Culinary Fundamentals

    Course details

    • Code: CULI.4202
    • Fee: $819*
    • Level: 3
    • Credits: 15
    • EFTS: 0.125
    • Subject: Culinary Arts and Patisserie
Study optionsFull-time
Time in class34 (approximate total hours)
Work experience52 (approximate total hours)
Offered (indicative)Semester 1, Semester 2
LocationRotorua (Mokoia), Tokoroa, Taupo, Whakatane
Related programmes Culinary Arts Level 4;

Course Aim

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 of workplace hazards, and health and safety in a commercial food environment. They will also learn about common first aid conditions and responses.

Learning outcomes

On successful completion of this course, students will be able to:

  1. demonstrate knowledge of stock, sauce and soup classifications and production requirements;
  2. interpret and adjust recipes using basic measurements and calculations;
  3. prepare, cook and finish a range of stocks, sauces and soups;
  4. apply knowledge of health and safety, emergency and security procedures to monitor and maintain a commercial food environment;
  5. identify and record hazards within a commercial kitchen environment; and
  6. identify, describe and provide appropriate responses to common first aid and life‐threatening conditions.

Embedded unit standards or achievement standards

Title Code Level Credits
Manage first aid in emergency situations 6400 3 2
Provide first aid 6401 2 1
Provide basic life support 6402 2 1

For more information on Unit Standards explore the NZQA Framework


*Course cost/fee: Indicative standard fee for New Zealand residents only. Fees for non-New Zealand residents will vary, visit the Programmes and Tuition Fees for International Students information page.

*Course cost/fee last updated 13-Dec-2016

Page last updated: 01 Sep 2017