Course Overview

Graduates of this programme will be able to:

• Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.

• Monitor and maintain interactions between colleagues, managers and customers.

• Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.

• Apply cookery skills to prepare, cook and present a range of cold larder and hot kitchen dishes employing complex preparation and presentation techniques.

• Select and apply staffing strategies to meet performance targets

• Plan and monitor workflow and supplies in a commercial kitchen

• Manage operating procedures and compliance requirements for operational roles

• Manage staff relationships for operational roles

General Eligibility

Applicants should demonstrate an ability to succeed in tertiary study, shown by the completion of any of the following qualifications or courses of study:

• 48 or more credits at NCEA Level 2 including NCEA Level 1 literacy and numeracy requirements or

• Equivalent NZQF standards or

• Other suitable equivalent level 1 or 2 qualification and

Part Time Work Details

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Language Requirement

• IELTS General or Academic score of 5.5 with no band score lower than 5 or equivalent.