Note: As a subsidiary of
Te Pūkenga - New Zealand Institute of Skills and Technology, UCOL Te Pūkenga is committed to providing the best learning outcome for you. As part of this, all programmes are currently being reviewed to make them portable, consistent, and closely aligned with the needs of the industry. When published, this course information is correct, but the courses offered may change over time. If you have any questions call an Enrolment Advisor on 0800 468 265.
From 2023, UCOL Te Pūkenga and the programme you have enrolled in will become part of Te Pūkenga. So, if you join UCOL Te Pūkenga in 2023, you will be awarded Te Pūkenga certification. And, if you are a current learner graduating in 2023, you will be awarded a co-branded certificate.
This programme consists of 120 credits. The courses are as follows:
Workplace Culinary Essentials 1 (30 Credits)
The course aim is to enable students to prepare basic fundamental cookery items. The course content consists of:
- Health and safety
- Food safety and hygiene
- First Aid
- Kitchen equipment
- Kitchen terminology
- Marinades and dressings
- Sandwiches
- Salads and cold sauces
- Bakery pastry; basic paste and aeration
- Basic food nutrition
Workplace Culinary Essentials 2 (30 Credits)
The course aims to enable students to cook and serve items for service to customers. The course content consists of:
- Egg dishes
- Basic soups
- Basic pasta preparation, cooking, and finishing methods
- Mother sauces
- Bakery pastry; cakes, biscuits, and slices
- Health and safety
- Food safety and hygiene
Workplace Culinary Essentials 3 (30 Credits)
The course aims to enable students to prepare, cook, and finish a variety of food items. The course content consists of:
- Poultry preparation, cooking, and finishing methods
- Fish and shellfish preparation, cooking, and finishing methods
- Vegetable and potato preparation, cooking, and finishing methods
- Stocks and soups
- Complex sauces (hot and cold)
- Bakery pastry; yeast raised goods
- Larder pate, cocktails foods (hot and cold)
- Health and safety
- Food safety and hygiene
Workplace Culinary Essentials 4 (30 Credits)
The course aims to enable students to prepare, cook, and present items in commercial kitchens. The course content consists of:
- Employment skills
- Basic butchery knowledge and skills
- Meat preparation, cooking, and finishing methods
- Bakery pastry; hot and cold desserts
- Dinner service
- Health and safety
- Food safety
Note: Horowhenua ākonga are required to travel to UCOL Te Pūkenga Manawatu in Palmeston North for workshops.