You will learn how 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 the industry.
Programme specific information
This programme is open entry.
Class Times
Classes are taught 3 days per week.
Work Experience
Students are required to undertake 40 hours of work experience within the catering industry to enhance their formal learning.
Career Options
Junior chef, kitchen hand, entry level cooking positions.
Additional Expenses
- Stationery - $20
- Printing - $10
- Shoes - between $80 - $150*
- Socks (Black) - $10
- Hair tie (black) / Bobby pins (if required) - $5
- Required Text: The New Zealand Chef - $130**
*Fully enclosed flat black shoes. Solid leather closed in footwear with an appropriate non-slip, non-marking sole.
**The New Zealand Chef (ISBN: 9781442553231). Can be purchased through TextbooksRus - textbooksRus.co.nz
I'm currently studying Cookery (Level 3) and it has been amazing. Thanks to my helpful and knowledgeable tutor who has really helped me build a strong foundation I've been able to put into practical use at my job and helped me gain more responsibilities, like doing breakfast services. It was great to interact and serve customers and get some real hands on experience and feedback. I can't wait to do more and really test my skills.
Daniel Reed
Cookery
Changes for new learners
WITT and this programme are part of Te Pūkenga – New Zealand Institute of Skills and Technology .
