This programme focuses on ingredients and the understanding of advanced cookery techniques and building an in depth knowledge of how products are transformed by cooking processes.
DurationThis programme focuses on ingredients and the understanding of advanced cookery techniques and building an in depth knowledge of how products are transformed by cooking processes. Human Resources and Kitchen Management also form an important part of skill development.
This programme starts with building a foundation in cookery and then moving on to gaining specialist skills like menu planning and costing. In the second year, build on refining number of skills and advanced techniques like Garde Manger, Operations Management and A la carte cookery which can lead you to more senior positions and management.
Founded by Celia Hay, the New Zealand School of Food & Wine has been educating the next generation of baristas, chefs, restaurant & café owners, hospitality managers, sommeliers and wine professionals, hospitality tourism entrepreneurs as well as people who just love good food since 1995.
From LCQ Alcohol Managers Certificates to Food Hygiene Safety Certificates to New Zealand Wine Certificate and WSET Wine and Spirit qualifications to Baking and Cooking Classes and Cocktail and Bartending courses. This year, 2020, will mark the 25th anniversary of the New Zealand School of Food and Wine.
Located in Auckland's Viaduct, our NZQA New Zealand Government accredited qualifications offer practical hands-on cooking and hospitality-tourism focused certificates and diplomas, taught by a team of chefs, restaurant managers and wine professionals who are experts in their field and focused on the success of our students.
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