Certificate in Classic Cooking Micro-Credential
Food & Beverage
A course by
New Zealand School of Food & Wine
Gain foundation skills in classic and contemporary cookery over 20 evenings with the Certificate in Classic Cooking Micro-Credential at NZSFW. Learn food safety, nutrition, and a range of cooking techniques in a commercial kitchen setting.
In-person study
Face-to-face learning in a physical classroom setting
New Zealand School of Food and Wine, Auckland
It will take a total of 10 weeks
This course requires 8 hours per week
Core skills this course teaches
Fundamental cookery skills
Learn foundational techniques for preparing a variety of classic dishes in a commercial kitchen.
Food safety knowledge
Apply knowledge of food safety procedures and hygiene in all cookery tasks.
Nutrition and healthy eating
Understand principles of nutrition and apply healthy cooking approaches.
What You're Signing Up For
The Certificate in Classic Cooking (Micro-credential) introduces fundamental cookery techniques required to prepare a range of classic dishes in a commercial kitchen. The course draws on the French culinary tradition while incorporating Asian influences and focuses on nutrition, food safety, and sustainable practices. Delivered over 20 sessions, students gain confidence preparing dishes efficiently, understand allergen awareness, and receive practical training assessed throughout the program. Suitable for beginner to novice cooks, it serves as a foundation for further culinary study.
Course Content
- Fundamental cookery techniques
- Preparation of classic dishes (French and Asian influences)
- Vegetable cookery and nutrition
- Food safety theory
- Cooking terms and methods
- Allergen awareness
- Planning and sequencing of cooking tasks
- Sustainable food practices
- Practical cookery assessments
- Research project on chefs or restaurants
What sort of industry will this job lead to
Hospitality
Food services
Future employment opportunities might be
Entry-level commercial kitchen roles
Preparation for higher-level cookery qualifications