Develop your creativity in the kitchen and get hands-on work experience in our training restaurants and at events and functions with HLC in partnership with UCOL’s New Zealand Certificate in Cookery.
This course is delivered from the following site:
- HLC Levin Campus
Go from novice to intermediate-level trainee, covering cold larder dishes, complex preparation and presentation techniques, hot dishes and a range of patisserie and desserts. Combine practical cooking skills with knowledge on how a professional kitchen is run.
On completion of this programme you will be eligible to sit in the examination for the International City & Guilds Diploma in Food Preparation and Cooking (Level 2).
On successful completion of the course students will receive:
- NZ Certificate in Cookery Level 4
Programme Fee - $7001.00
20 February 2017 - 24 November 2017
The course content will include:
- Cookery Fundamentals
- Applied Complex Cookery Skills
- Restaurant Cookery and Professional Practice
- Industry Cookery Skills
This programme is open entry.
Full attendance is encouraged to maximise learning opportunities and to optimise success for students. To meet external examination requirements, 80% attendance of practical classes is compulsory.
It is recommended that applicants have met the literacy and numeracy requirements for NCEA Level 1 or equivalent.
Students need to be aware of the physical requirements for operating in a commercial kitchen environment. Students will be advised to put any special needs or requirements in writing and advise the Head of School before the programme begins.
Where to from here?
- Commercial kitchens
- Commercial catering businesses
- Cafe kitchens
- Institutional catering