Academy 2 Day New Zealand Certificate in Cookery Level 3
Food & Beverage
A course by
UCOL
Gain advanced skills in cooking and preparing food to be ready to work in a commercial kitchen. This Level 3 certificate refines skills in cooking pasta, egg, vegetable, rice, meat, fish, pastry, and dessert dishes, with an emphasis on food safety practices.
In-person study
Face-to-face learning in a physical classroom setting
Available in 2 locations
It will take a total of 9 months
This course requires 12 hours per week
Core skills this course teaches
Culinary Skills Development
Refine practical cooking skills in preparing pasta, egg, vegetable, rice, meat, fish, pastry, and dessert dishes in a commercial kitchen.
Food Safety Application
Demonstrate knowledge and apply food safety and hygiene practices within professional food service environments.
Workplace Procedures and Conduct
Apply standard operating procedures, health and safety practices, and workplace code of conduct in service delivery roles.
What You're Signing Up For
The UCOL Academy 2 Day New Zealand Certificate in Cookery Level 3 helps learners refine skills in cooking pasta, egg, vegetable, rice, meat, fish, pastry and dessert dishes. It includes applying food safety practices within professional food establishments. The programme is designed for secondary school learners aged 16+ and delivered over 2026, with classes twice weekly. It provides 60 credits at Level 3 and is fees-free for eligible domestic students. Upon completion, learners can pursue further study or careers in the culinary and hospitality industries.
Course Content
- Prepare and cook egg dishes in a commercial kitchen (Unit Standard 13314, 4 Credits)
- Demonstrate knowledge and apply food safety practices in a food-related establishment (Unit Standard 27955, 5 Credits)
- Prepare and cook basic vegetable dishes in a commercial kitchen (Unit Standard 13293, 6 Credits)
- Apply standard operating procedures and code of conduct in service delivery workplace (Unit Standard 27929, 5 Credits)
- Prepare and cook basic pasta dishes in a commercial kitchen (Unit Standard 13316, 3 Credits)
- Prepare, cook and present rice and farinaceous dishes in a commercial kitchen (Unit Standard 13315, 6 Credits)
- Apply health, safety and security practices to work role in service delivery (Unit Standard 27927, 5 Credits)
- Prepare and cook basic pastry dishes in a commercial kitchen (Unit Standard 13322, 4 Credits)
- Prepare and produce basic hot and cold dessert items in a commercial kitchen (Unit Standard 13310, 5 Credits)
- Interact with staff, managers and customers to provide service delivery outcomes (Unit Standard 27928, 5 Credits)
- Prepare and cook basic meat dishes in a commercial kitchen (Unit Standard 13288, 8 Credits)
- Prepare and cook basic fish dishes in a commercial kitchen (Unit Standard 13304, 4 Credits)
What you need to know first
What sort of industry will this job lead to
Hospitality
Food Service
Future employment opportunities might be
Barista
Chef
Baker
Customer Service/Front of House