This program has been developed to give students an authentic working insight into the requirements of a kitchen worker in the industry.
Topics covered include practical skills based on commodities such as meat, fish, vegetable, egg, rice and pasta dishes. Students learn about hot & cold desserts and basic plating techniques. These skills are complimented with content preparing the students for the expectation of employers in the industry with topics such as food safety, standard operating procedures and interaction with fellow staff, managers and customers. There is an expectation that students take responsibility for their own success which builds confidence and life skills such as time management and personal presentation.
On successful completion of all unit standards the student is awarded a national certificate – NZ2100 New Zealand Certificate in Cookery Level 3. Graduates are prepared to enter the industry in an entry level position.