Course details

Summary

This programme is the essential introduction to professional cookery and will prepare you to work as a junior chef in a commercial kitchen. You’ll learn how to prepare, cook and present a range of basic dishes, while learning about industry health and safety, food safety and security practices.

What will I learn?

You will learn to:

• Apply health and safety, food safety and security practices to ensure own safety and minimise 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.

Career opportunities and pathways include any role within the hospitality industry that requires chefs in junior positions producing basic dishes in a professional kitchen.

This qualification leads on to the New Zealand Certificate in Cookery (Level 4).

Courses in this programme

Compulsory courses

• 3470.0001 - Meat, fish and poultry
• 3470.0002 - Eggs, salads and pastry
• 3470.0003 - Pizza, pasta and baking
• 3470.0004 - Soups and stocks

Entry criteria

All applicants must:

• be at least 16 years old at the time the programme commences
• be able to read, write, and communicate in English at a basic level
• be physically able to complete the programme specific outcomes

English Requirements:

• Academic IELTS score of 5.0 with no band score lower than 5.0
• TOEFL Paper-based test (pBT) score of 500 (with an essay score of 4 TWE)
• TOEFL Internet-based test (iBT) score of 35 (with a writing score of 20)
• FCE, or FCE for schools with a score of 154. No less than 154 in each skill
• NZCEL Level 3 with an endorsement of either General, Workplace, or Academic
• PToE (Academic) score of 3
• City & Guilds IESOL - B1 Achiever with a score of 43