New Zealand Certificate in Cookery-Level 3


New Zealand Certificate in Cookery-Level 3

Programme Introduction

The purpose and aims of the programme of study are:

  • 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.y

Content

Courses covered in the programme of study are:

Module 1: PC301 Introduction to Cookery

Learning Units:

  • 102 Safety at Work
  • 203 Food Safety and Security Practices
  • 110 Introduction to Basic Kitchen Procedures
  • 201 Introduction to Hospitality and Catering Industry
  • 207 Prepare, Cook and Finish Stocks, Soups and Sauces
  • 105 Prepare Food for Cold Presentatio

Module 2: PC302 Cookery Fundamentals

Learning Units:

  • 104 Introduction to Nutrition
  • 106 Prepare, Cook and Finish Foods by Frying
  • 107 Prepare, Cook and Finish Foods by Braising and Stewin
  • 108 Prepare, Cook and Finish Foods by Boiling, Poaching and Steaming
  • 109 Prepare, Cook and Finish Foods by Baking, Roasting and Grilling
  • 310 Customer Service and Communication
  • 300 Realistic Work Experiencen

Outcome

On successful completion of the programme, graduates will be able to:

  • GPO1 Apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.
  • GPO2 Communicate effectively and behave in a professional manner with colleagues, managers and customers.
  • GPO3 Follow standard operating procedures to deal with familiar problems in a commercial kitchen.
  • GPO4 Apply fundamental cookery skills to prepare, cook and present a range of basic dishes employing commodities commonly used in industry

Start dates

CAMPUS  START DATE
Auckland  25th January 2021
Auckland  12th April 2021
Auckland  28th June 2021
Auckland  13th September 2021
Auckland  22nd November 2021

Enrolment Info:

Duration: 20 weeks ( including 2 weeks term break )

Fees

Entry requirement

General Requirements

  • Applicants must be 17 years of age or older
  • Recognition of prior learning (RPL) may be considered for candidates with good hospitality industry background.
  • All RPL candidates are required to provide relevant proof of industry experience. English Language Requirements

English Language Entry

For whom English is not a first language must have an IELTS score (General or Academic) of 5.0 with no band score lower than 5, or an equivalent NZQA approved English language test.