Academy Cookery

Program Overview

UCOL Te Pūkenga Academy Cookery Programme provides secondary school learners with hands-on experience in cookery, preparing them for further studies or entry-level positions in the culinary industry. The program combines theoretical knowledge with practical skills in a commercial kitchen environment, covering food safety, pasta, egg, vegetable, and baking techniques. Successful completion of the program earns learners 24 NCEA Credits and prepares them for careers as chefs, cooks, bakers, and more.

Program Outline

• Objectives:
• Learn and refine skills in pasta, egg, and vegetable dishes.
• Prepare food for service in a commercial kitchen.
• Apply food safety practices.
• Gain relevant industry skills and experiences.
• Description: The program offers a combination of theoretical knowledge and hands-on practice in a commercial kitchen environment.
Learners will acquire foundational skills in food preparation, cooking techniques, and food safety, preparing them for further studies or entry-level positions in the culinary industry.

Outline:

• Content:
• Food safety practices in a food-related establishment.
• Preparing and cooking basic pasta dishes in a commercial kitchen.
• Preparing and cooking egg dishes in a commercial kitchen.
• Baking basic cakes, sponges, and scones in a commercial kitchen.
• Preparing and cooking basic vegetable dishes in a commercial kitchen.
• Preparing, assembling, and presenting complex sandwiches for service in a commercial kitchen.
• Structure: The program comprises 24 Credits spread across six unit standards.
Each unit focuses on a specific skill or area of knowledge. Classes are held on Thursdays from 9 am to 3 pm.
• Modules:
• Unit Standard 27955:
Apply food safety practices in a food-related establishment (5 Credits).
• Unit Standard 13316: Prepare and cook basic pasta dishes in a commercial kitchen (3 Credits).
• Unit Standard 13314: Prepare and cook egg dishes in a commercial kitchen (4 Credits).
• Unit Standard 13325: Prepare and bake basic cakes, sponges, and scones in a commercial kitchen (4 Credits).
• Unit Standard 13293: Prepare and cook basic vegetable dishes in a commercial kitchen (6 Credits).
• Unit Standard 13282: Prepare, assemble, and present complex sandwiches for service in a commercial kitchen (2 Credits).

Assessment:

• Assessment methods include practical tasks, written assignments, and tests.
• Assessment criteria are based on the learning outcomes of each unit standard.

Teaching:

• The program is taught by experienced chefs and culinary professionals.
• Teaching methods include demonstrations, hands-on practice, and group work.
• The program also utilizes a blended learning approach, incorporating online resources and activities.

Careers:

• Successful completion of the program prepares learners for further studies in culinary arts or related fields.
• Potential career paths include:
• Chef
• Cook
• Food and beverage service worker
• Baker
• Pastry chef
• Caterer

Other:

• The program is offered at UCOL Te Pūkenga Wairarapa in Masterton.
• The program is free for eligible domestic students.
• Transport assistance may be available for eligible students.
• Learners must maintain good attendance at both secondary school and the Academy to remain enrolled in the program.
• The program is part of a suite of "Academy" programs offered by UCOL Te Pūkenga to secondary learners.