Farinaceous, Grains, Rice & Eggs

    Course details

    • Code: CULI.4204
    • 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 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 and cook complex farinaceous foods, rice, grains and egg dishes including ethnic cuisine and pasta.

Learning outcomes

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

  1. demonstrate and apply knowledge of farinaceous foods, rice, grains and eggs;
  2. interpret and adjust recipe calculations and specifications; and
  3. prepare, cook and present complex farinaceous foods, and rice, grain and egg dishes using a range of cookery methods.

*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