NZ Certificate in Cookery (Level 3)
Food & Beverage
A course by
EIT
Gain hands-on experience and foundational skills for a hospitality career with the NZ Certificate in Cookery (Level 3), preparing you for junior roles in commercial kitchens.
In-person study
Face-to-face learning in a physical classroom setting
Available in 2 locations
It will take a total of 18 weeks
Core skills this course teaches
Apply basic cookery skills in a commercial kitchen
Students will be able to prepare and cook a range of dishes to required standards in a professional hospitality setting.
Demonstrate knowledge of food safety and hygiene
Students will learn and apply key food safety and personal hygiene practices relevant to commercial kitchens.
Contribute effectively to kitchen operations
Students will work productively as part of a team, following kitchen protocols and professional standards.
What You're Signing Up For
The NZ Certificate in Cookery (Level 3) at EIT is a full-time, one-semester programme that introduces students to professional cookery and equips them to work in commercial kitchens. It is designed for individuals interested in pursuing a hospitality career as a chef or kitchen assistant. This programme develops basic cookery techniques, professional practice standards, and offers pathways to further study in cookery and hospitality.
Course Content
- Basic cookery skills and techniques
- Preparation and cooking of a range of dishes
- Professional kitchen standards
- Food safety and hygiene
- Working in a team in a commercial kitchen
- Customer-focused service
- Introduction to commercial catering environments
What you need to know first
NCEA Level 1 Literacy and Numeracy or higher
OR demonstration of industry interest and potential to succeed (CV, personal declaration, or interview)
What sort of industry will this job lead to
Hospitality
Food Preparation
Tourism
Future employment opportunities might be
Kitchen assistant in commercial catering businesses
Entry-level positions in hospitality operations
Junior positions in institutional catering and cafe kitchens