New Zealand Certificate in Cookery (Level 3)

Program Overview

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The New Zealand Certificate in Cookery (Level 3) is an introductory program designed for individuals seeking to enter the food industry. It provides essential skills and knowledge in food preparation, cooking, health and safety practices, and nutrition. Graduates are equipped for entry-level positions in the culinary field, such as chef de partie, commis chef, and kitchen hand.

Program Outline

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Degree Overview:

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Overview:

The New Zealand Certificate in Cookery (Level 3) is an introductory program designed for individuals who want to develop basic skills and knowledge to enter the food industry. It covers essential aspects of food preparation, cooking, health and safety practices.

• Prepare and cook basic dishes using common ingredients in commercial kitchens.
• Follow proper procedures and protocols within commercial kitchen settings.
• Understand the importance of nutrition and its connection to cooking methods and food storage.

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Program Description:

This introductory program provides a solid foundation for individuals seeking a career in the culinary field. It encompasses hands-on training and theoretical knowledge in essential areas like:

• Basic food preparation techniques.
• Cooking methods for a range of dishes.
• Health and safety protocols in commercial kitchens.
• Nutritional considerations in food preparation and storage.
• Commercial kitchen procedures and practices.
This program offers a valuable pathway for those who aspire to pursue higher-level culinary qualifications.

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Outline:

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Program Content and Structure:

The New Zealand Certificate in Cookery (Level 3) focuses on equipping learners with the essential skills and knowledge required to begin a culinary career. It offers a comprehensive curriculum encompassing the following:

• Applying fundamental cookery skills:
This module equips learners with the ability to prepare, cook, and present basic dishes using commodities commonly found in the industry.
• Commercial kitchen procedures:
Learners gain a thorough understanding of proper practices and protocols within a commercial kitchen environment.
• Nutrition and food safety:
This module emphasizes the significance of nutrition and the impact of food storage and cooking methods on nutritional value. Additionally, it emphasizes the application of health and safety practices to safeguard personal well-being and minimize potential risks to patrons.

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Course Schedule:

The program is delivered in a full-time format over a 17-week period. Learners engage in intensive hands-on training and theoretical learning, gaining practical experience and a solid understanding of the culinary industry.

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Individual Modules and Descriptions:

• Fundamental Cookery Skills:
This module delves into the core techniques and tools used in food preparation. Learners acquire hands-on experience in various culinary techniques, including knife skills, cooking methods, food presentation, and basic recipe development.

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Assessment:

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Assessment Methods:

The program utilizes various assessment methods to gauge learner progress and achievement. These include:

• Practical assessments:
Learners demonstrate their culinary abilities through hands-on tasks and simulations of real-world kitchen scenarios.
• Written assessments:
Learners complete written tests, assignments, and projects to evaluate their theoretical knowledge and understanding of culinary principles.
• Observation:
Instructors monitor and assess learners' performance throughout practical sessions, providing feedback and guidance for continuous improvement.

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Assessment Criteria:

Assessments are based on established criteria that align with the program's learning outcomes. These criteria encompass both theoretical knowledge and practical skills, ensuring that learners demonstrate a comprehensive understanding and proficiency in the required areas.

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Teaching:

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Teaching Methods:

The New Zealand Certificate in Cookery (Level 3) employs diverse teaching methods to engage learners and facilitate effective knowledge acquisition. These include:

• Feedback and guidance:
Instructors provide regular feedback and guidance to learners throughout the program, supporting their development and ensuring their progress.

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Faculty:

The program is delivered by experienced and qualified culinary professionals who possess a deep understanding of the industry and a passion for teaching. The faculty is committed to providing learners with the necessary skills and knowledge to succeed in their culinary endeavors.

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Unique Approach:

The program adopts a learner-centered approach, focusing on hands-on experience and fostering a collaborative learning environment. Learners receive personalized guidance and support from faculty members, promoting a supportive and dynamic learning atmosphere.

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Careers:

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Potential Career Paths:

Upon successful completion of the program, graduates are equipped with a solid foundation to pursue a range of career paths within the culinary industry, including:

• Chef de partie
• Commis chef
• Kitchen hand
• Food preparation assistant
• Catering assistant

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Career Opportunities and Outcomes:

Graduates can find employment opportunities in various settings such as restaurants, cafes, hotels, catering companies, and food production facilities.

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Further Study Options:

Graduates can pursue further qualifications in the culinary field, such as the New Zealand Certificate in Cookery (Level 4).