Otago takes cookery courses to the next level

Otago Polytechnic takes cookery courses to the next level

Budding young Jamie Olivers, Al Browns and Marco Pierre Whites can take a further step towards their chef career by enrolling for Otago Polytechnic’s new Diploma in Professional Cookery Level 5.

This one-year full-time course, set to launch in February 2011, will give cookery students attending the Polytechnic’s Central Otago campus the chance to take their culinary learning to a much higher level. The outstanding facilities at the Central Otago Polytechnic enable fresh local produce grown on their campus to be used in their recipes.

The Level 5 diploma is a qualification that’s recognized worldwide, incorporating the National Certificate Hospitality (Cookery) Level 4 and City and Guilds International Diploma in Food Preparation and Cooking (Culinary Arts). This programme teaches advanced cookery skills and associated administrative and kitchen management skills.

Chef lecturer Roydon Cullimore said the Level 5 course was designed for students who were serious in pursuing a career as a professional chef and would enable them to enter the hospitality industry initially at an intermediate level.

“It’s the perfect follow-on to the cookery courses we already offer at the Polytechnic that have been so popular and incredibly successful when it comes to launching students into their hospitality career.

“Armed with a Level 5 qualification they really have the opportunity to shine in some of New Zealand’s best kitchens working alongside some of the country’s best chefs.

“From there, and with some hard work and continued training, the world’s their oyster.”

During the year students will build on levels of skill previously developed through training and work experience. Taught by professional chef trained lecturers, they will practice advanced cooking techniques and expand their culinary knowledge while already working at restaurants in the region.
Modules included on the course are Wine and Beverage Studies, understanding wines and beverages and matching them with food, and Applied Kitchen Administration to develop management skills and learn about planning and cost analysis of menu dishes.
Students will work on advanced menu production, developing contemporary dishes for today’s environment including creating menus for specific dietary needs, global and regional cuisine styles, and learn the skills to prepare a range of complex pastry and dessert items.
On completion of the programme, students will also be able to supervise and manage staff under a food safety plan, understanding modern management practices.

Entry requirement for the Diploma is a Certificate in Cookery Level 3 or equivalent. Students can apply for the programme by contacting the Otago Polytechnic Central Otago campus on 0800 765 9276.
For more information on cookery programmes provided at Otago Polytechnic’s Central Otago Campus please visit www.otagopolytechnic.ac.nz.

ENDS