New Zealand Certificate in Cookery (Level 3)

1. Communicate effectively and behave in a professional manner with colleagues, managers and customers in a commercial kitchen.
2. Deal with familiar problems in a commercial kitchen by following standard operating procedures.
3. Prepare, cook and present a range of basic dishes by applying fundamental cookery skills employing commodities commonly used in industry.

• Commercial catering businesses
• Cafe or restaurant kitchen
• Institutional catering e.g. airlines and hospitals
• Food trucks

Note: As a business division 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. This course information is correct when published, but the courses offered may change over time. If you have any questions, call an enrollment advisor at 0800 468 265.

This programme consists of 60 credits.

Introduction to Cookery Skills 1 (15 Credits)

Learn basic skills in preparing, cooking, and presenting a range of dishes utilising commodities commonly used in a commercial kitchen. The course covers:

• Basic cooking of different types of eggs
• Basic cookery skills of different types of vegetables
• Interpreting basic recipes
• Use of kitchen equipment
• Calculating ratios and measurements
• Identification of a range of commodities and ingredients
• Food safety and safe food handling practices, including cleaning procedures and work area hygiene practices
  
• Oral and written communication and active listening skills
• Giving and receiving feedback
• Work safety protocols
• Food control plan
• Food refrigeration and temperature controls
• General commercial kitchen processes and standard operating procedures

Introduction to Cookery Skills 2 (15 Credits)

Learn the preparation and service of commercial food items utilising standard operating procedures and safe working practices. The course covers:

• Identifying ingredients and appropriate preparation procedures
• Cooking of rice and other farinaceous items
• Preparing and cooking basic pasta dishes
• Presentation and finishing
• Portion amounts and yields
• Code of conduct roles and responsibilities
• Establishment roles, delegations, and reporting requirements

Introduction to Cookery Skills 3 (15 Credits)

Apply cookery and kitchen skills to produce basic dishes using commonly used commodities while applying health, food safety and security practices in a commercial kitchen environment.

• Introduction to basic hot and cold dessert items
• Cooking of a range of basic and convenience pastry
• Food preparation
• Basic cooking methods and techniques
• Food presentation and finishing
• Service delivery practices
• General commercial kitchen process and standard operating procedures

Introduction to Cookery Skills 4 (15 Credits)

Learn the preparation and service of commercial food items incorporating time management and workflow organisation.

• Mise en place and kitchen workflow strategies
• Time management
• Basic cookery skills of different types of fish
• Cooking of a range of common meat products in a variety of cuts
• Basic hospitality security practices
• Problem-solving of common kitchen issues

NCEA Level 1

OR

equivalent academic achievement

OR

on a case-by-case basis at the discretion of the Executive Dean.

For more information about NCEA Credits, see the UCOL NCEA explained page.

English proficiency entry requirements:
International learner 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 must be taken from a single IELTS Test Report Form (i.e., combining scores from more than one test is not permissible).

Under 20 years of age

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