Culinary Essentials 2
To equip ākonga with basic to complex cookery techniques and to apply compliance, and communication skills for delivering professional service in a commercial hospitality environment.
| Information | |
|---|---|
| Course Code | CKCE412 |
| Level | 4 |
| Credits | 30 |
Description
The learning outcomes for this course are:
Communicate and collaborate effectively in a hospitality team to ensure coordinated food service delivery and responsive customer service
Monitor and apply food safety, hygiene, and kitchen workflow protocols to ensure safe, compliant, and efficient kitchen operations
Select appropriate preparation techniques for a variety of ingredients to support diverse dish creation
Prepare, cook, present, and evaluate arange of hot, cold, and patisserie/dessert dishes using both basic and complex cookery techniques
Produce visually appealing, high-quality dishes under time constraints that meet commercial kitchen and contemporary presentation standards