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New Zealand Certificate in Cookery

New Zealand Certificate in Cookery

Level 4

Develop your creativity in the kitchen and get hands-on work experience in our training restaurants and at events and functions with UCOL’s New Zealand Certificate in Cookery.

Quick info

Level: 4

Locations: UCOL Manawatū in Palmerston North, UCOL Whanganui, UCOL Wairarapa in Masterton, HLC Levin

Duration: 1 year full-time (40 weeks)
Part-time option available.
(See Course Hours & Duration for details)

Dates:
Palmerston North
20 Feb 2023 - 24 Nov 2023
03 Jul 2023 - 05 Apr 2024
07 Aug 2023 - 12 May 2024
25 Sep 2023 - 28 Jun 2024

Whanganui
30 Jan 2023 - 03 Nov 2023
20 Feb 2023 - 24 Nov 2023
07 Jul 2023 - 05 Apr 2024
25 Sep 2023 - 28 Jun 2024

Levin
24 Feb 2023 - 24 Nov 2023

Masterton
20 Feb 2023 - 24 Nov 2023

Domestic Fees: *
$7775.00Scholarship info

International Fees:*
$21,325.00

Additional Fees
Compulsory course costs may apply.

* Fees are indicative only, and are inclusive of the student services levy and GST (goods and services tax). The fee shown is for one year of study.

Go from novice to intermediate-level trainee, covering cold larder dishes, complex preparation and presentation techniques, hot dishes and a range of patisserie and desserts. Combine practical cooking skills with knowledge on how a professional kitchen is run, including UCOL's training restaurants - Ambitions and Visions.

New Zealand Certificate in Cookery students in Palmerston North have the opportunity to create the meals served at Ambitions Training Restaurant. Here's our delicious crispy fish 'n chips in 20 seconds:
 

Levin
Students in Horowhenua can study New Zealand Certificate in Cookery at HLC Levin.

 Course Hours & Duration

This programme runs for 40 weeks, including 6 holiday weeks.

Per week, your learning will include approximately:

Class Time
21 hrs

Lectures, tutorials and/or online recordings, cookery practicals, timetable set by your lecturer.
Industry Experience
1 hr

Kitchen time in UCOL training kitchen.
Study Time
13 hrs

Study in your own time.

If you’re already in work, this programme is available as an in-work qualification. You can also choose to study part-time, or possibly by paper. Talk to us about your options with this programme. 

 Career & Study Outcomes

Successful graduates of UCOL's New Zealand Certificate in Cookery will be able to:

  • Monitor and maintain health and safety, food safety and security practices
  • Manage workplace and customer relationships
  • Apply standard operating policies and procedures to work roles in a commercial kitchen
  • Prepare, cook and present a range of cold larder dishes, hot kitchen dishes, and a range of patisserie and desserts employing complex preparation and presentation techniques.

Employment opportunities include working in:

  • Commercial kitchens
  • Commercial catering businesses
  • Cafe kitchens
  • Institutional catering

To find out more about possible job prospects and salaries, see Ministry of Business, Innovation and Employment's Occupation Outlook for Chefs.

Education pathway

Graduates who wish to further specialise can enrol in:

 Course Information

Note: As a subsidiary of Te Pūkenga - New Zealand Institute of Skills and Technology, UCOL is committed to providing the best learning outcome for you. As part of this, all programmes are currently being reviewed to make them portable, consistent, and closely aligned with the needs of the industry. When published, this course information is correct, but the courses offered may change over time. If you have any questions call an Enrolment Advisor on 0800 468 265.

From 2023, UCOL and the programme you have enrolled in will become part of Te Pūkenga. So, if you join UCOL in 2023, you will be awarded Te Pūkenga certification. And, if you are a current learner graduating in 2023, you will be awarded a co-branded certificate.

This programme consists of 120 credits. The courses includes:

Cookery Fundamentals (30 Credits)
Learn standards of professional practice for basic and complex cookery. The course covers:

  • Health, safety and hygiene practices in a commercial kitchen environment.
  • Learn about, monitor and maintain the operation of equipment.
  • Scene assessment, hazards and priority setting.
  • Environmental safety and personal safely processes.
  • Basic life support and management of first aid situations in a simulated setting.
  • Basic and essential industry skills - recipe interpretation; weighing and measuring; preparation of ingredients; preparation and use of equipment; introduction to processes and methods; commodity knowledge; terminology; and basic food safety and nutrition.
  • Prepare, produce and present a range of basic and hot kitchen dishes in a commercial kitchen.
  • A range of essential basic and complex cooking skills.
  • Introduction to basic and complex stocks, soups, sauces and methods of cookery.
  • Professional practice standards.

