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Text: 021 0256 0827
Email: courseinfo@ahcts.co.nz
Phone: 0800 00 CHEF
(0800 00 2433)


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Professional Cookery - Level 4

Start and finish dates:

Start Date: Duration: Finish Date:
30/08/10 31 weeks 28/03/11

Course name: Professional Cookery - With strands in Pasta & Rice and Patisserie.

About the course:

The skills offered on this course will be beneficial to advancing the candidates’ career in hospitality. Specifically, they will be able to demonstrate a knowledge and understanding of food commodities, larder, sauce, soups, fish, meat, poultry, hot and cold dessert items, their application, commercial food costing and portion control.

QUALIFICATIONS

Upon successful completion of this course students achieve:

  • National Certificate in Hospitality (Professional Cookery) (Level 4) with strands in Pasta & Rice and Patisserie.
  • City and guild of London certificate and or Diploma: available for an additional fee this international recognised qualification is offered twice per year.

COURSE OUTCOMES

On successful completion of this qualification, graduates will be able to demonstrate a knowledge and understanding of food commodities, larder, sauce, soups, fish, meat, poultry, hot and cold dessert items.

Candidates would be ‘Chef de partie” level, and be able to work without supervision in the cold larder area of the kitchen. 

This qualification can pathway to study a Diploma in Hospitality or directly into the workforce.

ENTRY REQUIREMENTS

  • Applicants must be 18 years and over.
  • Accessible for students with National Certificate in Hospitality (Basic cookery) (level 3) and or relevant industry experience or completed the AHCTS level 4 core induction programme (12 weeks)
  • Applicants for whom English is a second language must meet IELTS (or equivalent) Level 5.0 or above.
  • An assessment of Prior Learning (APL) may be considered for candidates with good industry background to credit the compulsory unit standards to enter the programme.
  • All candidates need to submit relevant proof of industry experience.
  • Where a wait list exists, applicants with work experience in the area of professional cookery may be selected above those without.

TIMES/DURATION
Monday to Friday for 27 weeks

FEES INCLUDE:

Professional Chefs Uniform, Knife Set & cover are included.
Covers all texts, materials and school trips.
Course Fees  available on application.
100% student loans are available for NZ residents.
International students are welcome, please contact for further information.

COURSE DATES
Check the Course Intake Dates or contact our Recruitment adviser 0800 00 24 33.