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    NZ Certificate in Cookery level 4

    COO402 Foundation Techniques

    Introduction

    Welcome to Foundation Techniques. This course will enable you to plan, prepare, produce, and present a range of food items to set standards for commercial kitchen or café environments.

    Getting started

    This Moodle page provides general information about your course including: Learning Outcomes, Assessment overview, Support, Course Regulations, Course Descriptors and Student Charter.

    We look forward to getting to know you on the course, and hope you enjoy this step towards a career in the culinary arts!

    • File icon
      402 Foundation Tech Book 2022 File
      5.8 MB
    • File icon
      Food Order Costing Template 2022 File
      207.8 KB
    • File icon
      402 Reflection Template File
      15.8 KB
    • File icon
      Standard Recipe Card Template (SRC) File
      18.7 KB

    • Learning Outcomes

      On successful completion of this course you will be expected to be able to:

      1. Demonstrate and apply introductory knowledge of food production operations and menu planning.
      2. Prepare cook and finish a range of vegetable, fruit and pulse dishes using basic preparation and presentation techniques.
      3. Demonstrate basic techniques on how to prepare, cook and finish stocks, sauces and soups from a range of classifications and with different production requirements.
      4. Use foundational techniques to prepare, cook and finish farinaceous foods, rice, grains and eggs utilising foundational skills and techniques.
      5. Apply fundamental skills in preparing, cooking and finishing meat, poultry, game and offal applications using set standards.
      6. Illustrate and describe fish and shellfish classifications and demonstrate how to prepare, cook and finish using basic skills and techniques.
      7. Prepare, cook and finish bakery product, hot and cold desserts suitable for café environments.
      8. Demonstrate and apply knowledge of customer service and safety.

      Assessments

      In order to pass this course you must:

      • Pass all summative assessments
      • Meet all learning outcomes
      • Gain a course result of C- or higher

      Methods of Assessment

      Minimum Pass mark

      Learning Outcomes

      % Weighting

      Practical 1 – hot kitchen

      60%

      1 - 3

      15%

      Practical 2 – hot kitchen

      60%

      1 - 4

      15%

      Practical 3 – pastry/baking

      60%

      1, 2, 4, 7

      20%

      Practical 4 – end point

      60%

      1, 2, 5, 6, 7

      20%

      Portfolio

      50%

      1 - 8

      30%

      Course Support

      Your Culinary Arts Homepage 2021 has full details on the range of support available to you. 
      In brief, the Student Hub provides a variety of handy links.
      If you need some extra support contact the friendly Learning and Study support team on (03) 5462480 or email library@nmit.ac.nz. You can also checkout the online resources:
      Learning & Study Support
      Library website

      General Programme resources can be found below.

    • File icon
      Student Charter File
      162.2 KB
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      Announcements Forum
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