What you will learn
- Become skilled in dry-hat cooking methods - sautéing, pan-frying and roasting
- Tackle moist-heat cooking methods - braising, stewing and steaming
- Develop your skills and knowledge in different styles of cuisine from Asian, contemporary New Zealand, to classical French cooking
- Gain a working knowledge of nutritional principles
- Learn how to plan and cost a menu
You will have varying start times depending on what shifts your class has been allocated.
Daily classes will be in four-and-a-half-hour blocks from Monday to Thursday. (If Monday is a statuary holiday classes will be held from Tuesday to Friday.)
Shift start and finish times will be as follows:
- 8am - 12.30pm
- 12.30pm -5pm
- 5pm - 9.30pm
- 8am – 2pm (lunch shift)
- 2pm – 9pm (dinner shift)
Classes will be allocated in the first week of the programme.
Students must wear suitable footwear for the kitchen environment. (Black enclosed, non-slip rubber soles.)
- Executive Chef
- Banquet Chef
- Food Production Manager
- Catering Director
Meet out Tutors
Capability to work in a commercial kitchen.
Under 20 years
60 Credits at NCEA Level 1 including 10 literacy and 10 numeracy credits, or equivalent.
Over 20 years
If you’re 20 years or over, you may qualify for special admission on this programme. Contact us if you don’t meet the Under 20 entry criteria.
Minimum IELTS (academic) score of 5.5 with no band score lower than 5 is required, or equivalent.