Course Overview
** Some Course Details May Change **
As part of our move into Te Pūkenga we’re excited to be part of a large-scale review of courses. This is ongoing, and means that some course details including fees, and entry requirements may change. In the meantime please go ahead and apply as normal and we are always available to answer any questions you might have.
These days employers in the hospitality industry want staff with a range of skills. They need to be able to talk with customers, run all the front-of-house tasks with the same ease that they prepare great food.
In this one-year level 4 culinary arts course, you'll learn a range of skills to work in New Zealand’s hospitality industry.
You'll get loads of hands-on experience to practise skills in real-life service settings on campus. You'll also learn how to plan, prepare and present hot and cold, savoury and sweet dishes in our commercial kitchens.
If you’re employed in a culinary job, you can study towards the Culinary Arts (Level 4) qualification while you work. To apply for this option choose ‘Apply’ then ‘Apply for work and study‘ or for more information email [email protected]
Upon successfully completing the requirements you'll receive the award of:
- New Zealand Certificate in Cookery (Level 4)
| Locations | Rotorua, Tauranga, Wider BOP/Other |
|---|---|
| Next intake | Feb 2024 View more details |
| Study options |
1 year full-time, including holidays (if applicable) |
| Total credits | 120 |
| StudyLink assistance | Available |
| Indicative Fees | $7,540 for domestic students View full fees information |
| Eligibility | View entry criteria |
To see the information for international students change your location using the button at the top right of the screen.
Career opportunities
- Intermediate‐level opportunities as chefs
Topics you'll cover
- Preparation, cooking and culinary techniques
- Cold larder preparation and presentation (salads, sandwiches, dressings, buffets)
- Stocks, sauces and soups
- Vegetable, fruit and pulses
- Farinaceous products, rice, grain and egg dishes
- Meat, poultry and offal, cuts and dishes
- Fish and shellfish, cuts and dishes
- Healthier foods and balanced/special diets
- Patisserie and bakery products, hot and cold desserts
- Introduction to menu planning, costing and catering
- Food presentation
- Food safety practices, contamination hazards, and food storage
- Workplace health and safety, and workplace first aid
- Handling and maintenance of knives, equipment and tools in a commercial kitchen
- Teamwork
- Customer service and hosting an event
Course Fees
| Indicative Fees * | $7,540 for domestic students |
|---|---|
| Course related costs | Domestic students: During your induction week, you'll have the opportunity to purchase your uniform and kit from our preferred supplier. You can expect to spend approximately $700 - $800 on course-specific equipment and uniforms. This can be covered by the 'Course-Related Costs' component of your student loan if applicable. Please contact StudyLink for more information. International students: Uniform and equipment supplies will be charged in addition to standard tuition fees. |
* Important fee information, and hints and tips
Help with fees
Are you Eligible for Free Fees?
There are several ways to take advantage of free study at Toi Ohomai. Find out how on our Fees Free FAQ page.
Student Loans and Allowances
This course meets the requirements for student allowance and student loan applications through StudyLink.
- A student loan helps to pay for your course fees (the compulsory fees), study materials e.g. books, equipment, and living costs. You'll have to pay this money back.
- A student allowance is a weekly payment that can help with your living expenses while you're studying. You don't have to pay the money back.
Find out more and apply at studylink.govt.nz
Scholarships
Scholarships are one way you might be able to get some financial help. Any scholarships specifically related to this course are shown below, otherwise check out the full list of scholarships promoted by Toi Ohomai.
Course Entry Information
Entry criteria
Information Session
You’ll be invited to an information meeting. This is your opportunity to find out more about the course content and to make sure you're on the most appropriate course for your career aspirations and current level of experience.
Standard Entry Criteria
Admission, entry, selection, and enrolment into programmes will be in accordance with the Academic Regulations and/or, where approved, specific programme regulations.
For courses at Level 4, domestic students will normally be required to have:
NCEA Level 2 with passes in English/Te Reo Māori or education achievement at least equivalent to NCEA Level 2; OR
Evidence of ability to complete academic and any other programme requirements.
Other Considerations
You will need to confirm you have the physical capability to safely withstand 4‐8 hour sessions of working in the commercial kitchen environment.
Due to health and safety factors and space constraints, which restrict the number of students who can be accommodated in the commercial kitchens, limits on numbers may be imposed on this course.
English language requirements
Level 4 certificate IELTS General or Academic score of 5.5 with no band score lower than 5 or completed New Zealand Certificate in English Language Level 3 with an endorsement of either General, Workplace or Academic, or meets a relevant English Proficiency Outcome as outlined by NZQA.
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Course Locations and Intake Information
| Location | Campus | Start Date | |
|---|---|---|---|
| Rotorua | Mokoia Campus | 26 Feb 2024 | |
| Tauranga | Windermere Campus | 26 Feb 2024 | |
| Wider BOP/Other | --- | 26 Feb 2024 |
Study options
- 1 year full-time, including holidays (if applicable)
