Otago Polytechnic

 Cookery

We can help you begin your journey from cook to chef. Our hands-on programmes at Level 3Level 4 and Level 5 teach a broad range of essential kitchen techniques along with supervisory and business skills.

Our Cookery graduates go on to chef positions in restaurants, bars and cafés, or find work in catering companies, vineyards, boutique lodges and hotel chains. Work experience is an important part of our Cookery programmes, allowing our students to apply their practical learning outside of the classroom and giving them a chance to increase their knowledge and develop real-world skills.

PROGRAMMES

New Zealand Certificate in Cookery (Level 3)

  • Dunedin or Central Otago
  • 1 semester full-time (Dunedin); 1 day per week for 1 year (Central Otago)
  • Level 3
  • Starts February and July (Dunedin); February (Central)
  • Apply by 30 November and 30 April. Late applications will be accepted based on availability of places.

Learn essential food preparation and cookery techniques and gain valuable commercial and kitchen experience in our training restaurant during this hands-on programme.

New Zealand Certificate in Cookery (Level 4)

  • Dunedin or Central Otago
  • 1 year full-time
  • Level 4
  • Starts February
  • Apply by 30 November (Dunedin - late applications will be accepted based on availability of places); 15 January (Central Otago)

Begin your journey from cook to chef in this programme available at both our Dunedin and Central Otago campuses. Involving lots of hands-on, practical cooking in our training kitchens, and a work experience opportunity, this qualification will expand the skills you have developed in a Level 3 cookery programme.

New Zealand Diploma in Cookery (Advanced) (Level 5) (Cookery)

  • Central Otago
  • 1 year full-time
  • Level 5
  • Starts February
  • Apply now!

This practical qualification includes lots of hands-on cooking in our training kitchens and a work placement in a local business. You will develop a range of cookery, hospitality management, communication, leadership and critical thinking skills, and benefit from the chance to source your ingredients straight from the campus nursery, modern glasshouses and vineyard.