Annual Fees(indicative 2018)
|New Zealand Certificate in Cookery (Level 3) (CTC)||Please Enquire|
Domestic Applications due
|Christchurch - Madras Street|
Vocational PathwaysService Industries
For more informationEmail email@example.com
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).
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.
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.
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.
To apply for this programme please
- Complete a CTC application form
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.
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|