New Zealand Certificate in Cookery (Level 4)

Programme highlights

Are you interested in becoming a chef in one of New Zealand's many kitchens? 

Develop your creativity in the kitchen and learn the advanced cooking skills you need to become an intermediate level chef.

When you graduate you will be ready for roles in restaurants, cafés, commercial catering, hotels and events. Or you can further develop your chefing skills with our level 5 programme.

International students

Key facts

Start Month(s) February, May, July, October
Study Location(s) MIT Otara
Level 4
Domestic fees Enquire upon application
Youth Guarantee (fees-free*) Not available
Programme Code NZ2101
Duration

32 teaching weeks (full-time); or part-time

Study Method Full-time, Part-time
Credits 120
International Fees Please see the International Diploma in Cookery
Māori and Pasifika Trades Training Scholarship (fees-free*) Available (eligibility criteria applies)
Qualification New Zealand Certificate

Study culinary at Manukau Institute of Technology

Entry requirements

General

Open entry for domestic students

There are no academic requirements that need to be met to enter this programme.

International students: English language entry requirements

For the minimum English language requirements refer to the requirements set out in the NZQF Programme and Accreditation Rules https://www.nzqa.govt.nz/providers-partners/qa-system-for-teos/english-international-students/

International students will generally be required to provide evidence of English language proficiency, for this programme an IELTS General or Academic score of 5.5 with no band score lower than 5 is required. Equivalent acceptable evidence can be seen at the following NZQA link:https://www.nzqa.govt.nz/about-us/our-role/legislation/nzqa-rules/nzqf-related-rules/the-table/

Provisional entry

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 Director/Head of School.

International students

Test your English level to help you plan.

Take our free online English test to get a basic indication of your English level. This will help you understand what programmes you can apply for and what preparation you may require before you start your programme of study.

Need IELTS?

Book your British Council IELTS test with us.

You will complete your test in one day, plus get free online tuition to help you succeed. We offer paper-based or computer-delivered IELTS. Choose computer-delivered IELTS and get your results in 3-5 days.

Career opportunities

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

Programme structure

You will need to complete the below eight courses (120 credits):

461.430 Boiling poaching and steaming (15 credits)

Prepare to work in a commercial kitchen by learning how to confidently, safely and hygienically use wet methods of cookery such as boiling, poaching and steaming.

461.431 Frying (15 credits)

Prepare to work in a commercial kitchen by learning how to confidently, safely and hygienically use short order methods of cookery such as frying.

461.432 Baking, roasting and grilling (15 credits)

Prepare to work in a commercial kitchen by learning how to confidently, safely and hygienically use hot line methods of cookery such as baking, roasting and grilling.

461.433 Cold food service (15 credits)

Prepare to work in a commercial kitchen by learning how to confidently, safely and hygienically produce cold food items.

461.434 Farinaceous and dairy (15 credits)

Apply cookery skills to prepare, cook and present a range of dishes using farinaceous and dairy items and employing complex preparation and presentation techniques.

461.435 Fruits and vegetables (15 credits)

Apply cookery skills to prepare, cook and present a range of dishes using fruit and vegetable items and employing complex preparation and presentation techniques.

461.436 Meat, fish and poultry (15 credits)

Apply cookery skills to prepare, cook and present a range of dishes using meat, fish and poultry items and employing complex preparation and presentation techniques.

461.437 Desserts and patisserie (15 credits)

Prepare, produce and present a range of dessert and patisserie dishes in a commercial kitchen.

Key dates

To find the start date of your programme intake listed above, please view the baking, culinary and hospitality calendar.

Information is correct as at October 2019. Programme fees are based on a full-time student and 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 in this publication are based on the indicative 2020 fee structure. The indicative programme fees for 2020 do not include the Compulsory Student Services Fee (CSSF). The CSSF is an additional levy to your 2020 programme or course fees. Further information about the CSSF can be found here www.manukau.ac.nz/cssf. Programmes stated as eligible for free study in 2020 are based on the 2019 fee structure and subject to funding confirmation for 2020. All fees are in New Zealand Dollars. 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. International students must study in class and will not be able to enrol for online study options.