Applied Complex Cookery Skills (30 Credits)
Learn standards of professional practice for complex cookery. The course covers:

  • Health, safety and hygiene practices in a commercial kitchen environment.
  • Team communication and interaction skills.
  • Sociocultural skills to work in a commercial kitchen environment.
  • Working as part of a team.
  • Monitor and maintain equipment.
  • Explain basic nutrition applications.
  • Write menus incorporating nutrients including healthy foods and special diets.
  • Prepare, produce and present a range of complex hot kitchen, patisserie and dessert dishes in a commercial kitchen.
  • Essential industry skills - recipe interpretation; weighing and measuring; preparation of ingredients; preparation and use of equipment; introduction to processes and methods; commodity knowledge; terminology; and basic food safety and nutrition.
  • Professional practice standards.

Restaurant Cookery and Professional Practice (30 Credits)
Learn to work as a chef in intermediate positions producing complex dishes in a commercial kitchen.

  • Demonstrate team communication and interaction skills.
  • Apply effective sociocultural skills to work in a commercial kitchen.
  • Apply industry knowledge to working as part of a team.
  • Prepare, produce and present a range of complex cold larder, hot kitchen, patisserie and dessert dishes in a commercial kitchen.
  • Essential industry skills:
    • Recipe interpretation
    • Weighing and measuring
    • Preparation of ingredients
    • Preparation and use of equipment
    • Introduction to processes and methods
    • Commodity knowledge
    • Terminology
    • Basic food safety and nutrition
  • Demonstrate professional practice standards.

Industry Cookery Skills (30 Credits)
Learn how to enhance your employment opportunities in a commercial kitchen across the hospitality sector.

 Student & Staff Profiles

 Industry Connections

UCOL Hospitality Schools are members of NZ Chefs, and Baking Industry Association of New Zealand. We are active participants in Manawatu Hospitality Awards and each campus is well supported by our local industries.

 Learning Facilities

Our students learn from industry experienced professionals and gain practical experience in our commercial kitchens and restaurants in Palmerston North and Whanganui.

 Domestic Entry Requirements

NCEA Level 2
OR
equivalent academic achievement
OR
on a case-by-case basis at the discretion of the Executive Dean

English language proficiency
If English is not your first language, you must also demonstrate English language skills equivalent to an IELTS overall band score (academic) of 5.5 with no band score less than 5 (or equivalent including TOEFL). IELTS scores used must be taken from a single IELTS Test Report Form (i.e. combining scores from more than one test is not permissible). UCOL is a TOEFL testing centre.

 

For more information about NCEA Credits see UCOL's NCEA explained page.

 International Entry Requirements

In addition to the Domestic Entry Requirements, the following applies to international student applicants.

English language proficiency
International student applicants whose first language is not English must have an IELTS Academic score of 5.5 with no band score lower than 5 (or equivalent including TOEFL). IELTS scores used must be taken from a single IELTS Test Report Form (i.e. combining scores from more than one test is not permissible). UCOL is a TOEFL testing centre.

Under 20 years of age
In addition to this, international applicants under 20 years of age must have NCEA equivalency.

 Advice & Guidance

Full attendance is encouraged to maximise learning opportunities and to optimise success for students. To meet external examination requirements, 80% attendance of practical classes is compulsory.

This programme may require students to work after hours when studying at the Palmerston North and Whanganui campus.

It is recommended that applicants have met the literacy and numeracy requirements for NCEA Level 1 or equivalent.

Students need to be aware of the physical requirements for operating in a commercial kitchen environment. Students will be advised to put any special needs or requirements in writing and advise the Head of School before the programme begins.

Timetable

Your personalised timetable will be available just prior to classes starting, and will comprise a weekly commitment of:

  •  22.5 hours of lecturer supported learning (practical learning in UCOL's professional kitchen, theory and computer work)
  •  13 hours of self-directed learning (your own time spent on practical skill development, theory and computer work to complete your assignments)

Levin
Students in Levin can study New Zealand Certificate in Cookery at HLC Levin. Programme requirements may vary. Please contact your tutor for details.

Recognition of prior learning
Applications for Recognition of Prior Learning, including Cross Credit, Credit Transfer and Assessment of Prior Learning may be made on the Recognition of Prior Learning Form where a student believes all learning outcomes for a course have already been met. Applications will be evaluated on a case-by-case basis in accordance with the UCOL Academic Statute and other relavant policies and procedures.

Application checklist
It will make the process easier if you prepare the following before you apply:

  • National Student Number (NSN) (If you don't have a NSN, you may request one from NZQA, or you can supply a verified copy of your birth certificate, passport or Whakapapa statement.)
  • Evidence of your highest level of academic achievement (and evidence of prior learning, if applicable)
  • Evidence that you meet the entry requirements of the programme
  • Check if you're eligible for additional support or a scholarship. If you're 19 years or younger, you may be eligible to enrol in one of our free Youth Transition programmes.

Note that you will need to provide any verified documents in person, via post or email (not via the online application form).

 Additional Costs

Please note that there are additional costs associated with the New Zealand Certificate in Cookery of approximately $770 follows:

  • NZ Chef 4th Edition Text Book
  • UCOL uniform
  • Knives
  • Shoes

 Accreditation

The programme is approved by the New Zealand Qualifications Authority under the provisions of the Education and Training Act 2020, and Universal College of Learning Limited, a subsidiary of Te Pūkenga is accredited to teach it.

 
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