The programme is targeted at people who have made a commitment to train for a career as a professional chef. "This is not a cookery course, we are training professional Chefs for professional industry positions".
If you're passionate about cooking awesome food, or if you want to be part of an evolving progressive industry, and kick start a professional Culinary Arts career, this programme is for you.
If you're keen to gain a New Zealand certificate AND an International (City & Guilds) Culinary Arts qualification, or if further tertiary studies to gain a higher level Culinary Arts qualification is your goal this programme is for you.
If you want to travel with your career, and gain professional positions within hotels, restaurants, cafés, exclusive lodges, fine dining establishments, ski resorts, surfing resorts, cruise ships, event catering and more, this programme is for you.
If you enjoy learning, challenges, fun and hard work, this programme is for you.
The programme is an exciting mix of theoretical and practical modules, with a large component of on-line learning. We start with "this is a knife and this is an onion" and take you to a level where you're preparing and presenting outstanding restaurant food.
Applications are not accepted on the basis of how well you can cook or your industry experience. We are looking for keen motivated individuals with a passion to excel and who have the skills and commitment required to succeed.
- Credit Value:120
- Awards:NZ Certificate in Cookery L4 IVQ 8065- 02 City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts)
- Method of Study:Face to face and online including integrated work place learning
- Total Duration:34 weeks, full time, excluding holidays
- Start Date:February 2018
- End Date:November 2018
- Applications:Now open
- Domestic Breakdown
- Tuition Fee:$6,000
- Student Service Fee:$100
The programme is made up of eight courses that cover an extensive range of content, including::
- Health and safety, food safety, and security
- Introduction to the hospitality and catering industry and standard operating procedures for work roles in a commercial kitchen
- Preparation of food for cold presentation
- Introduction to nutrition, healthy foods and special diets
- Prepare, cook and finish food by braising and stewing; frying; boiling, poaching and steaming; baking, roasting and grilling
- Prepare, cook and finish stocks, soups and sauces; vegetables, fruit and pulses; rice, grain, farinaceous products, and egg dishes; meat, poultry and offal; and shellfish, including sauces
- Prepare, cook and finish bakery products
- Work experience
Programme Structure and Workload:
An intensive programme of study that combines face-to-face theoretical, practical and online lessons including integrated work place learning and student self-directed components.
There are extensive practical classes in TPP's commercial kitchen along with live services undertaken in TPP's Tutoro training restaurant.
Further Study Paths
This programme opens the door to further study in cookery or more specialised related fields, such as:
- NZ Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie
NZ Diploma in Hospitality Management (Level 5 or Level 6)
NZ Certificate in Butchery Operations Management (Level 5)
- Bachelor of Applied Hospitality and Tourism Management (Level 7)
Specialisation in Bakery, or as a Pastry Chef
- NZ Certificate in Cookery Level 4
- Professional Chef
- Cook - quantity cookery / industrial catering
- Kitchen assistant / manager
- Industry food representative
Applicants must have:
- Open entry - Scholastic and comprehension abilities adequate to successfully achieve the qualification.
- No Culinary Arts experience required.
- For students with English as a second language City & Guilds IESOL B2 or IELTS (or equivalent) level 5.5 or above is required.
- Special Entry may be granted where evidence exists that the applicant can successfully complete the programme.
- Academic credit may be granted for relevant learning achieved prior to enrolment on a course or programme.
- In addition, students must be able to confirm that they will have the physical capability to safely withstand 4-8 hour sessions of working in the commercial kitchen environment.
Special Entry may be granted where evidence exists that the applicant can successfully complete the programme.