Overview
Learners explore key culinary terms, food-safety principles, and contamination-control methods required under the Food Act 2014. They gain an understanding of ingredients, preparation methods, and safe kitchen practice — forming a strong base for further hospitality training.
What you'll learn
This course delivers the following NZQA unit standards — 12 credits in total. Every unit is reported to NZQA on successful completion.
| Unit | Credits | Standard |
|---|---|---|
| 18497 | 8 cr | Demonstrate knowledge of culinary products and terms |
| 168 | 4 cr | Demonstrate knowledge of food contamination hazards and control methods used in a food business |
What you'll be able to do
By the end of this course you'll be able to:
- Confidently apply your knowledge of culinary products and terms
- Confidently apply your knowledge of food contamination hazards and control methods used in a food business
Who it's for
Aspiring kitchen and culinary staff.
How you'll learn & what it costs
This course is delivered to groups, schools and workplaces only.
For groups & schools
We bring the tutor and materials to your workplace, school or community venue anywhere in NZ, and issue one invoice for the whole group. Get in touch and we'll confirm dates, numbers and pricing for your group.
Request a group quoteCourse content was explained in a very easy to understand manner.— Ākonga
What's included
- All learning & assessment materials
- Marking of assessments
- One free re-sit if required
- E-certificate on completion
- NZQA reporting of achievement
- Tutor support throughout