New Zealand Certificate in Cookery (Level 3)

This programme is your gateway to the exciting world of professional kitchens! You'll how to prepare, cook, and present a range of delicious dishes using industry-standard techniques. 

You’ll train in our state-of-the-art commercial kitchens, guided by industry-experienced chefs, and gain hands-on skills that employers are looking for. From food safety and kitchen operations to creating mouth-watering meals, this programme sets you up for success as a junior chef in the hospitality sector.

This programme runs for 18 weeks, including 2 holiday weeks.

Delivery will usually be over 3 days between Monday to Thursday.

Per week, your learning will include approximately:

Class Time

20 hrs

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

Industry Experience

1 hr

Kitchen time in UCOL training kitchen.

Study Time

16.5 hrs

Study in your own time.

You can also choose to study single semester or possibly by paper. Talk to us about your options with this programme.

This programme comprises 60 credits.

Introduction to Cookery Skills 1 (15 Credits)

Learn basic skills in preparing, cooking, and presenting a range of dishes utilising commodities commonly used in a commercial kitchen.

The course covers:

• Basic cooking of different types of eggs

• Basic cookery skills of different types of vegetables

• Interpreting basic recipes

• Use of kitchen equipment

• Calculating ratios and measurements

• Identification of a range of commodities and ingredients

• Food safety and safe food handling practices, including cleaning procedures and work area hygiene practices

• Oral and written communication and active listening skills

• Giving and receiving feedback

• Work safety protocols

• Food control plan

• Food refrigeration and temperature controls

• General commercial kitchen processes and standard operating procedures

Introduction to Cookery Skills 2 (15 Credits)

Learn the preparation and service of commercial food items utilising standard operating procedures and safe working practices.

The course covers:

• Identifying ingredients and appropriate preparation procedures

• Cooking of rice and other farinaceous items

• Preparing and cooking basic pasta dishes

• Presentation and finishing

• Portion amounts and yields

• Code of conduct roles and responsibilities

• Establishment roles, delegations, and reporting requirements

Introduction to Cookery Skills 3 (15 Credits)

Apply cookery and kitchen skills to produce basic dishes using commonly used commodities while applying health, food safety and security practices in a commercial kitchen environment.

The course covers:

• Introduction to basic hot and cold dessert items

• Cooking of a range of basic and convenience pastry

• Food preparation

• Basic cooking methods and techniques

• Food presentation and finishing

• Service delivery practices

• General commercial kitchen process and standard operating procedures

Introduction to Cookery Skills 4 (15 Credits)

Learn the preparation and service of commercial food items incorporating time management and workflow organisation.

The course covers:

• Mise en place and kitchen workflow strategies

• Time management

• Basic cookery skills of different types of fish

• Cooking of a range of common meat products in a variety of cuts

• Basic hospitality security practices

• Problem-solving of common kitchen issues

Our ākonga learn from industry-experienced professionals and gain practical experience in our commercial kitchen and restaurant in Palmerston North.

NCEA Level 1

OR

equivalent academic achievement

OR

on a case-by-case basis at the discretion of the Executive Dean.

English proficiency entry requirements:

International learner applicants whose first language is not English must have an IELTS Academic score of 5.5 with no band score lower than 5 (or equivalent, including TOEFL). IELTS scores must be taken from a single IELTS Test Report Form (i.e., combining scores from more than one test is not permissible).

Under 20 years of age

In addition to this, international applicants under 20 years of age must have NCEA equivalency.

The programme is approved by the New Zealand Qualifications Authority under the provisions of the Education and Training Act 2020, and Universal College of Learning is accredited to teach it.

Successful graduates of the UCOL New Zealand Certificate in Cookery will be able to:

1. Communicate effectively and behave in a professional manner with colleagues, managers and customers in a commercial kitchen.

2. Deal with familiar problems in a commercial kitchen by following standard operating procedures.

3. Prepare, cook and present a range of basic dishes by applying fundamental cookery skills employing commodities commonly used in industry.

Employment opportunities include working in:

• Commercial catering businesses

• Cafe or restaurant kitchen

• Institutional catering e.g. airlines and hospitals

• Food trucks

To find out more about possible job prospects and salaries for Chefs, visit tahatu.gotv.nz 

UCOL Hospitality Schools are members of NZ Chefs. We are active participants in Manawatū Hospitality Awards and each campus is well supported by our local industries.

Advice and Guidance

Full attendance is encouraged to maximise learning opportunities and optimise learners' success.

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

It is recommended that applicants have met the literacy and numeracy requirements for NCEA Level 1 or equivalent. Learners need to know the physical requirements for operating in a commercial kitchen environment. Learners will be advised to put any special needs or requirements in writing and advise the Hospitality Academic Portfolio Manager before the programme begins.

Timetable

Your personalised timetable will be available just before classes start and will comprise a weekly commitment of:

• 21 hours of lecturer-supported learning (practical learning in UCOL's professional kitchen, theory and computer work)

• 16.5 hours of self-directed learning (your own time spent on practical skill development, theory and computer work to complete your assignments)

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 Academic Statute and other relevant 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).

Please note that there are additional costs associated with the New Zealand Certificate in Cookery of approximately $720 follows:

• Chef Uniform

• Knives

• Chef Safety Boots