New Zealand Certificate in Cookery (Level 4)

Summary

Take your first steps towards becoming a professional chef in a region renowned for its food and artisan producers.

Immerse yourself in all aspects of the culinary arts with this menu-focused programme in NMIT's commercial training kitchens and restaurant facilities, equipped to provide you with a cutting-edge learning environment.

Learn from our experienced tutors who have worked in many diverse roles, gaining culinary knowledge from all over the world in order to deliver you the most up-to-date industry skills and knowledge.

Benefit from NMIT's strong relationships with local businesses and renowned experts - from restaurants and cafes to global food producers and world-class chefs.

Graduate skills

When you have completed this qualification you will be able to pursue intermediate-level employment and career opportunities as a chef in food production operations within the hospitality industry.

After successful completion of this programme, graduates will have the skills, knowledge, and attributes to be able to:

Monitor and maintain health and safety, food safety, and security practices to ensure own safety, and minimise potential hazards for colleagues and customers.

Communicate, interpret, respond and interact effectively with colleagues, managers, and customers in a commercial food production and hospitality service environment

Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen. This includes applying knowledge of costs and food costing calculations associated with food production operations

Apply knowledge of culinary terminology and commodities

Interpret and adjust recipes using measurements and calculations

Apply culinary skills to prepare, cook and present a range of cuisine employing complex preparation and presentation techniques, including cold larder and hot kitchen dishes, patisserie, and desserts

Apply knowledge of food-related health issues, special dietary requirements, and healthy food options

Design, plan, cost, prepare and produce basic menus