New Zealand Certificate in Cookery - Level 3

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