

- Location
Dunedin
- Duration
- One semester full-time
- Delivery
On campus. Please email info@op.ac.nz for information on learning and assessment in your workplace.
- Credits
- 60
- Level
- 3
- Start
- February 2021 - FULL
July 2021 - OPEN - Apply
- By 30 November and 30 June. Late applications are accepted based on availability of places.
-
LocationIntakeStudy breaks
-
Central Otago12 February 2021
-
Central Otago15 February 202128 June 2021 - 16 July 2021
5 April 2021 - 16 April 2021
27 September 2021 - 8 October 2021
-
Dunedin12 February 2021
-
Dunedin22 February 202119 April 2021 - 30 April 2021
-
Dunedin26 July 202111 October 2021 - 22 October 2021
Strong basic culinary skills are the foundation that cooks and chefs build their professional reputation on.
During this hands-on programme food preparation and cookery techniques are central to your learning, and you will gain valuable instruction from highly-skilled teachers. Develop your theoretical knowledge with topics such as food safety, health and safety legislation, and catering for specific dietary requirements, and benefit from gaining commercial and kitchen experience in our training restaurant.
If you're an Otago senior secondary school student, you may be able to study this programme through our Otago Secondary-Tertiary College (OSTC). To apply, you need to contact your school careers advisor.
Skills required
- Creativity
- The ability to work well under pressure
- To be motivated and have a good work ethic
- A willingness to try new things and constantly update your skills.
Entry requirements
- Open entry; there are no academic entry requirements.
- International students will be individually assessed to ensure you are ready for this study.
- If English is not your first language, you must provide:
- New Zealand University Entrance OR
- Overall Academic IELTS 5.5 with no individual 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 NZQA proficiency table and here for list of recognised proficiency tests).
If you need to improve your English Language skills, we offer a wide range of English programmes.
Additional requirements and documentation
You must supply your academic records, along with certified copies of proof of identity and proof of residency (where appropriate).
Selection procedure
If the number of applicants exceeds the available places, a waitlist will be used to ensure preference is given to applicants in order of application.
Additional costs
During your induction day, you have the opportunity to purchase your full uniform from our preferred supplier. You should expect to spend approximately $700 on programme specific equipment. This will be covered by the "Course-Related costs"section of your students loan (if you are eligible).
Further study options
Upon completion of this Certificate, further your learning and skills with our New Zealand Certificate in Cookery (Level 4). This programme is offered in Dunedin and Central Otago.
Programme specific risks
There are a number of Occupational Safety and Health (OSH) issues associated with practical work in areas specific to a commercial kitchen 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 which covers the associated risks in more detail.
Your workload
This programme is hands-on and involves a lot of practical work to intensively develop your kitchen skills in a commercial facility.
Qualification structure
Upon successful completion of this qualification, you will be able to:
- Apply health and safety, food safety and security practices to ensure own safety and minimize 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.
Course title |
Compulsory Units |
Version |
Level |
NQF credit |
Apply health, safety and security practices to service delivery operations |
27927 |
1 |
3 |
5 |
Apply food safety practices in a food-related establishment |
27955 |
3 |
3 |
5 |
Interact with other staff, managers and customers to provide service delivery outcomes |
27928 |
1 |
3 |
5 |
Apply standard operating procedures and the code of conduct to a work role in a service delivery organisation |
27929 |
1 |
3 |
5 |
Prepare and cook basic stocks, sauces and soups in a commercial kitchen |
13300 |
5 |
3 |
5 |
Prepare and cook basic vegetable dishes in a commercial kitchen |
13293 |
5 |
3 |
6 |
Prepare and cook egg dishes in a commercial kitchen |
13314 |
6 |
3 |
4 |
Prepare and cook basic meat dishes in a commercial kitchen |
13288 |
5 |
3 |
8 |
Prepare and cook basic fish dishes in a commercial kitchen |
13304 |
6 |
3 |
4 |
Prepare and cook rice and farinaceous dishes in a commercial kitchen |
13315 |
5 |
3 |
6 |
Prepare and cook basic pasta dishes in a commercial kitchen |
13316 |
5 |
3 |
3 |
Prepare and cook basic pastry dishes in a commercial kitchen |
13322 |
5 |
3 |
4 |
Student loans/allowances
Student loans and allowances are for domestic students only. For information about student loans and allowances please visit the Studylink website. It is important to apply for your student loan/allowance at the same time as you apply for this programme, due to the length of time Studylink take to process. Loan/allowance applications can be cancelled at any time if you decide to withdraw your programme application or if it is unsuccessful.
Recognition of prior learning
If you have extensive knowledge and skills due to practical experience in this area, enquire about our recognition of prior learning process. You may have already gained credits towards this qualification. Phone 0800 762 786 or email info@op.ac.nz.
Disclaimer
While every effort is made to ensure that this sheet is accurate, Otago Polytechnic reserves the right to amend, alter or withdraw any of the contained information. The fees shown in this document are indicative ONLY. Both domestic and international fees are subject to change and are dependent on the development and implementation of Government policies. Please note that additional fees may from time to time be required for external examination, NZQA fees and/or additional material fees.