PROFESSIONAL CHEF IN CULINARY ARTS
42 week's fulltime
What this course does:
FutureCOL’s NZQA Level 3 Certificate in professional cookery and the London & City Guilds Diploma in Culinary Arts run simultaneously, offering students complete knowledge and practical application on a wide range of cooking styles and skills. Combined with the NZQA Level 3 Certificate in Professional Food & Beverage Service the graduating student not only has a holistic view of a vast industry but also the skill base to obtain employment in many different hospitality areas ranging from bar, barista, food service or chefing.
Practical components include actual restaurant night services at FutureCOL 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 their goals gaining positions from head chef, sous chef to chef d Partie in varied hospitality establishments, matching their individual aspirations of fine dining, wineries, restaurants, brassieres, pubs, bakeries and cafes.
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, food and beverage service. 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 alongside knife handling; food preparation and presentation to enable the student to gain employment in this area by the end of the course. The beverage content covers both alcoholic and non-alcoholic beverages through to coffee preparation skills. Alcohol content includes wine evaluation and cocktail making.
This blend of skills provides a sound basis for employment as students gain the skills, confidence and working knowledge in these two areas to be 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
9.00am-3.30pm
9.00am-12.00pm
1st Feb 2010 to
Monday -Thursday
Fridays
10th Dec 2010
Quals
• National Certificate in Hospitality (Cookery) Level 3
• National Certificate in Hospitality (Food & Beverage Service) Level 3 -includes Certificate of Achievement in customer service, Hospitality Operations and Barista
• City & Guilds Diploma in Culinary Arts (Optional)
Content
• Food hygiene practices
• Professional cookery and food presentation
• Advanced restaurant food service
• Alcoholic and non-alcoholic beverage service
• Coffee preparation and service
• Knife skills
• Knowledge of food service styles
• Bartending
• Cocktail making
• Customer service