If you want to be a chef or baker in a café, restaurant, international hotel or commercial kitchen, we have an excellent range of practical cooking and baking courses for you to choose from. NZSFW offers NZQA accredited full-time training in cookery, culinary arts and baking programmes from Level 3 Foundation, Level 4 Advanced through to our Level 5 Diploma.
Our graduate chefs are sought after by employers and NZSFW partners with a number of award winning restaurants & hotels to arrange work experience as part of our Level 4 and 5 programmes. Our programmes are job focused and NZSFW regurally consults with the industry to ensure our students get the right skills to succeed in their career.
Students can enrol directly into each level of the study pathway and continue only as far as they need. Our Professional courses are eligible for Fees Free, student loans and allowances for New Zealand Students.
Learn the skills to begin your culinary journey and as a baker or chef and gain confidence in a professional kitchen.
Continue your studies in the culinary arts after completing the 18 week long course, Certificate in Cookery, Foundation. Gain the specialist skills you need to start an exciting career in the culinary arts and graduate with industry recognised and respected qualifications in this 36 week long advanced course.
This programme focuses on ingredients and the understanding of advanced cookery techniques and building an in depth knowledge of how products are transformed by cooking processes. Human Resources & Kitchen Management also form an important part of skill development.
This programme starts with building a foundation in cookery and then moving on advanced techniques including Garde Manger, Operations Management and A la carte cookery, leading you to more senior positions and management.
The Certificate in Classic Cooking (Micro-credential) introduces fundamental cookery techniques required to prepare a range of classic dishes.
The Certificate in Baking & Patisserie (Micro-Credential) introduces fundamental baking and patisserie techniques required to prepare a range of classic cakes, pastries, desserts and breads.
Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.
Auckland is a vibrant, multicultural city beside the sea and touches two oceans - the Tasman and the Pacific. It offers the best of both worlds - all the buzz, entertainment, nightlife and cultural activities of a big city, as well as an outdoor lifestyle with numerous sporting and leisure activities.
