New Zealand Certificate in Cookery (Level 3)

Programme details

Code NZ2100
Level 3
Credits 60
Duration 1 semester
Domestic student fee $3,212* (per year)
IntakesSemester 2
Study options Full-time
LocationOpotiki
Further study Culinary Arts Level 4 Culinary Arts Level 5 New Zealand Certificate in Baking (Generalist) (Level 4)
*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.

Programme aim

New Zealand trained chefs are in high demand here and overseas – in fact they're on our nationwide skills shortage list. 

This programme focuses on practical skills and real-life experience working on marae. 

There are limited Youth Guarantee spaces available for those aged 16-19 years of age at the start of the programme, which means there are no tuition fees. Normal fees apply for those over 19 years of age.

Content Details

You'll learn to prepare, cook and present a range of dishes using equipment, products and produce commonly used in the New Zealand hospitality industry.

You'll learn to follow standard operating procedures, deal with common problems in a commercial kitchen, and effectively communicate with colleagues, managers and customers.

Topics include health and safety regulations, food safety requirements and security practices to help ensure personal safety and minimise potential hazards for customers.

Institutes of technology have a long standing tradition of producing work ready, top quality chefs – this is the place employers come to fill their kitchen vacancies.

Career opportunities

There are a wide range of job opportunities, depending on the size of each commercial kitchen and the type of food being offered.
Graduates can work as a junior chef producing basic dishes in a professional kitchen.

Entry criteria

Admission and entry requirements for this qualification are in accordance with the academic regulations.

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Page last updated: 30 Sep 2017