The purpose of this qualification is:
- To provide the hospitality sector with competent employees who are able to work as chefs in intermediate positions producing complex dishes in a commercial kitchen.
- To provide individuals who are employed or will be employed as chefs in intermediate positions a qualification that will enhance their employment opportunities in a commercial kitchen across the hospitality sector.
- To implement established standards of professional practice for complex cookery that can provide customers with confidence in a range of hospitality environments.
Course Highlights
The New Zealand Certificate in Cookery (Level 4) is a 36-week, 120 credit programme which will be delivered over four 9-week terms with a two-week break between terms.
The programme provides fundamental knowledge and skills in cookery as well as to develop practical skills and applied knowledge in specific areas such as:
- health and safety in the workplace
- food safety and security practices
- application of standard operating policies and procedures
- healthy eating, foods and special diets
- internal and external customer interactions and communications
- costing and menu planning
- applied methods of cookery – preparing, cooking and finishing a wide range of complex dishes.
In addition, students will also gain 'realistic work experience' in preparing, cooling and presenting a range of dishes in modern, fully equipped commercial kitchens.
Course Structure
- Module 1: PC401 Introduction to Cookery
- Module 2: PC402 Cookery Fundamentals
- Module 3: PC403 Applied Complex Cookery Skills
- Module 4: PC404 Patisserie and Healthy Diets
Graduate profile
On successful completion of this programme and having achieved all the graduate profile outcomes, graduates will be able to:
- Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimize potential hazards for customers.
- Monitor and maintain effective communicate and interactions colleagues, other staff, managers and customers in a hospitality service environment.
- Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.
- Apply cookery skills to prepare, cook and present a range of cold larder dishes utilising complex preparation and presentation techniques.
- Apply cookery skills to prepare, cook and present a range of hot kitchen dishes utilising complex preparation and presentation techniques.
- Apply cookery skills to prepare, cook and present a range of patisserie and desserts utilising complex preparation and presentation techniques.