From 1 October 2022, NMIT and the programme you have enrolled in will become part of Te Pūkenga, and you will graduate with a Te Pūkenga qualification. Read more
Full-time and part-time study options available
40 weeks full-time including six weeks of study breaks
2023: $7,292 plus $240 Student Services Levy
A Compulsory Student Services Levy applies ($2 per credit).
Fees listed are for each year of the programme, indicative only and may vary with course selection.
View course details for individual fees.
Take your first steps towards becoming a professional chef in a region renowned for its food and artisan producers.
Immerse yourself in all aspects of the culinary arts with this menu-focused programme in NMIT's commercial training kitchens and restaurant facilities, equipped to provide you with a cutting-edge learning environment.
Learn from our experienced tutors who have worked in many diverse roles, gaining culinary knowledge from all over the world in order to deliver you the most up-to-date industry skills and knowledge.
Benefit from NMIT's strong relationships with local businesses and renowned experts - from restaurants and cafes to global food producers and world-class chefs.
You will have the opportunity to take part in community functions and events and will be rostered onto services in our training restaurant, The Rata Room.
Throughout the year NMIT cookery students run pop-up cafes, cater for the new food cart on the Richmond campus and provide catering for the Nelson Giants(external link) at-home games. The NMIT catering team also include cookery students when supporting on and off-campus specialty events like the Pic’s ‘The Food Factory(external link)’ launch, or the MET Charity Gala.(external link)
At times students also 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.
Be able to make your food look amazing and be identical every time.
Check out your cookery classroom.
This mussel dish was created and plated up by a student at the end of the first three weeks of the programme. They were delicious.
Learn how to meet the requirements of customers for particular events so you are ready for success in the commercial hospitality business.
Cake day is infamous at NMIT. Students get a chance to create sweet treats that are on trend for today's dining customers