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Certificate in Cookery, Advanced Level 4

  • Full Time
  • 36 Weeks
  • 11 February 2025
  • NZ$9,750
  • NZQA Credits

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:

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Module 1

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
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Module 2

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
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Module 3

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
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Module 4

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.

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Module 5

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.

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Module 6

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.

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: 06 Dec 2024

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.

Read More

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.

Read More

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.

Read More


Frequently Asked Questions

  • How many students in the class?

    NZSFW has a maximum of 16 - 20 students in our cookery programmes.

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ENQUIRE

PROGRAMME START DATES

FEBRUARY 2025

  • Semester One: 11 February 2025 - 13 June 2025
  • Semester Two: 23 June 2025 - 24 October 2025

JUNE 2025

  • Semester One: 10 June 2025 - 10 October 2025
  • Semester Two: 20 October 2025 - 27 February 2026

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 - TBC 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:

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International Students

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.

Find out more