Cookery & Restaurant Service Skills Level 3 (Dual Enrolment)

Program Overview

The Cookery & Restaurant Service Skills Level 3 program at Ara Institute of Canterbury is a part-time, one-year program designed for students in Years 11, 12, or 13. It provides hands-on training in commercial kitchens and hospitality facilities, equipping students with the skills and knowledge necessary for a career in the hospitality industry. The program covers a range of topics, including food preparation, baking, coffee knowledge, customer service, and food safety. Upon successful completion, students will have the skills and confidence to pursue a career in the hospitality field.

Program Outline

Degree Overview:

Overview:

This program provides individuals with the opportunity to gain skills and knowledge in the hospitality industry, specifically focusing on cookery, barista, and restaurant service. It is a part-time, one-year program designed for students in Years 11, 12, or 13 and is offered as a Dual Enrolment program, meaning students can earn NCEA credits while still in school. The program is offered in Christchurch and Timaru, with a focus on hands-on training in commercial hospitality and kitchen facilities.

Objectives:

The program aims to equip students with the necessary skills and confidence to pursue a career in the hospitality industry. It provides an overview of different career pathways within the field and allows students to experience various aspects of the industry through practical training.

Description:

The program emphasizes practical skills development through hands-on training in commercial kitchens and hospitality facilities. Students gain experience in various areas, including:

• Preparing and baking cakes, sponges, and scones
• Making pickles, chutneys, and preserves
• Providing cafe counter service
• Understanding coffee origin and production
• Operating espresso coffee equipment and preparing beverages
• Food safety practices in a food-related establishment

Outline:

Content:

The program covers a range of topics related to cookery, barista work, and restaurant service. Key areas include:

• Food preparation and cooking techniques
• Baking basics
• Coffee knowledge and brewing methods
• Customer service skills
• Food safety and hygiene
• Industry knowledge and career pathways

Structure:

The program is part-time, spanning one year.

Modules:

The program is divided into several modules, each focusing on a specific aspect of the hospitality industry. It is likely that assessment methods include a combination of:

• Practical assessments in the kitchen and hospitality facilities
• Written assignments and exams
• Presentations and demonstrations
However, it is expected that assessments will evaluate students' ability to:
• Demonstrate competence in cookery, barista, and restaurant service skills
• Apply knowledge of food safety and hygiene practices
• Provide excellent customer service
• Understand the principles of hospitality operations
• Communicate effectively in a professional setting
It is likely that a combination of methods is employed, including:
• Lectures and presentations
• Demonstrations and hands-on practice
• Group discussions and activities

Unique Approaches:

The program may incorporate unique approaches to teaching and learning, such as:

• Industry guest speakers and field trips
• Project-based learning activities
• Simulations and role-playing exercises
• Internships or work placements

Careers:

Career Paths:

The program prepares students for a variety of career paths in the hospitality industry, including:

• Chef
• Cook
• Restaurant manager
• Barista
• Food and beverage service worker
• Event planner
• Catering manager

Opportunities:

Graduates of the program have the opportunity to work in a diverse range of settings, including restaurants, cafes, hotels, bars, event venues, and catering companies.

Outcomes:

• The program is offered as a Dual Enrolment program, which means it is free for students in Years 11, 12, or 13.
• Funding assistance may be available for students facing financial hardship.
• The program is currently under review as part of the reform of vocational education training in New Zealand.
This may lead to changes in the program's content and structure in the future.
• The context emphasizes the practical nature of the program and the opportunities it provides for students to gain hands-on experience in the hospitality industry.
# Overall, the Cookery & Restaurant Service Skills Level 3 (Dual Enrolment) program at Ara Institute of Canterbury offers a comprehensive and practical introduction to the hospitality industry. It is a valuable option for students interested in pursuing a career in this field.