new zealand certificate in food and beverage service · certificate in food . and beverage service...

New Zealand Certificate in Food

and Beverage Service (Restaurant Services and Barista strand)

(Level 3)

DO

MES

TIC

Qualification

New Zealand Certificate in Food and Beverage Service (Restaurant Services and Barista strand) Level 3

Course fee information(for Domestic Students)

Tuition fee: $3,300.00Compulsory course costs: $1,000.00Please refer to our website for full information aboutfees and costs

Entry requirements

The candidate must be 17 or older with:

NCEA (Level 2 or higher)

OR

a New Zealand Certificate in Hospitality (Level 2) from a New Zealand TEO is an advantage.

If candidates do not meet these requirements but are over 20, they may still be admitted if the motivation and skills needed to succeed in the programme is shown. Candidates should be physically able to do the practical parts of this programme.

Intakes6 March 201731 July 2017

Duration20 weeks (includes two weeks holiday)

Career opportunitiesService staff in cafes, restaurants,

bars or clubs, Barista.

Our qualifications focus on the

practical elements required by

industry so our graduates are

more work-ready and skills-

competent than ever before!

Programme Outline F&B3/1 : Hospitality Basics and Restaurant Services (9 weeks)On completion of this block learners will be able to apply health and safety and food safety practices in a service delivery context, interact with staff, managers and customers to provide service delivery outcomes, provide sales and service opportunities and will begin restaurant service practical training.

F&B3/2 : Restaurant, Cafe and Barista Service (9 weeks)Through this block, learners will complete their restaurant services practical training within the NSIA training restaurant and cafe, be able to prepare and serve hot and cold non-alcoholic drinks, provide counter and table service in the context of a café and prepare and present espresso beverages for commercial service.

Learning OutcomesThe New Zealand Certificate in Food and Beverage Service (Level 3) programme is a nationally recognised qualification designed to prepare students for work as service personnel in cafes, restaurants, bars, clubs and other hospitality environments.

Students will learn how to apply health and safety, food safety, and security practices to ensure their own safety and to minimise hazards when serving customers. There is a focus on teaching effective communication so that graduates have an understanding of professional behaviour in the workplace with their colleagues, managers, and customers.

On completion of this qualification students may undertake further study in hospitality at a higher level, or pursue employment opportunities at a junior level within a hospitality environment.

Learn and

perfect the skills

that the industry

demands!

DO

MES

TIC

New Zealand Certificate in Food

and Beverage Service (Restaurant Services strand) (Level 4)

Qualification

New Zealand Certificate in Food and Beverage Service (Restaurant Services strand) Level 4


Tuition fee: $3,300.00Compulsory course costs: $1,000.00Please refer to our website for full information aboutfees and costs

Entry requirements

The candidate must be 18 or older with NCEA (Level 2 or higher) or a New Zealand Certificate in Hospitality (Level 2) from a New Zealand TEO is an advantage


Intakes31 July 2017

Duration20 weeks (includes two weeks holiday)

Career opportunitiesBar tender, Duty manager,

Supervisor in a cafe, Senior waiter,

Wine company representative,

Bar manager






Programme Outline F&B4/1 : Liquor Licensing and Workplace Supervision (9 weeks)This block will focus on the attainment of credits for learners to apply for New Zealand duty manager licensing, the development of host responsibility capabilities and supervisory skills through the coordination and maintenance of food and beverage service operations, workplace interactions and standard operating procedures.

F&B4/2 : Alcoholic Beverages and Food Matching (9 weeks)The core outcome for learners in this block is specialist knowledge in wine evaluation, beer heritage styles and flavours and a range of alcoholic beverage products. This is followed by the application of learned knowledge to match food and beverage items on an establishment menu.

Learning OutcomesThe New Zealand Certificate in Food and Beverage Service (Level 4) programme is a nationally recognised qualification designed to provide students with the advanced skills required to monitor and maintain food and beverage operations in a broad range of service outlets.

Students will learn how to maintain health and safety, food safety and security practices to ensure their own safety and minimise hazards when serving customers. There is a focus on teaching effective communication so that graduates can monitor and maintain interactions between colleagues, managers, and customers to provide efficient customer service.

