Institute of Technology or PolytechnicNelson Marlborough Institute of Technology (NMIT) - Te Pukenga
This course is available
Level of Study
Next start date
Expected Jul 2024
Nelson Marlborough Institute of Technology
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.
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
English language requirements:
IELTS test: General or Academic score of 5.5 with no band score lower than 5. TOEFL Internet-based test (iBT): Score of 46 (with a writing score of 14); PTE (Academic) score of 42 with no band score lower than 36; Cambridge English Qualifications: B2 First or B2 First for schools with a score of 162. No less than 154 in each skill. OET: Minimum of Grade C or 200 in all sub-tests. NZCEL - Level 3 (Applied). Language Cert - B2 Communicator International ESOL Written (LRW) PASS with no less than 25/50 in each skill and Spoken (S) PASS.
Special Entry approval is required from the Curriculum Manager or delegate.
Skills for tertiary study (including literacy and numeracy) may be acquired through study, work and/or life experience. If you can demonstrate these skills you may apply for Special Entry.
Qualifications other than those listed in the Entry Requirements above will need to be assessed for equivalence, and applicants holding these qualifications will need to apply for Special Entry approval from the Curriculum Manager or delegate.