Improve your experience. We are very sorry but this website does not support Internet Explorer. We recommend using a different browser that is supported such as Google Chrome or Mozilla Firefox.
The Certificate in New Zealand Food and Beverage History: From Kumara to Sauvignon Blanc micro-credential provides an overview and culinary timeline of food, ingredients and techniques that have influenced what people eat in New Zealand today. It considers indigenous and imported ingredients, beverages, cookery techniques and technologies that have transformed hospitality and created dynamic food export markets.
The Certificate in New Zealand Food and Beverage History: From Kumara to Sauvignon Blanc micro-credential offers learners the opportunity to understand an historical context about the foundation and growth of hospitality businesses from colonial times. It draws on traditional Maori foods, preparations and cooking techniques and the changes caused by the introduction of imported plants, animals and alcoholic beverages. It considers the establishment of hotels, public houses, grog shops to private clubs, restaurants, cafes and wineries and the farming businesses that developed to supply and trade with them including diary, sheep and cattle. This trade would eventually lead to the development important international export markets.