Creative Cook

With a focus on using healthy and sustainable, locally sourced ingredients, this course is about learning to prepare restaurant and café style kai safely in a commercial kitchen. There are
opportunities to showcase food and meals that you have prepared at functions and events.

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.

Course Components

Hospitality Services
Learn about the roles and responsibilities within the hospitality industry, including customer service, food costs, menu development, hospitality regulations
Meal Preparation Skills
• Prepare, cook and gain skills in a commercial kitchen following advanced food hygiene regulations
• Learn how to select and cook locally sourced ingredients to use in a sustainable manner including meat, fish, fruit and vegetables
• Prepare meals using a variety of cooking techniques while applying knowledge of nutrition principles in commercial catering
• Gain proficiency in barista and café service skills

NCEA LEVEL 3
ENROLMENT FEE
0 Under 19 (MOE funded)
220 Age 19+
SPECIALTY COURSE COST
$ 600
This covers the cost of specialty ingredients for take home food
ENTRY REQUIREMENTS
US 167
10 Level 2 Food/Hospitality related credits
CREDITS
40 Credits
QUALIFICATION
Qualifications towards NZC In Cookery Level 3
Pathway to NZ Apprenticeship in Cookery, NZC in Cookery Level 3 & 4
HOURS PER WEEK
12(incl 13HOS)

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.