Advanced Certificate Culinary Arts - Term 4

Culinary Techniques 4
The basis of this course is built upon the skills and knowledge attained by students in both the first year of their programme and the industry training period. The course will integrate and use the competencies learned to present other types of international cuisines and cooking styles from Asia through to the Americas.

Working with a real kitchen/restaurant environment, students will present international cuisines and cooking styles from classical through to fusion. Students will also develop their leadership and teamwork skills as part of this live, “under pressure” kitchen experience