Hospitality is a career full of opportunities. You could start out serving coffees, become a chef or restaurant manager and one day even end up running your own business.
This practical introduction to the industry will see you working in NMIT’s state-of-the-art kitchen and restaurant training facility where you’ll be preparing, cooking and serving some of our region’s finest produce.
The Hospitality programme is available at both Level 2 (Hospitality) and Level 3 (Culinary Arts). The focus of the first year is on developing knowledge and skills in various areas of hospitality, including cooking, café service, introductory barista (coffeemaking) and front-of house. Students in the Year 2 Culinary Arts programme, have the opportunity to further develop their cooking skills in the commercial kitchen; learning how to put together ingredients and flavours to come up with mouthwatering local and international dishes.
On completion of this course you will be able to:
Hospitality (Level 2)
- Demonstrate safe food practices and methods in a commercial kitchen environment.
- Safely use and maintain knives.
- Prepare a range of food items and present a range of dishes for service.
- Prepare espresso beverages under supervision.
- Prepare and present a range of hot and cold non-alcoholic drinks.
- Provide table service in a café.
Culinary Arts (Level 3)
- Prepare and cook jams, pickles, chutneys and preserves.
- Prepare and bake basic cakes, sponges, and scones in a commercial kitchen.
- Compare characteristics of international dishes and prepare and present international dishes.
- Prepare and cook pasta dishes.
- Prepare and present basic hot and cold canapes.
Note: Some unit standards may change. Final information on the standards specific to your course will be available prior to starting your programme.
If circumstances change there could be mixed models of delivery e.g online, face to face one day per week or block options.
Level 2 and 3. This programme offers 2 year levels
Starts: February 2023
9am to 2.30pm Fridays
Pathways + Opportunities
- Industry Employment/Apprenticeships and ITO Training
- Tertiary Pre-Employment Training at NMIT in Culinary Arts, Food and Beverage Service
- UNIVERSITY STUDIES:
- Food Nutrition
- Food Technology
- Chef or Cook
- Pastry Chef
- Kitchen Assistant
- Food Development
- Short Order Cook
- Restaurant Manager
- Cruise Ships or Oil Rigs
- Function Centres
- Food and Beverage Manager
- Cafés, Bars and Hotels
- Super Yachts
Mikayla’s sister encouraged her to try the Trades course at NMIT and Mikayla’s really glad she did. In fact, since starting the Hospitality course Mikayla’s been telling others at her school how good it is and that they should think about doing it themselves.
“I’m a practical, get up and do it learner, rather than learning from writing and reading. Here at Trades the tutors show us what to do and then we get to do it ourselves. They’re very patient and good at passing on their knowledge to us."
Mikayla also enjoys spending her Fridays on the NMIT campus. “It’s always an adventure walking around here. There’s lots of different types of students, from all different backgrounds and cultures which is really cool.”
Paris is in Culinary Arts, the second year of the Hospitality programme, completing Level 3 unit standards as part of her NCEA Level 3 qualification. “I really enjoyed the programme when I did it last year. We had the opportunity to learn about both Front of House and cooking. This year we spend all our time in the kitchen”.
A particular highlight for Paris has been developing her team communication skills which are vital when working in a busy professional kitchen. She’s also able to put into practice all the cooking and front of house skills she has in her part time work at a local restaurant.
Paris would rate the Trades Hospitality programme as 10 out of 10! “I like the learning style at NMIT”.
Paris would like to study at NMIT fulltime in the future. Her aim is to complete the Diploma in Culinary Arts and then travel, where she knows her chefing skills will always be in demand.