Hospitality

Content and delivery is designed around providing you with a substantial repertoire of preparation and cookery methods, and finishing techniques that can be used in all areas of the  hospitality industry.

Atrium
You will be involved in the planning and delivery of functions throughout the year, including conferences, charity lunches, cocktail and hor d'oeuvres evenings, a degustation (meal plus wine matches), and à la carte restaurant nights.

Commercial Kitchen
This course equips you with an understanding of misen-place and complex cooking techniques using multiple ingredients and fresh materials.

Hot and Cold Larder
You will prepare a range of cocktail food, patés and terrines using a wide range of ingredients for various audiences throughout the year.

Patisserie
You will learn a diverse range of baking and pastry techniques using fresh ingredients and employing in-depth theory knowledge.

Kitchen Supervision and Management
This course provides you with a range of supervisory skills and an opportunity to practice them during à la carte productions and functions throughout the course.

Function Planning and Delivery
You will plan, set-up and supervise functions, match food and beverage items on the menu, and maintain control of food and beverage stock.

The minimum requirements for entry into this programme are:

• Certificate in Hospitality (Professional Cookery inc. City & Guilds) Level 3
• or, National Certificate in Hospitality (Basic Cookery) Level 3

English Language Requirements
If you are an overseas student or a new resident and English is not your first language, please note that study at tertiary level requires both written and oral participation.

You will be required to have an IELTS score of 5.5 or TOEFL score of 500.

• $5,612 incl. course related costs

The standard published fee is applicable for New Zealand citizens and permanent residents only.

An international fee is payable for non New Zealand citizens/permanent residents.

Upon successful completion of the programme you will receive:

• National Certificate in Hospitality (Cookery) Level 4
• International City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts)
• HSI Certificate in Achievement in Hospitality Operations

The ability to assume a chef de partie position and, with work experience, become a sous chef.

This qualification enables you to:

• Apply for Hospitality Standards Institute (HSI) Trade Certification after you have completed a stated number of hours working in the industry
• Apply for credit towards the Auckland University of Technology (AUT) Diploma in Culinary Arts and a pathway into the Bachelor of International Hospitality Management