Manaaki  Food and Hospitality

At CPIT you'll be inspired by a team of talented, dedicated tutors who are proud of our Food and Hospitality's positive culture. When you choose to study with us, you can be 100 per cent confident that you’ll be learning in a creative, supportive environment.

CPIT's Food and Hospitality facilities are located at our Madras Street Campus in Christchurch.

Subjects

Choose from qualifications in chef training, bakery, hospitality management, restaurant wine and bar, and travel. You can also train for the Licence Controller's Qualification (LCQ) or study short courses in Bar Service Essentials, Cocktail Mixology and Barista Essentials.

Facilities and resources

Our Food and Hospitality facilities are purpose-built for training purposes and include:

  • Five kitchens and a professional bakery facility
  • Fully licenced training restaurant, bar and café environments
  • Training reception and hotel suite
  • Training bar and barista room.

Industry and community

We are proud of the close relationships we have with industry organisations including:

  • Industry training organisations (ITOs)
  • Hotel groups
  • Producer boards
  • Retail sector experts
  • International colleges.

These industry associations give you valuable exposure to industry leaders and experts who are regularly invited to lecture, teach and train students in various specialty areas. These opportunities provide you with relevant, up to date specialist industry knowledge which supports the skills and experience you gain through your studies.

CPIT graduates succeed locally and globally, whether working with international hotels, intimate restaurants or global businesses. A CPIT qualification gives employers a clear signal that you have the skills and practical experience to contribute to the workplace from day one.

Our Food and Hospitality students have won the Nestlé  Torque d'Or 14 times in the 23 years that the competition has run. Teams of two culinary students and one restaurant service student go head-to-head in a live kitchen cook off to produce six covers of a three course meal in two and a half hours. Many past competitors now hold positions as industry leaders.          

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