Certificate in Cookery, Advanced Level 4

INTRODUCTION

The Advanced Certificate in Cookery consists of two semesters. Semester One covers the Certificate in Cookery, Foundation and Semester Two builds on these foundation skills. Speed, accuracy and consistency are characteristics that you will develop. As your confidence grows you learn to correct mistakes, adjust seasoning and enjoy experimenting with flavours.

COURSE CONTENT

Following on from what you've learnt in the Foundation course you will learn a variety of specialist culinary and kitchen management subject areas.

Weekly Specialist Workshops

• Artisan Breads
• Mediterranean
• Pates & Terrines
• Chocolate workshop

Culinary Techniques

As the programme progresses you will focus on preparing three-course menus.

These include

• Quiche Lorraine with mesclun salad
• Rack of lamb
• Confit of duck leg, pommes Anna
• Paella with shellfish
• Beef Wellington with Sauce Bernaise
• Pacific oysters with tomato and chilli salsa
• Tarakihi en papillote with Sauce Supreme
• Raspberry and chocolate macaroons

Menu Planning & Costing

This module starts with an introduction to commercial kitchen setup. 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.

Wine

Explore the concept of food & wine matching and an introduction to the world of wine, completing the Certificate in New Zealand Wine Micro-credential.

Work Placement

During the programme, you will have four weeks work placement at the end of 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 full-time work at these businesses following their work experience module.

CAREER OPPORTUNITIES

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

PATHWAYS TO FURTHER STUDY

• Diploma in Cookery Level 5
• Certificate in Hospitality & Event Management, Level 5
• Certificate in Professional Wine, Sommelier