National Certificate in Hospitality (Basic Cookery) (Level 3) - Dunedin Campus

Otago Polytechnic
Dunedin, Otago, New Zealand
Qualification
Certificate
Study mode
Part-time
Duration
1 year
Intakes
February
Total tuition fee (local)
USD 2,521
Total tuition fee (foreign)
USD 7,469

Entry Requirements

  • There are no academic entry requirements but you must submit a letter of application (see selection procedure for more information) and undertake an interview/information meeting if requested.
  • International students will be individually assessed to ensure you are ready for this study. 

English Language Requirement

  • IELTS: overall band score of 6.0, with no less than 6.0 in writing and speaking, and no less than 5.5 in reading and listening.

Curriculum

Compulsory Units:

  • Practice food safety methods in a food business
  • Demonstrate knowledge of diversity in the workplace
  • Participate in a group or team which has an objective
  • Handle and maintain knives in a commercial kitchen
  • Prepare and cook basic meat dishes in a commercial kitchen
  • Prepare and cook vegetables in a commercial kitchen
  • Prepare and cook basic stocks, sauces and soups in a commercial kitchen
  • Prepare and cook basic fish dishes in a commercial kitchen
  • Prepare and cook basic hot and cold dessert items in a commercial kitchen
  • Prepare and cook egg dishes in a commercial kitchen
  • Prepare and cook rice and farinaceous dishes in a commercial kitchen
  • Prepare and cook basic pasta dishes in a commercial kitchen
  • Prepare and bake basic dough products in a commercial kitchen
  • Prepare basic cakes, sponges and scones in a commercial kitchen
  • Prepare and finish marinades, dressings, cold sauces and dips in a commercial kitchen
  • Demonstrate knowledge of basic nutrition in commercial catering
  • Perform food costs calculations in a commercial hospitality environment
  • Apply safe working practices in a commercial kitchen

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