New Zealand Certificate in Cookery (Level 4)
Do you love food and cooking? Take your first step towards becoming a chef. This practical programme will guide you to your culinary career path.
Domestic
Distance (Work Integrated Learning or Assessment of Prior Learning)
About the programme
Loaded with hands-on, practical cooking in our training kitchens and commercial restaurant, this programme is perfect for those who have little or no experience in the culinary field!
Do you love cooking? Do you get excited by food? Take your first step towards becoming a chef no matter what experience you have. Surround yourself with like-minded people and learn from chef tutors who are industry professionals. Packed with loads of cooking, this programme is perfect for people who like hands-on learning.
As part of your studies, you’ll master the art of preparing delicious food, from meat, poultry, seafood, plant-based, and pasta dishes, to pastries, and desserts. As well as developing a range of cookery skills enabling you to prepare, cook, and serve a variety of dishes, you’ll also gain skills in teamwork, time management, workflow organisation and food safety. To top it all off, you’ll gain all of these skills in our purpose-built learning environment, alongside learners of all ages and different cultures and backgrounds.
Develop a wide range of culinary skills and techniques while gaining the knowledge and confidence to cook like a professional in our commercial training kitchens. When you’re ready to take the next step on your culinary career path, our Level 5 Diploma in Advanced Cookery or Bachelor of Culinary Arts degree are here to support you.
Embrace the chance to learn the fundamentals of cookery so you can then express your creativity when you create your own dishes!
Work Integrated Learning Pathway
If your business employs trainee chefs, or if you’re currently working in the hospitality industry, our Level 4 Cookery programme offers a flexible Work-Integrated Learning (WIL) pathway that allows learning to take place directly in the workplace. This pathway enables trainee chefs to gain a recognised qualification while remaining in employment, offering benefits such as lower fees, career progression, flexibility, and tailored learning that supports both the learner and the employer.
Through this model, Otago Polytechnic works closely with both the trainee and their employer to create a supportive mentoring arrangement. The workplace provides opportunities to develop core cookery skills in a real-world setting, while our tutors guide learners through the coursework, teaching resources, and portfolio assessment process.
Learning is built around the dishes and techniques encountered in the workplace, ensuring relevance to everyday practice. Alongside this, trainees take part in on-campus masterclasses that introduce new dishes, methods, and techniques beyond their usual scope of work - helping them expand their skills and confidence.
For employers, this pathway helps to develop capable, motivated staff, strengthens kitchen capability, and supports staff retention through visible investment in professional development.
Learn more about the Work Integrated Learning pathway >
Do you have prior experience?
If you have prior relevant cookery experience or previous related study credits, you may be eligible for full or partial credit recognition towards this qualification.
Please contact us at FoodDesign@op.ac.nz who will be in touch to discuss this option with you.
International
Distance (Work Integrated Learning or Assessment of Prior Learning)
About the programme
Loaded with hands-on, practical cooking in our training kitchens and commercial restaurant, this programme is perfect for those who have little or no experience in the culinary field!
Do you love cooking? Do you get excited by food? Take your first step towards becoming a chef no matter what experience you have. Surround yourself with like-minded people and learn from chef tutors who are industry professionals. Packed with loads of cooking, this programme is perfect for people who like hands-on learning.
As part of your studies, you’ll master the art of preparing delicious food, from meat, poultry, seafood, plant-based, and pasta dishes, to pastries, and desserts. As well as developing a range of cookery skills enabling you to prepare, cook, and serve a variety of dishes, you’ll also gain skills in teamwork, time management, workflow organisation and food safety. To top it all off, you’ll gain all of these skills in our purpose-built learning environment, alongside learners of all ages and different cultures and backgrounds.
Develop a wide range of culinary skills and techniques while gaining the knowledge and confidence to cook like a professional in our commercial training kitchens. When you’re ready to take the next step on your culinary career path, our Level 5 Diploma in Advanced Cookery or Bachelor of Culinary Arts degree are here to support you.
Embrace the chance to learn the fundamentals of cookery so you can then express your creativity when you create your own dishes!
Work Integrated Learning Pathway
If your business employs trainee chefs, or if you’re currently working in the hospitality industry, our Level 4 Cookery programme offers a flexible Work-Integrated Learning (WIL) pathway that allows learning to take place directly in the workplace. This pathway enables trainee chefs to gain a recognised qualification while remaining in employment, offering benefits such as lower fees, career progression, flexibility, and tailored learning that supports both the learner and the employer.
Through this model, Otago Polytechnic works closely with both the trainee and their employer to create a supportive mentoring arrangement. The workplace provides opportunities to develop core cookery skills in a real-world setting, while our tutors guide learners through the coursework, teaching resources, and portfolio assessment process.
Learning is built around the dishes and techniques encountered in the workplace, ensuring relevance to everyday practice. Alongside this, trainees take part in on-campus masterclasses that introduce new dishes, methods, and techniques beyond their usual scope of work - helping them expand their skills and confidence.
For employers, this pathway helps to develop capable, motivated staff, strengthens kitchen capability, and supports staff retention through visible investment in professional development.
Do you have prior experience?
If you have prior relevant cookery experience or previous related study credits, you may be eligible for full or partial credit recognition towards this qualification.
Please contact us at FoodDesign@op.ac.nz who will be in touch to discuss this option with you.
What You Study
What you will learn
Courses
This programme is full of hands-on learning and is great for those who have limited or no experience in the culinary field.
The focus is on developing the fundamental skills of food preparation, cookery, and presentation that will provide the platform for a career as a chef.
