New Zealand Certificate in Cookery
Food & Beverage
A course by
UCOL
Develop your creativity and practical cooking skills in a professional kitchen environment. Gain hands-on experience in training restaurants and learn to prepare a range of cold larder, hot kitchen, patisserie, and dessert dishes using complex preparation and presentation techniques.
In-person study
Face-to-face learning in a physical classroom setting
Available in 2 locations
It will take a total of 40 weeks
This course requires 35 hours per week
Core skills this course teaches
Health and Safety Practices
Monitor and maintain health and safety, food safety and security practices within a commercial kitchen environment.
Workplace and Customer Relationships
Manage workplace and customer relationships professionally.
Professional Kitchen Operations
Apply standard operating policies and procedures to work roles in a commercial kitchen.
What You're Signing Up For
The New Zealand Certificate in Cookery at Level 4 offered by UCOL is a one-year full-time programme providing 120 credits aimed at developing intermediate-level cookery skills. Learners gain practical experience in commercial kitchen settings, including the UCOL training restaurants 'Ambitions' and 'Visions'. The course covers health and safety, food hygiene, professional kitchen practices, and a wide variety of culinary techniques. It includes modules in Cookery Fundamentals, Applied Complex Cookery Skills, Restaurant Cookery and Professional Practice, and Industry Cookery Skills. The programme prepares students for employment in commercial kitchens, catering businesses, cafes, and institutional catering.
Course Content
- Cookery Fundamentals: health, safety, hygiene, kitchen equipment operation, recipe interpretation, preparation techniques, food safety and nutrition, basic and complex cookery skills, stocks, soups and sauces.
- Applied Complex Cookery Skills: advanced cookery techniques, team communication, sociocultural skills, nutrition applications, menu writing, patisserie and desserts preparation.
- Restaurant Cookery and Professional Practice: working in commercial kitchens, team and sociocultural skills, complex dish preparation, professional standards.
- Industry Cookery Skills: developing employment opportunities and skills relevant to the hospitality sector.
What you need to know first
NCEA Level 2 or equivalent academic achievement or on a case-by-case basis at the discretion of the Executive Dean
What sort of industry will this job lead to
Hospitality
Food Service
Catering
Future employment opportunities might be
Commercial kitchen cook
Caterer
Cafe kitchen staff