Certificate in Cookery, Advanced Level 4
Continue your studies in the culinary arts after completing the 18 week long course, Certificate in Cookery & Bakery, Foundation Level 3. 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.
INTRODUCTION
The Advanced Certificate in Cookery consists of two semesters. Semester One covers the Certificate in Cookery & Bakery Foundation Level 3 and Semester Two builds on these foundation skills. Speed, accuracy and consistency are characteristics that you will develop. As your confidence grows you learn to correct mistakes, adjust seasoning and enjoy experimenting with flavours.
Course Content
Following on from what you've learnt in the Foundation course, you will learn a variety of specialist culinary and kitchen management skills, including:
Meats, Poultry & Classic Sauces
You will study a comprehensive range of classic and contemporty dishes, including:
- Chicken kiev with dill & cucumber salad
- Rack of lamb, sauce soubise
- Confit of duck leg, pommes Anna
- Beef Wellington with Sauce Bernaise
- Pork medallion with green pepper sauce
Larder, Vegetables & Grains
Study a comprehensive range of larder skills that covers: vegetables, salads, eggs, starch and grains, marinades, cold sauces, dips, patés & terrines.
- Cheese soufflé
- Chicken liver parfait
- Smoked salmon mousse
- Salad nicoise
Seafood & Pasta
Fresh, high quality local ingredients are the basis of what we prepare every day. Example dishes include:
- Paella
- Salmon with melon salad
- Prawn laksa
- Tarakihi en papillote with Sauce Supreme
Wine & Spirits in Food
Explore the concept of food & wine matching and an introduction to the world of wine, completing the Certificate in New Zealand Wine Micro-Credential.
Menu Design, Costing & Nutrition
This module starts with an introduction to commercial kitchen setup. Menu planning and costing helps you develop an awareness of food costs while learning how to create a well-balanced menu. During the programme you will work individually to design menus for specific occasions and within a set budget.
Food Safety & Employment
Students are introduced to industry standard procedures for Food Safety and Health and Safety in a commercial kitchen. Discussions of Employment Law and employees' rights & obligations is explained as well as an introduction to teamwork.
Work Placement
During the programme, you will have work placement for 60-80 hours. This gives you invaluable hands-on experience in some of Auckland’s premier cafés and restaurants. During this time you will gain real-life insights into working as a junior chef in a restaurant and café. Many students are offered full-time work at these businesses following their work experience module.
CAREER OPPORTUNITIES
Graduates will be able to work as junior chefs in cafés, restaurants, catering, bars, clubs resorts and hotels. Due to the highly practical nature of this course, NZSFW graduates are attractive to prospective employees.
PATHWAYS TO FURTHER STUDY
The programme is approved by the New Zealand Qualifications Authority under section 439 of the Education Act 2020, and New Zealand School of Food and Wine Limited is accredited to provide it under section 441 of the Act.
Page Updated: 10 Jun 2025
Our success stories
EDWARD CHAE
Eddie Chae has just completed the Level 4 Cookery Diploma at the NZSFW. He has also ran some barista courses at the school with Oliver Hay.
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KIM DO
Kim Do originally comes from Vietnam and moved to New Zealand four & a half years ago with her partner and is currently based in Wellington.
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LUCIE EVANS
Lucie is originally from the United Kingdom and was travelling in New Zealand about two years and has completed her Advanced Cookery program.
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Frequently Asked Questions
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How many students in the class?
NZSFW has a maximum of 16 - 20 students in our cookery programmes.
PROGRAMME START DATES
OCTOBER 2025
- Semester One: 7 October 2025 - 13 February 2026
- Semester Two: 23 February 2026 - 26 June 2026
FEBRUARY 2026
- Semester One: 10 February 2026 - 12 June 2026
- Semester Two: 22 June 2026 - 23 October 2026
COURSE SCHEDULE
- Semester One: Tuesday - Friday, 8am - 2pm (4 days per week)
- Semester Two: Monday: 8am - 2pm;
Tuesday - Thursday: 10am - 4pm (4 days per week) - Hours may vary for events and specialist workshops.
- Work placement: 80 hours
Short Cookery Micro-Credentials
NZSFW offers a range of professional Cookery Micro-Credentials that run over 20 sessions. For more information, please view:
