Introduction to Culinary Arts

    Course details

    • Code: CULI.4201
    • 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

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, working relationships and team dynamics within a workplace. Gain an introduction to interpreting and adjusting recipes to produce a range of cold larder dishes such as salads, sandwiches and dressings.

Learning outcomes

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

  1. apply, monitor and maintain food safety practices in a commercial kitchen environment;
  2. monitor and maintain clean food production areas and equipment;
  3. safely handle and maintain knives in a commercial kitchen;
  4. communicate, participate and interact effectively in a group to achieve objectives and fulfil team functions;
  5. demonstrate knowledge of group diversity, dynamics and teamwork in a workplace environment;
  6. interpret and adjust recipes using basic measurements and calculations; and
  7. prepare, assemble and present a range of cold larder dishes.

Embedded unit standards or achievement standards

Title Code Level Credits
Practise food safety methods in a food business 167 2 4

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