New Zealand Certificate in Cookery (Level 3)

Programme highlights

Get started with the skills to become a junior chef.

Develop a basic understanding of cookery ingredients and how to use them in a range of simple finished dishes. Get a basic knowledge of cooking techniques and processes, including how to prepare, finish and present dishes.

Apply your skills in our commercial kitchens and contemporary restaurant. Learn how to work safely and to regulations when operating equipment and handling food.

Start-up kit included

If you study this programme, you'll receive a start-up kit of essential equipment you need to complete your studies.

Key facts

Study Method 17 weeks (full-time)
Applications Close when the programme is full
Level 3
Credits 60
Fees Free* or $3,600 (approx.)
International Student Fees Enquire on application

*Free Study for Level 3 may be available for 16 to 19 year olds (Youth Guarantee). Proof of residency status required. Entry criteria, and some costs may also apply. Visit manukau.ac.nz for more information. Information is correct at November 2016. Programme fees may vary depending on your final selection of courses that make up your programme. To provide you with an indication of costs, the approximate fees quoted on this website are based on the indicative 2017 fee structure. All fees are in New Zealand Dollars. If your fees are paid by credit card, a credit card fee will be payable in addition to programme fees. You will be advised of the current fees at the time of enrolment. All courses and programmes will proceed subject to numbers and academic approval. Manukau Institute of Technology is accredited under the provisions of the Education Act 1989.

Career opportunities

Entry-level positions in restaurants, cafés, commercial catering, hotels, functions and events.

Programme structure

Students complete the following courses:

  • Basic Kitchen Procedures
  • Fundamentals of Cookery
  • Communication and Professional Practice
  • Commercial Cookery Production.

On completion of this programme you will be eligible to sit the examination for the City & Guilds Certificate in Food Preparation and Cooking (Level 1).

Further study

New Zealand Certificate in Cookery (Level 4)

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

Programme Code MN2100
Qualification National Certificate
Duration

17 weeks (includes 2 weeks break)

Start Dates January, May and September

Start dates

To find the start date of your programme intake listed above, please view our Academic Year and Key Dates

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 applicant 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 5.0) or equivalent and
  • Be able to demonstrate the attitude and ability to work and study at the level required for the programme and
  • Be physically capable of completing the practical aspects of the programme
  • The above criteria will be assessed through an interview process.

Applicants will be selected in order of receipt of completed application.

Recognition of current competence

Students who believe they have significant experience which covers parts of these programmes should contact the School of Culinary and Hospitality Studies to check whether they meet the unit learning outcomes and qualify for recognition of current competence (RCC). There is a fee for RCC assessment based on credit value.

Students who have attained the age of 20 years and do not hold the minimum entry requirements for a programme will be eligible to be enrolled as a student where their previous educational, work or life experience indicates they have a reasonable likelihood of success. Students who have not attained the age of 20 years and do not hold the required minimum entry requirements for a programme may also be eligible to enrol in exceptional circumstances. Such decisions will be made by the Faculty Dean.

Additional information

Recognition of current competence

Students who believe they have significant experience which covers parts of these programmes should contact the School of Culinary and Hospitality Studies to check whether they meet the unit learning outcomes and qualify for recognition of current competence (RCC). There is a fee for RCC assessment based on credit value.

Need help?

For help with choosing a programme or for further information about studying at MIT please contact our Information and Application Centre.