Hospitality Cookery & Beverage Level 2 Hospitality Cookery & Beverage Level 2

A-Z study guide
NZ Cert Tour Hospitality L2 DE

ProgrammePart-time, 1 year (while still at school)

Annual Fees(indicative 2019)

Qualification name

New Zealand Certificate in Hospitality (Cookery and Beverage) Fees may apply to international students

Programme code

NZ2108

Starts

March

NZQF credits

41

Level

2

Applications due

Received all year

Location

Christchurch, Madras Street, Oamaru

For more information

Email engagement@ara.ac.nz

Programme Content

Prepare for a career in hospitality by gaining a foundation of essential basic skills.

Dual Enrolment programmes are FREE if you're in Years 11, 12 or 13 and a great way to earn NCEA credits and get a feel for tertiary study, while you’re still at school.

This programme will prepare you with skills in food, beverage and front-of-house, and give you a taste for further study in cooking, hospitality or tourism. It covers barista basics, food and beverage service, work safe practices and customer service. With the guidance of our expert tutors, you'll be able to plan your career with a focus on hospitality.

You'll earn a New Zealand Certificate in Hospitality (Cookery and Beverage).

This programme is delivered two days per week (Thursdays and Fridays 9:00am - 3:00pm).

*Places are limited and funding is dependent on availability. Some courses may incur costs, depending on the learner's eligibility.

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.

Entry requirements

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

    If you are interested in enrolling in a Dual Enrolment course, you should first talk to your secondary school or with Ara.

    As different programmes are offered, entry requirements, application, and interview processes (including selection criteria) may vary.

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 Alternative Chart or contact us for an assessment.

Acceptable Alternatives Chart

Application Documents

Career opportunities

Upon successful completion of this programme you'll have the skills and knowledge needed to obtain a trainee position as a food and beverage assistant in a cafe, family restaurant or fast food outlet.

Study pathways

You can use this qualification as a stepping stone to the New Zealand Certificate in Food and Beverage Service Level 3 and 4 with a restaurant services strand, and to other higher-level hospitality or tourism qualifications.

Recommended school subjects

English and Mathematics

Unit / Achievement Standard Number Unit Standard Title Version No NZQF Credits Level 1 Credits Level 2 Credits Level 3 Credits
13272 Cook food items by baking 5 2 2
13276 Cook food items by grilling 5 2 2
13277 Cook food items by braising and stewing 5 2 2
13280 Prepare fruit and vegetable cuts 5 2 2
13283 Prepare and present salads for service 5 2 2
13285 Handle and maintain knives in a commercial kitchen 5 2 2
13282 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen 5 2 2
17285 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso 9 4 4
57 Provide customer service 9 2 2
14436 Provide table service in a commercial hospitality environment 7 4 4
14431 Demonstrate knowledge of food service styles and menu types in the hospitality industry 6 3 3
14425 Prepare and serve hot and cold non-alcoholic drinks in a commercial hospitality environment 7 2 2
3503 Participate and communicate in a team or a group to complete a routine task 6 2 2
7123 Apply a problem solving method to a problem 7 3 3
167 Practice food safety methods in a food business under supervision 8 4 4
TOTAL: