New Zealand Certificate in Cookery (Level 4)

Following on from the NZ Certificate in Cookery (Level 3), this Level 4 programme allows the enhancement and further development of students' culinary skills.

SIT's classrooms are well equipped and the tutors are very passionate about their craft. Students operate the Bungalow Restaurant on campus for several periods during the year and are encouraged to enter national culinary arts competitions.

This training will help develop the flair and creativity in the culinary arts deemed necessary to gain employment in this exciting and dynamic industry.

On completion of the New Zealand Certificate in Cookery (Level 4), graduates will have the knowledge and skills to:

• Apply cookery skills to prepare, cook and present a range of cold larder dishes, hot kitchen dishes, and patisserie and desserts, employing complex preparation and presentation techniques
• Monitor and maintain health and safety, food safety, and security practices, to ensure own safety and minimise potential hazards for customers
• Monitor and maintain interactions between colleagues, managers, and customers
• Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen

NZC401 Demonstrate knowledge of food costing and portion control in a commercial kitchen

Students will gain knowledge of skills required to monitor and maintain specific standard operating and budgeting procedures in a hospitality workplace.

NZC402 Monitor and maintain staff performance and interactions with customers to meet service delivery outcomes

Students will gain knowledge of skills required to monitor and maintain staff performance and customer interactions to ensure service delivery outcomes are met in a hospitality workplace.

NZC403 Monitor and maintain the application of standard operating policies and procedures in a service delivery organisation

Students will gain knowledge of skills required to monitor and maintain the application of specific standard operating procedures and code of conduct in a hospitality workplace.

NZC404 Monitor and maintain health, safety and security practices for a service delivery organisation

Students will gain knowledge of skills required to monitor and maintain specific health, safety and security practices in a hospitality workplace.

NZC405 Prepare and present cold cocktail food in a commercial kitchen

Students will have an advanced understanding of preparation practices and cooking techniques. The students credited with this paper are able to prepare and present cold cocktail food for service in a commercial kitchen.

NZC406 Prepare and present cold larder products in a commercial kitchen

Students will gain the understanding of preparation practices and advanced preparation and presentation techniques in cold larder work.

NZC407 Prepare and cook hot cocktail food in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. This involves preparation from fresh ingredients and cooking hot cocktail food.

NZC408 Prepare and cook complex sauces in a commercial kitchen

The students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to cook, and cook and present complex sauces, in a commercial kitchen.

NZC409 Prepare and cook complex fish dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures.

NZC410 Prepare and cook seafood dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to cook, and cook and present seafood dishes, in a commercial kitchen.

NZC411 Prepare and cook complex pasta dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. This paper is for preparation and cooking of pasta and pasta dishes from fresh ingredients and does not include the use of pre-prepared or dried pasta. People credited with this paper are able to prepare to cook, and cook and present complex pasta dishes, in a commercial kitchen.

NZC412 Prepare and cook complex meat dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to: prepare to cook; and cook and present complex meat dishes in a commercial kitchen.

NZC413 Prepare and cook complex soups in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. This paper is for preparation and cooking of soups from fresh ingredients. People credited with this paper are able to prepare to cook, and cook and present complex soups, in a commercial kitchen.

NZC414 Prepare and cook complex poultry dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to cook, and cook and present complex poultry dishes, in a commercial kitchen.

NZC415 Prepare and cook complex pastry dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to cook, and cook and present complex pastry dishes, in a commercial kitchen.

NZC416 Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen

The students will have an advanced understanding of preparation practices and larder work.

People credited with this paper are able to prepare and finish marinades, dressings, cold sauces and dips in a commercial kitchen.

NZC417 Prepare and produce complex hot and cold desserts in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. This paper is for preparation and production of desserts from fresh ingredients.

People credited with this paper are able to: prepare to cook; and produce and present complex hot and cold desserts, in a commercial kitchen.

NZC418 Prepare and bake dough products in a commercial kitchen

Students will have an understanding of preparation practices and dough development and baking techniques. Ingredients used in this paper must be fresh. People credited with this paper are able to prepare to bake, and bake and present dough products, in a commercial kitchen.

NZC419 Prepare and bake complex dough products in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to bake, and bake and present complex dough products, in a commercial kitchen.

NZC420 Prepare and bake complex cakes and sponges in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple fresh ingredients, and differing flavours and textures. People credited with this paper are able to prepare to bake, and bake and present complex cakes and sponges, in a commercial kitchen.