* Please note tuition fees have been rounded off.Tuition fees may differ.
This programme focuses on ingredients and the understanding of advanced cookery techniques. Human Resources and Kitchen Management also form an important part of skill development.
Focus on the specialties of the cold kitchen including innovative vegetable and vegetarian fare, eggs, charcuterie, and specialist techniques such as curing, smoking, dehydration, and avant-garde culinary techniques.
Learn about the business of hospitality. Focus on the procedure and compliance requirements of the Food Control Plan and purchasing, supply chain management, maintenance and workflow planning. Also includes cost control and profitability.
The legal and operational considerations which underpin Employment law in New Zealand; rosters, training, recruitment, performance management and professional development. This includes practical experience planning and delivering onsite events.
A la Carte Cookery & Menu Design
Learn advanced cookery techniques in a range of meat, poultry and seafood dishes, incorporating presentation and the principles of good seasoning while maintaining good organisation and time management skills. Combine these skills with theoretical understanding to develop, design cost and prepare a bistro menu.
Regional Cuisine and Culture
Research and discover your chosen International cuisine to present your findings on their culinary traditions, culture, innovation, and influences of change. Using your research, prepare and cook a selection of these dishes.
NZSFW will place students to complete 150 hours of practical work experience during the programme, at leading restaurants and hotels around Auckland.
New Zealand Diploma in Cookery, Level 5
WSET Level 1 Award in Wines
Pathways to Further Study
Certificate in Professional Wine Knowledge, Level 5
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