New Zealand Certificate in Cookery (Level 4)
Food & Beverage
A course by
Manukau Institute of Technology
Develop your creativity in the kitchen and learn the advanced cooking skills you need to become an intermediate level chef. Prepare for a range of career opportunities in hospitality, including restaurants, hotels, cafés, and catering.
In-person study
Face-to-face learning in a physical classroom setting
MIT Ōtara, Auckland
It will take a total of 1 year
Core skills this course teaches
Develop advanced cookery skills
Confidently and safely use a variety of cooking methods such as boiling, frying, baking, roasting, steaming, poaching, grilling, and cold food preparation.
Operate in a commercial kitchen
Apply knowledge of health, safety, and hygiene standards to work effectively in commercial kitchen environments.
Prepare complex dishes
Prepare, cook, and present a wide range of dishes using meat, fish, poultry, dairy, farinaceous, fruit, vegetable, and dessert items.
What You're Signing Up For
The New Zealand Certificate in Cookery (Level 4) at MIT is designed for those interested in becoming a chef and working in New Zealand’s hospitality industry. Over the course of a year, students will develop practical cookery skills necessary for intermediate level chef positions. The programme covers a wide range of cooking methods and kitchen skills through eight structured courses and blends hands-on training with theoretical knowledge, including safe and hygienic food production, complex food preparation, and presentation techniques. Graduates are prepared to start careers in restaurants, hotels, events, and more or to continue their studies at higher levels.
Course Content
- Boiling, poaching, and steaming (wet methods of cookery)
- Frying (short order methods of cookery)
- Baking, roasting, and grilling (hot line cookery methods)
- Cold food service (preparation of cold food items)
- Farinaceous and dairy (complex dishes with grains/pasta and dairy)
- Fruits and vegetables (complex dishes with fruits/vegetables)
- Meat, fish, and poultry (complex dishes with animal proteins)
- Desserts (dessert and patisserie production)
What you need to know first
Open entry for domestic students (no specific academic requirements).
What sort of industry will this job lead to
Hospitality
Food Service
Culinary Arts
Future employment opportunities might be
Intermediate chef positions in restaurants
Café cook
Commercial catering staff