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Certificate in Cookery, Advanced

INTRODUCTION

Gain the specialist skills you need to start an exciting career in the culinary arts and graduate with industry recognised and respected qualifications.

The New Zealand Certificate in Cookery Level 4 concentrates on the principles of French cuisine and provides a thorough grounding in the culinary arts. For 36 weeks you will be immersed in cooking, eating and thinking about food, ingredients and techniques.

The New Zealand Certificate in Cookery Level 4 consists of two semesters. Semester One is the NZ Certificate in Cookery (Foundation) Level 3 and Semester Two builds on these foundation skills. Speed, accuracy and consistency are characteristics that you will develop and as your confidence grows you learn to correct mistakes, adjust seasoning and enjoy experimenting with flavours.

 

WHAT WILL I LEARN?

Each week has a specific theme. The programme commences with basic knife training and moves to stock making, soups and classical sauces. Baking is as important element with breads, pastries, cakes, tarts, and sponges. Other sessions include ice creams, sorbets, custards and meringues. Butchery skills such as boning and filleting of beef, lamb, chicken and fish are also covered.

RECIPES YOU'LL MAKE INCLUDE:

  • Braised beef with ribbon pasta
  • Pan-seared chicken breast with potato gnocchi
  • Garlic prawns with Moroccan marinade
  • Panna cotta with fruit compote, tuile
  • Pork and pistachio terrine with Pain au levain 
  • Chicken liver parfait with savoury brioche
  • Cumin coated pork kebabs with hummus
  • Pan-seared lamb fillet marinated in sesame, soy and ginger
  • Coffee Bavarois with nut brittle parfait
  • Confit of duck leg, pommes Anna
  • Beef Wellington with Sauce Bernaise
  • Pacific oysters with tomato and chilli salsa
  • Tarakihi en papillote with Sauce Supreme
  • Raspberry and chocolate macaroons

ASSESSMENTS

Practical assessment occur throughout the programme enabling you to build and improve your skills. Semester two assessments are based on a series of three course menus prepared and presented within a set time frame.

SPECIAL DINNERS & WORKSHOPS

The Artisan breads workshop help you to learn classic bread-making and go to make sourdoughs, ciabatta, and brioche. A Mediterranean workshop teaches pasta making, gnocchi and risotto. You are also able to invite a friend to sample a Mediterranean meal that you have designed, costed and cooked. The Pâtés and Terrines workshop will give you a more detailed understanding of these specialist products. The Chocolate workshop introduces the concept of tempering and how to work with chocolate and decorate gateaux. A Sensory Evaluation workshop will help you understand how to taste better and learn to identify important flavours. In the nutrition module you will learn the fundamentals of healthy, nutritious food.

Students also complete the WSET Level 1 Introduction to Wine.

During the course students will prepare a series of three course menus to serve to our guests in the dining room of the New Zealand School of Food and Wine.

MENU PLANNING & COSTING

Menu planning and costing helps you develop an awareness of food costs while learning how to create a well balanced menu. During the programme you will work individually to design menus for specific occasions and within a set budget. This helps your understanding of the skills required to succeed in a hospitality and culinary environment while further developing your general knowledge of cookery.

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WORK EXPERIENCE

During the programme, you will have two weeks work placement during semester one and semester two. This gives you invaluable hands-on experience in some of Auckland’s premier cafés and restaurants. During this time you will gain real-life insights into working as a junior chef in a restaurant and café. Many students are offered part time work at these businesses following their work experience module.

PATHWAYS TO FURTHER STUDY

For students who wish to extend their skills to learn about the Front of House, customer service and Café and Restaurant Management, they can attend the NZ Certificate in Food & Beverage Level 4, a highly practical 18 week programme that focuses on Barista, Bartending and NZ Wine or go on to study the Diploma in Hospitality Management* which includes NZ Certificate in Hospitality and Event Management Level 5.

In 2018, NZSFW plans to offer the Diploma in Cookery Level 5 which will follow on from the Certificate (Advanced) Level 4 as a full year programme.

CAREER OPPORTUNITIES

Graduates will be able to work as junior chefs in cafés, restaurants, catering, bars, clubs resorts and hotels. NZSFW graduates, because of the highly practical nature of this course, are attractive  to prospective employers.

GRADUATION PLACEMENT SERVICE

The New Zealand School of Food and Wine works closely with leading hospitality employers particularly in the Auckland sector of cafés, restaurants, hotels and caterers. All graduates have access to the NZSFW Graduate Placement Service. During the course students will meet privately with NZSFW to discuss career options and their personal goals following the completion of the programme. NZSFW works closely to facilitate job placement upon graduation as well as industry placements during your studies.

 

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Course Requirements

  • Aged 18 or over
  • Attend an interview in person or by telephone
  • Upper intermediate level of English: IELTS 5.5 or equivalent for international students*
  • Valid student visa for international students

* English language pathways available.

What Qualifications will I Gain?

  • NZ Certificate in Cookery Level 4
  • Food Safety Unit Standards
  • WSET Level 1 Award in Wines

FULL TIME | 36 WEEKS

FULL TIME | 36 WEEKS

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