 Certificate in Cookery
16 Weeks full time
International participants require a Student Visa.
The Certificate in Cookery introduces you to the principles
of French cuisine. This intensive course provides a thorough
grounding in cookery and wine knowledge.
You are immersed in the experience. For 16 weeks, you cook, eat and think food and wine.
Speed, accuracy and consistency are characteristics that are developed. Confidence emerges
as you learn to correct mistakes, adjust seasoning and enjoy experimenting with flavours.
Many graduates go onto work in hospitality: in restaurants, cafés and as caterers. Some
participants harbour ambitions to own their own establishment. For others this course is a
dream realised; successful in another career, these participants often choose to take time out to indulge their passion for food and wine.
 2010 course brochure (pdf 89KB)
Course Outline
The course commences with skills such as stock making, soups and classical sauces. Baking is
an important element with breads, pastries and cakes. Butchery, boning and filleting skills are
covered. Other sessions include ice creams, sorbets, custards and meringues.
A Mediterranean Workshop teaches pasta making and participants are able to invite a
friend to sample a Mediterranean meal that they have designed, costed and cooked. Asian
ingredients are also introduced and integrated into the menus.
Menu planning and costing helps you develop an awareness of food costs while learning
how to create a well balanced menu. During the course participants work individually to
design menus for specifi c occasions and within a set budget. This helps you understand
some of the skills needed to succeed in a hospitality business while further developing your
general knowledge of cookery.
Wine is an important component and understanding its relationship with food is exciting
and stimulating. The NZSFW Certificate in Wine is incorporated into this course and enables
you to learn to evaluate wines while tasting blind and to understand wine making. You will
also learn the principles of matching wine with food.
Work experience takes place over four evenings at Hay’s Restaurant, located on the ground
floor of the building.
Student loans and allowances available for New Zealand residents.  Maximum class size 14 participants.
Course Entry
It is recommended that participants have prior experience in the hospitality industry or as a cook in their own home.
International participants are assessed for sound English language (written and spoken; IELTS 6 or equivalent) and the ability to complete the course. There is a minimum age of 18 years.
Course Dates
Monday 18 January - Friday 7 May 2010
Monday 10 May - Friday 27 August 2010
Monday 30 August - Friday 17 December 2010
Monday 24 January - Friday 13 May 2011
Hours: Monday - Friday 8.30 am- 2.30 pm
Fees
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$7,895
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- Australian/NZ Resident student fee
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$3,950
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The fee covers all costs including all food, ingredients, wine tastings, day trips guest lectures etc. The fees do not cover knives or personal equipment; these may be purchased from the School. See equipment list. A white chef's jacket and pants are also required by students. |
