Course details

Summary

Strong basic culinary skills are the foundation that cooks and chefs build their professional reputation upon.

During this hands-on programme food preparation and cookery techniques are central to your learning, and you will gain valuable instruction from highly-skilled teachers. Develop your theoretical knowledge with topics such as food safety, health and safety legislation, and catering for specific dietary requirements, and benefit from gaining commercial and kitchen experience in our training restaurant.
Skills required:

Creativity
The ability to work well under pressure
To be motivated and have a good work ethic
A willingness to try new things and constantly update your skills.
Further study options:

Upon completion of this certificate, further your learning and skills with our New Zealand Certificate in Cookery (Level 4). This programme is offered in Dunedin and Central Otago.
Your workload:

This programme is hands-on and involves a lot of practical work to intensively develop your kitchen skills in a commercial facility.
Graduate outcomes and qualification structure:

Upon successful completion of this qualification, you will be able to:

Apply health and safety, food safety and security practices to ensure own safety and minimize potential hazards for customers.
Communicate effectively and behave in a professional manner with colleagues, managers and customers.
Follow standard operating procedures to deal with familiar problems in a commercial kitchen.
Apply fundamental cookery skills to prepare, cook and present a range of basic dishes employing commodities commonly used in industry.

Entry criteria

Open entry; there are no academic entry requirements.
International students will be individually assessed to ensure you are ready for this study.
If English is not your first language, you must demonstrate English language skills equivalent to an IELTS overall band score (academic) of 5.5, with no band score lower than 5.0.