New Zealand Certificate in Cookery (Level 4)

Program Overview

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The New Zealand Certificate in Cookery (Level 4) is an immersive program that equips students with the skills and knowledge to pursue careers as professional chefs. Through hands-on training in commercial kitchens and industry collaborations, students develop expertise in menu creation, food preparation, and presentation techniques, while fostering a strong understanding of food safety and industry standards. The program emphasizes real-world experience and prepares graduates for entry-level positions in the hospitality industry, including chef de partie, commis chef, and pastry chef.

Program Outline

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New Zealand Certificate in Cookery (Level 4)

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Degree Overview:

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Overview:

• This program provides an immersive experience in the culinary arts, focusing on menu development and execution within NMIT's modern training kitchens and restaurant facilities.
• Students learn from experienced tutors with diverse backgrounds, gaining cutting-edge industry skills and knowledge.
• The program leverages strong partnerships with local businesses and renowned experts, offering opportunities for participation in community functions and events, as well as catering services.

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Objectives:

• Equip students with the skills and knowledge to pursue careers as professional chefs.
• Develop expertise in menu creation, food preparation, and presentation techniques.
• Foster a strong understanding of food safety, sanitation, and industry standards.
• Cultivate effective communication and teamwork abilities within a professional kitchen environment.
• Provide opportunities for practical experience through real-world projects and catering events.

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Program Description:

• This program combines theoretical knowledge with significant practical experience, preparing students for entry-level positions in the culinary field.
• Students learn through a variety of methods, including:
• Hands-on training in NMIT's commercial training kitchens and restaurant facilities.
• Participation in community events and catering services.
• Collaborations with local food producers, featuring recipes with local ingredients.

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Outline:

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Program Content:

• Culinary fundamentals: knife skills, cooking techniques, food safety, and sanitation.
• Menu planning and development: recipe creation, costing, and presentation.
• Baking and pastry: breads, cakes, desserts, and patisserie skills.
• Cold larder: preparing salads, appetizers, and other cold dishes.
• Hot kitchen: meat cookery, vegetable preparation, and advanced cooking techniques.
• Food science and nutrition: understanding the science behind food preparation and its impact on health.
• Hospitality and customer service: developing professional communication and interaction skills.

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Program Structure:

• The program is delivered full-time over 40 weeks, including six weeks of study breaks.
• Students attend lectures, tutorials, and practical sessions in NMIT's training kitchens and restaurant facilities.

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Course Schedule:

• The program follows a structured schedule, with dedicated times for lectures, tutorials, practical sessions, and self-directed learning.
• Students participate in morning and afternoon sessions on weekdays, with additional hours dedicated to practical kitchen work.
• Self-directed learning allows students to work on projects and assignments outside of scheduled class times.

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Individual Modules:

• Culinary - Trainee Essentials (COO401): This compulsory module introduces the fundamentals of food preparation, safety, and hygiene.
• Culinary - Foundation Techniques (COO402): This compulsory module focuses on developing basic culinary skills, including knife handling, cooking methods, and recipe interpretation.
• Culinary - Complex Skills (COO403): This compulsory module advances culinary skills, covering complex preparation techniques, menu planning, and food presentation.
• Culinary - Industry Practice (COO404): This compulsory module provides practical experience in a commercial kitchen environment, including menu development, food preparation, and service.

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Assessment:

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Assessment Methods:

• A combination of practical assessments, written assignments, and examinations is used to evaluate student learning.
• Practical assessments may include cooking demonstrations, food preparation tasks, and catering service participation.
• Written assignments may focus on recipe development, menu planning, and theoretical knowledge of culinary concepts.
• Examinations may test students' understanding of food safety, sanitation, and industry standards.

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Assessment Criteria:

• Assessments are evaluated based on students' ability to:
• Demonstrate competent culinary skills and techniques.
• Apply theoretical knowledge to practical situations.
• Follow food safety and sanitation guidelines.
• Collaborate effectively within a team environment.
• Present dishes with appropriate attention to detail and aesthetic appeal.

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Teaching:

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Teaching Methods:

• The program employs a variety of teaching methods, including:
• Interactive lectures and demonstrations by experienced culinary professionals.
• Hands-on practical sessions in NMIT's commercial training kitchens.
• Group discussions and collaborative projects.
• Individual feedback and guidance from tutors.
• Industry guest speakers and workshops.

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Faculty:

• The program is led by experienced chefs and culinary professionals with extensive industry experience and knowledge.
• Tutors are actively involved in the local culinary scene, providing students with valuable insights and connections.

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Unique Approaches:

• The program emphasizes real-world experience through participation in community events, catering services, and collaborations with local businesses.
• Students gain practical skills through hands-on training in NMIT's modern commercial training kitchens and restaurant facilities.
• The program fosters a collaborative learning environment, encouraging teamwork and communication skills development.

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Careers:

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Potential Career Paths:

• Graduates of the program can pursue entry-level positions in the hospitality industry, including:
• Chef de partie
• Commis chef
• Kitchen assistant
• Pastry chef
• Restaurant manager
• Catering manager

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Career Opportunities:

• The program prepares students for a diverse range of career opportunities in the following areas:
• Restaurants
• Cafes
• Hotels
• Catering companies
• Food production facilities
• Culinary education

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Career Outcomes:

• Graduates of the program are well-equipped to enter the workforce as competent and confident chefs, possessing the skills and knowledge required to succeed in the competitive culinary industry.
• The program encourages students to work part-time in the industry while studying, facilitating the application of learned skills and earning potential.
• The program schedule is designed to support local eateries and restaurants by upskilling their staff without disrupting regular operations.
• NMIT has strong connections with local food producers, allowing students to work with fresh, high-quality ingredients.
• The program provides students with opportunities to develop professional presentation and communication skills, enhancing their employability.
• Graduates of the program are eligible to apply for membership in professional culinary organizations.