• Level 3
  • 3 Months
  • tai-tokerau
  • Intakes in Next intake January 2019

New Zealand’s tourism industry is continuing to thrive, taking the demand for skilled culinary professionals to new heights. Cookery qualifications could be your passport to an exciting, fast pace career in the restaurants, hotels and resorts at home in New Zealand or around the world!

QRC’s cookery programmes train budding culinary professionals in the specialist cookery skills and in-depth operational knowledge needed to excel in commercial kitchen positions.

Located in Kerikeri, Bay of Islands, QRC Culinary’s programmes are delivered by industry professionals who are passionate about the industry and giving you the skills you need for success.

The QRC Difference

The combination of small class sizes, currency of content, industry immersion and professional excellence, ensures graduates are the employees of first choice.

World class

High quality delivery, unique learning environments and world class facilities ensure the QRC student is continually exposed to excellence. QRC Culinary has a modern commercial kitchen, designed for teaching, as well as an on-site restaurant and classroom.

Outcomes

QRC has a proven track record in providing graduates with a competitive advantage. With 85% of graduates gaining employment in their field of study and 12% progressing to further study, QRC outcomes are exceptional.

Industry Immersion

QRC provides industry immersion as part of all programmes. Students have the opportunity to observe and work in hotels and restaurants, alongside some of the best chefs in the Northland region. This ensures all students are prepared and confident to put their skills into practice in a fast-paced commercial environment.

Location

QRC Culinary is located in Kerikeri, in the beautiful Bay of Islands. The region is known for its exceptional local produce and fresh seafood, as well as the emerging tourism and hospitality industry.

Get in touch!

Phone 0800 441 114 (free phone within NZ) or email info@qrc.ac.nz for more information.

Certificate in Cookery Level 3

This programme gets students started with the skills to create basic dishes and required knowledge to work in a commercial kitchen environment. The programme mixes practical cookery training and real-world kitchen experience with fundamental health and safety and food safety theory.

Graduates can gain employment as junior or commis chefs or pathway to QRC’s Certificate in Cookery Level 4.

Programme at a glance

  • Level 3
  • Credits 60
  • Duration 17 weeks (Including holiday weeks) over two terms

Course Outline

Paper Title Level
Fundamentals of Commercial Equipment and Knife Skills 3
Food Safe, Work Safe and Security 3
Applied cookery skills; hot and cold larder dishes 3
Applied cookery skills; hot kitchen dishes 3
Applied cookery skills; patisserie dishes 3
Shift work experience (50 hours) 3

Outcomes

On completion of the programme graduates will receive the New Zealand Certificate in Cookery Level 3. Graduates of this qualification will be able 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 industry

Entry Requirements

The Certificate is open to students 17 years and over. Completion of NCEA Level 2 or equivalent is desirable. Applicants not meeting this requirement will be considered case by case.

All students will be interviewed as part of the application process.

If English is not your first language, you are required to show a minimum IELTS Academic score of 5.5 with no band below 5.0 (equivalent tests accepted).

Certificate in Cookery Level 4

This certificate builds on a student’s cookery skills and confidence, practical experience and operational knowledge of commercial kitchens. Students train in professional practice for complex dishes, focusing on creative thinking in food preparation and presentation as well as front of house operations.

Practical experience is gained through shifts in commercial kitchens working alongside industry professionals. Graduates can work as chef de partie and sous chefs.

Programme at a glance

  • Level 4
  • Credits: 120
  • Duration 34 weeks (Including holiday weeks) over three terms

Course Outline

Paper Title Level
Advanced food handling, health and safety skills 4
Applied cookery skills; complex hot and cold larder dishes 4
Applied cookery skills; complex hot kitchen dishes 4
applied cookery skills; complex hot and cold patisserie dishes 4
Applied Front of House Operations 4
Introduction to Contemporary Kitchen Management 4
Shift work eperience 4

Outcomes

On completion of the programme, graduates will receive the New Zealand Certificate in Cookery Level 4. Graduates of this qualification will be able to:

  • Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers
  • Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen
  • Apply preparation, cookery and creative presentation skills across larder, hot kitchen and patisserie dishes

Entry Requirements

The Certificate is open to students 17 years and over who have completed Cookery Certificate Level 3 or equivalent. Applicants not meeting this requirement will be considered case by case.

All students will be interviewed as part of the application process.

If English is not your first language, you are required to show a minimum IELTS Academic score of 5.5 with no band below 5.0 (equivalent tests accepted).

What are the study dates?

Certificate in Cookery Level 3

January Intake 2019
Term 1 Date
Orientation Monday 14 January 2019
Term Start Monday 14 January 2019
Term End Friday 8 March 2019
Term 2 Date
Term Start Monday 18 March 2019
Term End Friday 10 May 2019
August Intake 2019
Term 1 Date
Orientation Monday 19 August 2019
Term Start Monday 19 August 2019
Term End Friday 30 October 2019
Term 2 Date
Term Start Monday 21 October
Term End Friday 13 December

Certificate in Cookery Level 4

February Intake 2019
Term 1 Date
Orientation Monday 18 February 2019
Term Start Monday 18 February 2019
Term End Friday 3 May 2019
Term 2 Date
Term Start Monday 20 May 2019
Term End Friday 2 August 2019
Term 3 Date
Term Start Monday 19 August 2019
Term End Friday 11 October
July Intake 2019
Term 1 Date
Orientation TBC
Term Start TBC
Term End TBC
Term 2 Date
Term Start TBC
Term End TBC
Term 3 Date
Term Start TBC
Term End TBC

What are the Study Costs? (Domestic Fees)

Certificate in Cookery Level 3 - $4,300*

As part of the fees students will be given QRC business attire, have access to WiFi, printing and text books. Students will be required to purchase kitchen equipment, uniforms and correct kitchen footwear.

Certificate in Cookery Level 4 - $7,600*

Students will have uniform, kitchen equipment and correct kitchen footwear if they have completed Level 3 and if not, will be required to purchase these items. Students have access to WiFi, printing and text books.

How do I apply?

  1. Complete the Application Form and all necessary documentation
  2. Submit via email to the Admissions team via email at admissions@qrc.ac.nz
  3. Complete an interview with the Head of School

More Questions?

Get in touch! Phone 0800 441 114 (free phone within NZ) or email info@qrc.ac.nz