New Zealand Certificate in Cookery (CTC).xml New Zealand Certificate in Cookery (Level 3) (CTC)

Qualifications and courses Study options


Annual Fees(indicative 2018)

Qualification name

New Zealand Certificate in Cookery (Level 3) (CTC) Please Enquire

Programme code




Ara credits




Domestic Applications due


Christchurch - Madras Street

Vocational Pathways

Service Industries

For more information


Programme Content

Canterbury Tertiary College (CTC) is a partnership between secondary schools and tertiary education providers. It's a different way of learning where you complete your NCEA studies at secondary school and start working towards a tertiary qualification.

Become a chef and discover the exciting, fast-paced world of professional cookery.

As a chef in a restaurant you'll be part of a wider hospitality team aiming to provide excellent service to your customers. This practical programme will equip you with the required skills to excel in the industry including practical professional cookery and introductory restaurant service.

This programme is delivered two days per week (Thursdays and Fridays).

Programme Credits

NZQF credits in the table below are awarded to you on completion of this programme. These credits contribute to achieving your NCEA qualification. In some instances you may also receive Ara credits. Ara credits are tertiary study credits that can be used to enter further study at tertiary level in New Zealand. Please note the number of Ara and NZQF credits are unrelated and may be different.

Entry requirements

Academic requirements
  • To enrol you must be in Year 11, 12 or 13 at secondary school. You must also be a New Zealand citizen or permanent resident, or hold a visa which allows you to be enrolled in a New Zealand secondary school.

Alternative requirements
Additional requirements
English requirements
  • If English isn't your first language, you may be required to provide evidence of your English language skills. Refer to the Acceptable Alternatives Chart or contact us for an assessment.

Acceptable Alternatives Chart

Next steps

To apply for this programme please

  • Complete a CTC application form

Application Documents

Career opportunities

A broad range of opportunities exist nationally and internationally for trained chefs. Depending on your area of interest you may find yourself working in cafes, family restaurants, fine dining restaurants, hotels, commercial catering, airline catering or on a cruise ship.

Study pathways

Aspiring chefs and restauranteurs can enjoy further training with options like the New Zealand Certificate in Baking (Career Baker) Level 4, or the New Zealand Certificate in Cookery Level 4.

Unit / Achievement Standard Number Unit Standard Title Version No NZQF Credits Level 1 Credits Level 2 Credits Level 3 Credits Level 4 Credits
24526 Apply safe working practices in a commercial kitchen 4 4 4
11097 Listen actively to gain information in an interactive situation 5 3 3
13300 Prepare and cook basic stocks, sauces, and soups in a commercial kitchen 5 5 5
13316 Prepare and cook basic pasta dishes in a commercial kitchen 5 3 3
24525 Perform food costing calculations in a commercial hospitality environment 5 4 4
26551 Provide first aid for life threatening conditions 3 1 1
26552 Demonstrate knowledge of common first aid conditions and how to respond to them 4 1 1
13293 Prepare and cook vegetable dishes in a commercial kitchen 5 6 6
13329 Prepare and finish marinades, dressings, cold sauces and dips in a commercial kitchen 5 3 3
9681 Contribute within a team or group which has an objective 7 3 3
13331 Prepare and cook pickles, chutneys, and preserves in a commercial kitchen 5 4 4
13325 Prepare and bake basic cakes, sponges, and scones in a commercial kitchen 5 4 4
13314 Prepare and cook egg dishes in a commercial kitchen 6 4 4
27955 Apply food safety practices in a food related business 2 5 5
27929 Apply standard operating procedures and the code of conduct to a work role in a service delivery organisation 1 5 5
13285 Handle and maintain knifes in a commercial kitchen 5 2 2
13282 Prepare, assemble and present complex sandwiches for service in a commercial kitchen 5 2 2
13280 Prepare fruit and vegetable cuts 5 2 2