Gain skills in advanced food preparation and become a competent employee who can work in intermediate chef positions producing complex dishes in a commercial kitchen

Programme Overview

This programme covers all aspects of working in a professional kitchen using a range of advanced cooking methods and techniques, a la carte skills, menu planning, costing and design as well as kitchen management and supervisory skills. Undertake a 12-week internship in a commercial kitchen. You will have the opportunity to gain an internationally recognised City & Guilds qualification.

Programme Outline

This programme consists of three trimesters of 14 weeks each, incorporating the New Zealand Certificate in Cookery (Level 4)

Food Preparation and Cooking

Learn a range of cooking methods including boiling, poaching, stewing, steaming, braising, frying, baking, roasting, grilling and sous-vide cooking. Gain an understanding of the nutritional value of food and be able to identify and promote healthy eating options.

Food Safety

Work with knives and utensils safely, and understand correct food preparation methods. Maintain effective personal hygiene when working with food, prevent cross contamination, and control hazards in a kitchen. Learn up to date industry standards around safe storage and care of food.

Food Preparation and Cooking including Global Cuisine

Prepare, cook and provide service in our training restaurants. Learn basic pastry techniques to produce a range of desserts, sweet slices and sauces. Implement business plans and prepare a range of menus, promotions and marketing options for a small food business.

Traditional Larder Techniques

This includes pates, terrines, cured goods, preservation techniques and processes plus more.

Year Two

Two trimesters of 14 weeks each

Global Cuisine influences along with advanced Modern Larder Preparation​

This programme enhances theoretical knowledge and practical skills in global cuisine. Produce and present a broad range of global cuisine dishes using advanced modern larder cooking techniques. Research a chosen global cuisine and assess its nutritional value, then plan, develop and cost that dish and cook it in our kitchen.

Sustainable Practices and Food Production Supervision

This programme enhances food knowledge, preparation, production and presentation techniques using sustainable practices. Produce a range of sustainable artisan foods including breads, cheeses, small goods and preserves. Research sustainable practices and implement the planning and production of a dish and a fermented product which will be sold in a market environment. Design, cost and produce restaurant quality dishes and then train and work with staff to produce these dishes for customers.

Work Internship

Work placement provides the opportunity to demonstrate advanced cookery knowledge and skills and to apply learnt management skills in a commercial kitchen over a three month period. This work placement is carefully selected and often leads directly to employment.

External Qualifications

Students have the opportunity to gain the following City & Guilds Certificates:

  • ​City & Guilds Certificate in Food Safety (required by the local councils)
  • City & Guilds Diploma in Food Preparation & Cooking (Culinary Arts)

Note: If you have gained the New Zealand Certificate in Cookery (Level 4) with another provider you may enrol in Year 2 only. There are limited spaces available at the Porirua Campus starting 31 July and 13 November 2017. Fees are different from those mentioned above. Please contact us for details.


Entry Requirements

NCEA Level 2.

If you have gained the New Zealand Certificate in Cookery (Level 4) with another provider you may enrol in Year 2 only. Please contact us for details.

International students

IELTS 5.5 with a band no lower than 5 or equivalent.

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