New Zealand Certificate in Cookery (Level 3)
Food & Beverage
A course by
UCOL
The New Zealand Certificate in Cookery is a level 3 qualification providing fundamental skills and training to become a junior chef, including cooking techniques, kitchen safety, and commercial kitchen operation.
In-person study
Face-to-face learning in a physical classroom setting
UCOL Manawatū, Palmerston North
It will take a total of 18 weeks
This course requires 37 hours per week
Core skills this course teaches
Professional communication and behaviour
Communicate effectively and behave professionally with colleagues, managers, and customers in a commercial kitchen.
Problem solving in kitchen operations
Deal with familiar problems in a commercial kitchen by following standard operating procedures.
Cookery skills and dish preparation
Prepare, cook and present a range of basic dishes applying fundamental cookery skills using industry commodities.
What You're Signing Up For
This certificate course runs for 18 weeks at UCOL Manawatū, Palmerston North, providing learners with foundational cookery skills including ingredient knowledge, food preparation and presentation, safe food handling, and commercial kitchen operations. The programme includes theoretical and practical learning with approximately 20 hours of class time plus 16.5 hours of self-directed study weekly. Graduates gain competencies to work effectively as junior chefs in various sectors like commercial catering, cafes, institutional catering, and food trucks. The programme consists of 60 credits divided across four 15-credit courses covering cookery skills, kitchen safety, food handling, kitchen workflow, and time management. Entry requires NCEA Level 1 or equivalent, with international English proficiency requirements. Additional costs include uniforms and equipment. The programme is NZQA approved and delivered by industry-experienced professionals with strong industry connections.
Course Content
- Introduction to Cookery Skills 1: Basic cookery skills, ingredient identification, food safety, kitchen equipment use, communication and safety protocols
- Introduction to Cookery Skills 2: Preparation and service of commercial food, cooking rice, pasta, presentation, roles and responsibilities
- Introduction to Cookery Skills 3: Basic hot and cold desserts, pastry, food preparation and presentation, commercial kitchen processes
- Introduction to Cookery Skills 4: Kitchen workflow, time management, cookery skills for fish and meat, hospitality security, problem-solving
What you need to know first
What sort of industry will this job lead to
Hospitality
Food Service
Catering
Future employment opportunities might be
Junior chef in commercial catering businesses
Cafe or restaurant kitchens
Institutional catering including airlines and hospitals