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New Zealand Certificate in Cookery (Level 4) - Culinary Arts Year 1

This course is available

On-Campus

Level of Study

Certificate

Duration

1 year

Next start date

Expected Jul 2024

Campus

Rotokauri Campus

Summary

Students in this programme will develop cookery skills to prepare, cook and present food, employing complex preparation and presentation techniques. Students will learn standard operating policies and procedures to enable them to work in a commercial kitchen.

This programme will give students the New Zealand Certificate in Cookery (Level 4) qualification.

Modules:

  • Cookery Fundamentals 1
  • Cookery Fundamentals 2
  • Hot Kitchen
  • Complex Hot Kitchen
  • Complex Cold Larder
  • Complex Patisserie
  • Complex Desserts
  • Culinary Operations and Professional Practices

Career/Further Opportunities

Graduates may be employed as a chef producing complex dishes in a professional kitchen.

This programme will also give students internationally recognised City & Guilds qualifications.

Entry criteria

Based on your school achievement (secondary school study)

40 credits at NCEA Level 1; including 10 literacy credits and 10 numeracy credits;
Or a recognised equivalent.

Based on study completed after school (tertiary study)

A relevant course at NZQF Level 2;
Or a recognised equivalent.

English Language Requirements

Candidates who have English as a second language are required to have an International English Language Test System (IELTS) score of 5.5, with no individual band score lower than 5; or

  • TOEFL Internet-based test (iBT) score of 46 (with a writing score of 14)
  • TOEFL Paper-based Test (pBT) score of 530 (with an essay score of 4.5 TWE)
  • Pearson Test of English (Academic) score of 42 with no band score lower than 36

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