National Certificate in Hospitality (Basic Cookery) (Level 3)

About the Programme

The National Certificate in Hospitality (Basic Cookery) is an introduction to the basic practical and theoretical aspects of food preparation and service in the hospitality industry. After successful completion of this programme, students will gain the National Certificate in Hospitality (Basic Cookery) (Level 3). The programme includes compulsory evening classes.

Offered by

Faculty of Consumer Services - School of Culinary and Hospitality Studies

Entry Requirements

Applicants must meet the following entry requirements:

• Have English language competence to undertake this programme which is taught and assessed in English.  Any applicants whose first language is not English may be required to provide evidence of an overall IELTS (Academic) band score of 5.5 (with no score below 5.5) or equivalent 
• Be physically capable of completing the practical aspects of the programme. 
• Applicants must be able to demonstrate the motivation to work in a hospitality setting.  This will be assessed through an interview.  At the interview students will also be informed of the necessity to participate in evening classes as required and that they must wear official School uniform. 

Selection Requirements and Guidelines 
Applicants will be selected in order of successful application.  All applicants will be interviewed and the interview will be conducted by an appropriate Interview Panel. The interview will provide the opportunity to discuss any cultural, health matters or otherwise that may relate to or affect the student's learning.

Cost

$3,858 (includes compulsory knife kit)
plus $677 additional costs

International Student Fees

$9,220 per semester (additional costs up to $1,000)

Programme Summary

The programme consists of three courses.

Hospitality Service
This course will prepare students for the hospitality industry. Students will learn restaurant service, customer service, problem solving, hospitality practices and communication skills.

Cookery Fundamentals
An introduction to fundamental kitchen practices. Students will learn basic cooking techniques including kitchen safety, equipment operation, sharpening and maintenance of knives, preparation and cooking of basic stocks, sauces and soups, theory and practical techniques related to the methods of cookery, and food safety.

Restaurant Cookery – Stage 1 and Stage 2
These two courses will teach students techniques and principles associated with methods of cookery and develop practical skills in the restaurant saucier, larder and pastry sections.

Courses

Further Training or Study

This programme provides students with the foundation skills and knowledge to staircase into higher qualifications including:

Certificate in Advanced Cookery (Level 4)
Diploma in Culinary Practice (Level 5)
City & Guilds Certificate in Food Preparation and Cooking (7065)
City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts) (7065)
National Certificate in Hospitality (Professional Cookery) (Level 4).

Career Opportunities

After successful completion of the programme, students will have gained the necessary knowledge and skills to gain entry-level positions within the industry. This qualification will prepare students for junior positions in restaurants, cafes, commercial catering and hotels. For higher positions, we recommend students continue their study in the Certificate in Advanced Cookery (Level 4).

Apply here now!