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National Certificate in Hospitality (Cookery) Level 4

Southern Institute of Technology
Invercargill, Southland, New Zealand
Qualification
Certificate
Study mode
Full-time
Duration
18 months
Intakes
February July
Tuition fee (local)
Contact the university / college
Tuition fee (foreign)
USD 9,197

Entry Requirements

  • Prerequisite is the National Certificate in Hospitality (Basic Cookery) (Level 3).  Applicants who can demonstrate equivalent skills and knowledge based upon recent relevant work experience will be considered.
  • Students are preferred to be a minimum of 18 years of age.
  • All applicants should demonstrate a keen interest in professional cookery and have academic attributes which indicate they have a reasonable likelihood of successful completion of the programme.
  • Applicants must be prepared to meet the work ethic required for a career in the hospitality industry.
  • Applicants must have a high level of personal presentation.
  • School leavers should have a minimum of 12 credits at NCEA Level 1 Numeracy and 12 credits at NCEA Level 1 Literacy
  • Mature students are welcome to apply. 

Curriculum

Compulsory:

  • Prepare and cook complex meat dishes in a commercial kitchen
  • Prepare and cook complex soups in a commercial kitchen
  • Prepare and cook complex sauces in a commercial kitchen
  • Prepare and cook complex fish dishes in a commercial kitchen
  • Prepare and cook seafood dishes in a commercial kitchen
  • Prepare and produce complex hot and cold desserts in a commercial kitchen
  • Prepare and cook complex pasta dishes in a commercial kitchen
  • Prepare and bake basic dough products in a commercial kitchen
  • Prepare and cook complex pastry dishes in a commercial kitchen
  • Prepare and present cold larder products in a commercial kitchen
  • Prepare and present cold cocktail food in a commercial kitchen
  • Prepare and cook hot cocktail food in a commercial kitchen
  • Prepare and cook complex poultry dishes in a commercial kitchen

 Electives:

  • Prepare and bake complex dough products in a commercial kitchen
  • Prepare and bake complex cakes and sponges in a commercial kitchen

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