INTRODUCTION

The Certificate in Classic Cooking (Micro-credential) introduces fundamental cookery techniques required to prepare a range of classic dishes in a commercial kitchen. Knowledge of food safety, cooking terms and methods are applied in the practical sessions. Planning the sequence of cooking tasks enables dishes to be prepared efficiently with impressive results.

 

COURSE CONTENT

The programme draws on the French culinary tradition, preparations and cooking techniques but also embraces an Asian influence to reflect ingredients and techniques popular in contemporary New Zealand. This programme includes a central theme of vegetable cookery with a focus on nutrition and healthy eating. Allergen awareness is also a feature.

 

Dishes include:

• Courgette fritters with dukkah and Guacamole

• Eggs Benedict with Sauce Hollandaise 

• Thai chilli beef with seasonal Asian greens 

• Pan seared sirloin with mushrooms, pan jus, Maitre'd butter 

• Chicken breast with thyme and mustard cream sauce, wilted spinach, dauphinoise potatoes 

• Fennel and black pepper coated pork belly with honey roasted kumara

• Includes other dishes