New Zealand Certificate in Cookery (Level 4)

This is the next step after the New Zealand Certificate in Cookery (Level 3). You’ll learn to prepare, cook and present a range of cold larder dishes, hot kitchen dishes, patisserie and desserts.

The purpose of this qualification is:

• To provide for those individuals who are employed as chefs in intermediate positions, a credential that will enhance their employment opportunities in a commercial kitchen across the hospitality sector.
• To establish standards of professional practice for complex cookery that can provide customers with confidence in a range of hospitality environments.

You will learn to:

• 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.
• Apply cookery skills to prepare, cook and present a range of cold larder dishes employing complex preparation and presentation techniques.
• Apply cookery skills to prepare, cook and present a range of hot kitchen dishes employing complex preparation and presentation techniques.
• Apply cookery skills to prepare, cook and present a range of patisserie and desserts employing complex preparation and presentation techniques.

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

Workload & schedule

This programme involves 24 hours of teaching spread over four days, in addition to 12 hours of self-directed study per week. You will also participate in various culinary events, so will be required to attend two evening events (dates will be advised at or shortly after programme commencement).

Part-time employment in the hospitality industry is expected on this programme.