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New Zealand Certificate in Cookery (Level 4) (In-work)

New Zealand Certificate in Cookery (Level 4) (In-work)

Level 4

Are you seeking a professional qualification in cookery while at work? UCOL’s New Zealand Certificate in Cookery (Level 4) In-work strand offers you the flexibility to learn while working and obtain a nationally recognised qualification.

New Zealand Certificate in Cookery (Level 4) (In-work)
Quick info

Level: 4

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

Duration: 40 weeks
(See Course Hours & Duration for details)

Dates:
11 July 2022 - 14 Apr 2023
03 Oct  2022 - 07 July 2023

Domestic Fees: *
$1087.50Scholarship info

International Fees:*
TBC

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.

The industrial cookery profession is not for the faint-hearted, as you face many challenges daily. The high-pressure work environment and long work hours make it difficult for those who want to learn further. We understand this and have adapted the New Zealand Certificate in Cookery (Level 4) programme for intermediate cookery professionals eager to upskill themselves while still working.

This strand is offered in a blended delivery model, combining in person, online, and in-work learning. You will learn to produce a range of complex finished dishes and various aspects of professional cooking. While you become competent with cooking complex dishes, you will also learn more about the socio-cultural attributes required to progress and succeed in the industry.

COVID-19 Vaccination Mandate

The New Zealand Government COVID-19 Mandate Order requires the following workers to be vaccinated: 

  • health and disability sector workers
  • prison staff
  • border and MIQ workers.

As well as that, private companies and organisations have the right to require staff to be vaccinated.

Therefore, to go on placement or an internship that is a part of your programme, you must meet COVID-19 vaccination requirements. You can see more information on UCOL's Covid-19 page and on the Unite Against Covid-19 website.

 Course Hours & Duration

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

Per week, your learning will include approximately:

Class Time
4 hrs

Lectures, tutorials and/or online recordings, cookery practicals, timetable set by your lecturer.
Work Time
20 hr

Work integrated learning.
Study Time
12 hrs

Study in your own time.


 Career & Study Outcomes

Successful graduates of UCOL's New Zealand Certificate in Cookery (Level 4) In-work strand will be able to:

  • Monitor and maintain health and safety, food safety, and security practices.
  • Monitor and maintain institutional 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 desserts, employing complex preparation and presentation techniques.

Employment opportunities include working in:

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

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.

This programme consists of 120 credits. The courses are as follows:

Workplace Culinary Essentials 1 (30 Credits)
The course aim is to enable students to prepare basic fundamental cookery items. The course content consists of:

  • Health and safety
  • Food safety and hygiene
  • First Aid
  • Kitchen equipment
  • Kitchen terminology
  • Marinades and dressings
  • Sandwiches
  • Salads and cold sauces
  • Bakery pastry; basic paste and aeration
  • Basic food nutrition
Workplace Culinary Essentials 2 (30 Credits)
The course aims to enable students to cook and serve items for service to customers. The course content consists of:

  • Egg dishes
  • Basic soups
  • Basic pasta preparation, cooking, and finishing methods
  • Mother sauces
  • Bakery pastry; cakes, biscuits, and slices
  • Health and safety
  • Food safety and hygiene
Workplace Culinary Essentials 3 (30 Credits)
The course aims to enable students to prepare, cook, and finish a variety of food items. The course content consists of:

  • Poultry preparation, cooking, and finishing methods
  • Fish and shellfish preparation, cooking, and finishing methods
  • Vegetable and potato preparation, cooking, and finishing methods
  • Stocks and soups
  • Complex sauces (hot and cold)
  • Bakery pastry; yeast raised goods
  • Larder pate, cocktails foods (hot and cold)
  • Health and safety
  • Food safety and hygiene
Workplace Culinary Essentials 4 (30 Credits)
The course aims to enable students to prepare, cook, and present items in commercial kitchens. The course content consists of:

  • Employment skills
  • Basic butchery knowledge and skills
  • Meat preparation, cooking, and finishing methods
  • Bakery pastry; hot and cold desserts
  • Dinner service
  • Health and safety
  • Food safety

 Student & Staff Profiles

 Domestic Entry Requirements

The applicant must be in paid employment (cook/chef position) for a minimum of 20 hours per week for the duration of the programme in a UCOL approved establishment.

And, they should have:
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

As UCOL becomes Te Pūkenga on 1 January 2023, learners enrolling in a programme that is likely to continue into semester 1 2023 or starting in semester 1 2023 will become Te Pūkenga learners. They will receive their qualification from Te Pūkenga on completion.

You will be required to work a minimum of 20 hours per week in an UCOL approved establishment throughout the duration of the programme. 

Full attendance is encouraged to maximise learning opportunities and to optimise success for students.

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.

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

Depending whether you have equipment and uniform, there are additional costs associated with the New Zealand Certificate in Cookery (Level 4) (In-Work) of approximately $770 for the following:
  • NZ Chef 4th Edition Text Book (optional)
  • UCOL uniform
  • Knives
  • Shoes

 Accreditation

The programme is approved by the New Zealand Qualifications Authority under the provisions of the Education Act 1989, and Universal College of Learning (UCOL) Trading as Universal College of Learning (UCOL) is accredited to teach it.

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