Course overview
The aim of this qualification is to teach the competence, skills and knowledge required of chefs to work in a wide range of professional western style kitchen environments such as International Hotels, Restaurants and Resorts. Furthermore this course is designed to meet the needs of chef job vacancies that are on the New Zealand Immigration Long term Skills Shortage List.
This qualification covers the skills and knowledge related to: preparing and cooking complex meat dishes, complex soups, complex sauces, complex fish dishes, seafood dishes, complex hot and cold desserts, complex pasta dishes, complex pastry dishes, hot cocktail food, complex poultry dishes; bake leavened and unleavened bread; prepare and present cold larder products and cold cocktail food.
Graduates of this qualification will have the competence, skill and knowledge of chefs to work in a professional western style commercial kitchen.
Course Highlights
Qualifications Gained
Students will graduate with two qualifications
Campus
Start Dates
Duration
Entry Criteria
Course Costs