New Zealand Certificate in Cookery

This programme comprises 120 credits.

Cookery Fundamentals (30 Credits)
Learn standards of professional practice for basic and complex cookery. The course covers:

• Health, safety and hygiene practices in a commercial kitchen environment.
  
• Learn about, monitor and maintain the operation of equipment.
  
• Scene assessment, hazards and priority setting.
  
• Environmental safety and personal safely processes.
  
• Basic life support and management of first aid situations in a simulated setting.
  
• Basic and essential industry skills - recipe interpretation; weighing and measuring; preparation of ingredients; preparation and use of equipment; introduction to processes and methods; commodity knowledge; terminology; and basic food safety and nutrition.
  
• Prepare, produce and present a range of basic and hot kitchen dishes in a commercial kitchen.
  
• A range of essential basic and complex cooking skills.
  
• Introduction to basic and complex stocks, soups, sauces and methods of cookery.
  
• Professional practice standards.
  

Applied Complex Cookery Skills (30 Credits)
Learn standards of professional practice for complex cookery. The course covers:

• Health, safety and hygiene practices in a commercial kitchen environment.
  
• Team communication and interaction skills.
  
• Sociocultural skills to work in a commercial kitchen environment.
  
• Working as part of a team.
  
• Monitor and maintain equipment.
  
• Explain basic nutrition applications.
  
• Write menus incorporating nutrients including healthy foods and special diets.
  
• Prepare, produce and present a range of complex hot kitchen, patisserie and dessert dishes in a commercial kitchen.
  
• Essential industry skills - recipe interpretation; weighing and measuring; preparation of ingredients; preparation and use of equipment; introduction to processes and methods; commodity knowledge; terminology; and basic food safety and nutrition.
  
• Professional practice standards.
  

Restaurant Cookery and Professional Practice (30 Credits)
Learn to work as a chef in intermediate positions producing complex dishes in a commercial kitchen.

• Demonstrate team communication and interaction skills.
  
• Apply effective sociocultural skills to work in a commercial kitchen.
  
• Apply industry knowledge to working as part of a team.
  
• Prepare, produce and present a range of complex cold larder, hot kitchen, patisserie and dessert dishes in a commercial kitchen.
  
• Essential industry skills:
• Recipe interpretation
• Weighing and measuring
  
• Preparation of ingredients
• Preparation and use of equipment
• Introduction to processes and methods
• Commodity knowledge
• Terminology
• Basic food safety and nutrition
  
• Demonstrate professional practice standards.
  

Industry Cookery Skills (30 Credits)
Learn how to enhance your employment opportunities in a commercial kitchen across the hospitality sector.

NCEA Level 2

OR

Equivalent academic achievement

OR

On a case-by-case basis at the discretion of the Executive Dean

In addition to the Domestic Entry Requirements, the following applies to international student applicants.

English language proficiency
International student applicants whose first language is not English must have an IELTS (or equivalent including TOEFL) score of 5.5 with no band score lower than 5.0. UCOL is a TOEFL iBT testing centre. The English Proficiency test is accepted for English language entry into all UCOL programmes. 

Full attendance is encouraged to maximise learning opportunities and to optimise success for students.  To meet external examination requirements, 80% attendance of practical classes is compulsory.

This programme may require students to work after hours when studying at the Palmerston North and Whanganui campus.

It is recommended that applicants have met the literacy and numeracy requirements for NCEA Level 1 or equivalent.

Students need to be aware of the physical requirements for operating in a commercial kitchen environment. Students will be advised to put any special needs or requirements in writing and advise the Head of School before the programme begins.

Timetable

Your personalised timetable will be available just prior to classes starting, and will comprise a weekly commitment of:

•  22.5 hours of lecturer supported learning (practical learning in UCOL's professional kitchen, theory and computer work)
•  13 hours of self-directed learning (your own time spent on practical skill development, theory and computer work to complete your assignments)

Levin
Students in Levin can study New Zealand Certificate in Cookery at HLC Levin. Programme requirements may vary. Please contact your tutor for details.

Recognition of prior learning
Applications for Recognition of Prior Learning, including Cross Credit, Credit Transfer and Assessment of Prior Learning may be made on the Recognition of Prior Learning Form where a student believes all learning outcomes for a course or unit standards have already been met.

Application checklist
It will make the process easier if you prepare the following before you apply:

• National Student Number (NSN) (If you don't have a NSN, you may request one from NZQA, or you can supply a verified copy of your birth certificate, passport or Whakapapa statement.)
• Evidence of your highest level of academic achievement (and evidence of prior learning, if applicable)
• Evidence that you meet the entry requirements of the programme
• Check if you're eligible for additional support or a scholarship. If you're 19 years or younger, you may be eligible to enrol in one of our free Youth Transition programmes.

Note that you will need to provide any verified documents in person, via post or email.