45HOS – Outdoor BBQ Cuisine
(Non-NCEA / Skills-Based Course)
Fire, smoke, heat, and flavour — this course is all about outdoor cooking and traditional BBQ techniques. Across the term, students will learn how to cook over:
- Open fire
- Hot coals
- Pit ovens
- Pizza ovens
- Offset smokers
We’ll explore seasoning, marinades, smoke profiles, and slow-and-fast cooking styles. When available, classes will be held at the CAC outdoor cooking area, with additional sessions at Ao Tawhiti.
There will be a strong focus on fire safety, teamwork, flavour development, timing, and understanding how heat interacts with food.
Perfect for ākonga who love hands-on learning, outdoor environments, and shared kai experiences.
Course Overview:
Ākonga learn multiple outdoor cooking methods including open fire, pit cooking, hot coals, pizza ovens, and offset smokers. The course focuses on seasoning, marinades, heat control, fire safety, and outdoor food preparation. Lessons take place at both the CAC outdoor facility and Ao Tawhiti.