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.
DurationIn 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.
You’ll start with what you need to know to be a Junior Commis Chef, then progress through the various skills needed to be a Commis Chef, Demi Chef de Partie and then a Chef de Partie.
In year two you’ll take the Level 5 International Chef course, learning about a range of international cuisines, the finer points of running a commercial kitchen and how to create an original menu. We’ll also teach you about kitchen management, production systems and kitchen design.
In total, you’ll spend 10 weeks doing an internship over a two year period, so you’ll have plenty of real world experience in the kitchen to get your career underway.
The Culinary Collective offers a whole range of courses with a Kiwi flavour, including barista and bartender training. To see all the different programmes you can study, choose cooking or hospitality from the tab below.
We are part of NZMA, a category one provider and the largest private tertiary group in New Zealand.
The Culinary Collective is New Zealand’s brand new cooking and hospitality school, based in Auckland City, Sylvia Park and at Hamilton. The Culinary Collective is one of the trading names for the registered Private Training Establishment New Zealand Management Academies Ltd (NZMA). Your enrolment is with NZMA and your qualification is issued by NZMA. © 2021
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