This NZQA Level 4 qualification prepares students for employment as intermediate-level chefs in commercial kitchens. Students advance their skills in preparing, cooking, and presenting a wide variety of complex dishes, including cold larder, hot kitchen cookery, patisserie, and desserts. The program focuses strongly on professional standards, workplace practices, health and safety, food safety, and interaction with colleagues, managers, and customers. It also supports career progression throughout the hospitality industry.

Course Content

• Health and safety, food safety, and security practices in a commercial kitchen

• Effective interaction with colleagues, managers, and customers

• Standard operating policies and procedures

• Preparation, cooking and presentation of cold larder dishes using complex techniques

• Preparation, cooking and presentation of hot kitchen dishes using complex techniques

• Preparation, cooking and presentation of patisserie and desserts using complex techniques

• Participation in culinary events

• Workplace-based training opportunities (Te Tupu Tahi traineeship)