New Zealand Certificate in Cookery (Level 3)

New Zealand Certificate in Cookery (Level 3)

New Zealand Certificate in Cookery (Level 3)

Kickstart your culinary career and unleash your creative cooking skills with our entry-level programme designed to prepare you for professional kitchens.

The New Zealand Certificate in Cookery (Level 3) is a comprehensive, hands-on 19-week course that focuses on developing basic cookery skills across a wide range of culinary applications. You'll gain practical experience and foundational knowledge through a blend of practical sessions and supporting theory classes.

SIT's School of Hospitality provides the professional training necessary to equip you with the culinary skills and knowledge needed to enter the industry or pursue further studies.

     
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Key Details
Queenstown
Qualification:
Certificate
Level:
3
Credits:
60
Duration:

20 weeks full-time

Study Modes:
On Campus
Dates:

2026 Semester 3: 02 November to 12 March

2027 Semester 1: 05 April to 13 August
Fees:

This programme is eligible for the Zero Fees Scheme.

  • NO tuition fees
  • 2026 Direct material costs of $4,403 (GST inclusive).
  • 2027 Direct material costs of $4,483 (GST inclusive).
     
     

International Fees can be found here.

SIT's School of Hospitality offers professional level training for those who aspire to become chefs within the hospitality industry.

This programme will develop your knowledge and culinary skills and help develop the flair and creativity necessary in the culinary arts to gain employment in this exciting and dynamic industry.

You will learn to:

  • Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes, employing commodities commonly used in industry
  • Follow standard operating procedures to deal with familiar problems in a commercial kitchen
  • Apply health and safety, food safety and security practices, to ensure own safety and minimise potential hazards for customers
  • Communicate effectively and behave in a professional manner with colleagues, managers, and customers.
     

Introduction to Cookery 1

13314 Prepare and cook egg dishes in a commercial kitchen

27955 Apply food safety practices in a food-related business

13293 Prepare and cook basic vegetable dishes in a commercial kitchen

 

HOSP3402 Introduction to Cookery Skills 2 

27929 Apply standard operating procedures and the code of conduct to a work role in a service delivery workplace

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

13315 Prepare, cook and present rice and farinaceous dishes in a commercial kitchen

 

HOSP3403 Introduction to Cookery Skills 3 

27937 Apply health, safety and security practices to a work role in a service delivery workplace

13322 Prepare and cook basic pastry dishes in a commercial kitchen

13310 Prepare and cook basic pastry dishes in a commercial kitchen

27928 Interact with other staff and managers, and customers to provide service delivery outcomes

 

HOSP3404 Introduction to Cookery Skills 4

13288 Prepare and cook basic meat dishes in a commercial kitchen

13304 Prepare and cook basic fish dishes in a commercial kitchen

This course aims to provide competent employees with basic professional skills for the hospitality sector, who are able to work as chefs in junior positions, producing basic dishes in a commercial kitchen.

Entry requirements

To apply for the New Zealand Certificate in Cookery (Level 3), you’ll need to:

  • Meet the NCEA Level 1 literacy and numeracy requirements, or provide evidence of achievement at a higher level
  • Provide a verified and valid work permit or visa, where required
  • Attend an interview if requested as part of the application process

Mature and special admission

If you’re 20 or older and don’t meet the standard academic requirements, you may still be considered for admission.

You’ll need to demonstrate:

  • A genuine interest in the hospitality industry
  • The ability and potential to succeed in the programme
  • Adequate literacy, numeracy and English skills to meet the programme's academic and health and safety requirements

Relevant hospitality study or industry experience may also support your application.

Additional requirements

Applicants should demonstrate:

  • A genuine interest in hospitality
  • A strong work ethic suited to a career in the hospitality industry
  • A professional standard of personal presentation
  • A reasonable likelihood of successfully completing the programme

All enrolments are subject to approval by the Programme Manager, in consultation with the Head of Faculty and teaching staff where required.

English language requirements

If English is not your first language, or your previous education was not taught in English, you’ll need to provide evidence of your English language ability.

You can meet this requirement through one of the following:

  • NCEA Level 3 with University Entrance
  • An International Baccalaureate Diploma or Cambridge A Level where teaching and assessment were completed in English
  • CELTA or CertTESOL
  • Completion of primary education (equivalent to New Zealand Years 1 to 8) plus at least three years of secondary education taught in English in New Zealand, Australia, Canada, the Republic of Ireland, South Africa, the United Kingdom or the United States
  • At least five years of secondary education taught in English in New Zealand, Australia, Canada, the Republic of Ireland, South Africa, the United Kingdom or the United States
  • Completion of a tertiary qualification taught in English from a tertiary education provider in one of the countries listed above. This includes a bachelor’s degree, graduate certificate, graduate diploma, bachelor honours degree, postgraduate certificate, postgraduate diploma, master’s degree or doctoral degree
  • An approved English language proficiency test that meets the requirements below

English language test requirements

  • IELTS General or Academic: 5.0 overall, with no band below 5.0
  • TOEFL iBT: 35, with a writing score of 14
  • TOEFL pBT: 500, with TWE 4
  • PTE Academic: 36, with no band below 36
  • Cambridge English: B2 First or B2 First for Schools, score 154, with no skill below 154
  • OET: Grade C or 200 in all sub-tests
  • NZCEL: Level 3 General
  • LanguageCert: B1 Achiever International ESOL Written (LRW) Pass, with at least 25/50 in each skill, and Spoken (S) Pass
  • Trinity ISE: ISE I, with at least Distinction in each band

English language test scores must be achieved in a single test within the two years before enrolment.

Direct Materials costs includes:

  • Food
  • Knife kit and scales
  • Textbooks and printing
  • Uniform

To satisfactorily complete the New Zealand Certificate in Cookery (Level 3), and be awarded this qualification the student must successfully achieve a minimum of 60 credits in accordance with the programme schedule for the New Zealand Certificate in Cookery (Level 3).  The student will normally be expected to complete the New Zealand Certificate in Cookery (Level 3) full-time within 17 weeks.

Please note: Students failing to attend for 80% of the timetabled programme hours may forfeit Zero Fees entitlement.

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