Programme Introduction
The purpose of this qualification is:

To provide the hospitality sector with competent employees who are able to work as chefs in intermediate positions producing complex dishes in a commercial kitchen.
To provide individuals who are employed or will be employed as chefs in intermediate positions a qualification that will enhance their employment opportunities in a commercial kitchen across the hospitality sector.
To implement established standards of professional practice for complex cookery that can provide customers with confidence in a range of hospitality environments.

 

Course Highlights

The New Zealand Certificate in Cookery (Level 4) is a 36-week, 120 credit programme which will be delivered over four  9-week terms with a two-week break between terms.

The programme provides fundamental knowledge and skills in cookery as well as to develop practical skills and applied knowledge in specific areas such as:

• health and safety in the workplace

• food safety and security practices

• application of standard operating policies and procedures

• healthy eating, foods and special diets

• internal and external customer interactions and communications

• costing and menu planning

• applied methods of cookery – preparing, cooking and finishing a wide range of complex dishes.

In addition, students will also gain ‘realistic work experience’ in preparing, cooling and presenting a range of dishes in modern, fully equipped commercial kitchens.

 

Course Structure

Module 1: PC401 Introduction to Cookery

This module covers health and safety and food safety, an introduction to kitchen procedures with a focus on knife usage and safety skills, and preparation of basic stocks, soups and sauces, leading to preparation of cold foods such as salads and dressings, sandwiches, cold entrée items and canapés. Food safety is an essential part of all practical lessons and assessments. Practical tuition is based on methods of cookery and covers a comprehensive food range which enables students to progress from basic to complex food preparation, cooking and presentations.

Module 2: PC402 Cookery Fundamentals

This module further develops cooking competence by learning how to prepare, cook and present a range of simple dishes and introduces pasta, rice and farinaceous dishes, vegetables, fruits and pulses. Basic nutrition is introduced. The student continues to develop skills and knowledge through teaching of methods of cookery using a broad variety of commodities and students are exposed to realistic work experience in the restaurant kitchen where they practice communication skills and teamwork in a realistic work environment with all associated time constraints and pressures.

Module 3: PC403 Applied Complex Cookery Skills

This module further enhances cooking competence through teaching fish and shellfish, meat, poultry and offal dishes. All dishes are ‘complex’ with vegetables, sauces and starch commodities. Students complete work plans and present all dishes under time pressure with the expectation that the dishes served are standard and quality for a paying customer.

Module 4: PC404 Patisserie and Healthy Diets

This module focuses on baking and finishing of bakery products, and preparation, cooking and finishing of hot and cold desserts. Healthy foods and special diets are studied in this module. Students complete an end-point assessment where they are required to plan, cost, prepare and cook a 3-course meal which is served in the ‘training’ restaurant to paying customers with all associated time constraints and pressures. At the end of the module students sit for a summative theory exam covering the theory of all units.