* Please note tuition fees have been rounded off.Tuition fees may differ.
This programme will begin with building on your foundation to work in a professional kitchen, you will then concentrate on the principles of French cuisine and a thorough grounding in culinary arts. Speed, accuracy and consistency are characteristics that you will develop and as your confidence grows, you learn to correct your mistakes, adjust seasoning and enjoy experimenting with flavours. Each week has a specific theme, starting with knife training and moving onto stock making, soups and classic sauces.
During the second year, you will focus on ingredients and understand advanced cookery techniques. Human Resources and kitchen management will also form an important part of skill development.
Practical assessments occur throughout the programme enabling you to build and improve your skills. From semester two, assessments are based on a series of three course menus prepared and presented within a set time frame.
During the programme, you will have two weeks work placement during semester one and a further two weeks in semester two (150 hours). This gives you invaluable hands-on experience in some of Auckland’s premier cafe’s, restaurants and hotels. During this time you will gain real-life insights into working as a front of house in a restaurant and cafe. Many students are offered full-time work at these businesses following their work experience module.
Graduates will be able to work in all fields of culinary arts within the hospitality and tourism sector. This may be for cafes, restaurants, resorts, lodges, cruise liners, luxury yachts as well as setting up your own business.
GRADUATE PLACEMENT SERVICE
All graduates have access to the NZSFW Placement Service when it is time to seek employment. This service is also available for industry placements during your studies.
INTERNATIONAL STUDENT WORK RIGHTS
This course allows International students to work 20 hours per week.
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