You will plan, prepare and present a range of larder, meat, poultry and fish dishes and menus designed for professional restaurant contexts. You will also learn how to plan and monitor the other essential ingredients of a successful professional kitchen including workflow, supplies, operational procedures, compliance, staff, and menu design.
Entry Requirements
- New Zealand Certificate in Cookery (Level 4); or
- Equivalent knowledge, skills, work experience or study.
Career Options
Supervisory role, leadership, Manager, Executive Chef within the hospitality/ tourism industry.