Under the restaurant services strand, students will learn how to maintain food and beverage service operations and legislative compliance requirements for a hospitality establishment.

On completion of this qualification students may undertake further study in hospitality at an advanced level, or pursue employment opportunities at an intermediate level within hospitality environments.

Learn and

perfect the skills

that the industry

demands!

DO

MES

TIC

New Zealand Certificate in Baking

(Generalist) (Level 4)

Proudly offered in association with Bakels NZ

Qualification

New Zealand Certificate in Baking (Generalist) Level 4


Tuition fee: $4,852 Course material costs: $2,000 (compulsory)

Please refer to our website for full information about fees and costs

Entry requirements

The candidate must be 18 or older with:

NCEA (Level 2 or higher) or a New Zealand Certificate in Baking or Basic Cookery (Level 3) from a New Zealand TEO, is an advantage.

If English is a second language an IELTS score of at least 5.5 with no band score lower than 5.0, or an equivalent English language test score is required.


Intakes23 January 2017, (only one intake per year)

Duration48 weeks including 8 weeks holiday

Career opportunitiesBakery and patisserie work in: Bakeries,

Supermarkets, Specialised Bakery Stores,

Cafes, Restaurants, Bakery Product

Manufacturers.

About Bakels NZNZ Bakels are New Zealand’s leading manufacturer

and distributor of baking ingredients nationwide.

As an organisation they sit at the very core of the

baking and patisserie industry and have a range of

established export markets.

The relationship between NSIA and Bakels provides

students with the chance to learn practical skills

alongside some of the industry’s best bakers at

Bakels state-of-the-art premises, while also receiving

the opportunity to have theory embedded by award-

winning academy NSIA who pride themselves on the

experience and teaching skills of their chef tutors.

Practical classes at Bakels are capped at 12 meaning

students get quality, hands-on time with both Bakels

and NSIA teaching staff. At NSIA the class size will

be 24. This ensures students leave with not only an

NZQA recognised qualification but as highly skilled,

work-ready graduates.






Client Sign-off:Client:

Artwork:

Date:

Barcode:

NZ Bakels

Bakels Logo

01.01.2006

N/APMS 281C

Every endeavour has been made to ensure that this artwork is correct. Please check carefully as this is the final stage before production and any alterations after this stage are likely to incur substantial costs.

Creative RefineryAuckland +64 9 377 1708www.creativerefinery.co.nz

NZC4/2 : Workplace interactions and operations, sponges, cakes & cookiesOn completion of this block students will be able to perform the following tasks in a commercial bakery environment: Demonstrate theoretical understanding of code of conduct and standard operating procedures; Supervise and monitor the use of standard operating procedures; Respond to conflicts and customer complaints by identifying solutions to potential and existing conflicts; Work in a team to ensure designated work tasks are met; Produce and bake sponge, cake and cookies (including batter production); Decorate cakes and cookies; Produce and decorate gateaux and tortes; Identify faults in commercial bakery production equipment and determine their most probable possible cause(s); Implement solutions to faults and check that the solution has worked; Communicate with customers in a professional manner and maintain personal presentation within the hospitality food service environment; Supervise and monitor interactions in a commercial food service environment.

NZCB/3 : Bakery science, quality management & sweetsOn completion of this block students will be able to perform the following tasks in a commercial bakery environment: Apply baking science to work practices; Diagnose and respond to product and process faults; Evaluate and assess bakery products; Produce sweet yeast products; Produce meringue-based products; Prepare chocolate and chocolate confectionery.

NZCB/4 : Bakery production & pastryOn completion of this block students will be able to performthe following tasks in a commercial bakery environment: Establish production targets; Determine requirements to meet production targets; Determine production processes and developproduction schedules; Manage production flow and assess production outputs; Produce and bake pastry products and prepare fillings for pastry products.

Learning OutcomesThis programme provides learners with theoretical and practical understanding related to commercial bakery service skills such as breads and doughs, sponges, cakes, sweets, pastry items, bakery science and quality management, safe food practices and workplace safety, commercial bakery production targets, commercial bakery operations, automated mechanical and electrical bakery systems, workplace interactions, and standard operating procedures.

