Culinary Arts Level 4

Programme details

Translation Te Pōkaitahi Pātaka Kai (Paewhā)
Code WR3088
Level 4
Credits 120
Duration 1 year
Domestic student fee $6,552* (per year)
IntakesSemester 1, Semester 2
Intakes information

Semester 2 intake available at Rotorua (Mokoia) only

Study options Full-time
LocationRotorua (Mokoia), Tokoroa, Taupo, Whakatane
*Fees are applicable to study in 2017 and are indicative only; fees will vary depending on the courses selected, and/or course-related costs where applicable.
All of our full-time programmes qualify for student loans and allowances through StudyLink. Many part-time programmes also qualify. Apply online at www.studylink.govt.nz or phone 0800 88 99 00. Apply early to help avoid enrolment and payment delays.

Information for international students

Tuition fee$31,000
IntakesFebruary, July, November
Minimum IELTS5.5 with no band less than 5.0
Duration (length of study)2 years (combined with Culinary Arts Level 5)
Application Checklist and RequirementsView the information page to see what documents you must supply with your application.
 International Student Apply now International Student Enquiry

Programme aim

Learn how to plan, prepare, cook and present a wide range of hot and cold dishes, both savoury and sweet, in our purpose-built commercial kitchens. The professional cookery methods and culinary techniques you’ll gain will allow you to produce complex cuisine for a range of situations.

You’ll also gain valuable knowledge about potential hazards and food safety requirements. You’ll be learning from passionate and highly experienced tutors with more than 30 years of experience as bakers, chefs, managers and product developers. Field trips are sometimes arranged to visit relevant businesses and food shows.

Additional costs for all students

Additional costs include uniforms, safety shoes/boots, text books and professional chef kit fee (approx. $800).

Career opportunities

Intermediate‐level opportunities as chefs in food production operations within the hospitality industry.

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 for colleagues and customers;
  • communicate, interpret, respond and interact effectively with colleagues, managers and customers in a commercial food production and hospitality service environment;
  • monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen;
  • apply knowledge of culinary terminology and commodities;
  • interpret and adjust recipes using measurements and calculations;
  • apply culinary skills to prepare, cook and present a range of cuisine employing complex preparation and presentation techniques, including cold larder and hot kitchen dishes, patisserie and desserts;
  • apply introductory knowledge of costs and food costing calculations associated with food production operations;
  • apply knowledge of food‐related health issues, special dietary requirements and healthy food options; and
  • design, plan, cost, prepare and produce basic menus.

Entry criteria

  • You will need to have NCEA Level 2 or equivalent, or evidence of the ability to meet academic requirements.
  • Academic credit may be granted for relevant learning achieved prior to enrolment on a course or programme.
  • Evidence of English language competency must be provided if English is not your first language.
  • In addition, you will need to confirm you have the physical capability to safely withstand 4‐8 hour sessions of working in the commercial kitchen environment.

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Compulsory courses

Course details
CULI.4201 Introduction to Culinary Arts
Develop the skills and knowledge required to safely handle and maintain knives, practise food safety within a commercial kitchen environment, and to understand group diversity, individual responsibilities within a group, working relationships and team dynamics within a workplace. Gain an introduction to interpreting and adjusting recipes to produce a range...
Credits 15 Intakes Semester 1, Semester 2
CULI.4202 Culinary Fundamentals
The aim of this course is to enable students to develop the skills and knowledge required to prepare, cook and finish stocks, sauces and soups. Students will gain an understanding of workplace hazards, and health and safety in a commercial food environment. They will also learn about common first aid...
Credits 15 Intakes Semester 1, Semester 2
CULI.4203 Introduction to Culinary Applications
The aim of this course is to enable students to develop skills and knowledge in a range of cookery techniques for a variety of culinary applications including how to prepare, cook and finish vegetable, fruit and pulse dishes. Students will also gain an understanding of food contamination hazards, and food...
Credits 15 Intakes Semester 1, Semester 2
CULI.4204 Farinaceous, Grains, Rice and Eggs
The aim of this course is to enable students to develop the skills and knowledge required to prepare and cook complex farinaceous foods, rice, grains and egg dishes including ethnic cuisine and pasta.
Credits 15 Intakes Semester 1, Semester 2
CULI.4205 Complex Meat and Poultry
The aim of this course is to provide students with knowledge of meat and poultry applications, and the skills to prepare, cook and present complex meat, poultry, game and offal dishes using a range of methods and techniques.
Credits 15 Intakes Semester 2
CULI.4206 Complex Seafood and Healthy Eating
The aim of this course is to provide students will knowledge of fish and shellfish applications, and the skills required to prepare, cook and present complex fish and shellfish dishes using a range of methods and techniques. Students will also develop knowledge of food‐related health issues, healthier food options and...
Credits 15 Intakes Semester 2
CULI.4207 Patisserie, Bakery and Desserts
The aim of this course is to enable students to develop the skills and knowledge required to prepare, produce and present a range of patisserie and bakery products, and hot and cold desserts. Students will gain an understanding of fundamental baking science that will enable them to interpret and adjust...
Credits 15 Intakes Semester 2
CULI.4208 Culinary Operations
The aim of this course is to enable students to gain introductory knowledge in food production roles and workflows, menu planning, food costing and customer service in a hospitality setting. Students will design and produce a basic menu, and theme and host a food event.
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