You'll learn how to prepare a range of contemporary dishes, as well as learning how to make food look good and taste amazing.
The programme is delivered through a series of small projects, allowing you to gain the fundamental skills and techniques used by professional chefs, and then applying them in everyday, real-world hospitality situations.
Our programme not only equips you with essential cookery techniques, it also provides you with the skills to safely and professionally work in a commercial kitchen.
| Course Title (Compulsory) | Level | Credits |
|---|---|---|
|
Introduction to Culinary Skills Master the Basics In this course, you will develop core culinary skills essential for working in a professional kitchen. You will learn key techniques such as knife handling, mise en place, recipe interpretation, and standard cooking methods. Emphasis is placed on time management, work planning, and efficient workstation setup. |
4 | 30 |
|
Fundamentals of Larder, Hot Cookery and Patisserie Learn the classic cookery techniques Within this course, you will advance your skills across three key kitchen areas: larder, hot kitchen, and patisserie. Through hands-on guided learning, you will learn how to prepare, cook, and plate a variety of savoury and sweet dishes using multiple cooking methods. All the while you will build confidence in classic techniques while developing a strong sense of teamwork, and sustainable kitchen practice. |
4 | 30 |
|
Contemporary Cuisine Adapt, refine, and cook for a changing world. In this course, you will take your culinary skills to the next level by learning how to adapt classic techniques and ingredients to suit modern tastes, trends, and diverse dietary needs. From plant-based menus and street food to allergen-aware cooking and cultural responsiveness, you will learn how to create high-quality dishes across a variety of contemporary contexts. |
4 | 30 |
|
Capstone Bring it all together in the kitchen. This final course gives you the opportunity to apply everything you’ve learned within a real-world professional context. Working in a team, you'll plan, prepare, and serve great food, whilst meeting industry standards for quality, timing, and service. You’ll learn to refine your communication skills, take on different kitchen roles, and gain experience in organising workflow, costs, and customer expectations. With a focus on delivering great food within a teamwork environment, this course prepares you to step confidently outside of the classroom and into the professional culinary world.
|
4 | 30 |
| Total | 120 |
Health and safety
There are a number of Occupational Safety and Health (OSH) issues associated with practical work in areas specific to a commercial hospitality environment. These include, but are not limited to, burns from hot liquids or hot objects and cuts from sharp instruments. You will have access to an orientation booklet that covers the programme specific risks in more detail.
Further study options
After successfully completing this Certificate, you will be in a great position to apply for the New Zealand Diploma in Cookery Advanced (Level 5) or the Bachelor of Culinary Arts offered in Dunedin.
Workload
Your workload
You'll spend the majority of your time in the training and production kitchens and you'll also need to take part in classroom and online learning.
You'll undertake a work placement which is a vital component of this programme as you will be expected to compare Otago Polytechnic procedures and standards with what occurs in your placement.
Entry
Entry requirements
- Open entry.
- International students will be individually assessed to ensure they are ready for this study.
English Language requirements
If English is not your first language, you must provide:
- New Zealand University Entrance OR
- Overall Academic IELTS 5.5 (academic, no band score lower than 5.0) achieved in one test completed in the last two years, OR
- Acceptable alternative evidence of the required IELTS (see here for internationally recognised proficiency tests and proficiency outcomes for international students).
If you need to improve your English Language skills, we offer a wide range of English programmes.
Additional documentation
You'll need to supply your academic records, along with certified copies of proof of identity and proof of residency (where appropriate).
If you have industry experience, please also submit a CV with details of this.
Selection criteria
- If we have more applicants than places available, preference will be given to those who hold the New Zealand Certificate in Cookery (Level 3), or equivalent, or have at least one year of relevant industry experience, and who meet the necessary English Language requirements above (if English is not your first language).
Selection procedure
If the number of applicants exceed the available places, a waitlist will be used to ensure preference is given to applicants in the order that they applied.
All fees and costs are approximate.
Fees
Domestic fees
International fees
Additional costs
During your induction day, you will have the opportunity to purchase your full uniform from Otago Polytechnic's preferred supplier. You should expect to spend approximately $450 on programme specific equipment. This will be covered by the 'Course-Related Costs' section of your student loan (if you are eligible - see the Student Loan and Allowance section below). You may already have some or all of the required uniform and equipment.
Tuition fees
The tuition fees shown above are approximate only. There may be a slight fee increase per year once Tertiary Education Commission (TEC) rules and guidelines are applied. These fees also don’t include additional costs or living costs.
Studylink
Visit Welcome to StudyLink studylink.govt.nz to apply for a student loan to cover your course fees, course-related costs or living costs, or to apply for a student allowance.
Student Services Fee
For most students, your tuition fee shown above includes a Student Services Fee – also known as the Student Levy. This compulsory fee covers your access to the student services we offer. This cost is tailored depending on how you're studying.
The international tuition fee does not include your Student Levy. This will be calculated when you enrol with us.
Click below to find out more about the Student Levy costs and services provided.
Fees Free
Starting tertiary study or work-based learning for the first time? You may be able to get Fees Free after you complete your first eligible qualification or programme.
Fees Free covers the cost of your fees for the final year of study or final two years of work-based learning, up to $12,000.
When you enrol, you will need to pay your fees. To help you cover this cost, you may wish to apply for a student loan. Find out more at Student loan – StudyLink.
For more information on the eligibility requirements and when it is best to apply for Fees Free, visit Fees Free – Inland Revenue.