On completion of this qualification students may undertake further study in cookery or patisserie at Diploma level, or pursue employment opportunities in commercial bakery operations.

Programme Outline - 1 YearNZCB/1 : Workplace safety, bakery systems, breads & doughsOn completion of this block students will be able to perform the following tasks in a commercial bakery environment: Demonstrate theoretical understanding of food safety procedures and risk assessment in the workplace, how to maintain personal hygiene and a healthy and safe workplace, and how to keep the working area clean and hygienic; Receive, prepare, cook, hold, and store food safely; Identify and control hazards in the workplace; Supervise, monitor and report on food safety processes; Demonstrate knowledge of automated mechanical and electrical bakery systems; Produce and process dough (including bread dough); Retard dough and bake bread; Produce sourdough products and artisan breads.

Learn from the

industry’s top

tutors with NSIA

and Bakels NZ!

DO

MES

TIC

New Zealand Certificate in

Cookery (Level 4)

Qualification

New Zealand Certificate in Cookery Level 4Course fee information(for Domestic Students)

Tuition fee: $5,866Compulsory course costs: $2,000Please refer to our website for full information aboutfees and costs

Entry requirements

Applicants are required to be 17 years or over and have one of the following:

NCEA Level Two or completed secondary school equivalent qualification to Year 12

New Zealand Certificate in Cookery (Level 3)

If candidates do not meet these requirements but are over 20, they may still be admitted if the motivation and skills needed to succeed in the programme are demonstrated.

Intakes23 January 2017, April 2017, July 2017, 2 October 2017

Career opportunitiesRestaurant Chef de Partie, Café Sous

Chef, Hotel Demi Chef de Partie,

Catering & Events Demi Chef de Partie,

Industrial Catering Demi Chef de Partie,

Medical Facility 2nd Cook, Resthome

Assistant Cook.







Programme Outline - 1 YearNZC4/1 : Junior CommisLearners within this block will be offered an introduction to food safety and effective kitchen working practices, interacting with staff and understanding common standard operating procedures within a commercial food service environment. Practical training will focus on complex cold larder work, marinades, dressings and cold sauces, stocks, soups, and egg dishes. On completion of this block, learners will be work-ready to enter the commercial food service industry at an introductory level.

NZC4/2 : Commis ChefLearners studying this component will gain knowledge and skills in; HACCP processes and risk assessment within the workplace, customer expectations and communication, team work, and the supervision of general interactions within a food service environment. Practical components increase in complexity with cocktail and canapé foods, complex sauce, fi sh, seafood, vegetables and rice dishes. On completion of this block learners will be able to engage with preparation and cooking tasks within a commercial kitchen environment.

NZC4/3 : Demi Chef de PartieLearners in this sub section will engage with New Zealand Health and Safety legislation as applied within a commercial food service environment. Practical training will move towards hot line activities with further complex saucing, meat, poultry, offal, pulses, and grains. On completion of this block, learners will be work-ready for hot line cooking within a commercial food service establishment.

NZC4/4 : Chef de PartieThe closing block of the programme will offer students practical skills and insights for artisan pasta making, pastry, desserts, cakes, and dough production. This will offer all learners a well-rounded understanding of the culinary arts sector and prepare them for work at intermediate positions within the commercial food service industry.

Learning OutcomesThe New Zealand Certificate in Cookery (Level 4) programme is designed to develop essential culinary skills and knowledge to an applied level in a range of culinary disciplines.

Students will gain practical experience and increased capability in food and kitchen safety and hazard analysis, communication and interactions with colleagues and customers within a food service organisation, application of standard operating procedures within a food service environment and the application of complex culinary skills through the sub fields of cold larder, hot kitchen, patisserie and fundamental baking.

On completion of this qualification, students may undertake further study in advanced cookery and patisserie at Diploma level, or pursue employment opportunities in food production operations.

Learn and

perfect the skills

that the industry

demands!

