Food SectorSchool of Food & Hospitality

Uniform & Equipment – CPIT Certificate in Professional Cookery

All students attending the above course need the following equipment and uniforms. Attached is a list of suppliers that have been approved by CPIT Professional Cookery Studies.

Equipment• Pepper mill • Electronic scales (2g - 20kg)• Piping bag • Flexible fish slice• Piping tube, plain 5mm, 8 point star tube • 30 ml small ladle• Pastry scraper • Grill scraper (wallpaper/paint type)• Flexible wire balloon whisk 30cm • Vegetable paring knife• Pastry brush • Vegetable turning knife• Digital temperature probe • Sharpening steel• Tongs • Fish filleting knife• Tasting spoon and fork • 20 cm (min) general purpose chef’s knife• Small sieve • Channelling knife• Zester • 28 cm serrated pastry knife• Vegetable peeler (metal) • 20 - 35 cm palette knife, flexible• Wooden spoons x 2 • Boning knife 13cm slightly curved• Parisienne scoop • Waiter’s knife (for restaurant classes)• Stick Blender • Tool box that will carry all equipment and knives• Calculator

Chefs’ Uniform• Hat: Terylene or skull cap (white only)• Jackets (3) double breasted only (long sleeve, white only) with black or white buttons• Aprons (2) minimum Long Bib navy & white striped apron• Trousers (2), checked pattern chefs. Small check. Blue or black only.• Shoes: stout covered shoe leather or similar. Clogs are acceptable. Socks must be worn.• Neckties (2) large white triangular• Tea towels (6) (commercial grade)

Restaurant UniformMale Female• Black (cleaned) flat closed in leather shoes • Black flat closed in leather shoes (court shoes)• Black socks • Dark pantyhose (10-15 denier only)• Black trousers (polyester/cotton only) • Black skirt (polyester/cotton only mid-calf length

or black trousers (polyester/cotton only)

Shirt: CPIT monogrammed polo shirt available from Blazey Uniforms only.

TextbooksThe New Zealand Chef. Lesley Christensen-Yule and Hamish McRaeThe New Zealand Chef Study Guide, Lesley Christensen-Yule and Hamish McRae

All items are essential to your course, however if you are in doubt about any item, please discuss this with your tutor before the course. All equipment to be carried in a safe carrying kit/tool box. We advise you to engrave and/or name all your equipment and uniforms before

you start the course. We advise you to use permanent non-removable markers.

There are limited lockers available in the building, bring a padlock with you on the first day.