PROFESSIONAL CATERING CERTIFICATE

PROFESSIONAL CATERING

COURSE INFORMATION

This course offers students an opportunity to gain an understanding and appreciation of professional catering, and has been designed to help you develop the necessary skills for employment in New Zealand ’s Hospitality Industry.

Our ‘Café Trainers’ is open to the public 2 days a week to give you practical on-site experience.

The course comprises:

• 60% practical
• 40% theory and classroom teaching (all NZQA Unit based)

QUALIFICATIONS

On successful completion of the course students will receive

• National Certificate in Hospitality (Introductory Cookery) Level 2
• National Certificate in Hospitality (Basic Cookery) Level 3
• Food Safety Certificate (Basic & Advanced)
• City and Guilds Certificate in Food Preparation and Cookery
  

COST     

(course fee) $4250.00
(includes NZQA & City and Guilds Certification Costs)

(course related costs) $322.00
(includes Uniform, Knifes and The New Zealand Chef Textbook)

PROGRAMME OUTLINE

Core subjects will include

• Work Study Skills
• Food Safety
• Hospitality Operations
• Practical Food Preparation and Service
• Theory Related Commercial Catering Aspects

The course content will include

Practical and theoretical training in basic commercial cookery to cover:

• Handling and maintaining knives
• Stocks, soups and sauces
• Fruit and vegetables
• A variety of fish and seafood
• Meat and poultry
• Hot and cold desserts
• Sandwich making
• Egg and salad dishes
• Elective subjects covering bread making, rice, pasta, canapé production & specialty baking
• A range of cookery methods
• Training and working in a commercial environment—operating a production kitchen, providing high quality food to customers in our Centre-based restaurant
• Field visits to a variety of commercial catering operations
• Food, beverage and customer service
• The opportunity to enter and compete in regional and national cooking competitions.

HOW LONG IS THE COURSE?

This course is 39 weeks, 5 days a week, 9am – 3pm

1 February - 10 December 2010

ENTRY REQUIREMENTS

• No specific secondary school qualifications are required
• A high level of motivation and maturity, and a demonstrated interest in the Hospitality Industry
• All applicants will be interviewed

DRESS CODE

Students will be provided with a chef’s uniform (excluding footwear) and are required to be in correct, clean and pressed uniform for all practical kitchen classes and be able to maintain the highest standards in personal hygiene.

WHERE TO FROM HERE?

On successful completion of the course you will be qualified to seek employment in:

• Cafés — Bars
• Hotels — Restaurants
• Industrial Catering Sector

or progress to more advanced/specialised catering courses

ENQUIRIES

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