This training scheme is designed to enable cooks on all levels wishing to expand their knowledge in developing Food Products to cater to the increasing trend for plant-based food.
DurationThis training scheme is designed to enable cooks on all levels wishing to expand their knowledge in developing Food Products to cater to the increasing trend for plant-based food.
You will explore a range of vegetables, fruits, grains and pulses, and gain expert knowledge on their culinary uses. Become proficient in vegan, vegetarian and plant-based cooking and take your cooking skills up to the next level.
What You Will Need To Bring With You:
WITT is Taranaki's largest and most diverse tertiary education provider. We offer courses from certificates to degree level across a wide range of areas.
From Mt. Taranaki to the Tasman Sea, WITT plays a key role in the region, providing students and the community with a valuable and trusted tertiary institution.
No matter who you are: future student, alumni, current student, community organisation or employer, we want to help make WITT work for YOU!
Designed for those already working in a culinary environment, you'll design your own advanced dishes and menus; learn how to manage workflow,
Love food? Whip up a new career at Ignite Colleges’ recently-opened cookery school. Learn from top chefs in brand-new commercial kitchens, gain skills the cookery industry urgently needs, and build real industry experience with an internship.
The WelTec Managed Traineeship leads to the New Zealand Certificate in Cookery Level 4 and is specifically designed for trainee chefs already working in professional kitchens.
In your first year you’ll take the essential Aspiring Chef (Level 4) course, where we’ll teach you about the fundamentals of working in a commercial kitchen and you’ll learn how to cook all kinds of tasty dishes, from sauces and soups through to meat and seafood.
Following on from the NZ Certificate in Cookery (Level 3), this Level 4 programme allows the enhancement and further development of students' culinary skills.
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