Certificate in Classic Cooking Micro-Credential

Hospo, Food & Tourism

Gain foundation skills in classic and contemporary cookery over 20 evenings with the Certificate in Classic Cooking Micro-Credential at NZSFW. Learn food safety, nutrition, and a range of cooking techniques in a commercial kitchen setting.

NZ$1,395

inc GST

Enquire about international pricing


This course starts anytime


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 10 weeks

This course requires 8 hours per week

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Fundamental cookery skills

Learn foundational techniques for preparing a variety of classic dishes in a commercial kitchen.

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Food safety knowledge

Apply knowledge of food safety procedures and hygiene in all cookery tasks.

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Nutrition and healthy eating

Understand principles of nutrition and apply healthy cooking approaches.

What You're Signing Up For

The Certificate in Classic Cooking (Micro-credential) introduces fundamental cookery techniques required to prepare a range of classic dishes in a commercial kitchen. The course draws on the French culinary tradition while incorporating Asian influences and focuses on nutrition, food safety, and sustainable practices. Delivered over 20 sessions, students gain confidence preparing dishes efficiently, understand allergen awareness, and receive practical training assessed throughout the program. Suitable for beginner to novice cooks, it serves as a foundation for further culinary study.

Course Content

  • Fundamental cookery techniques
  • Preparation of classic dishes (French and Asian influences)
  • Vegetable cookery and nutrition
  • Food safety theory
  • Cooking terms and methods
  • Allergen awareness
  • Planning and sequencing of cooking tasks
  • Sustainable food practices
  • Practical cookery assessments
  • Research project on chefs or restaurants
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What sort of industry will this job lead to

  • Hospitality

  • Food services

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Future employment opportunities might be

  • Entry-level commercial kitchen roles

  • Preparation for higher-level cookery qualifications