FOOD5019 – Advanced Cookery
Module code
FOOD5019
Module title
Advanced Cookery
Prescription
Aakonga will use advanced preparation, cookery and presentation techniques to design dishes for a variety of commercial contexts. Akonga will develop and implement kitchen management process to enable consistency, accuracy and sustainability in their recipe designs.
Programmes
- NZ2102
NZQA Level
Level 5
NZQA Credits
45
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 450
Resources required
- Content
- • Advanced meat, poultry and fish dishes
• Kaitiakitanga
• Nose to tail butchery
• Contemporary fish butchery
• Methods of cooking
• Whakapapa
• Hot and cold complex dishes and menus
• Dish evaluation
• Concepts
• Manaakitanga
• 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
• Training - Learning Outcomes
- 1. Develop and implement kitchen management processes that reflect the operational needs of the kitchen.
2. Apply advanced cookery techniques to plan, develop and design a range of dishes suitable for a commercial hospitality establishment.
3. Evaluate dishes for consistency, accuracy and sustainability in yield, flavour, texture, and overall appearance according to operational needs. - Assessment Criteria
- The approach to assessment in this course will be via primarily practical evidence, as well as written evidence.
