New Zealand Certificate in Cookery Level 4

Professional Business and Restaurant School

The purpose of this qualification is:

• To provide the hospitality sector with competent employees who are able to work as chefs in intermediate positions producing complex dishes in a commercial kitchen.
• To provide individuals who are employed or will be employed as chefs in intermediate positions a qualification that will enhance their employment opportunities in a commercial kitchen across the hospitality sector.
• To implement established standards of professional practice for complex cookery that can provide customers with confidence in a range of hospitality environments.

Course Highlights

The New Zealand Certificate in Cookery (Level 4) is a 36-week, 120 credit programme which will be delivered over four 9-week terms with a two-week break between terms.

The programme provides fundamental knowledge and skills in cookery as well as to develop practical skills and applied knowledge in specific areas such as:

• health and safety in the workplace
• food safety and security practices
• application of standard operating policies and procedures
• healthy eating, foods and special diets
• internal and external customer interactions and communications
• costing and menu planning
• applied methods of cookery – preparing, cooking and finishing a wide range of complex dishes.

In addition, students will also gain ‘realistic work experience’ in preparing, cooling and presenting a range of dishes in modern, fully equipped commercial kitchens.