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 National Certificate in Hospitality (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
- 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
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.
If you have any questions, please don’t hesitate to contact us.
Chef Marc Alexander03 379 3090 ext 809