New Zealand Diploma in Cookery

(Advanced) (Level 5)

DO

MES

TIC

Qualification

New Zealand Diploma in Cookery (Advanced) Level 5 Course fee information

(for Domestic Students)

Tuition fee: $6,867Compulsory course costs: $1,000Please refer to our website for full information aboutfees and costs

Entry requirements

Applicants are required to be 17 years or over and have at least one of the following

NCEA: 48 Level Two credits including eight Level Two credits in a language rich subject

New Zealand Certificate in Cookery Level 4

Three years of relevant and current industry experience.

New Zealand Certificate in Bakery Level 4

Intakes23 January 2017, April 2017, July 2017, 2 October 2017


Career opportunitiesCafé Head Chef, Hotel Sous Chef,

Restaurant Sous Chef, Catering & Events

Junior Sous Chef, Industrial Catering

Sous Chef, Medical Facility First Cook,

Resthome First Cook.






Programme Outline - 1 YearNZD5/1 : Kitchen ManagementLearners within this block will be offered an introduction to academic writing at Level 5, ensuring a foundation for success in future work. They will study key skills and gain knowledge within the fi elds of fi nancial and operational management, human resource management, staff development and business ethics, kitchen design briefs, and evaluation of regulatory requirements.

NZD5/2 : Products & Production SystemsLearners studying this component will gain knowledge and skills in leading groups and teams to achieve an objective with some complexity, investigate historical influences and compare artisan methods to mass production of culinary products, and will learn to assess production systems. The practical component of this block will focus on the preparation, cooking and presenting of a range of advanced food items that utilise a range of advanced production methods.

NZD5/3 : Kitchen DesignLearners in this sub-section will design a commercial kitchen layout to be reviewed by a credible hospitality representative and investigate regional cuisines from around the world by analysing their nutritional impacts. Practical work will be centred on a range of advanced international regional cuisines that will be prepared, cooked and served to customers.

NZD5/4 : Menu DevelopmentThe closing block of the programme will offer students skills and insights for establishing and maintaining positive workplace relationships, with the practical skills focus being on the development, marketing, preparation, and cooking of an original menu for a commercial hospitality environment.

Learning OutcomesThe New Zealand Diploma in Cookery (Advanced) (Level 5) programme is a nationally recognised qualification designed to develop advanced culinary skills and management skills with knowledge to an applied level in a range of advanced culinary disciplines. This includes; cold larder and hot kitchen work, food and beverage management, human resource management, team leadership, menu and kitchen design and the promotion of theoretical investigative skills aligned with practical components within the fields of culinary product and production systems, regional cuisine, and nutrition.

Students will gain practical experience and increased capability in advanced culinary techniques, operational and human resource management, nutrition, kitchen operations, design and production systems, food costing, menu design, regional cuisines and culinary products.

On completion of this qualification students may undertake further study in hospitality management at upper diploma or degree level, or pursue employment opportunities within the food production sector in a supervisory role.

Learn and

perfect the skills

that the industry

demands!

Connect will help Intueri students find a job in New Zealand

whilst studying at any of our schools!

Connect works closely with New Zealand’s leading industry

partners to create opportunities for our students with their

transition into employment (in New Zealand).

Connect assists students with finding related employment

during their studies and arranges work experience

programmes, volunteer work and work opportunities

during special events; from the start of their studies until

completion.

Connect conducts workshops within each class every term

discussing important topics such as ‘interview skills’, ‘what

it means to be an employee’ and ‘networking within the

industry’. Information presented in workshops is sourced

from employer feedback and industry research.

Connect Career Service

connectcareers.co.nz

Our Achievements2016 Silver Medals for both Kitchen &

Front of House teams at Nestlé Toque d’Or

2015 Silver Medal for Kitchen team and

Bronze for Front of House at Nestlé

Toque d’Or

2014 Gold Medal for Front of House and

Bronze for Kitchen at Nestlé Toque d’Or

2006-2013 NZ Culinary Fare National

Training Excellence Award

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Main Campus (City Centre)

100 Symonds Street

Auckland, New Zealand

City Campus (City Centre)

171 Hobson Street

Auckland, New Zealand

+ 64 9 442 3456

[email protected]

facebook.com/NorthShore InternationalAcademy

nsia.co.nz

new zealand certificate in food and beverage service · certificate in food . and beverage service...

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