Designed for hospitality managers and people who are inquisitive about food, our Food History short courses give you the foundational knowledge to communicate about food with confidence.
An overview and culinary timeline of food, ingredients and techniques that have influenced what people eat in New Zealand today. We look at indigenous and imported ingredients, beverages, cookery techniques and technologies that have transformed hospitality and created dynamic food export markets.
This programme considers the rich heritage of New Zealand as a food producing nation. An analysis of the food systems that have been responsible for the growth of export markets along with increased diversity of ingredients used in the kitchens of our hospitality businesses offer important insights into contemporary issues of food culture.
