Assess and Review HACCP Requirements in a Food Processing Operation (Micro-Credential)
- Study field
- Food (excluding Seafood) Processing Technology
- Qualification type
- Level 5
- Location
- Provider has multiple locations
Course search results
Course search results
Diploma in Culinary Arts
- Study field
- Cookery
- Qualification type
- Diploma Level 5
- Location
Bachelor of Health, Sport and Human Performance/Bachelor of Tourism (Conjoint))
- Study field
- Society and Culture not elsewhere classified
- Qualification type
- Bachelor Degree Level 7
- Location
Master of Professional Studies
- Study field
- Business and Management not elsewhere classified
- Qualification type
- Masters Degree Level 9
- Location
Bachelor of Business
- Study field
- Business and Management not elsewhere classified
- Qualification type
- Bachelor Degree Level 7
- Location
Bachelor of Business with Honours
- Study field
- Business and Management not elsewhere classified
- Qualification type
- Bachelor Degree with Honours Level 8
- Location
Bachelor of Culinary Arts and Business
- Study field
- Cookery
- Qualification type
- Bachelor Degree Level 7
- Location
Certificate in Advanced Professional Cookery
- Study field
- Cookery
- Qualification type
- Certificate Level 5
- Location
New Zealand Certificate in Meat Processing (Animal Product Examination) (Level 3) with strands in Poultry Ante-Mortem, Rabbit Ante-Mortem, Rabbit Post-Mortem, Petfood Post-Mortem, and Poultry Post-Mortem (with optional strand in Petfood Ante-Mortem)
- Study field
- Butchery
- Qualification type
- Certificate Level 3
- Location
New Zealand Certificate in Meat Processing (Animal Product Examination) (Level 4) with optional strand in Ante-Mortem
- Study field
- Butchery
- Qualification type
- Certificate Level 4
- Location