Learn the foundation skills and gain confidence in the kitchen to begin your professional culinary journey as a baker or chef.
The Foundation Certificate in Cookery & Bakery is a full-time course, where you begin your culinary career and gain confidence in a professional kitchen.
Baking & Culinary Techniques
A well-rounded introduction to fundamental cooking and baking techniques, help you learn to master a series of inspired classic dishes.
Building this important foundation knowledge of the French Culinary tradition unlocks a deeper understanding of cookery that can then be applied to many other styles of baking and cooking. Fresh, high quality local ingredients are the basis of what we prepare every day.
- Quiche Lorraine with shortcrust pastry, bacon and mesclun salad
- Choux puff with chocolate ganache and crème patissiere
- Pan-seared snapper with roast red pepper salsa
- Seared beef sirloin with parsley butter
- Eggs Benedict with crispy bacon on English muffins
- From shortbread to Chocolate brownie
- From classic sponge with Chantilly cream to Orange Cake with lemon cream
You will learn about food safety in a commercial kitchen and complete unit standards-based certification.
You will learn essential knife skills to ensure safe and efficient equipment use, providing skills you will use for the duration of your career.
Graduates will be able to work as bakers and junior chefs in cafés, restaurants, catering, bars, clubs, resorts and hotels. Due to the highly practical nature of this course, NZSFW graduates are always attractive to prospective empoyers.
People are spending millions every year at cafés, restaurants, local supermarkets and bakeries. This demand leads to more job opportunities for skilled bakers.
PATHWAYS TO FURTHER STUDY
We recommend that students complete the second semester and gain the Certificate in Cookery Advanced Level 4.
Page Updated: 18 Jul 2021
Our success stories
Former NZSFW Cookery Student Phoenix shares his passion for food, and how his study is shaping his restaurant career.