A good place to start is with your required and recommended textbooks.
Another starting point is to check out what resources and information you can access via Moodle
UCOL Library staff can assist you if you need help getting started.
If what you are looking for is not held by UCOL Library it can be obtained from another library via Interloan
| Try these keywords and phrases when searching the catalogue, databases or the Internet. |
| Baking |
| Bakery |
| Cuisine |
| Food and Beverage |
| Herbs |
| Healthy Food |
| Ingredients |
| New Zealand Cookery |
| Nutrition |
| Pastry |
| Restaurant |
| Spice |
For a complete list of required and recommended textbooks for cookery programmes, please refer to your specific programmes handbook. Your programme handbook can be found here by navigating to the correct page for your course.
Here are some of the recommended texts for the New Zealand Certificate in Cookery L3 and L4, as well as some extra texts that may be useful.
The Professional Chef by 
Practical Cookery for Level 2 NVQs and Apprenticeships by 
Practical Professional Cookery by 
The New Zealand Chef by 
Food Preparation and Cooking: Levels 1 and 2 by 
Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery by For a complete list of required and recommended textbooks for cookery programmes, please refer to your specific programmes handbook. Your programme handbook can be found here by navigating to the correct page for your course.
Here are some of the recommended texts for the New Zealand Certificate in Cookery L3 and L4, as well as some extra texts that may be useful.
Fox and Cameron's Food Science, Nutrition and Health by 
The Restaurant: From Concept to Operation by 
Food and Beverage Management: For the Hospitality, Tourism and Event Industries by 
Food and Drink Service: Levels 1 and 2 by For a complete list of required and recommended textbooks for cookery programmes, please refer to your specific programmes handbook. Your programme handbook can be found here by navigating to the correct page for your course.
Here are some of the recommended texts for the New Zealand Certificate in Cookery L3 and L4, as well as some extra texts that may be useful.
Advanced Bread and Pastry: A Professional Approach by 
Baking and Pastry: Mastering the Art and Craft by 
How Baking Works: Exploring the Fundamentals of Baking Science by 
The Professional Pastry Chef: Fundamentals of Baking and Pastry by 
The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters by 
