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Advanced Cakes and Pastry CULN504 Course
Advanced Culinary Practices and Principles I CULN502 Course
Advanced Culinary Showcase CULN795 Course
Advanced Culinary Techniques CULN515 Course
Advanced Hot and Cold Desserts CULN505 Course
Advanced Patisserie CULN508 Course
Advanced Professional Desserts PATS503 Course
Air Transport Operations and Management TOUR608 Course
An Event Perspective EVNT602 Course
Anatomy of a Dish CULN611 Course
Applied Food and Beverage Management (Kitchen) HOSP501 Course
Applied Food and Beverage Management (Restaurant) HOSP502 Course
Applied Project CULN506 Course
Applied Project in Hospitality HOSP996 Course
Applied Project in Tourism TOUR996 Course
Applied Research Methods TOUR811 Course
Artisan Breads PATS501 Course
Asia and Tourism TOUR603 Course
Barista Beginner 210015 Course
Basic Cold Desserts PATS408 Course
Basic Hot Desserts PATS407 Course
Beverage Management HOSP504 Course
Beverage Management - Restaurant Ready HOSP506 Course
Beverage Production, Practice, Rituals and Management HOSP607 Course
Celebration Cakes PATS506 Course
Commercial Culinary Practice CULN511 Course
Commercial Production Kitchen CULN411 Course
Competitive Strategic Management for Hospitality Organisations HOSP713 Course
Conjoint Cooperative Education Project HOSP787 Course
Consumer Perspectives in the Visitor Economy TOUR804 Course
Contemporary Cuisine Aotearoa CULN703 Course
Contemporary Cuisine in Aotearoa CULN602 Course
Contemporary Entremets and Petits Gâteaux PATS504 Course
Contemporary Issues in Event Management EVNT702 Course
Contemporary Issues in Hospitality HOSP705 Course
Contemporary Issues in Hospitality Human Resource Management HOSP712 Course
Contemporary Issues in Travel and Tourism TOUR705 Course
Contemporary Kitchen Management CULN512 Course
Contemporary Kitchen Management CULN507 Course
Contemporary Topics in Tourism, Hospitality and Events TOUR806 Course
Cookery Practices and Principles I CULN401 Course
Cookery Practices and Principles II CULN402 Course
Cookery Practices and Principles III CULN403 Course
Critical Gastronomy GAST804 Course
Critical Hospitality Perspectives HOSP611 Course
Critical Tourism and Hospitality Perspectives TOUR815 Course
Cruise Experience Management HOSP614 Course
Cruise Ship Management HOSP612 Course
Culinary Fundamentals CULN404 Course
Culinary Fundamentals CULN408 Course
Culinary Practices and Principles CULN406 Course
Culinary Values CULN601 Course
Culinary Work Integrated Learning CULN516 Course
Customer Service and Interpersonal Skills TOUR505 Course
Designing a Hospitable Organisational Culture HOSP806 Course
Directed Reading TOUR810 Course
Dissertation GAST997 Course
Eating History: Exploring Food and Hospitality in Aotearoa New Zealand HOSP608 Course
Ecotourism TOUR602 Course
Entrepreneurship and Innovation in Tourism, Hospitality and Events TOUR801 Course
Ethics for Global Tourism TOUR610 Course
Event Planning EVNT601 Course
Event Production EVNT701 Course
Events and Leisure: Concepts, Practices and Impacts TOUR814 Course
Exploring Tourism TOUR401 Course
Facilities Development and Design HOSP603 Course
Finance for Hospitality, Tourism and Events – A Practical Approach FINA502 Course
Financial Decision Making for the Hospitality, Tourism and Events Industries FINA609 Course
Financial Management for the Hospitality and Tourism Industry HOSP711 Course
Financial Operations for Hospitality and Tourism FINA401 Course
Food and Beverage Operations HOSP404 Course
Food and the Senses FOOD501 Course
Food Ethics and Sustainability CULN702 Course
Food Perspectives: Nutrition, Wellbeing and Gastronomy GAST810 Course
Food Safety CULN001 Course
Food Science: Food for Thought CULN517 Course
Foundation Breads PATS405 Course
Foundation Cakes PATS402 Course
Foundation Pastries PATS401 Course
Fundamentals of Pâtisserie CULN513 Course
Fundamentals of Pâtisserie CULN501 Course
Garde Manger Practices and Principles CULN405 Course
Gastronomic Tourism GAST602 Course
Gastronomy GAST601 Course
Gastronomy and Material Culture Project GAST901 Course
Gastronomy Aotearoa GAST603 Course
Gastronomy, Culture and Global Cuisines GAST809 Course
Global Beverages GAST808 Course
Global Cruise Industry HOSP718 Course
Global Food and Cultural Festivities GAST802 Course
Global Foods and Beverages GAST806 Course
Global Issues and Tourism TOUR511 Course
Global Issues, Tourism Futures TOUR713 Course
Global Tourism TOUR605 Course
Guest Experience HOSP717 Course
Holistic People Management for Hospitality and Tourism HOSP715 Course
Hospitable Communities HOSP510 Course
Hospitable Social Enterprise HOSP509 Course
Hospitality and Human Rights HOSP720 Course
Hospitality and Tourism Financial Management FINA707 Course
Hospitality and Tourism Special Topic Level 6 HOSP620 Course
Hospitality and Tourism Work Integrated Learning HOSP797 Course
Hospitality Career Development HOSP602 Course
Hospitality Employment Relations HOSP709 Course
Hospitality Entrepreneurship HOSP708 Course
Hospitality Human Resource Management HOSP604 Course
