Certificate in Cookery & Bakery, Foundation Level 3
Food & Beverage
A course by
New Zealand School of Food & Wine
Learn the foundation skills required to begin your culinary journey as a baker or chef and gain confidence working in a professional kitchen.
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 18 weeks
Core skills this course teaches
Develop foundational culinary skills
Gain essential knife, cooking, and baking techniques in line with professional standards.
Prepare a range of classic dishes
Execute classic French and international dishes, encompassing soups, pastries, meats, and seafood.
Understand food safety and health requirements
Learn and apply standard food safety procedures and health and safety regulations in commercial kitchens.
What You're Signing Up For
This Foundation Certificate in Cookery & Bakery (Level 3) is designed for those wanting to start a career as a chef or baker. Students develop key skills across knife work, baking, classic French culinary preparation, food safety, and commercial kitchen operations. The program is NZQA approved and leads directly into advanced culinary study.
Course Content
- Knife skills, vegetables, stocks & sauces
- Eggs, baking & pastry
- Meats, sauces & garnishes
- Fish & seafood preparation
- Food safety and employment law in kitchens
- Classic dishes preparation (e.g. French onion soup, eggs benedict, boeuf bourguignon, roast meats, pastries, bread, desserts)
- Introduction to working in a team environment
What sort of industry will this job lead to
Hospitality
Food & Beverage
Tourism
Future employment opportunities might be
Junior Chef in cafes, restaurants, bars, clubs, resorts, and hotels
Assistant baker