Private Training Establishment: A private organisation providing education/training (i.e. they are not state-owned). Many companies and government training establishments register their staff training operations as training establishments.
Category 1: Excellent - The institute has been assessed and received two Highly Confident judgments from NZQA. This means they have excellent educational performance and excellent self-assessment capability.
Category 2: Good - The institute has been assessed and received two Confident judgments from NZQA. This means they have good educational performance and good self-assessment capability.
Category 3: Not Yet Confident - The institute has been assessed and recieved a Not Yet Confident judgment from NZQA. This means NZQA is not yet confident in their educational performance or self-assessment capability.
Category 4: Not Confident - The institute has been assessed and recieved a Not Confident judgment from NZQA. This means NZQA is not confident in their educational performance or self-assessment capability.
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Food, Hospitality and Personal Services
Food and Hospitality
Not supplied by Institute
Minimum Entry Requirements:
Not provided by Government. NZQA
Additional Entry Requirements:
Not provided by Government. NZQA
The purpose of this qualification is:
To provide competent employees for the hospitality sector who are able to work as chefs in junior positions producing basic dishes in a commercial kitchen.
To provide for those individuals who are employed or will be employed as chefs in junior positions, a credential that will support their employment opportunities in a commercial kitchen across the hospitality sector.
To establish standards of professional practice for basic cookery that can provide customers with confidence in a range of hospitality environments.
Graduates of this qualification will be able to:
- Apply health and safety, food safety and security practices to ensure own safety and minimise 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.
This qualification leads to the New Zealand Certificate in Cookery (Level 4) [Ref: 2107].
Chefs in junior positions producing basic dishes in a professional kitchen.
Information in this section is provided by Tertiary Education Commission and s updated on a regular basis. If this information is incorrect, please contact TEC to update it. Information below only relates to Domestic Students.
Total Enrolments for New Zealand Certificate in Cookery for 2015: 0, 2016: 0, 2017: 9 and 2018: 0
Age Distribution by Year
Gender Distribution by Year
Sorry, there are no enrolment records for this course in 2016
Sorry, there are no enrolment records for this course in 2018