workshops, you will learn classic bread making recipes including sourdough, ciabatta and brioche. In the Mediterranean workshop, you will learn how to make your own tortellini. You will design and cost out your own mediterranean inspired menu and then invite a friend to join you for a three course luncheon. A sensory evaluation workshop will help you understand how to taste better and learn to identify important flavours. Other sessions include ice creams, sorbets, custards and meringues. Butchery skills like boning and filleting of beef, lamb, chicken and fish are also covered. 

Introduction to Menu Planning, Costing and Nutrition

Menu planning and costing helps you develop an awareness of food costs while learning how to create a well-balanced innovative menu. During the programme, you will be the caterer and work individually to design menus for specific occasions and within a set budget. In the Nutrition module, you will learn the basics of healthy, nutritious food. 

Introduction to Wine and WSET Level 1 Award in Wines

In this module, you will learn the basics of wine tasting and key international grape varieties. You will experience an excellent wine and food pairing event.  

 

YEAR TWO – SEMESTER THREE

Grade Manger (Cookery)

The focus is on the specialities of the cold kitchen including vegetable and vegetarian fare, eggs, pâtés, terrines and specialist techniques such as curing and smoking. 

Operations Management

This module focuses on the procedure and compliance requirements of the food control plan and food purchasing, supply chain management, maintenance and workflow planning. It also includes cost control, profitability and introduction to accounting.  

Human Resources Management

Learn about 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, delivering and leading onsite events.  

 

YEAR TWO – SEMESTER FOUR

A la Carte Cookery 

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.

Menu Design (Advanced)

In this module, you will combine all the skills with a theoretical understanding to develop, design, cost and prepare a bistro menu.

Regional Cuisine and Culture

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