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Certificate in Cookery (Level 3)
Certificate in Cookery (Level 3)

Certificate in Cookery (Level 3)

  • ID:SIT640045
  • Level:1-Year Post-Secondary Certificate
  • Duration:
  • Intake:

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Admission Requirements

Entry requirements:

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.

English requirements:

  • Applicants from countries with an annual student visa approval rate of at least 80 percent, 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 passed an NZQA approved English Proficiency Assessment, or one of the following tests of English language competence in accordance with the NZQA rules below:
  • 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

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Course Information

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.

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

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  • 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 
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Career Opportunity

Career Opportunity

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.

Ability to settle

Overseas Student Health Cover

Medical insurance - NZD $600 per year

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