New Zealand Certificate in Cookery (Level 4) Managed Traineeship

Program Overview

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This two-year block release program allows individuals working in commercial kitchens to earn a Level 4 qualification as a chef while continuing employment. Through hands-on learning, trainees develop skills in cooking methods, food safety, and various culinary techniques. The program emphasizes a learner-centered approach with support from experienced chef tutors and industry partnerships, preparing graduates for diverse career paths in the culinary industry.

Program Outline

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Degree Overview:

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Objective:

This program allows individuals working in commercial kitchens to "earn while they learn," gaining a qualification as a chef while continuing employment. The program focuses on developing skills from basic to advanced techniques through hands-on learning in a purpose-built environment.

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Description:

The New Zealand Certificate in Cookery Managed Traineeship is a two-year, block release program designed for trainee chefs already working in professional kitchens. It leads to a Level 4 qualification and supports trainees in becoming qualified chefs while remaining employed in the industry. Learning takes place through practical tutorials and workshops, assessed in a dedicated environment alongside other trainees. Online learning resources and regular on-site visits provide additional support to both trainees and their employers throughout the process.

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Outline:

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Content:

The program covers a range of topics, including:

• Cooking methods and their applications
• Cold larder techniques
• Food safety and health and safety
• Preparation, cooking, and presentation of fish, farinaceous, vegetable, meat, and poultry dishes
• Patisserie techniques for desserts
• Techniques for producing dough and pastry products

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Structure:

The program is delivered through a two-year block release format.

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Modules:

• Cooking Methods and Applications: This module explores various cooking methods and their applications in different culinary contexts.
• Cold Larder Techniques: This module focuses on techniques for preparing and storing cold food items, such as salads, sandwiches, and pâtés.
• Preparation, Cooking, and Presentation of Fish Dishes: This module focuses on the preparation, cooking, and presentation of various fish dishes.
• Farinaceous and Vegetable Dishes: This module explores the preparation, cooking, and presentation of farinaceous (starchy) and vegetable dishes.
• Preparation, Cooking, and Presentation of Meat and Poultry Dishes: This module covers the preparation, cooking, and presentation of various meat and poultry dishes.

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Assessment:

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Assessment Methods:

The program utilizes various assessment methods, including:

• Practical assessments in the purpose-built kitchen environment
• Written assignments
• Portfolios
• Presentations

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Assessment Criteria:

Assessments are based on criteria related to:

• Knowledge and understanding of culinary principles and techniques
• Practical skills in food preparation and cooking
• Presentation and hygiene standards
• Ability to work effectively in a team environment
• Communication and problem-solving skills

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Teaching:

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Teaching Methods:

The program utilizes a variety of teaching methods, including:

• Hands-on practical sessions
• Demonstrations
• Tutorials
• Group work
• Online learning resources

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Faculty:

The program also incorporates industry partnerships, ensuring that trainees gain valuable experience and insights from real-world kitchen environments.

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Careers:

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Career Paths:

Graduates of this program can pursue a variety of career paths in the culinary industry, including:

• Chef de Partie
• Sous Chef
• Head Chef
• Restaurant Manager
• Food and Beverage Manager
• Culinary Instructor
• Food Stylist
• Food Critic

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Career Opportunities:

Graduates can find employment in various settings, including:

• Restaurants
• Hotels
• Catering companies
• Cruise ships
• Resorts
• Food production companies
• The program is designed for individuals already working in commercial kitchens with a minimum of 24 hours per week employment in an appropriate position.
• The program is offered at WelTec, a business division of Te Pūkenga - New Zealand Institute of Skills and Technology.
• The program is delivered in a purpose-built environment with access to industry-standard equipment and facilities.

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Program Fees:

The domestic fees for the 2024 intake are $6,576.