New Zealand Certificate in Food & Beverage Service (Level 4), Restaurant Services strand

Programme details

Translation Te Pōkaitahi ā Motu Ratonga Kai Waireka (Paewhā), Taurā Kaiwhata
Code WR3120
Level 4
Credits 60
Duration 1 semester
IntakesSemester 1, Semester 2
Study options Full-time
LocationRotorua (Mokoia), Tokoroa, Taupo
Further study Culinary Arts and Baking
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Programme aim

Develop advanced skills and knowledge in food and beverage service operations and work practices. Students will develop capability in monitoring and maintaining effective communication, teamwork and service delivery through an applied focus on restaurant operations within the food and beverage sector of the hospitality industry. On completion of this programme, graduates can undertake further study in hospitality, culinary arts or tourism‐related disciplines, or pursue employment opportunities as service personnel in a range of hospitality establishments.

Additional costs for all students

Additional costs include uniforms and non-slip leather shoes (approx. $350).

Specialist strands in this programme

Restaurant Services

Career opportunities

Barista; café, food and beverage or restaurant manager; caterer; chef; kitchen assistant, waiter/waitress

Award information

To achieve the award of the New Zealand Certificate in Food and Beverage Service (Level 4) qualification, with an endorsement for the Restaurant Services strand, students must pass a total of 60 compulsory credits.

Knowledge and skills you will gain

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 when serving customers;
  • monitor and maintain interactions between colleagues, managers and customers to provide efficient customer service;
  • monitor and maintain the application of standard operating policies and procedures to work roles in a hospitality establishment;
  • monitor and maintain food and beverage service operations; and
  • monitor and maintain legislative compliance requirements for a hospitality establishment.

Entry criteria

Admission and entry requirements for this qualification are in accordance with the academic regulations, and the following:

  • applicants must have the physical capability to safely withstand 4-8 hour sessions of working in the commercial kitchen and café/restaurant environment
  • where an applicant has specific medical needs or a medical condition, a medical certificate from the may be required
  • attend an information/briefing session and meet with either the Programme Area Lead for Culinary Arts and Hospitality, or teaching staff

Selection criteria

Limitations may be imposed on admissions and enrolment for the New Zealand Certificate in Food and Beverage Service (Level 4), Restaurant Services strand programme due to health and safety factors, and space constraints which restrict the number of students who can be accommodated in the commercial kitchens and restaurant facilities.

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Compulsory courses

Course details
HOSP.4205 Monitoring Work Practices in Food and Beverage Service
Gain knowledge and skills in the implementation, monitoring and maintenance of food safety, health and safety, standard operating procedures, and service delivery within a food and beverage service environment.Develop capability in assessing individual practice, team co‐operation and conflict, and customer service practices. You will also learn about common first aid...
Credits 20 Intakes Semester 2
HOSP.4206 Restaurant Operations
Gain knowledge of food and beverage service styles, menu types, and operational requirements and considerations for different restaurant establishments including sustainable practices. Develop skills in introductory menu planning and food costing.
Credits 10 Intakes Semester 2
HOSP.4207 Restaurant Service Delivery
Gain the knowledge and skills to provide effective food and beverage service within a restaurant establishment. Develop capability in the preparation and presentation of food and beverages, monitoring and maintaining service standards and delivery outcomes, and enhancing the customer dining experience through effective customer service.
Credits 15 Intakes Semester 2
HOSP.4208 Food and Beverage Service: Legislation and Compliance
Gain the knowledge of the legislation, registration, licensing and compliance requirements that apply to the operation of food and beverage service establishments. Develop capability in the development of standard operating procedures to support legislative compliance with a particular focus on food control plans, health and safety, host responsibility and maintaining...
Credits 15 Intakes Semester 2


*Course cost: Standard fee for New Zealand residents only. Fees for non-New Zealand residents will vary, visit the International Programmes and Tuition Fees information page.

Page last updated: 19 Oct 2017