The New Zealand Certificate in Cookery (Level 4) is a practical programme designed for those with little or no culinary experience aiming to become professional chefs. The programme features hands-on, practical cooking in training kitchens and a commercial restaurant, covering preparation and cooking of meat, poultry, seafood, plant-based dishes, pasta, pastries, and desserts. Along with cookery skills, students develop teamwork, time management, workflow organisation, and food safety knowledge in a purpose-built learning environment. The course also offers work placement to experience real-world hospitality standards. Entry is open with English language requirements for international students. After completion, students can progress to Level 5 Diploma in Advanced Cookery or Bachelor of Culinary Arts degree.

Course Content

• Introduction to Culinary Skills: knife handling, mise en place, recipe interpretation, basic cooking methods, time management, workstation setup (30 credits)

• Fundamentals of Larder, Hot Cookery and Patisserie: classic techniques for savoury and sweet dishes, teamwork, sustainable kitchen practice (30 credits)

• Contemporary Cuisine: adapting classic techniques to modern tastes, plant-based menus, allergen-aware cooking, cultural responsiveness (30 credits)

• Capstone: real-world kitchen teamwork, planning, preparation, serving, communication, workflow organisation and cost management (30 credits)