Advanced Cookery 1

To equip ākonga with the advanced culinary skills and operational management capabilities required to plan, produce, and present a diverse range of dishes in a commercial kitchen.

Information
Course Code	CKAC501
Level	5
Credits	30

Description

The learning outcomes for this course are:

Manage kitchen operating procedures to ensure food safety, hygiene, and compliance with commercial kitchen regulations

Plan, produce, and present a broad range of advanced dishes using specialised techniques in cold larder preparation

Apply kitchen supervision skills to maintain effective operational control in a commercial culinary environment