PROFESSIONAL CHEF IN CULINARY ARTS
42 week's fulltime
What this course does:
FutureCOL's NZQA Level 3 Certificate in professional cookery, offering students complete knowledge and practical application on a wide range of cooking styles and skills. The graduating student develops a good understanding of an wide-ranging industry ranging from food service to professional chefing. This foundation course provides entry to the Advanced Cookery Level 4 and London City & Guilds programme at FutureCOL.
Practical components include restaurant night services in FutureCOL's in-house café and restaurant at the Hastings campus. Industry experience is gained through functions and out catering services with varied modern menus through lunch café style service.
Graduating students have achieved employment goals by gaining employment in varied hospitality establishments, matching their aspirations of fine dining, wineries, restaurants, brassieres, pubs, bakeries and cafes etc.
Students Feedback:
“I just loved those restaurant services – what you learn during those nights stays with you forever” – Wiremu Armitage
“Overall a very thorough coverage, teaching not only cooking but life skills as well”
“Thanks for giving me the confidence to get out there and get into it” – Caroline Mitchell
Aims and objectives
Provide students with a wide range of hospitality related skills in cookery. All training is undertaken in a practical 'hands on' environment within FutureCOL's training kitchen, café and restaurant with in-house functions and café service.
Cookery skills developed include food hygiene, professional knife skills; food preparation and presentation to enable the student to gain employment by course completion.
By providing a sound basis for entry employment, students gain the skills, confidence and working knowledge so are prepared for the extremely busy work environment of hospitality industry.
Entry criteria
No formal academic qualification is necessary, however a level of academic and practical ability is necessary to complete the course. This is essential to gain benefit from the course.
Course Schedule
42 weeks Fulltime
Course Dates
Two enrolment intakes occur in the year.
1st Intake: 31 Jan 2011 to 22 Jul 2011
Quals
• National Certificate in Hospitality (Cookery) Level 3
Content
• Food hygiene practices
• Professional cookery and food presentation
• Advanced restaurant food service
• Knife skills
• Knowledge of food service styles
• Customer service