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Professional Business and Restaurant School
Professional Business and Restaurant School logo

New Zealand Certificate in Cookery - Level 3

This course is available

On-Campus

Level of Study

Certificate

Duration

20 weeks

Next start date

Expected Jul 2024

Campus

Professional Business and Restaurant School

Summary

Programme Introduction

The purpose of this qualification is:

  • To provide the hospitality sector with competent employees who are able to work as chefs in junior positions producing basic dishes in a commercial kitchen.
  • To provide individuals who are employed or will be employed as chefs in junior positions a qualification that will support their employment opportunities in a commercial kitchen within hospitality establishments.
  • To implement established standards of professional practice for basic cookery that can provide customers with confidence in a range of hospitality environments.

Outcome

On successful completion of the programme, graduates will be able to:

  • GPO1 Apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.
  • GPO2 Communicate effectively and behave in a professional manner with colleagues, managers and customers.
  • GPO3 Follow standard operating procedures to deal with familiar problems in a commercial kitchen.
  • GPO4 Apply fundamental cookery skills to prepare, cook and present a range of basic dishes employing commodities commonly used in industry

Entry criteria

  • Applicants must be 17 years of age or older
  • Recognition of Prior Learning (RPL) may be considered for candidates with good industry back ground. All RPL candidates are required to provide relevant proof of industry experience
  • For whom English is not a first language must have an overall IELTS score (General or Academic) of 5 with no band score lower than 5, or an equivalent NZQA approved English language test, or our internal English Test

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