Page 30 - 2026 ITS Catalogue

SERVICE INDUSTRIES

RETAIL, CUSTOMER SERVICE, HOSPITALITY

CHEF’S STARTER KETE

Level - 3 Credits - 12 Duration - 8 weeks
An introduction to the culinary world.

Learners explore key culinary terms, food-safety principles, and contamination-control methods
required under the Food Act 2014. They gain an understanding of ingredients, preparation
methods, and safe kitchen practice — forming a strong base for further hospitality training.

CORRESPONDENCE ONLINE
$159 PP - Theory: Yes
- Practical: No

NZQA units Included:
18497 | 8 credits Demonstrate knowledge of culinary products and terms
168 | 4 credits Demonstrate knowledge of food contamination hazards, and control methods used in a food business

HOSPITALITY SKILLS ESSENTIALS - LEVEL 3

Level - 3 Credits - 9 Duration - 2 days*
*FACE TO FACE
$314 PP Upskill existing staff or prepare learners for higher-level hospitality roles.

Participants expand their knowledge of food safety, coffee production, and responsible alcohol
LIVE ONLINE
$245 PP service. They gain confidence working across a range of hospitality settings while understanding
compliance and customer-care obligations.
CORRESPONDENCE ONLINE - Theory: Yes
$125 PP
- Practical: No

NB: LIVE Online
Delivered as a two-day workshop, with learners completing the assessments during class.

NZQA units Included:
168 | 4 credits Demonstrate knowledge of food contamination hazards, and control methods used in a food business

17284 | 3 credits Demonstrate knowledge of coffee origin and production
Demonstrate knowledge of maintaining a responsible drinking environment as a server in licensed
4645 | 2 credits
premises

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All Face to Face & LIVE Online courses in this Catalogue are for groups.