Certificate in New Zealand Food and Beverage History: From Kumara to Sauvignon Blanc (Micro-credential)

New Zealand School of Food and Wine Limited

Subject area

Food and Beverage Service

Qualification

Check out Fees Free to see whether you are eligible for a year of fees-free study or two years industry training. Contact your provider to confirm your study options meet the criteria.

Entry requirements

Learners must be over 17 years.
It is recommended that learners have IELTS 5.5 or equivalent.
The online sessions will require learners to have a computer/laptop and broadband connection to access
the online classroom.

Pre-requisite: IELTS 5.5 or equivalent

About the course

What can I expect out of this qualification?

The Certificate in New Zealand Food and Beverage History: From Kumara to Sauvignon Blanc micro-credential provides an overview and culinary timeline of food, ingredients and techniques that have influenced what people eat in New Zealand today. It considers indigenous and imported ingredients, beverages, cookery techniques and technologies that have transformed hospitality and created dynamic food export markets.

Scholarship information

Examples of related scholarships

Electric Kiwi-AUT Women in STEM Scholarship

Provided by:

Auckland University of Technology

Website:

http://www.aut.ac.nz/scholarships

Value:

Tuition Fees (domestic equivalent)

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NZFDC - The John and Betty Rose Advanced Learning Scholarship

Provided by:

NZ Federation for Deaf Children - The Scholarships Co-ordinator

Website:

http://www.deafchildren.org.nz/

Value:

Up to $1,000.

Read more

This information comes from Generosity New Zealand. For more scholarships, search their givME database (formerly called BreakOut) via your college, university or local library website.

Contact details

Main Campus Office

Phone: (09) 3777961
Email: admin@foodandwine.co.nz
Web: http://foodandwine.co.nz

Please contact the provider for details of where this qualification is offered.

Sources

NZQA supplies course information based on material from the provider.

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