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

This nationally recognised programme is designed to develop your knowledge and culinary skills and offers a professional level of training for those who aspire to become chefs within the hospitality industry. 

SIT's classrooms are well equipped and the tutors are very passionate about their craft. Students operate the Bungalow Restaurant on campus for several periods during the year.

In addition to the National Certificates, each trainee will have the opportunity to gain the internationally recognised City and Guilds International qualifications (additional fee charged).

This training will help develop flair and creativity in the culinary arts deemed necessary to gain employment in this exciting and dynamic industry.

Compulsory                              

167      Practise food safety methods in a food business.

377      Work in a diverse workplace.

9677    Participate in a group/team which has an objective(s).

13285  Handle and maintain knives in a commercial kitchen.

13288  Prepare and cook basic meat dishes in a commercial kitchen.

13293  Prepare and cook basic vegetable dishes in a commercial kitchen.

13300  Prepare and cook basic stocks, sauces and soups in a commercial kitchen.

13304  Prepare and cook basic fish dishes in a commercial kitchen.

13310  Prepare and produce basic hot and cold dessert items in a commercial kitchen.

13314  Prepare and cook egg dishes in a commercial kitchen.

13315  Prepare and cook rice and farinaceous dishes in a commercial kitchen.

13316  Prepare and cook basic pasta dishes in a commercial kitchen.

13329  Prepare and finish marinades, dressings, cold sauces and dips in a commercial kitchen.

24525  Perform food costing calculations in a commercial hospitality environment.

24526  Apply safe working practices in a commercial kitchen.

Electives                               

168      Demonstrate knowledge of  food contamination hazards, and control methods used in a food business.

13282  Prepare, assemble, and present complex sandwiches for service in a commercial kitchen.

14435  Seat customers and take initial orders in a commercial hospitality enviroment.

14422   Provide a beverage service to tables in a licensed commercial enviornment. 

• All applicants should demonstrate a keen interest in professional cookery and have academic attributes which indicate they have a reasonable likelihood of successful completion of the programme.
• Applicants should have a minimum of three years’ secondary education and be able to demonstrate good skills in English and Maths.
• Applicants must be prepared to meet the work ethic required for a career in the hospitality industry.
• Applicants must have a high level of personal presentation.
• Mature students are welcome to apply.  

International Students

Applicants whose first language is not English, or who come from a country where the language of instruction in schools is not English, must provide evidence of having successfully completed English instruction to a level deemed appropriate by the head of faculty. Evidence may include official transcripts and/or recognised English test results, such as IELTS and TOEFL.

Graduates can apply appropriate cookery skills required by the hospitality industry and can recognise the professional work place practices and safety requirements of the industry. This programme can lead to employment in the hospitality industry. Graduates also have the sound theoretical knowledge that supports the understanding of professional cookery practices.

For students to be considered to have satisfactorily completed this programme, and be eligible for award of the qualification, “National Certificate in Hospitality (Basic Cookery) (Level 3)”, they must have:

• attended for not less than 80% of the timetabled class hours and other scheduled learning activities relating to the programme
• completed all scheduled course work requirements and assessments
• successfully completed assessment requirements for all unit standards and achieved a total of 73 credits.

National Certificates are awarded by NZQA, upon verification of the graduate’s official NZQA Record of Learning.