National Certificate in Hospitality (Cookery) Level 4
(Incorporating London City & Guilds Diploma in Food Preparation and Cookery (Culinary Arts))
This qualification recognises the competence, skills and knowledge required of chefs with some experience, who are involved in cooking non-routine dishes in a commercial kitchen.
Course Description
The compulsory section of this qualification covers the skills and knowledge related to:
- preparing and cooking complex meat dishes,
- complex soups,
- complex sauces,
- complex fish dishes,
- seafood dishes, seafood dishes,
- complex hot and cold desserts,
- complex pasta dishes,
- complex pastry dishes,
- hot cocktail food,
- complex poultry dishes,;
- bake basic leavened and unleavened bread;
- prepare and present cold larder products and cold cocktail food.
The elective section enables candidates to select unit standards that meet the requirements of their job role. The comprehensive skills acquired from this course will ensure that students can respond competently and efficiently to the demands of the modern kitcher.
Students will be qualified to accept and respond to the challenges and wider opportunities of the national and international hospitality industry.
Duration: 1 year
Pathways
The course provides students with pathways to various higher level qualifications at Level 5.
Entry Requirements
- 18 years of age or older (international students).
- Completion of New Zealand Year 12 secondary schooling, or international equivalent.
- International students require IELTS level 5.0 or its equivalent.
Intake date: 20 February, 4 June, 25 September 2012
Scholarship Offer:
For enrolment till December 2011:
Tuition Fee: NZ$13,000 (up to NZ$3,000 off tuition fee)
Resource fee: NZ$1,800
Total Cost: NZ$14,800
Includes:
- Uniforms, knives, cookbooks and examination fees
- London City and Guilds Diploma in Food Preparation and Cookery (Culinary Arts)
- Airport transfer from Auckland to Hastings
- 2 weeks free accommodation
- Guaranteed part-time work in Hastings
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