National Certificate in Hospitality - Professional Cookery (Level 4)

This course is designed to follow on from the National Certificate of Hospitality (Basic Cookery) Level 3 qualification, which is a prerequisite to enter Level 4. The course provides training in complex cookery skills to enable successful students to enter the industry above junior level. The Level 4 qualification is the highest qualification for professional cookery obtainable in New Zealand.

In addition to the National Certificate, this programme also includes a London City & Guilds qualification which is recognised in over 100 countries around the globe.

Qualification

Professional Cookery Level 4:

• National Certificate in Hospitality (Professional Cookery) (Level 4)
  
• London City and Guilds Diploma in Food Preparation and Culinary Arts
• Confederation of Tourism & Hospitality Culinary Arts Diploma

Duration

• Full-time – 1 Academic Year (36 weeks plus 1 x 3 week break) (3 days on course & 2 days self directed learning)
  

Start Date

• May & October 2012
  

Student Loans and Allowances

• Available for domestic students only
  

Entry Requirements

• Level of English equivalent to IELTS of 5.0 or higher
• National Certificate in Hospitality (Basic Cookery) (Level 3) or equivalent
  

Course Content

• 167    Practice Food Safety Methods
  
• 168    Knowledge of Food Contamination & HACCP
  
• 377    Work in a Diverse Workplace
  
• 1979    Describe the Employment Relationship, etc
  
• 2977    Read Texts for Practical Purposes
  
• 9677    Participate in Groups or Teams to Gather Information
  
• 13285    Handle & Maintain Knives
  
• 13289    P&CC Meat & Poultry
  
• 13290    DKO of Meat & Poultry
  
• 13294    P&CC Vegetables
  
• 13295    DKO of Fruit & Vegetables
  
• 13299    P&CC Soups
  
• 13301    P&CC Sauces
  
• 13303    DKO Sauces & Soups
  
• 13305    P&CC Fish Dishes
  
• 13312    DKO Hot & Cold Desserts
  
• 13311    P&CC Hot & Cold Desserts
  
• 13314    P&CC Egg Dishes
  
• 13320    P&CC Bread
  
• 13323    P&CC Pastry Dishes
  
• 13327    P&CC Cakes & Sponges
  
• 13332    P&C Cold Buffet Product
  
• 13339    DKO Commodities
  
• 13340    DKO Egg & Dairy Products
  
• 13342    DKO Food Costs & Portioning
  
• 13343    DKO Basic Nutrition
  
• 14462    Provide Customer Care in the Hospitality Industry
  
• 14464    Deal with Customer Complaints
  
• 14465    Maintain Safe & Secure Environment
  
• 14466    Knowledge of Procedures to Protect People
  
• 14469    Provide Information on a Hospitality Establishment
• 01 DFP     Safety at Work
  
• 02 DFP     Food Safety
  
• 03 DFP    Kitchen Design and Maintenance
  
• 04 DFP    Budgeting, Cost and Control
  
• 05 DFP    Nutrition and Dietetics
  
• 06 DFP    Menu Planning
• 07 DFP    Prepare, Cook and Serve Meat and Poultry
  
• 08 DFP    Prepare, Cook and Serve Fish and Shellfish
  
• 09 DFP    Prepare, Cook and Serve Stocks, Sauces, Soups
  
• 10 DFP    Prepare, Cook and Serve Pulses and Vegetable Dishes
  
• 11 DFP    Prepare, Cook and Serve Pastry Dishes
  
• 12 DFP    Prepare, Cook and Serve Farinaceous, Pasta and Rice Dishes
  
• 13 DFP    Prepare, Cook and Serve Cold Preparation Dishes
  
• 14 DFP    Prepare, Cook and Serve Egg Dishes and Savouries
  

DKO – Demonstrate Knowledge Of
P&CC – Prepare and Cook Complex