Course Details
Culinary Fundamentals
Course Code CULN408
EFTS 0.2500
Points 30.00
Level 4
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Prescriptor
Introducing fundamental culinary principles and practices necessary to produce quality food items. Professional production systems are explored including essentials of kitchen organisation along with procedures to prevent food-borne illness and provide assurance of workplace health and safety.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  AK3714   Diploma in Culinary Arts   (DipCulArts)
240.00
Timetable
2026, Other
Class Stream Starting Ending Day Time Room
CULN408/W101  A  24-Feb-2026  21-Apr-2026  TUE  8:00 AM - 12:00 PM  WH305 
    24-Feb-2026  21-Apr-2026  TUE  1:00 PM - 3:00 PM  WH125 
    25-Feb-2026  22-Apr-2026  WED  8:00 AM - 12:00 PM  WH305 
    25-Feb-2026  22-Apr-2026  WED  1:00 PM - 3:00 PM  WH125 
    26-Feb-2026  23-Apr-2026  THU  8:00 AM - 12:00 PM  WH305 
    27-Feb-2026  24-Apr-2026  FRI  8:00 AM - 12:00 PM  WH305 
CULN408/W201  A  14-Jul-2026  08-Sep-2026  TUE  8:00 AM - 12:00 PM  WH405 
    14-Jul-2026  08-Sep-2026  TUE  1:00 PM - 3:00 PM  WH125 
    15-Jul-2026  09-Sep-2026  WED  8:00 AM - 12:00 PM  WH405 
    15-Jul-2026  09-Sep-2026  WED  1:00 PM - 3:00 PM  WH125 
    16-Jul-2026  10-Sep-2026  THU  8:00 AM - 12:00 PM  WH405 
    17-Jul-2026  11-Sep-2026  FRI  8:00 AM - 12:00 PM  WH405 
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Auckland University of Technology