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National Certificate of Educational Achievement. The National Certificate of Educational Achievement (NCEA) is the official secondary-school qualification in New Zealand. Phased in between 2002 and 2004, it replaced three older secondary-school qualifications. The New Zealand Qualifications Authority administers NCEA.
Website. www.ucol.ac.nz. The Universal College of Learning (UCOL) is a New Zealand Government ITP (Industry Training Provider/ Polytechnic) with campuses located in Palmerston North, Whanganui, Masterton and Levin. [1] Jasmine Groves is the institute's current Operational Lead.
Website. www.cordonbleu.edu. Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 ...
Grant Klinkum, Chief Executive. Parent agency. Ministry of Education. Website. www.nzqa.govt.nz. The New Zealand Qualifications Authority (NZQA; Māori: Mana Tohu Mātauranga o Aotearoa) is the New Zealand government Crown entity tasked with administering educational assessment and qualifications. It was established by the Education Act 1989 ...
Annabelle White is a New Zealand food writer and author of eleven cookbooks. She was a long time food columnist for the Sunday Star-Times and also wrote the Food Detective column. She is the former food editor for NZ House & Garden and in October 2011 joined the New Zealand Woman's Weekly as Food Editor. [1][2] She also runs cooking classes and ...
The New Zealand School Certificate or School Certificate was an examination-based New Zealand secondary-school qualification for high-school students in Year 11 (Form 5) from the 1940s until 2002.
The Edmonds Cookery Book is a recipe book focusing on traditional New Zealand cuisine. It was first published as The Sure to Rise Cookery Book in 1908 [1] as a marketing tool by baking powder manufacturer Thomas Edmonds (today part of Goodman Fielder), but it is now known as a Kiwi icon. The cookbook has been through many editions and reprints ...
Hāngī. Hāngī (Māori: [ˈhaːŋiː]) is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an umu. [1] It is still used for large groups on special occasions, as it allows large quantities of food to be cooked without the need for commercial cooking appliances. [2]