Why Study / Key Benefits

• Develop foundational cookery skills for working in a professional or commercial kitchen.

• Learn to prepare, cook and present a range of basic dishes using ingredients and equipment commonly used in the hospitality industry.

• Gain practical experience in UCOL’s commercial training kitchens, supported by industry-experienced chefs.

• Build knowledge of food safety, safe food handling, kitchen hygiene, workplace safety and standard operating procedures.

• Develop professional communication, teamwork, time management and kitchen workflow skills.

• The programme provides a foundation for further cookery study, including progression to the New Zealand Certificate in Cookery (Level 4).

Programme Structure and Subjects / Topics

The programme comprises four courses of 15 credits each, totalling 60 credits.

- Introduction to Cookery Skills 1 – 15 credits

• Basic preparation, cooking and presentation of dishes.

• Cooking different types of eggs and vegetables.

• Understanding basic recipes and using kitchen equipment.

• Ingredient identification, measurements, ratios and quantities.

• Food safety, safe food handling, cleaning and kitchen hygiene.

• Food refrigeration, temperature control and food control plans.

• Workplace safety, communication and feedback.

- Introduction to Cookery Skills 2 – 15 credits

• Identifying ingredients and selecting appropriate preparation methods.

• Preparing and cooking rice and other farinaceous dishes.

• Preparing and cooking basic pasta dishes.

• Food presentation, finishing, portion sizes and yields.

• Understanding workplace roles, responsibilities, delegations and reporting requirements.

• Following standard operating procedures.

- Introduction to Cookery Skills 3 – 15 credits

• Preparing and presenting basic hot and cold desserts.

• Cooking basic pastry and convenience pastry items.

• Food preparation and fundamental cooking methods.

• Food presentation and finishing techniques.

• Service delivery practices and commercial kitchen procedures.

- Introduction to Cookery Skills 4 – 15 credits

• Mise en place and kitchen workflow organisation.

• Time management in a commercial kitchen.

• Preparing and cooking different types of fish.

• Preparing and cooking common meat products and cuts.

• Basic hospitality security practices.

• Identifying and solving common kitchen problems.

Disciplines / Specialisations

• Main discipline: Cookery and Culinary Arts.

• Related study areas include food preparation, commercial kitchen operations, food safety, basic pastry, desserts, meat and fish cookery, and food presentation.

• The programme page does not list formal specialisations or elective pathways. It is a foundation-level cookery qualification rather than a specialist culinary programme.

 

Programme Highlights

• Practical training in a professional commercial kitchen.

• Training delivered by chefs with industry experience.

• Four structured cookery courses covering essential kitchen skills.

• Training in food safety, hygiene, workplace safety and standard operating procedures.

• Exposure to preparing a range of basic dishes, including egg, vegetable, pasta, rice, pastry, dessert, meat and fish dishes.

• Approximately 21 hours of lecturer-supported learning each week, plus 16.5 hours of self-directed study.

• UCOL Hospitality Schools are members of NZ Chefs and participate in the Manawat? Hospitality Awards.

• Local industry connections support UCOL’s hospitality training.

Career Outcomes

UCOL describes this qualification as a foundation for entry-level work in commercial kitchens.

Graduates are expected to be able to:

• Communicate effectively and behave professionally with colleagues, managers and customers.

• Follow standard operating procedures to deal with familiar kitchen problems.

• Prepare, cook and present a range of basic dishes using fundamental cookery skills.

Potential employment settings listed by UCOL include:

• Commercial catering businesses.

• Café and restaurant kitchens.

• Institutional catering, such as airline and hospital catering.

• Food trucks.

Latest Updates / Special Requirements

Current programme information:

• UCOL is publishing February and July 2027 intakes for this programme.

• The listed delivery location is Palmerston North.

• The programme is NZQA-approved, and UCOL is accredited to teach it.

Additional requirements and advice:

• Full attendance is encouraged to maximise learning and student success.

• Students may be required to attend after-hours activities while studying at the Palmerston North campus.

• Students should understand the physical requirements of working in a commercial kitchen.

• Applicants with special needs or requirements are advised to inform the Hospitality Academic Portfolio Manager in writing before the programme begins.

• UCOL recommends that students have literacy and numeracy skills equivalent to NCEA Level 1.

• Students may apply for Recognition of Prior Learning, including credit transfer or cross-credit, where they believe they have already met the relevant learning outcomes. Applications are assessed individually.

Additional equipment costs:

• Chef uniform.

• Knives.

• Chef safety boots.

International Student Visa Requirements

International students intending to study this programme in New Zealand will generally need a Fee Paying Student Visa, subject to Immigration New Zealand’s assessment.

Key visa conditions and requirements:

• Offer of Place: You must have an offer from an approved education provider, such as UCOL.

• Tuition fees: You must show that you have paid, or can pay, the tuition fee for one programme or one year of study, whichever is shorter. Immigration New Zealand may allow applicants applying from outside New Zealand to use the approval-in-principle process before paying tuition.

• Living expenses: For tertiary study shorter than one year, the published financial requirement is NZD $1,667 per month.

• Outward travel: You must show that you have a ticket out of New Zealand or sufficient additional funds to purchase one.

• Insurance: You must have acceptable medical and travel insurance for your stay. UCOL automatically enrols international students in its preferred Studentsafe insurance unless the student provides alternative insurance that meets UCOL’s requirements.

• Health and character: You must meet Immigration New Zealand’s health and character requirements.

• Genuine study: You must satisfy Immigration New Zealand that your reason for travelling to New Zealand is genuine.

• Passport and supporting documents: You will need a valid passport, offer-of-place evidence, tuition and living-funds evidence, and other documents requested during the application process.

Visa cost and processing:

• Fee Paying Student Visa cost: from NZD $850.

• Immigration New Zealand states that 80% of applications are processed within 7 weeks.

• The visa can be granted for up to four years, although the actual visa period will depend on the study and other circumstances.

• Immigration New Zealand recommends applying at least three months before planned travel.

Work rights:

• Eligible student visa holders may be permitted to work up to 25 hours per week during study.

• Full-time work may be permitted during scheduled holidays, depending on the visa conditions and course eligibility.

• Work rights are not automatic for every student; students must check the conditions printed on their visa.

• Students aged 16 or 17 studying at a tertiary provider need the required written permissions to receive work rights.

Important note about the living-funds calculation:

• The programme lasts approximately 18 weeks, so the applicable student living-funds requirement is based on the shorter-than-one-year monthly rule.

• Immigration New Zealand’s published rate is NZD $1,667 per month. The exact amount to demonstrate depends on the period assessed and any acceptable prepaid accommodation or sponsorship evidence.

• Tuition fees are additional to living funds.