Studenta of this programme will learn the art of cheesemaking, butchery, crafted small goods (salami, pate and terrine), locally foraged foods, traditional and international cuisine and the excitement that is molecular gastronomy. There is also an opportunity to complete projects that develop skills in designing a commercial kitchen, rosters, costing and implementing sustainable economic practices and systems that support a commercially viable business.

Trainee Chef Level 4 (New Zealand Certificate in Cookery (Level 4)); Proof of English proficiency; Applicants must be able to confirm you will have the physical capability to comply with relevant health and safety requirements and can safely withstand 4-8 hour sessions of working in the commercial kitchen environment; Special Entry approval is required from the Head of Department or delegate. Skills for tertiary study (including literacy and numeracy) may be acquired through study, work and/or life experience.