This qualification recognises the competence, skills and knowledge required of chefs involved in cooking complex dishes using advanced techniques, multiple ingredients and differing flavours and textures in a commercial kitchen.
Individuals may specialise in pasta and rice, pâtisserie, larder, or fish and shellfish. The core compulsory section recognises knowledge and understanding of the commercial catering applications of the main food groups and types.
The holder will have demonstrated:
A range of interpersonal, personal presentation, customer care, numeracy, literacy, and teamwork skills required for working in a commercial kitchen
Further programmes through the APL pathway are available through Capable NZ in partnership with the Schools of Applied Business and Hospitality:
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