Introduction to Culinary Applications

    Course details

    • Code: CULI.4203
    • Fee: $819*
    • Level: 3
    • Credits: 15
    • EFTS: 0.125
    • Subject: Culinary Arts and Patisserie
Study optionsFull-time
Time in class28 (approximate total hours)
Work experience48 (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 skills and knowledge in a range of cookery techniques for a variety of culinary applications including how to prepare, cook and finish vegetable, fruit and pulse dishes. Students will also gain an understanding of food contamination hazards, and food safety storage and handling practices in a commercial food environment.

Learning outcomes

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

  1. explain and use commercial cookery techniques for a range of culinary applications;
  2. demonstrate and apply knowledge of vegetable, fruit and pulse commodities;
  3. interpret and adjust recipes using basic measurements and calculations;
  4. prepare, cook and finish a range of vegetable, fruit and pulse dishes;
  5. demonstrate and apply knowledge of food safety storage practices in a commercial food environment; and
  6. identify, monitor and maintain contamination hazards and control methods used in a commercial food environment.

Embedded unit standards or achievement standards

Title Code Version Level Credits
Demonstrate basic knowledge of contamination hazards and control methods used in a food business 20666 5 2 2

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