Culinary Essentials 4

To develop ākonga capability to produce and present complex dishes and uphold kitchen standards through using a range of culinary techniques, regulatory compliance, and professional communication in a commercial hospitality environment.

Information
Course Code	CKCE414
Level	4
Credits	30

Description

The learning outcomes for this course are:

Maintain accurate records and documentation in accordance with standard operating procedures and the Ara food control plan

Apply and monitor food safety, hygiene, and kitchen workflow procedures to ensure safe and efficient kitchen operations

Select suitable preparation methods and handle a range of ingredients appropriately for diverse culinary applications

Prepare, cook, present, and evaluate larder dishes. hot and cold savoury and sweet dishes using a range of cookery techniques to produce quality product

Produce consistent, high-quality dishes under time pressure, ensuring portion control, presentation, and alignment with commercial kitchen standard