New Zealand Certificate in Cookery (Level 3)
New Zealand Certificate in Cookery (Level 3)

New Zealand Certificate in Cookery (Level 3)

New Zealand Certificate in Cookery (Level 3)

Develop your creative cooking skills and start your career journey to become a Chef.

The New Zealand Certificate in Cookery (Level 3) is a hands-on 17 week programme that will help you develop a strong foundation in culinary skills and techniques.

SIT's School of Hospitality offers professional level training required to develop the knowledge and culinary skills you need to enter the industry or progress to further study.

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

20 weeks full-time

Study Modes:
On Campus
Dates:

2024 Semester 1: 12 February to 21 June

2024 Semester 2: 15 July to 22 November
Fees:

This programme is eligible for the Zero Fees Scheme.

  • NO tuition fees
  • Direct material costs of $3,810.00 (GST inclusive). 

International Fees can be found here.

Some Course Details May Change

As part of our move into Te Pūkenga we're aligning our courses nationally. This is ongoing, and means that some course details including fees, and entry requirements may change. In the meantime please go ahead and apply as normal, we will keep you advised of any changes, and we are always available to answer any questions you might have.

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.

US167 Practise food safety methods in a food business under supervision

 

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

Students will identify and apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for others.

 

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

Students will communicate effectively and behave in a professional manner with colleagues, managers and customers.

 

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

Students will follow standard operating procedures to deal with familiar problems in a commercial kitchen.

 

NZC304 Prepare and cook basic stocks, sauces and soups

Students will prepare to cook; and cook and present basic stocks, sauces and soups, in a commercial kitchen.

 

NZC305 Prepare and cook basic vegetable dishes in a commercial kitchen  

Students will prepare to cook; and cook and present basic vegetable dishes, in a commercial kitchen.

 

NZC306 Prepare and cook egg dishes in a commercial kitchen   

Students will prepare to cook; and cook and present basic egg dishes, in a commercial kitchen.

 

NZC307 Prepare and cook rice and farinaceous in a commercial kitchen  

Students will prepare to cook; and cook and present rice and farinaceous dishes, in a commercial kitchen. 

 

NZC308 Prepare and cook basic pasta dishes in a commercial kitchen   

Students will prepare to cook; and cook and present basic pasta dishes, in a commercial kitchen.

 

NZC309 Prepare and cook basic fish dishes in a commercial kitchen  

Students will prepare to cook; and cook and present basic fish dishes, in a commercial kitchen. 

 

NZC310 Prepare and cook basic meat dishes in a commercial kitchen

Students will cook and present basic meat dishes in a commercial kitchen.

 

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

Students will prepare to cook; and produce and present basic hot and cold dessert items, 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 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 International ESOL Written (LRW) PASS with no less than 25/50 in each skill and Spoken (S) PASS
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

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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