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New Zealand Certificate in Cookery (Level 3) - Invercargill

Qualification: Certificate
Level: 3
Dates:

Intake1: 11 February 2019 to 21 June 2019

Intake2: 08 July 2019 to 08 November 2019

Duration:

17 weeks full time

Location: Invercargill
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 flair and creativity necessary 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

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

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 materials:

  • Food
  • Knife Kit and scales
  • Textbooks
  • 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 them to meet all academic and health and safety requirements of the programme/course in which they 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 (examples would include someone with experience within the hospitality industry or currently working in the industry) in the programme 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.

Language Requirements
Applicants from countries with an annual student visa approval rate of at least 80 per cent, 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 an NZQA approved English Proficiency Assessment, or achieved the required score in one of the following internationally recognised English Proficiency tests within the preceding two years:

  • 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 20)
  • University of Cambridge English Examinations – FCE, or FCE for schools, with a score of 154. No less than 154 in each skill
  • NZCEL – Level 3 with academic endorsement
  • Pearson Test of English (Academic) – PtoE (Academic) score of 36
  • City & Guilds IESOL – B1 Communicator with a score of 43

 

Applicants from countries with an annual student visa approval rate below 80 per cent, 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 that they:

  1. Have gained NCEA Level 3 and met New Zealand University Entrance requirements or
  2. Hold a bachelor’s degree of at least 3 years from New Zealand, Australia, Canada, The Republic of Ireland, South Africa, United Kingdom or United States of America or
  3. Have achieved a Certificate in English Language Teaching to Adults, CELTA or
  4. Have achieved the required score in one of the internationally recognised English Proficiency tests (specified above) within the preceding two years. 

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.

Classes are held Monday to Saturday, 8.00am-5.00pm at SIT's Invercargill campus.

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