New Zealand School of Food and Wine

, New Zealand

School Introduction

New Zealand School of Food and Wine and its association with the award-winning restaurant Hay’s, is able to offer a unique teaching environment.

The access to the restaurant allows students to experience a working commercial kitchen and restaurant. The teaching staff are industry professionals with extensive knowledge and skills. This combination enables students to obtain well-informed and diverse insights into the running of hospitality businesses.

NZSFW attracts a diverse group of students from around New Zealand as well as international students. Many students go on to work in a broad range of hospitality businesses from cafés to five star hotels. There also exists a significant group of students who attend NZSFW for their own personal development and to indulge their love of cooking or wine. Many of these students come from successful careers in other disciplines and are often aged over 30 years.

Background Data

Total Enrollment: 75
Acceptance Rate: 90%
Accreditation: Accreditated and approved by the New Zealand Qualifications Authority.Wine and Spirits Trust, London, United Kingdon

Schedule & Fees

Full time courses
Certificate in Cookery
16 weeks
Intakes January, May, September
This intensive course provides students with a thorough grounding in cookery techniques, menu planning and costing, wine appreciation and hygiene and food safety. Students complete four nights work experience in the kitchen of Hay’s Restaurant.

Certificate in Restaurant and Café Management
Fulltime 22 weeks
Intakes February, July
Part time one year Intake February
This intensive course provides comprehensive management training to enable students to work as a business manager or owner in the hospitality industry. Students complete a business plan which may be used to set up their own business in the future.

Certificate in Cookery and Hospitality (Introduction)
15 weeks
January, May and September
This course consist of practical hospitality skills that will enable graduates to gain work in the hospitality industry. These include cookery, restaurant service based on work experience at Hay's Restaurant, wine knowledge and preparation of espresso beverages.

Certificate of Western Cookery and Wine
12 weeks
January, May and September
The course consists of units in cookery, restaurant service, wine knowledge and preparation of espresso beverages.

Certificate in Professional Wine Knowledge (Sommelier)
12 weeks full time or 6 months part time
February, August
This intensive course develops an extensive knowledge of wines and beverages from around the world based on based two courses from the Wine and Spirit Trust (London) Intermediate and Advanced Certificate.

Facilities

professional cookery kitchen, demonstration kitchen, computer suite, full restaurant and bar with professional kitchen

Admission Requirements

Age over 18 years.
Interview with Director

Faculty

Celia Hay, Director, leads the team of specialized culinary and hospitality tutors.
Celia Hay is author of How to grow your hospitality business, a guide for owners and managers. Published in 2000, with a new edition in 2006.

Special Courses & Features

Contact Info

New Zealand School of Food and Wine
63 Victoria Street
Christchurch
New Zealand

Tel 64 3 379 7501
Fax 64 3 366 2302

http://foodandwine.co.nz