Otago Polytechnic

New Zealand Certificate in Cookery (Level 3)

Location

Dunedin

Duration
One semester full-time
Delivery

On campus. Please email info@op.ac.nz for information on learning and assessment in your workplace.

Credits
60
Level
3
Start
February and July
Apply by
by 30 November and 30 April. Late applications are accepted based on availability of places.
  • Location
    Intake
    Study breaks
  • Dunedin
    19 February 2018
    16 April 2018 - 27 April 2018
Strong basic culinary skills are the foundation that cooks and chefs build their professional reputation upon.

During this hands-on programme food preparation and cookery techniques are central to your learning, and you will gain valuable instruction from highly-skilled teachers. Develop your theoretical knowledge with topics such as food safety, health and safety legislation, and catering for specific dietary requirements, and benefit from gaining commercial and kitchen experience in our training restaurant.

If you're an Otago senior secondary school student, you may be able to study this programme through our Otago Secondary-Tertiary College (OSTC). To apply, you need to contact your school careers advisor. 

Skills required
  • Creativity
  • The ability to work well under pressure
  • To be motivated and have a good work ethic
  • A willingness to try new things and constantly update your skills. 
Entry requirements
  • Open entry; there are no academic entry requirements.
  • International students will be individually assessed to ensure you are ready for this study. 
  • If English is not your first language, you must demonstrate English language skills equivalent to an IELTS overall band score (academic) of 5.5, with no band score lower than 5.0.  
Additional requirements and documentation

You must supply your academic records, along with certified copies of proof of identity and proof of residency (where appropriate).

All applicants must submit a letter of no more than 500 words which explains:

  • why you have chosen to study this Certificate
  • your expectations of the programme
  • your career goals in the hospitality industry
  • the steps you have already taken to progress your career goals to improve your chances of being accepted into the programme.

You may also have to undertake an interview.

Selection procedure

If the number of applicants exceeds the available places, a waitlist will be used to ensure preference is given to applicants in order of application.

Additional costs

During your induction day, you have the opportunity to purchase your full uniform from our preferred supplier. You should expect to spend approximately $700 on programme specific equipment. This will be covered by the "Course-Related costs"section of your students loan (if you are eligible).

Further study options

Upon completion of this certificate, further your learning and skills with our New Zealand Certificate in Cookery (Level 4). This programme is offered in Dunedin and Central Otago.  

Programme specific risks

There are a number of Occupational Safety and Health (OSH) issues associated with practical work in areas specific to a commercial kitchen environment. These include, but are not limited to, burns from hot liquids or hot objects and cuts from sharp instruments. You will have access to an orientation booklet which covers the associated risks in more detail.

Your workload

This programme is hands-on and involves a lot of practical work to intensively develop your kitchen skills in a commercial facility. 

Graduate outcomes and qualification structure

Upon successful completion of this qualification, you will be able to:

  • Apply health and safety, food safety and security practices to ensure own safety and minimize potential hazards for customers.
  • Communicate effectively and behave in a professional manner with colleagues, managers and customers.
  • Follow standard operating procedures to deal with familiar problems in a commercial kitchen.
  • Apply fundamental cookery skills to prepare, cook and present a range of basic dishes employing commodities commonly used in industry. 

Course title

Compulsory

Units

Version

Level

NQF

credit

Apply health, safety and security practices to service delivery operations

27927

1

3

5

Apply food safety practices in a food related business

27955

2

3

5

Interact with other staff, managers and customers to provide service delivery outcomes

27928

1

3

5

Apply standard operating procedures and the code of conduct to a work role in a service delivery organisation

27929

1

3

5

Prepare and cook basic stocks, sauces and soups in a commercial kitchen

13300

5

3

5

Prepare and cook basic vegetable dishes in a commercial kitchen

13293

5

3

6

Prepare and cook egg dishes in a commercial kitchen

13314

6

3

4

Prepare and cook basic meat dishes in a commercial kitchen

13288

5

3

8

Prepare and cook basic fish dishes in a commercial kitchen

13304

6

3

4

Prepare and cook rice and farinaceous dishes in a commercial kitchen

13315

5

3

6

Prepare and cook basic pasta dishes in a commercial kitchen

13316

5

3

3

Prepare and cook basic pastry dishes in a commercial kitchen

13322

5

3

4

Student loans/allowances

Student loans and allowances are for domestic students only. For information about student loans and allowances please visit the Studylink website. It is important to apply for your student loan/allowance at the same time as you apply for this programme, due to the length of time Studylink take to process. Loan/allowance applications can be cancelled at any time if you decide to withdraw your programme application or if it is unsuccessful. 

Recognition of prior learning

If you have extensive knowledge and skills due to practical experience in this area, enquire about our recognition of prior learning process. You may have already gained credits towards this qualification. Phone 0800 762 786 or email info@op.ac.nz.

Links to useful websites
  • Discover what's on the menu at our Dunedin training restaurant, Technique.
Disclaimer

While every effort is made to ensure that this sheet is accurate, Otago Polytechnic reserves the right to amend, alter or withdraw any of the contained information. The fees shown in this document are indicative ONLY. Both domestic and international fees are subject to change and are dependent on the development and implementation of Government policies. Please note that additional fees may from time to time be required for external examination, NZQA fees and/or additional material fees.

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