New Zealand Certificate in Cookery (Level 4)
Food & Beverage
A course by
NMIT
Start your journey to becoming a professional chef with this practical programme delivered in NMIT's commercial kitchens and restaurant facilities. Gain essential cookery skills, learn from experienced tutors, and connect with the local food industry.
In-person study
Face-to-face learning in a physical classroom setting
Nelson, Nelson
It will take a total of 40 weeks
This course requires 24 hours per week
Core skills this course teaches
Monitor and maintain safety practices
Monitor and maintain health and safety, food safety, and security practices to ensure own safety, and minimise potential hazards for colleagues and customers.
Effective kitchen communication
Communicate, interpret, respond and interact effectively with colleagues, managers, and customers in a commercial food production and hospitality service environment.
Implement kitchen procedures
Monitor and maintain the application of standard operating policies and procedures in commercial kitchens, including cost and food costing calculations.
What You're Signing Up For
The New Zealand Certificate in Cookery (Level 4) at NMIT immerses students in all aspects of culinary arts using state-of-the-art kitchens and restaurant training facilities. Students engage in hands-on learning, benefit from strong industry connections, and have the opportunity to participate in community culinary events. The programme is menu-focused and designed to provide cutting-edge industry skills and knowledge, preparing graduates for intermediate chef roles in the hospitality sector.
Course Content
- Health and safety, food safety, and security practices in the kitchen
- Effective communication and teamwork in commercial kitchens
- Standard operating policies and procedures in food production
- Food costing and basic menu planning
- Culinary terminology and commodities
- Recipe interpretation, measurement, and adjustment
- Preparation, cooking and presentation of a variety of cuisines
- Complex preparation and presentation techniques (e.g. cold larder, hot kitchen dishes, patisserie, desserts)
- Special dietary requirements and healthy food options
- Designing, planning, costing, and producing basic menus
- Industry practice and real-world culinary experiences
What you need to know first
NCEA Level 2
What sort of industry will this job lead to
Hospitality
Culinary
Food Services
Future employment opportunities might be
Intermediate-level chef roles
Employment as a chef in food production operations within the hospitality industry