FOOD5018 – Introduction to Advanced Cookery
Module code
FOOD5018
Module title
Introduction to Advanced Cookery
Prescription
Aakonga will use advanced preparation, cookery, and presentation technique to design dishes, and develop an understanding and apply kitchen management process to enable consistency, accuracy and sustainability in their dishes.
Programmes
- NZ2102
NZQA Level
Level 5
NZQA Credits
45
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 450
Resources required
- Learning Outcomes
- 1. Describe the processes used to manage a kitchen and how they are connected to the kitchen context.
2. Plan, develop and design a dish suitable for a commercial hospitality establishment.
3. Evaluate a dish for consistency, accuracy and sustainability in yield, flavour, texture, appearance and preparation methods according to dish specifications and standards. - Assessment Criteria
- The approach to assessment in this course will be via primarily practical evidence, as well as written evidence.
- Content
- • Advanced culinary preparation and service techniques
• Introduction to culinary design processes (SCAMPER)
• Introduction to kitchen management and leadership
• Introduction to biculturalism in the culinary workplace
• Culinary communication
• Legislative compliance
• Managing food safety
• Food allergies
• Menu planning and costing
• Health and safety
• Larder dishes
• Stock management
• Food sustainability
• Selection of suppliers
• Budgeting
• Staff rostering
