The programme provides fundamental knowledge and skills in cookery as well as to develop practical skills and applied knowledge in specific areas such as: health and safety in the workplace; food safety and security practices; application of standard operating policies and procedures; healthy eating, foods and special diets; internal and external customer interactions and communications; costing and menu planning; applied methods of cookery – preparing, cooking and finishing a wide range of complex dishes. In addition, students will also gain ‘realistic work experience’ in preparing, cooling and presenting a range of dishes in modern, fully equipped commercial kitchens.

Applicants must be 17 years of age or older Recognition of Prior Learning (RPL) may be considered for candidates with good industry back ground. All RPL candidates are required to provide relevant proof of industry experience For whom English is not a first language must have an IELTS score (General or Academic) of 5.5 with no band score lower than 5, or an equivalent NZQA approved English language test, or internal English Test (only for students from a country with a visa approval rate of 80% or above)