New Zealand Certificate in Cookery (Level 4) (Workplace)

ID:CPIT640108
Level:1-Year Post-Secondary Certificate
Duration:
Intake:

Fees (NZD)

* uniforms, knives, and textbook

Estimated Total/program:

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Admission Requirements

Entry requirements

10 NCEA Level 1 Literacy credits and 10 NCEA Level 1 Numeracy credits
- OR New Zealand Certificate in Cookery (Level 3) or equivalent
- OR If you have undertaken examinations other than NCEA (e.g. International Baccalaureate, Cambridge Examination), Ara will assess your qualification for academic entry equivalency.
Skills for tertiary study (including literacy and numeracy) may be acquired through study, work and/or life experience. Students who can demonstrate these skills may be approved for alternative entry. Literacy and numeracy assessments are available.
To meet the entry criteria for this programme, you must: be employed for a minimum of 20 hours a week, be a New Zealand resident and not be enrolled at secondary school or other tertiary-based study.

English requirements

If English is not your first language, we want to make sure that you will be successful in your chosen programme of study.
Please provide a result from a test or qualification on the acceptable alternatives English Proficiency Outcomes Chart.

If you are a New Zealand Citizen or Permanent Resident, complete an Admission and Enrolment form and Ara will contact you regarding a free assessment.
If you are not a New Zealand Citizen or Permanent resident, book an IELTS or other test through the AraExamination Centre or in your home country.
IELTS scores used must be taken from a single IELTS Test Report Form and are valid for two years from the date of the test.
Overall IELTS requirements 5.5 academic: speaking 5.0, reading 5.0, writing 5.0, listening 5.0.

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Pathway Courses

Course Information

Become competent and confident creating complex dishes in fast-paced commercial kitchen environments.

This programme covers the skills required to create a wide range of complex dishes from hot meals and desserts to pastries.

You'll learn about preparation and presentation techniques, food safety, health and safety, operating policies of commercial kitchens and communication practices between colleagues, managers and customers.

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