New Zealand Certificate in Cookery (Level 4)

Summary

Take your love of food and all things culinary further with our Certificate in Cookery, this programme will give you the skills you need to take the first step in starting your professional career as a chef no matter what your experience level is.

As well as learning complex dishes and culinary techniques, you’ll gain an understanding of larder and catering operations, and dietary principles.

This programme is delivered full-time on campus and could accommodate part-time working hours if you are already working in a commercial kitchen.

This one-year full-time programme is “hands-on” and is suitable for those who may have little or no experience in the culinary field.  The focus is on the essential skills of food preparation, cookery methods and techniques that will provide you with the keys to open your culinary world.

The learning accelerates to include the more complex aspects of professional cookery along with the compulsory compliance requirements.

You will learn through practical tutorials and workshops and be assessed in a purpose-built environment alongside students of all ages and of different cultures and backgrounds.

• Cooking methods and their applications
• Cold larder techniques
• Food safety, Health and safety
• Standard operating policies and procedures for commercial kitchens
• Farinaceous and vegetable dishes
• Preparation, cooking and presentation of meat, fish and poultry dishes
• Patisserie techniques to produce and present desserts
• Techniques to produce dough and pastry products

The programme will prepare students for entry-level positions in a commercial kitchen environment. The progression to senior roles will be dependent on time and relevant experience in the industry in a variety of workplaces for example Hotels, Restaurants, Catering companies, institutions, Stadiums and cruise ships.

• Trainee / Commis Chef
• Demi Chef de Partie
• Chef De Partie
• Sous Chef
• Head chef