The aim of this course is to provide students with the skills and knowledge to safely handle and maintain knives, and practise food and kitchen safety within a commercial kitchen environment, and to understand group diversity, individual responsibilities within a group, working relationships and team dynamics within a workplace. This course includes NZQA unit standards 167, 377, 9677, 13284, 13285 and 24526 and City & Guilds 7065-32 321.

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