- Code: CULI.5101
- Fee: $819*
- Level: 5
- Credits: 15
- EFTS: 0.125
- Subject: Culinary Arts and Patisserie
|Time in class||28 (approximate total hours)|
|Offered (indicative)||Semester 1|
|Location||Rotorua (Mokoia), Tokoroa, Taupo, Whakatane|
|Related programmes||Culinary Arts Level 5;|
The aim of this course is to enable students to examine the origins of global cuisine including indigenous, local and global traditions, and ethnic, cultural and other factors that influence global cuisine trends and sustainability in food production operations. Students will develop introductory research and analytical skills which will enable them to plan and produce a range of global cuisine dishes and identify opportunities for improving sustainable practice.
On successful completion of this course, students will be able to:
- employ introductory research techniques to source and interpret information appropriately;
- research and evaluate indigenous, local and global traditions, and social, economic, cultural, religious, ethnic and technological influences in relation to global cuisine trends;
- relate Māori customs and protocols to the preparation and consumption of food;
- research, plan, produce and present a variety of ethnic dishes;
- examine different applications of sustainable practice in food production operations; and
- analyse a food business and develop recommendations for improved sustainable practice.
*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