The Certificate in New Zealand Food and Beverage History: from kumara to sauvignon blanc micro-credential offers learners the opportunity to understand an historical context about the foundation and growth of hospitality businesses from colonial times.
The course draws on traditional Māori foods, preparations and cooking techniques and the changes caused by the introduction of imported plants, animals and alcoholic beverages.
We look at the establishment of hotels, public houses, grog shops to private clubs, restaurants, cafes and wineries and the farming businesses that developed to supply and trade with them including diary, sheep and cattle. This trade would eventually lead to the development important international export markets.
Celia Hay will teach this course with RIki Bennett (Te Aroha and Ngāti Porou) teaching about traditional Māori foods, preparations and cooking techniques.
ONLINE INTERACTIVE OPTION
NZSFW offers this course as an Online Interactive course:
- Online Interactive: Join a live meeting that is not pre-recorded. This give you the opportunity to ask specific questions.
- Theory is presented via Google Meet
- Workbook and course material: This is emailed to you 1 day before the online class starts.
- Assessment: Online assessments are emailed to you and these are explained during theory sessions.
- Required Technology: Please review the requirements section below.
PATHWAYS TO FURTHER STUDY
Graduates may continue their study by enrolling in higher level NZQA Cookery, Hospitality and Wine qualifications.
Page Updated: 11 Apr 2022