Course Details
Anatomy of a Dish
Course Code CULN611
EFTS 0.2500
Points 30.00
Level 6
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Prescriptor
Students further develop their culinary skills by creating the elements required to produce advanced culinary dishes. Practical and theoretical influences that constitute classical and modern dishes will be investigated together with the conception of culinary style.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  AK3704   Bachelor of Arts   (BA)
360.00
  ICE1   Individual Course Enrolment   (ICE)
0.00
  SABRD1   Study Abroad   (Study Abroad)
0.00
  INEXCH1   International Exchange (Inbound)   (INEXCH)
0.00
  AK2001   Diploma in Arts   (DipArts)
120.00
  AK1288   Graduate Diploma in Arts   (GradDipArts)
120.00
  AK1289   Graduate Certificate in Arts   (GradCertArts)
60.00
  AK2002   Certificate in Arts   (CertArts)
60.00
Timetable
2026, Semester 2 Standard
Class Stream Starting Ending Day Time Room
CULN611/W202  A  13-Jul-2026  12-Oct-2026  MON  10:00 AM - 12:00 PM  WH318 
    13-Jul-2026  12-Oct-2026  MON  12:30 PM - 4:30 PM  WH303 
    14-Jul-2026  13-Oct-2026  TUE  10:00 AM - 12:00 PM  WH318 
    14-Jul-2026  13-Oct-2026  TUE  12:30 PM - 4:30 PM  WH303 
2027, Standard Semester 1
Class Stream Starting Ending Day Time Room
CULN611/W101  A  25-Feb-2027  27-May-2027  THU  12:00 PM - 4:30 PM  WH303 
    26-Feb-2027  28-May-2027  FRI  10:00 AM - 12:00 PM  WH318 
    26-Feb-2027  28-May-2027  FRI  12:00 PM - 4:30 PM  WH303 
2027, Standard Semester 2
Class Stream Starting Ending Day Time Room
CULN611/W201  A  15-Jul-2027  14-Oct-2027  THU  12:30 PM - 4:30 PM  WH303 
    16-Jul-2027  15-Oct-2027  FRI  10:00 AM - 12:00 PM  WH318 
    16-Jul-2027  15-Oct-2027  FRI  12:30 PM - 4:30 PM  WH303 
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Auckland University of Technology