Extend your cookery skills and knowledge through this advanced programme designed for chefs with industry experience or students who have completed an elementary cookery programme.

• Professional training in catering
• Practical skills and knowledge
• A finer understanding of culinary theory
• Enhanced opportunities for a career as a professional chef

Certificate in Professional Cookery Nelson Campus 2012
Programme structure

• 24 weeks full-time or part-time study available in blocks of 4 - 5 weeks, seven courses
• Starts: May
• Nelson campus

Content includes

• Kitchen supervision
• Meat and Poultry 
• Fish and Shellfish
• Pastries and Savouries
• Stocks, Sauces and Soups
• Pulses, Vegetables, Pasta, Rice and Eggs
• Larder

Entry Requirements

All applicants:

• City and Guild Certificate in Food Preparation and Cooking (Culinary Arts), OR
• 6,000 hours of cookery industry experience, OR
• NZQA 751 General Catering Certificate and NZQA 752 Basic Cookery Certificate

Applicants also need to demonstrate a likelihood of success on the programme by interview or referee reports. The interview will assess an applicant's suitablity based on:

• Genuine interest in catering and hospitality
• Good communication skills, especially spoken language
• Commitment to learning and to the cookery field
• Appropriate personal presentation
• Openness to different ideas, approaches, lifestyles and cultures

Applicants whose language is not English are required to demonstrate an IELTS academic score of 5.5; OR equivalent.

Prior learning or work experience may be credited to this programme of study.

A career as a chef.