New Zealand Certificate in Cookery (Level 4) (In-work)

Level 4

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Sharpen your cooking skills and obtain a nationally recognised cookery qualification while you work. Check out the UCOL NZ Certificate in Cookery In-Work now!

Quick info

Level: 4

Locations: UCOL Manawatū in Palmerston North, UCOL in Whanganui, UCOL Horowhenua in Levin

Duration: 1 year full-time (40 weeks)
(See Course Hours & Duration for details)

Dates:
Palmerston North, Whanganui & Levin
12 Feb 2024 – 15 Nov 2024
22 Jul 2024 – 06 Jun 2025

Domestic Fees: *
$1,139.50

Scholarship info

Find out if you're eligible for fees-free study

International Fees:*
Please enquire for details

Additional Fees
Compulsory course costs may apply.

* Fees are indicative only, and are inclusive of the student services levy and GST (goods and services tax). The fee shown is for one year of study.

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The industrial cookery profession is not for the faint-hearted, as you face many challenges daily. The high-pressure work environment and long work hours make it difficult for those who want to learn further. We understand this and have adapted the New Zealand Certificate in Cookery (Level 4) programme for intermediate cookery professionals eager to upskill themselves while still working.

This strand is offered in a blended delivery model, combining in person, online, and in-work learning. You will learn to produce a range of complex finished dishes and various aspects of professional cooking. While you become competent with cooking complex dishes, you will also learn more about the socio-cultural attributes required to progress and succeed in the industry.

Course Hours & Duration

This programme runs for 40 weeks, including 6 holiday weeks.

Per week, your learning will include approximately:

Class Time

4 hrs

Lectures, tutorials and/or online recordings, cookery practicals, timetable set by your lecturer.

Industry Experience

20 hrs

Work integrated learning.

Study Time

12 hrs

Study in your own time.

Career & Study Outcomes

Successful graduates of the UCOL New Zealand Certificate in Cookery (Level 4) In-work strand will be able to:

Monitor and maintain health and safety, food safety, and security practices.
Monitor and maintain an institutional workplace and customer relationships.
Apply standard operating policies and procedures to work roles in a commercial kitchen.
Prepare, cook, and present a range of cold larder dishes, hot kitchen dishes, and desserts, employing complex preparation and presentation techniques.

Employment opportunities include working in:

Commercial kitchens
Commercial catering businesses
Cafe kitchens
Institutional catering

Graduates who wish to further specialise can enrol in:

New Zealand Diploma in Cookery (Advanced) (Level 5)

Course Information

Note: As a subsidiary of Te Pūkenga - New Zealand Institute of Skills and Technology, UCOL Te Pūkenga is committed to providing the best learning outcome for you. As part of this, all programmes are currently being reviewed to make them portable, consistent, and closely aligned with the needs of the industry. When published, this course information is correct, but the courses offered may change over time. If you have any questions call an Enrolment Advisor on 0800 468 265.

This programme consists of 120 credits.

Workplace Culinary Essentials 1 (30 Credits)
The course aim is to enable students to prepare basic fundamental cookery items. The course content consists of:

Health and safety
Food safety and hygiene
First Aid
Kitchen equipment
Kitchen terminology
Marinades and dressings
Sandwiches
Salads and cold sauces
Bakery pastry; basic paste and aeration
Basic food nutrition

Workplace Culinary Essentials 2 (30 Credits)
The course aims to enable students to cook and serve items for service to customers. The course content consists of:

Egg dishes
Basic soups
Basic pasta preparation, cooking, and finishing methods
Mother sauces
Bakery pastry; cakes, biscuits, and slices
Health and safety
Food safety and hygiene

Workplace Culinary Essentials 3 (30 Credits)
The course aims to enable students to prepare, cook, and finish a variety of food items. The course content consists of:

Poultry preparation, cooking, and finishing methods
Fish and shellfish preparation, cooking, and finishing methods
Vegetable and potato preparation, cooking, and finishing methods
Stocks and soups
Complex sauces (hot and cold)
Bakery pastry; yeast raised goods
Larder pate, cocktails foods (hot and cold)
Health and safety
Food safety and hygiene

Workplace Culinary Essentials 4 (30 Credits)
The course aims to enable students to prepare, cook, and present items in commercial kitchens. The course content consists of:

Employment skills
Basic butchery knowledge and skills
Meat preparation, cooking, and finishing methods
Bakery pastry; hot and cold desserts
Dinner service
Health and safety
Food safety

Note: Horowhenua ākonga are required to travel to UCOL Te Pūkenga Manawatu in Palmeston North for workshops.

Domestic Entry Requirements

The applicant must be in paid employment (cook/chef position) for a minimum of 20 hours per week for the duration of the programme in a UCOL approved establishment.

And, they should have:
NCEA Level 2
OR
Equivalent academic achievement
OR
On a case-by-case basis at the discretion of the Executive Dean

English language proficiency

If English is not your first language, you must also demonstrate English language skills equivalent to an IELTS overall band score (academic) of 5.5 with no band score less than 5 (or equivalent including TOEFL). IELTS scores used must be taken from a single IELTS Test Report Form (i.e. combining scores from more than one test is not permissible).

For more information about NCEA Credits see the UCOL Te Pūkenga NCEA explained page.

International Entry Requirements

This programme is not available to internationl learners.

Advice & Guidance

You will be required to work a minimum of 20 hours per week in an UCOL approved establishment throughout the duration of the programme.

Full attendance is encouraged to maximise learning opportunities and to optimise success for students.

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

Learners 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.

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 have already been met. Applications will be evaluated on a case-by-case basis in accordance with the UCOL Te Pūkenga Te Pūkenga Academic Statute and other relavant policies and procedures.

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 (not via the online application form).

Additional Costs

Depending whether you have equipment and uniform, there are additional costs associated with the New Zealand Certificate in Cookery (Level 4) (In-Work) of approximately $770 for the following:

UCOL uniform
Knives
Shoes/Boots
NZ Chef 4th Edition Text Book (optional - additional $153.99)