Hospitality in the Care Sector HOSP511 Course
Hospitality Information Communication Technology HOSP505 Course
Hospitality Innovation and Change HOSP609 Course
Hospitality Innovation Competition HOSP716 Course
Hospitality Management Development HOSP508 Course
Hospitality Marketing Research HOSP803 Course
Hospitality Sales and Marketing HOSP703 Course
Hospitality: An Applied Perspective HOSP403 Course
Hotel Management Simulation HOSP702 Course
Innovation and Entrepreneurship in Tourism, Hospitality and Events TOUR711 Course
International Fares and Ticketing TOUR507 Course
International Food and Beverage Management HOSP605 Course
International Hospitality Management HOSP507 Course
International Spa Contemporary Issues TOUR607 Course
Introduction to Customer Service Management HOSP402 Course
Introduction to Event Management 210011 Course
Introduction to Event Management EVNT401 Course
Introduction to Hospitality, Tourism and Events HOSP401 Course
Introduction to Philosophy PHIL500 Course
Introduction to Tourism TOUR501 Course
Kai Pacifica - Food of the South Pacific CULN509 Course
Keys to Success - Tourism TOUR001 Course
Latte Art 210031 Course
Leadership and Ethics in Hospitality and Tourism HOSP807 Course
Leadership Principles, Perspectives and Practice MGMT721 Course
Licensed Controller Qualification 210016 Course
Managing Luxury HOSP801 Course
Marketing for Tourism, Hospitality and Events TOUR606 Course
MGAST Dissertation (0.25) Sub-Paper (Part Time) GAST903 Course
MGAST Dissertation (0.5) Sub-Paper (Full Time) GAST902 Course
Micro-volunteering for Hospitality HOSP719 Course
MIHM Dissertation HOSP997 Course
MIHM Thesis HOSP999 Course
MIHM Thesis Sub-Paper (Full Time) 219501 Course
MIHM Thesis Sub-Paper (Part Time) 219502 Course
MIHM Thesis Sub-Paper (Part Time) 219503 Course
MITM 120 Point Thesis TOUR999 Course
MITM Dissertation TOUR997 Course
Māori and Tourism in Aotearoa TOUR503 Course
Nourishing Connections: Workplace Internship Project GAST811 Course
Nutrition and Wellbeing CULN603 Course
Organisation and Human Behaviour Perspectives HOSP503 Course
Patisserie Practices and Principles CULN407 Course
Patisserie Related Studies PATS404 Course
People, Power and Profit: Contemporary Issues in Tourism, Hospitality and Event Employment HOSP804 Course
PhD Hospitality Management Examination HSPMX55 Course
Politics, Power and Food GAST807 Course
Principles of Gastronomy GAST801 Course
Produce to Plate CULN409 Course
Product Development TOUR506 Course
Professional Culinary Arts CULN510 Course
Professional Experience PATS406 Course
Professional Wine Studies HOSP701 Course
Professional Wine Studies for Hospitality Managers HOSP710 Course
Profitable Financial Strategies for Responsible Enterprises HOSP802 Course
Pâtisserie CULN410 Course
Revenue Management for the Hospitality, Tourism and Events Industries FINA708 Course
Risk, Resilience and Crisis Management: Organisational and Destination Perspectives TOUR818 Course
Rooms Division Management HOSP606 Course
Semiotics of Gastronomy GAST803 Course
Service Design Thinking HOSP615 Course
Service Management for Hospitality HOSP601 Course
Showpieces PATS505 Course
Signs Symbols and Ritual: Unveiling the Language of Culinary Expression GAST805 Course
Sociology of Food SOSC701 Course
Spa Design and Management TOUR708 Course
Special Topic TOUR703 Course
Special Topic CULN518 Course
Special Topic HOSP714 Course
Special Topic TOUR712 Course
Special Topic in Culinary Arts CULN701 Course
Special Topic in Tourism I TOUR807 Course
Sponges, Gateaux and Torten PATS403 Course
Strategic Management in Hospitality HOSP805 Course
Strategic Perspectives for Hospitality and Tourism Organisations HOSP704 Course
Sugar and Chocolate Confectionary PATS502 Course
Sustainable Leadership in Hospitality, Tourism and Events TOUR812 Course
Sustainable Tourism Planning and Development TOUR704 Course
The Event Design Experience EVNT603 Course
The Global Chef CULN514 Course
The Responsible Tourist TOUR612 Course
The South Pacific and Tourism TOUR805 Course
Tourism and Cultures of the World TOUR601 Course
Tourism and Indigenous Peoples TOUR702 Course
Tourism and Natural Areas TOUR611 Course
Tourism and Sustainability TOUR609 Course
Tourism and Sustainability TOUR512 Course
Tourism Destination Field Study TOUR613 Course
Tourism in Asia TOUR803 Course
Tourism in Coastal and Marine Environments TOUR802 Course
Tourism Industry Operations TOUR504 Course
Tourism Research TOUR707 Course
Tourism Work Integrated Learning TOUR797 Course
Tourism, Hospitality and Events in the Digital Age TOUR710 Course
Tourist Behaviour TOUR706 Course
Travel and Tourism Distribution and Information Systems 215105 Course
Travel Distribution Management TOUR604 Course
Urban Tourism TOUR701 Course
Urban Tourism and Creative Placemaking TOUR808 Course
Us and Others: Tourism, Ethnic Minorities and Indigenous Peoples TOUR809 Course
Visitor Attractions and Activities TOUR502 Course
Wellness Tourism TOUR709 Course
World Geography TOUR510 Course

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