- Code: CULI.4204
- Fee: $819*
- Level: 4
- Credits: 15
- EFTS: 0.125
- Subject: Culinary Arts and Patisserie
|Time in class||28 (approximate total hours)|
|Offered (indicative)||Semester 1, Semester 2|
|Location||Rotorua (Mokoia), Tokoroa, Taupo, Whakatane|
|Related programmes||Culinary Arts Level 4;|
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.
On successful completion of this course, students will be able to:
- demonstrate and apply knowledge of farinaceous foods, rice, grains and eggs;
- interpret and adjust recipe calculations and specifications; and
- 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