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Certificate in Cookery (Level 4)
Certificate in Cookery (Level 4)

Certificate in Cookery (Level 4)

  • ID:SIT640046
  • Level:1-Year Post-Secondary Certificate
  • Duration:
  • Intake:

Fees (NZD)

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60
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20
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Admission Requirements

Entry requirements:

  • Have successfully completed the New Zealand Certificate in Cookery (Level 3) or can demonstrate equivalent knowledge
  • Have successfully completed NCEA Level 1

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

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

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  • 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
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Pre Courses

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Pathway Courses

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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 intermediate positions producing complex dishes in a commercial kitchen.

Ability to settle

Overseas Student Health Cover

Medical insurance - NZD $600 per year

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