<< National Certificate in Hospitality - Basic Cookery (Level 3) and Food & Beverage (Level 3) | National Certificate in Hospitality - Professional Cookery (Level 4) >>

Professional Chef Training (Level 3 and 4)

The Level 3 component of the course is the first stage of professional chef training. It is designed to give a complete foundation in hospitality industry. Students will gain all the skills required for cooking food dishes and working with the main ingredients in a commercial kitchen, using a range of preparation techniques, cooking methods and finishing techniques as well as in the dining room at a junior level.

Upon successful completion of the National Certificate in Hospitality (Basic Cookery) Level 3, students can move on to the Level 4 component of the programme. It provides training in complex cookery skills to enable successful students to enter the industry above junior level. The Level 4 qualification is the highest qualification for professional cookery obtainable in New Zealand.

In addition to the national certificates, this programme also includes two City & Guilds qualifications which are recognized in over 100 countries around the globe.

Qualification

Professional Chef Training (Level 3 and 4):

  • National Certificate in Hospitality (Basic Cookery) (Level 3)
  • National Certificate in (Food & beverage Service) (Level 3)
  • National Certificate in Hospitality (Professional Cookery) (Level 4)
  • London City and Guilds Certificate in Food Preparation and Culinary Arts
  • London City and Guilds Diploma in Food Preparation and Culinary Arts
  • Confederation of Tourism & Hospitality Culinary Arts Diploma
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Duration

  • Full Time - 2 Academic Years (2 x 36 weeks plus 2 x 3 week breaks) (3 days on course and 2 days self directed learning) (January intake)
  • Full Time - 2 Academic Years (2 x 36 weeks plus 3 x 3 week breaks) (3 days on course and 2 days self directed learning) (August intake)

Start Date

  • January and August 2012

Student Loans and Allowances

  • Available to domestic students only

Entry Requirements

  • Level of English equivalent to IELTS of 5.0 or higher

Course Content


64         Perform Calculations in the Workplace
167       Practice Food Safety Methods
168       Knowledge of Food Contamination & HACCP
377       Work in a Diverse Workplace
1978     Identify basic employment rights & responsibilities
1979     Describe the Employment Relationship, etc
2977     Read Texts for Practical Purposes
4645     Maintain a Responsible Drinking Environment
9677     Participate in Groups or Teams to Gather Information
13283   Prepare & present salads
13285   Handle & Maintain Knives
13288   P&CB Meat & Poultry
13293   P&CB Vegetables
13298   P&CB Soups
13300   P&CB Stocks & Sauces
13302   DKO Stocks, Soups & Sauces
13304   P&CB Fish Dishes
13309   P&CB Egg Dishes
13310   P&CB Hot & Cold Desserts
13315   P&CB Rice Dishes
13316   P&CB Pasta Dishes
13322   P&CB Pastry Dishes
13343   DKO Basic Nutrition
14421   Prepare and serve alcoholic beverages
14425   Prepare & Serve Hot & Cold Non-alcoholic Beverages
14426   Prepare & Serve Wine
14435   Greet & Seat Customers, and Take Initial Orders
14436   Provide Basic Table Food Service
14437   Provide Advanced Table Service
14462   Provide Customer Care In The Hospitality Industry
14464   Deal With Customer Complaints
14465   Maintain Safe & Secure Environment
14466   Knowledge of Procedures to Protect People
14469   Provide Information on a Hospitality Establishment
17284   DKO Coffee Heritage & Production
17285   DKO Coffee Equipment & Recipes
17288   Prepare & Present Espresso
20666   DKO basic contamination hazards & control methods
21853   Provide positive hospitality customer experiences
21854   DKO providing positive hosp customer experiences
22912   Evaluate wine
23060   DKO viticulture & wine making
01 CFP Safety at Work
02 CFP Food Safety at Work
03 CFP Food Preparation Methods
04 CFP Cost Control Operations
05 CFP Storage and Care of Materials
06 CFP Nutrition at Work
07 CFP Cooking Methods: Boiling
08 CFP Cooking Methods: Poaching
09 CFP Cooking Methods: Stewing
10 CFP Cooking Methods: Steaming
11 CFP Cooking Methods: Braising
12 CFP Cooking Methods: Deep Frying
13 CFP Cooking Methods: Shallow Frying
14 CFP Cooking Methods: Baking
15 CFP Cooking Methods: Roasting
16 CFP Cooking Methods: Grilling
17 CFP Cooking Methods: Microwave
18 CFP Cold Food Preparations
13289  P&CC Meat & Poultry
13290  DKO of Meat & Poultry
13294  P&CC Vegetables
13295  DKO of Fruit & Vegetables
13299  P&CC Soups
13301  P&CC Sauces
13303  DKO Sauces & Soups
13305  P&CC Fish Dishes
13312  DKO Hot & Cold Desserts
13311  P&CC Hot & Cold Desserts
13314  P&CC Egg Dishes
13320  P&CC Bread
13323  P&CC Pastry Dishes
13327  P&CC Cakes & Sponges
13332  P&C Cold Buffet Product
13339  DKO Commodities
13340  DKO Egg & Dairy Products
13342  DKO Food Costs & Portioning
13343  DKO Basic Nutrition
01 DFP Safety at Work
02 DFP Food Safety
03 DFP Kitchen Design and Maintenance
04 DFP Budgeting, Cost and Control
05 DFP Nutrition and Dietetics
06 DFP Menu Planning 07 DFP Prepare, Cook and Serve Meat and Poultry
08 DFP Prepare, Cook and Serve Fish and Shellfish
09 DFP Prepare, Cook and Serve Stocks, Sauces, Soups
10 DFP Prepare, Cook and Serve Pulses and Vegetable Dishes
11 DFP Prepare, Cook and Serve Pastry Dishes
12 DFP Prepare, Cook and Serve Farinaceous, Pasta and Rice Dishes
13 DFP Prepare, Cook and Serve Cold Preparation Dishes
14 DFP Prepare, Cook and Serve Egg Dishes and Savouries

DKO – Demonstrate Knowledge Of
P&CB- Prepare and Cook Basic
P&CC – Prepare and Cook Complex