Designed for learners working at Curriculum Levels 4–5, this course will build foundational culinary skills through themed challenges that encourage creativity, teamwork, and time management. Students will practice key techniques such as knife safety, seasoning, and presentation while exploring diverse cuisines, budgeting, and nutrition.
Each session includes a skills-based mini-lesson, a fast-paced cooking challenge, and a reflective evaluation process. Learners work both independently and collaboratively to plan, prepare, and present dishes under real-time constraints—mirroring the high-energy environment of a professional kitchen.
Ideal for students interested in hospitality, food technology, or pursuing future NCEA standards in Hospitality, this course links directly to learning in health, science, literacy, and mathematics.
Key Competencies:
- Practical cookery and kitchen safety
- Nutritional awareness and meal planning
- Collaboration and leadership in team settings
- Self-management and reflection
- Presentation and customer-focused service