Certificate in
Cookery (Level 4)

RS1006

Incorporating the National Certificate in Hospitality (Cookery) (Level 4)

Starts February
For one year
Domestic Student fees are $5,650 *
International Student fees are $18,250 *
Study full-time
Rotokauri Campus Hamilton

If you want to advance your career in food preparation or food service for the hospitality industry then this programme is ideal.

You will further develop your skills and knowledge in preparing and cooking  complex meat, poultry, fish, seafood and pasta dishes and will be introduced to new techniques for preparing complex sauces, soups, desserts, pastry, breads and terrines. Traditional, contemporary and ethnic menu items will be prepared in the commercial kitchens with an emphasis being placed on creating dishes that can be presented and served in modern hospitality establishments. 

Programme Content

You will learn advanced cookery theory and skills in the areas of larder, pastry and hot kitchen environments. Learning will be further developed in food safety, food science, nutrition, food costing, menu planning and design, and kitchen maintenance and design.

You will further your skills in the purpose built Centre of Hospitality on Rotokauri Campus, which  includes two large commercial kitchens, a production kitchen and the Windows restaurant with a seating capacity for 80.

Career Opportunities

This programme may lead to employment as a Chef de Partie (Kitchen Foreman) in hotels and restaurants, Sous Chef (Assistant Kitchen Manager), Head Cook or Food Supervisor in industrial catering. You could move directly into employment with improved employment opportunities and the skills and knowledge to progress to more responsible positions.

The Certificate in Cookery Level 4 allows you to gain a nationally and internationally recognised qualification. The Level 4 qualification in conjunction with industry experience could lead onto the National Diploma in Hospitality (Operational Management) (Level 5) with strands in Kitchen Management, Food and Beverage Management, Rooms Division Management, and Functions Management.

Entry Criteria

You must have achieved the Certificate in Cookery (Level 3) or an equivalent qualification and demonstrate a reasonable likelihood of success.

If  you have had experience in the commercial environment and are able to demonstrate or provide evidence of competence in all the requirements of the Level 3 qualification you may apply to be assessed under APL for entry to this programme.

Candidates enrolling at Wintec for the first time may be required to take part in a selection interview process.

Candidates who have English as a second language are required to have an International English Language Test Score (IELTS) of 5.5 with a minimum of 5.0 in the written band.

Additional Information

On successful completion of the practical requirements of the programme you will be eligible to sit the examination for the City and Guilds of London 7065 Diploma in Food Preparation and Cookery (Culinary Arts).