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Celia Hay

Publications
2017 Edition: How to Grow Your Hospitality Business New Zealand Wine Guide

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Newsletter Wine & Food Event Publications
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Professional Cookery
Certificate in Cookery, Foundation Level 3 Certificate in Cookery, Advanced Level 4 New Zealand Diploma in Cookery, Level 5 Diploma in Cookery & Kitchen Management, Level 5 (2 Years)

Hospitality
Certificate in Food & Beverage, Barista, Wine & Spirits, Level 4 Certificate in Hospitality & Event Management, Level 5 New Zealand Diploma in Hospitality Management Level 6 Diploma in Hospitality & Tourism Management, Level 6 (2 years)

Wine
Certificate in Professional Wine Knowledge (Sommelier)
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Cooking
Artisan Breads: Bread dough to Ciabatta Chocolate Essentials Handmade Pasta Essentials of Cooking Fine Food at Home Café Cooking 101 Urban Forage Foodography Dinner

Wine
Certificate in Wine Introduction to NZ Wine + WSET Level 1 WSET® Level 2 Award in Wines WSET® Level 2 Award in Spirits WSET® Level 3 Award in Wines French Wine Scholar Court of Master Sommeliers (CMS) Programme WSET 50 Anniversary Celebration Events

Barista & Cocktail
Barista Part One & Two Cocktail & Bartending WSET® Level 2 Award in Spirits

Compliance
Licence Controller Qualification (LCQ) Food Safety Setting up your food business

Secondary Schools
Café Attendant Barista Part One Hospitality Scholarship 2020 Gap Year

Team Events
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Recent Articles

Keep up to date with the latest from the New Zealand School of Food and Wine.

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Campania & Milano - 2019

Recipe: Turbot with Oyster & Hollandaise with broad beans & peas (Foam of Pods)

Serves 4

Colombian Culinary Experience by Chef Alejandro Cuellar

Chef Alejandro Cuellar joined us a guest of the Colombian Embassy to extend our knowledge in New Zealand of Colombian gastronomy and learn more about the culture of this important South American country.

Recipe: Asparagus with parmigiano and mayonnaise

Here's a great dish to make the most of asparagus when they're at their best. Serves 4

Find out about upcoming courses and industry specific information.

NZSFW publishes a monthly newsletter with information about upcoming courses as well as features on past students.

About Us

The School
Celia Hay
Publications
News

Enrolment

NZ Students
International Students
Part Time/Short Courses
FAQ

Full Time Courses

Professional Cookery
Hospitality
Wine

Short Courses

Cooking
Wine
Barista & Cocktail
Compliance
Secondary Schools
Team Events

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Partners

NZ Qualifications Authority
NZ Sommelier & Wine Professionals Association
Wine and Spirits Education Trust
NZ Specialty Coffee Association

The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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