Culinary Operations

    Course details

    • Code: CULI.4208
    • Fee: $819*
    • Level: 4
    • Credits: 15
    • EFTS: 0.125
    • Subject: Culinary Arts and Patisserie
Study optionsFull-time
Time in class28 (approximate total hours)
Offered (indicative)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 gain introductory knowledge in food production roles and workflows, menu planning, food costing and customer service in a hospitality setting. Students will design and produce a basic menu, and theme and host a food event.

Learning outcomes

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

  1. demonstrate and apply introductory knowledge of food production operations and menu planning;
  2. design, plan, prepare and produce a basic menu for a specific event;
  3. demonstrate knowledge of costs and calculations associated with culinary operations;
  4. demonstrate and apply knowledge of customer service;
  5. design, plan and host a food event; and
  6. theme and present a range of dishes for a specified menu and event.

*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