Culinary Arts & Baking

If you can take the heat, get into the kitchen! Do you enjoy a bit of on-the-job pressure? Are you creative and want to share those creations with others? These are some of the reasons why people are dedicated to this field and love it.

Programmes

  • Culinary Arts Level 4

    • Code: WR3088
    • Intakes: Semester 1, Semester 2
    • Level: 4
    • Credits: 120
    • Duration: 1 year

    Learn how to plan, prepare, cook and present a wide range of hot and cold dishes, both savoury and sweet, in our purpose-built commercial kitchens. The professional cookery methods and...

  • Culinary Arts Level 5

    • Code: WR3089
    • Intakes: Semester 1, Semester 2
    • Level: 5
    • Credits: 120
    • Duration: 1 year

    Take your cooking to the next level in this one-year programme. You will gain advanced knowledge and skills in culinary applications, extensive real-life experiences, and develop your abilities to plan,...

  • New Zealand Certificate in Baking (Generalist) (Level 4)

    • Code: NZ1842
    • Intakes: Semester 1
    • Level: 4
    • Credits: 120
    • Duration: 1 year

    If you are detail-orientated and enjoy being creative, this combination is perfect for you if you also love to bake.

    This one-year programme will give you the fundamental knowledge and skills...

  • New Zealand Certificate in Cookery (Level 3)

    • Code: NZ2100
    • Intakes: Semester 2
    • Level: 3
    • Credits: 60
    • Duration: 1 semester

    New Zealand trained chefs are in high demand here and overseas – in fact they're on our nationwide skills shortage list.

    This programme focuses on practical skills and real-life experience...

Courses

  • Advanced Meat, Poultry and Fish

    • Code: CULI.5103
    • Level: 5
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to develop knowledge and skills in meat, poultry and fish fabrication, and advanced techniques for the preparation, production and presentation of...

  • Applied Food Project

    • Code: CULI.5108
    • Level: 5
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to equip students with the skills and knowledge to research, develop, package, label, merchandise and promote food products for commercial purposes. Students will develop...

  • Artisan Foods

    • Code: CULI.5102
    • Level: 5
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to develop knowledge of artisan food products and applications with a specific focus on cheeses, pâtés, terrines, breads and condiments. Students...

  • Complex Meat and Poultry

    • Code: CULI.4205
    • Level: 4
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to provide students with knowledge of meat and poultry applications, and the skills to prepare, cook and present complex meat, poultry, game and offal...

  • Complex Seafood and Healthy Eating

    • Code: CULI.4206
    • Level: 4
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to provide students will knowledge of fish and shellfish applications, and the skills required to prepare, cook and present complex fish and shellfish dishes...

  • Culinary Fundamentals

    • Code: CULI.4202
    • Level: 3
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to develop the skills and knowledge required to prepare, cook and finish stocks, sauces and soups. Students will gain an understanding...

  • Culinary Operations

    • Code: CULI.4208
    • Level: 4
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to gain introductory knowledge in food production roles and workflows, menu planning, food costing and customer service in a hospitality setting....

  • Farinaceous, Grains, Rice and Eggs

    • Code: CULI.4204
    • Level: 4
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to develop the skills and knowledge required to prepare and cook complex farinaceous foods, rice, grains and egg dishes including ethnic...

  • Food and Beverage Events

    • Code: CULI.5106
    • Level: 5
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to develop the knowledge and skills required to plan and organise food and beverage events including resource management, event logistics, catering...

  • Global Cuisine and Sustainability

    • Code: CULI.5101
    • Level: 5
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to examine the origins of global cuisine including indigenous, local and global traditions, and ethnic, cultural and other factors that influence...

  • Industry Placement

    • Code: CULI.5107
    • Level: 5
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to gain practical experience in a commercial hospitality setting, and provides the opportunity for students to apply theoretical knowledge and further...

  • Introduction to Culinary Applications

    • Code: CULI.4203
    • Level: 3
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to develop skills and knowledge in a range of cookery techniques for a variety of culinary applications including how to prepare,...

  • Introduction to Culinary Arts

    • Code: CULI.4201
    • Level: 3
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    Develop the skills and knowledge required to safely handle and maintain knives, practise food safety within a commercial kitchen environment, and to understand group diversity, individual responsibilities within a group,...

  • Kitchen Operations

    • Code: CULI.5105
    • Level: 5
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Whakatane

    The aim of this course is to enable students to gain the skills and knowledge required to analyse, plan, organise and manage resources, storage, maintenance, staffing and workflow requirements for...

  • Menu Design and Restaurant Production

    • Code: CULI.5104
    • Level: 5
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to develop the knowledge and skills required to design, plan, prepare, cost and produce a range of menus. Students will learn...

  • Patisserie Fundamentals

    • Code: CULI.4007
    • Level: 4
    • Credits: 15
    • Location: Rotorua (Mokoia)

    Develop knowledge of safety in the bakeshop, baking science, and the different categories and varieties of basic yeast-based products and gelatine-set desserts. Students will gain advanced skills in preparing, producing...

  • Patisserie, Bakery and Desserts

    • Code: CULI.4207
    • Level: 4
    • Credits: 15
    • Location: Rotorua (Mokoia); Tokoroa; Taupo; Whakatane

    The aim of this course is to enable students to develop the skills and knowledge required to prepare, produce and present a range of patisserie and bakery products, and hot...

Page last updated: 01 Sep 2017