New Zealand Certificate in Cookery Level 4

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The purpose of this qualification is:

  • To provide the hospitality sector with competent employees who are able to work as chefs in intermediate positions producing complex dishes in a commercial kitchen.
  • To provide individuals who are employed or will be employed as chefs in intermediate positions a qualification that will enhance their employment opportunities in a commercial kitchen across the hospitality sector.
  • To implement established standards of professional practice for complex cookery that can provide customers with confidence in a range of hospitality environments.

Course Highlights

The New Zealand Certificate in Cookery (Level 4) is a 36-week, 120 credit programme which will be delivered over four 9-week terms with a two-week break between terms.

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.

Course Structure

  • Module 1: PC401 Introduction to Cookery
  • Module 2: PC402 Cookery Fundamentals
  • Module 3: PC403 Applied Complex Cookery Skills
  • Module 4: PC404 Patisserie and Healthy Diets

Graduate profile

On successful completion of this programme and having achieved all the graduate profile outcomes, graduates will be able to:

  • Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimize potential hazards for customers.
  • Monitor and maintain effective communicate and interactions colleagues, other staff, managers and customers in a hospitality service environment.
  • Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.
  • Apply cookery skills to prepare, cook and present a range of cold larder dishes utilising complex preparation and presentation techniques.
  • Apply cookery skills to prepare, cook and present a range of hot kitchen dishes utilising complex preparation and presentation techniques.
  • Apply cookery skills to prepare, cook and present a range of patisserie and desserts utilising complex preparation and presentation techniques.

Öğrenim seçenekleri

Full Time (1 yıl)

Okul ücreti
NZ$19,500.00 (TRY 375,817) Yıllık
Material Fee: NZ $2,000
Başlangıç tarihi

15 Nisan 2024, 1 Temmuz 2024, 16 Eylül 2024, 25 Kasım 2024

Yer

Professional Business and Restaurant School

Level 1, 150 Hobson Street,

AUCKLAND,

Auckland Central,

1010, New Zealand

Giriş koşulları

Uluslararası öğrenciler için

  • 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.
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