Institute of Technology or PolytechnicOtago Polytechnic
This course is available
Level of Study
Next start date
Expected Feb 2024
Strong basic culinary skills are the foundation that cooks and chefs build their professional reputation on.
During this hands-on programme food preparation and cookery techniques are central to your learning, and you will gain valuable instruction from highly-skilled teachers. Develop your theoretical knowledge with topics such as food safety, health and safety legislation, and catering for specific dietary requirements, and benefit from gaining commercial and kitchen experience in our training restaurant.
If you're an Otago senior secondary school student, you may be able to study this programme through our Otago Secondary-Tertiary College (OSTC).
Further study options:
Upon completion of this certificate, further your learning and skills with our New Zealand Certificate in Cookery (Level 4).
This programme is hands-on and involves a lot of practical work to intensively develop your kitchen skills in a commercial facility.
Open entry; there are no academic entry requirements.
International students will be individually assessed to ensure you are ready for this study.
IELTS test: General or Academic score of 5.5 with no band score lower than 5; TOEFL paper based test (PBT): Score of 500 (with an essay score of 4 TWE); TOEFL internet based test (IBT): Score of 35 (with a writing score of 14); Cambridge english examinations: B2 First or B2 First for Schools with a score of 154. No less than 154 in each skill; Pearson test of english (ACADEMIC): PToE (Academic) score of 36; Language Certificate: B1 Achiever IESOL (LRWS) with PASS and no less than Pass in each skill.
Apply - By 30 November and 30 June. Late applications are accepted based on availability of places.