School of Cuisine

This course has been designed to suit the enthusiastic novice as well as experienced cooks to fast-track their interest and career in hospitality. Working in our superbly equipped commercial kitchens, you will learn fundamental and advanced cookery techniques that can be applied both within a professional kitchen and at home.

Attain culinary expertise with our one-year programme to develop your skills across a range of cooking styles and techniques while also learning about food hygiene, kitchen control, and essential restaurant service skills. Hagley’s culinary programme is much more than just your typical cooking class. It’s a rigorous and intensive immersion into the world of food. You’ll learn to create, cook and cater as a professional. Explore all the fundamental methods of cooking from the basics to advanced techniques.

Students who complete the course will gain Unit standards (Basic Cookery) Level 3, an industry recognised qualification.


 Students will be trained in:

  • Professional knife techniques
  • French technique and principles
  • How to select and cook meat, fish and vegetables
  • Stocks and sauce preparation
  • Bread-making
  • Pastry-work
  • Ice-cream and sorbet making
  • Sautéing, poaching, grilling, roasting, braising, clay-dough cooking and frying
  • Basic flavours and complex flavour profiles
  • Pasta-making, pizza and focaccia
  • Learn the principles of the hospitality industry including food costs, profits margins and business analysis

With exposure to:

  • The food of Africa
  • Asian gastronomy
  • The Mediterranean influences
  • Chinese regional cookery
  • The flavours of India

Facilities

We are fortunate to have a purpose-built professional hospitality suite. Add in specialised kit, gas hobs, industrial gelateria, salamander and industry grade cookware, and the canvas for culinary opportunity is complete. We also have access to the main cafeteria for formalised function work and service as well, not to mention the theatre for which we cater. But while our modern kitchen premises, surrounded by our fledgling herb gardens, sits at the heart of our course, our other home is a stand-alone, airy, bright space to learn and debate the nuts and bolts of the hospitality industry. It is where our theory classes take place, punctuated with demonstrations and video clips.

Contact

If you have any questions, please don’t hesitate to contact us.

Chef Marc Alexander

03 379 3090 ext 809

marc.alexander@staff.hagley.school.nz

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Full-Time

NCEA 2&3

School of Cuisine

Turn your passion for food into a culinary career! The culinary arts are an exciting growth industry across the world - new jobs and opportunities limited only by your imagination. Whether you want to open a restaurant, be a food writer of traveller... perhaps launch a food product or franchise - the food industry offers great challenges, variety and rewards.

Hours Per
week

21

Qualification

Industry Approved Unit Standards in Hospitality (Basic Cookery) Level 3

Cost

1200

Entry
Requirements

12 credits at Level 2 including Standard 167 desirable and interview is required