COURSE CONTENT

The Certificate in New Zealand Food and Beverage History: from kumara to sauvignon blanc micro-credential offers learners the opportunity to understand an historical context about the foundation and growth of hospitality businesses from colonial times.

We look at the establishment of hotels, public houses, grog shops to private clubs, restaurants, cafes and wineries and the farming businesses that developed to supply and trade with them including diary, sheep and cattle. This trade would eventually lead to the development important international export markets.