New Zealand Certificate in Cookery (Level 4)

Program Overview

This one-year certificate program in Cookery aims to equip students with the skills to create and present restaurant-quality meals using fresh ingredients and advanced techniques. Through modules covering health and safety, kitchen operations, and culinary specializations, graduates gain the knowledge and abilities to excel in roles such as chef de partie, pastry chef, or head cook in the catering industry. Completion of this program leads to a career pathway in professional kitchens and provides a foundation for further education in the field.

Program Outline

Degree Overview:

This one-year certificate program builds upon the skills learned in the New Zealand Certificate in Cookery (Level 3). It aims to equip students with the knowledge and skills to create and present restaurant-quality meals with flair and creativity, using fresh ingredients and complex cooking techniques. Students will learn to monitor and maintain health and safety, food safety and security practices, and standard operating policies and procedures in a commercial kitchen. They will also develop their communication skills and learn to interact effectively with colleagues, managers, and customers.

Outline:

The program is structured as follows:

• Duration: 1 year full-time
• Modules:
• CIC4.100 Health & Safety:
This course focuses on the importance of preparing healthy food in a safe, hygienic, and cost-effective manner in a commercial kitchen.
• CIC4.101 Kitchen Operations 2: This course covers budgeting, kitchen organization and maintenance, as well as nutrition and dietetics.
• CIC4.102 Cold Kitchen: Students learn techniques for preparing and presenting a range of cold food items, from simple sandwiches to complex cold buffets.
• CIC4.103 Hot Kitchen 1: Students gain an understanding of mise en place and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and different flavors and textures for fish and shellfish, stocks, soups and sauces, and meat, poultry, and offal.
• CIC4.104 Hot Kitchen 2: Students gain an understanding of mise en place and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and different flavors and textures when using rice, grain, farinaceous products, and egg dishes, cold preparation dishes, and vegetable, fruit, and pulse dishes.
• CIC4.105 Hot Kitchen 3: Students learn about the importance of preparing bakery and hot and cold desserts and puddings in a well-planned and maintained commercial kitchen.
• CIC4.106 Patisserie 1: Students gain an understanding of mise en place and advanced cooking techniques in patisserie, including the use of advanced preparation and cooking methods, multiple ingredients, and different flavors and textures for pastry, cakes, biscuits, sponges, and dough products.
• CIC4.107 Patisserie 2: Students gain an understanding of mise en place and advanced cooking techniques in patisserie, including the use of advanced preparation and cooking methods, multiple ingredients, and different flavors and textures for hot desserts and puddings, and cold desserts.

Careers:

Upon completion of the program, graduates are prepared for a variety of roles in the catering industry, including:

• Chef de partie
• Sous Chef
• Head Cook
• Pastry Chef

Other:

• Work Experience: Students are required to complete 80 hours of work experience within the catering industry to enhance their formal learning.
• Education Pathway: This qualification leads to the NZ Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie.
• Employment Pathway: Chefs in an intermediate position producing complex dishes in a professional kitchen.
• Additional Expenses: Textbooks, stationery, and printing (approximately $130) and a uniform (required if you haven't completed level 3 cookery previously - $120).
• Changes for New Learners: WITT and this program are part of Te Pūkenga – New Zealand Institute of Skills and Technology.