New Zealand Certificate in Cookery Level 3

 New Zealand Certificate in Cookery-Level 3

Programme Introduction

The purpose of this qualification is:

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

Course Highlights

The New Zealand Certificate in Cookery (Level 3) is an 18-week, 60 credit programme which will be delivered over two 9-week terms with a two-week break between terms.

The programme has been designed to meet the educational needs of students and fulfil their career aspirations and be employed as chefs in junior positions in commercial kitchens within the hospitality sector.

The programme provides foundational 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;
• basic kitchen procedures;
• customer interactions and communications;
• introduction to nutrition;
• methods of cookery.

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

Course Structure

Module 1: PC301 Introduction to Cookery covers health and safety and food safety, an introduction to kitchen procedures with a focus on knife usage and safety skills, and preparation of basic stocks, soups and sauces, leading to preparation of cold foods such as salads and dressings, sandwiches, cold entrée items and canapés. Food safety is an essential part of all practical lessons and assessments.

Module 2: PC302 Cookery Fundamentals develops cooking competence by learning how to prepare, cook and present a range of simple dishes employing commodities commonly used in the industry. At this stage basic nutrition is introduced. The student continues to develop skills and knowledge through teaching of methods of cookery using a broad variety of commodities and students are exposed to realistic work experience in the restaurant kitchen where they practice communication skills and teamwork in a realistic work environment with all associated time restraints and pressures.

Campus – Auckland, Panmure

Enrolment Info:

Duration: 6 Months

Fees:

International:

Tuition fee : $9,248

Material fee : $1,000

Material fee include:

• Access to all school facilities and equipment during school hours or by arrangement with the tutor in charge after class hours
• Processing, recording and reporting of assessment results and personal data
• Course work books and text books (If it is applicable)
• Uniform
• Student ID card
• Field trips (If it is applicable)

Entry Requirements :

Domestic Students

1. Applicants must be 17 years of age or older
2. Recognition of Prior Learning (RPL) may be considered for candidates with good industry back ground. All RPL candidates are required to provide relevant proof of industry experience

International Students

1. Applicants must be 17 years of age or older
2. Recognition of Prior Learning (RPL) may be considered for candidates with good industry back ground. All RPL candidates are required to provide relevant proof of industry experience
3. For whom English is not a first language must have an overall IELTS score (General or Academic) of 5 with no band score lower than 5, or an equivalent NZQA approved English language test, or our internal English Test

Graduate profile

On successful completion of this programme and having achieved all the graduate profile outcomes, graduates will be able to:

• Apply health and safety, food safety and security practices to service delivery operations including ensuring personal safety and minimizing potential hazards for customers.
• Communicate effectively and interact in a professional manner with colleagues, other staff, managers and customers to provide quality service outcomes.
• Apply standard operating procedures and the code of conduct to deal with familiar problems in a commercial kitchen environment.
• Apply fundamental cookery skills to prepare, cook and present a range of basic dishes using commodities commonly used in commercial kitchens.