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New Zealand Certificate in Cookery (Level 4) - Invercargill

Qualification: Certificate
Level: 4
Dates:

2019 Semester 2: 08 July to 16 April

2019 Semester 3: 25 November to 05 September

2020 Semester 1: 08 June to 18 March

2020 Semester 2: 30 November to 04 September

Duration:

41 weeks full-time

Location: Invercargill
Credits: 120

Following on from the NZ Certificate in Cookery (Level 3), this Level 4 programme allows the enhancement and further development of students' culinary skills.

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 and are encouraged to enter national culinary arts competitions.

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

On completion of the New Zealand Certificate in Cookery (Level 4), graduates will have the knowledge and skills to:

  • Apply cookery skills to prepare, cook and present a range of cold larder dishes, hot kitchen dishes, and patisserie and desserts, employing complex preparation and presentation techniques
  • Monitor and maintain health and safety, food safety, and security practices, to ensure own safety and minimise potential hazards for customers
  • Monitor and maintain interactions between colleagues, managers, and customers
  • Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen

NZC401    Demonstrate knowledge of food costing and portion control in a commercial kitchen

NZC402    Monitor and maintain staff performance and interactions with customers to meet service delivery outcomes

NZC403    Monitor and maintain the application of standard operating policies and procedures in a service delivery organisation

NZC404    Monitor and maintain health, safety and security practices for a service delivery organisation

NZC405    Prepare and present cold cocktail food in a commercial kitchen

NZC406    Prepare and present cold larder products in a commercial kitchen

NZC407    Prepare and cook hot cocktail food in a commercial kitchen

NZC408    Prepare and cook complex sauces in a commercial kitchen

NZC409    Prepare and cook complex fish dishes in a commercial kitchen

NZC410    Prepare and cook seafood dishes in a commercial kitchen

NZC411    Prepare and cook complex pasta dishes in a commercial kitchen

NZC412    Prepare and cook complex meat dishes in a commercial kitchen

NZC413    Prepare and cook complex soups in a commercial kitchen

NZC414    Prepare and cook complex poultry dishes in a commercial kitchen

NZC415    Prepare and cook complex pastry dishes in a commercial kitchen

NZC416    Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen

NZC417    Prepare and produce complex hot and cold desserts in a commercial kitchen

NZC418    Prepare and bake dough products in a commercial kitchen

NZC419    Prepare and bake complex dough products in a commercial kitchen

NZC420    Prepare and bake complex cakes and sponges in a commercial kitchen

This programme is eligible for the Zero Fees Scheme.

  • NO tuition fees
  • 2019 Direct material costs of $4389.25 (GST inclusive).

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 intermediate positions producing complex dishes in a commercial kitchen.

Entry into the New Zealand Certificate in Cookery (Level 4) will be granted to applicants who:

  • Have successfully completed the New Zealand Certificate in Cookery (Level 3) or can demonstrate equivalent knowledge
  • Can attend an interview that may be part of the application process
  • Can provide a verified valid work permit/visa
  • Have successfully completed NCEA Level 1

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 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 4) 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 (examples would include someone with experience within the hospitality industry or currently working in the industry) 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 - Academic score of 5.5 with no band score lower than 5
  • TOEFL Paper based test (pBT) – Score of 530 (with an essay score 4.5 TWE)
  • TOEFL Internet- based test (iBT) – Score of 46(with a writing score of 20)
  • University of Cambridge ESOL Examinations – FCE or FCE for schools with a score of 162.  No less than 154 in each skill. OET at Grade C in all sub-tests
  • NZCEL – Level 3 with an endorsement of either general, workplace or Academic
  • Pearson Test of English (Academic) – PToE (Academic score of 42)
  • City & Guilds IESOL – B2 Communicator with a score of 42

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 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 4), and be awarded this qualification the student must successfully achieve a minimum of 120 credits in accordance with the programme schedule for the New Zealand Certificate in Cookery (Level 4). The student will normally be expected to complete the New Zealand Certificate in Cookery (Level 4) full-time within 34 weeks.

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

Graduates of this Level 4 programme can enrol in the New Zealand Diploma in Cookery (Advanced) with strands in Cookery.

Classes are held Monday to Friday, 9.00am-5.00pm at SIT's Invercargill campus.

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