At times students will get to work in co-lab’s with students from other NMIT programmes. Often this may be with our photography students which can give cookery students the opportunity to look at food styling, and what is required to prepare a dish for photography.

Cookery students reap the benefit of the connections NMIT tutors have developed over the years and often work to feature recipes with locally produced condiments and foods. These range from
J Bush and Sons(external link) honey, Manaaki(external link) preserves and condiments, to seafood providers like King Salmon(external link).

Working closely with industry means that our tutors have identified how to deliver this programme in the best way to allow students to continue working.

The new programme timetable is also designed to support local eateries and restaurants by upskilling their staff without taking them away from continued work.

Academic requirements

NCEA Level 2

Or

New Zealand Certificate in Cookery (Level 3)

Other requirements

You must be able to confirm that they will have the physical capability to comply with relevant health and safety requirements and can safely withstand 4-8 hour sessions of working in the commercial kitchen environment.

Special Entry

Special Entry approval is required from the Curriculum Manager or delegate. 
Skills for tertiary study (including literacy and numeracy) may be acquired through study, work and/or life experience. If you can demonstrate these skills you may apply for Special Entry. 
Qualifications other than those listed in the Entry Requirements above will need to be assessed for equivalence, and applicants holding these qualifications will need to apply for Special Entry approval from the Curriculum Manager or delegate.

English Language requirements

You must have a level of English sufficient to be able to study at this level. If your first language is not English you should have an international English Language Testing System (IELTS) overall academic score of at least 5.5 (with at least 5.0 in each band) issued within the last two years, or a qualification considered to be equivalent to the above:
Refer to The NZQA Table of Internationally Recognised English Proficiency Outcomes for International Students.(external link)

Note: If you who have achieved NCEA Level 3 University Entrance requirements are not required to provide evidence of English Language Skills.

You are responsible for purchasing your chef kit which includes all equipment, your uniform and the standard textbook.

Be prepared to budget for approx $1,000 depending on the quality of the equipment you choose to buy.

Essential Items

Optional Extras

Tutors actively encourage all of our students to be working in the kitchen industry while studying. This means you will have a way to continually embed your learning, and earn, while only based on-campus around 24 hours a week.

**Self-directed learning is where students work on projects or assignments, at home or on-campus in the study lab.

When you have completed this qualification you will be able to pursue intermediate-level employment and career opportunities as a chef in food production operations within the hospitality industry.

After successful completion of this programme, graduates will have the skills, knowledge, and attributes to be able to:

• Monitor and maintain health and safety, food safety, and security practices to ensure own safety, and minimise potential hazards for colleagues and customers
• Communicate, interpret, respond and interact effectively with colleagues, managers, and customers in a commercial food production and hospitality service environment
• Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen. This includes applying knowledge of costs and food costing calculations associated with food production operations
• Apply knowledge of culinary terminology and commodities
• Interpret and adjust recipes using measurements and calculations
• Apply culinary skills to prepare, cook and present a range of cuisine employing complex preparation and presentation techniques, including cold larder and hot kitchen dishes, patisserie, and desserts
• Apply knowledge of food-related health issues, special dietary requirements, and healthy food options
• Design, plan, cost, prepare and produce basic menus