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New Zealand Certificate in Cookery (Level 3) - Queenstown

Qualification: Certificate
Level: 3
Dates:

2020 Semester 1: 20 January to 29 May

2020 Semester 2: 13 July to 13 November

Duration:

17 weeks full-time

Location: Queenstown
Credits: 60

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

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

On completion of the New Zealand Certificate in Cookery (Level 3), graduates will have the knowledge and skills 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

NZC301        Monitor and maintain core skills and knowledge of health, safety and security practices within a hospitality operation

US167          Practise food safety methods in a food business under supervision

NZC302        Conduct and apply effective workplace communication and professional practices within hospitality operations.

NZC303        Comply with, maintain, implement and evaluate standard operating procedures within a kitchen operation.

NZC304        Prepare and cook basic stocks, sauces and soups

NZC305        Prepare and cook basic vegetable dishes in a commercial kitchen  

NZC306        Prepare and cook egg dishes in a commercial kitchen   

NZC307        Prepare and cook rice and farinaceous in a commercial kitchen   

NZC308        Prepare and cook basic pasta dishes in a commercial kitchen   

NZC309        Prepare and cook basic fish dishes in a commercial kitchen   

NZC310        Prepare and cook basic meat dishes in a commercial kitchen   

NZC311        Prepare and cook basic hot and cold dessert items in a commercial kitchen 

This programme is eligible for the Zero Fees Scheme.

NO tuition fees
2019 direct material costs of $3145 (GST inclusive). This includes all course related material:

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

International Fees can be found here.

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

Entry into the New Zealand Certificate in Cookery (Level 3) will be granted to applicants who:

  • Can attend an interview that may be part of the application process
  • Can provide a verified valid work permit/visa
  • Meet the NCEA Level 1 Literacy and Numeracy requirement, or provide evidence of achievement at a higher level

OR

  • If over 20 and not able to satisfy the academic requirement above, be able to demonstrate interest in the industry and the potential to succeed
  • Have competence in English and can demonstrate adequate literacy and/ or numeracy skills to enable you to meet all academic and health and safety requirements of the programme/ course in which you enrol
  • Can demonstrate a keen interest in hospitality and indicate a reasonable likelihood of successful completion of the programme
  • Are prepared to meet the work ethic required for a career in the hospitality industry
  • Have a high level of personal presentation

All enrolments in the New Zealand Certificate in Cookery (Level 3) are approved at the discretion of the Programme Manager in consultation with the Head of Faculty and teaching staff, as required.

Special Admission
Notwithstanding the above admissions categories, in exceptional circumstances, a mature aged applicant who can show evidence of ability to succeed in the programme  (examples would include someone with experience within the hospitality industry or currently working in the industry) may be considered for admission provided the applicant has successfully completed an approved course or programme, which is deemed to prepare graduates for the required academic standard for entry.

English Language Requirements

Applicants, whose first language is not English, or who come from a country where the language of instruction in schools is not English, are required to provide evidence of having achieved one of the following

NCEA Level 3 with University Entrance, or

an International Baccalaureate Diploma or Cambridge A- level qualification for which the teaching and assessment was conducted in English; or

Cambridge Certificate in Teaching English to Speakers of Other Languages (CELTA),or Trinity College London Certificate in Teaching English to Speakers of Other Languages (CertTESOL);or

Successful completion of all primary education (being the equivalent of New Zealand primary school years 1 to 8) and at least three years of secondary education (being the equivalent of three years from New Zealand secondary school years 9 to 13) at schools in either New Zealand,,Australia,Canada, the Republic of Ireland, South Africa, the United Kingdom and the United States one of the countries listed in Rule 18.5 where the student was taught using English as the language of instruction; or

Successful completion of at least five years of secondary education (being the equivalent of New Zealand secondary school years 9 to 13) at schools in either New Zealand, Australia, Canada, the Republic of Ireland, South Africa, the United Kingdom and the United States where the student was taught using English as the language of instruction; or

Successful completion of a Bachelor's Degree, Graduate Certificate, Graduate Diploma, Bachelor Honours degree, Postgraduate Certificate, Postgraduate Diploma, Masters' Degree or Doctoral Degree, the language of instruction of which must be in English and which must be from a tertiary education provider from New Zealand, Australia, Canada, the Republic of Ireland, South Africa, the United Kingdom or the United States or

Successful completion of one of the following internationally recognised proficiency tests listed below to the level required of the programme of study and with all scores achieved in a single test during the two years preceding the proposed date of enrolment


IELTS test - General or Academic score of 5 with no band score lower than 5
TOEFL Paper based test (pBT) - Score of 500 (with an essay score of 4 TWE)
TOEFL Internet based test (iBT) - Score of 35 (with a writing score of 14)
Cambridge English Examination - B2 First or B2 First for schools with a score of 154. No less than 154 in each skill.
OET - Minimum of Grade C or 200 in all sub-tests
NZCEL - a) Expiring Level b) Current: a) Level 3 (General) or (Workplace) b) Level 3 (General)
Pearson Test of English (Academic) - PTE (Academic) score of 36 with no band score lower than 36
Language Cert - B1 Achiever IESOL (LRWS) with PASS and no less than PASS in each skill
Trinity ISE - ISE I with no less than distinction in any band

* New versions of some NZCEL qualifications, and in some cases new qualifications, were published on 13 June 2017. These are intended to replace pre-existing versions and qualifications, which have been given expiring status until discontinued on 31 December 2019. (a) denotes expiring (b) denotes current

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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