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17th January 2013, 05:15 PM
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Join Date: May 2012
Re: Diploma in Professional Cookery Level 5 nsia.ac.nz

As you want to get the details of Diploma in Professional Cookery program offered by NSIA main campus, so here is the information of the same. This is the course out line.

Block A
Introduction to Cookery and Food Safety Food safety is an important topic in this block as is knife skills. Foundational practical requirements include various stocks and sauces, seasonal soups, traditional egg dishes, vegetarian offerings and desserts.

Block B
General Cookery Various methods and preparation techniques for main course poultry, meat, fish dishes and their accompaniments are covered in this block. An introduction to commercial kitchen design with attention to the importance of work flow, purchasing
kitchen equipment and maximizing staff efficiencies is also included.

Block C
Pastry and Pasta Subjects in this block include various artisan pasta dishes complemented with classical sauces; and the preparation and presentation of a wide selection of international hot and cold plated desserts and pastries. Menu design is another important topic covered

Block D
Advanced Culinary Products and Cuisine In this block two integrated topics are offered:
culinary products and their production systems as well as a variety of regional cuisines and their nutritional content.

For the detailed information I am uploading the information brochure and registration forms in a pdf file which is free to download:
Attached Files
File Type: pdf NSIA DPC IB.pdf (1.42 MB, 88 views)
File Type: pdf Enrollment form of Diploma in Professional Cookery.PDF (319.1 KB, 86 views)


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