Cookery

This program has been developed to give students an authentic working insight into the requirements of a kitchen worker in the industry. Topics covered include practical skills based on commodities such as meat, fish, vegetable, egg, rice and pasta dishes. Students learn about hot & cold desserts and basic plating techniques. These skills are complimented with content preparing the students for the expectation of employers in the industry with topics such as food safety, standard operating procedures and interaction with fellow staff, managers and customers. There is an expectation that students take responsibility for their own success which builds confidence and life skills such as time management and personal presentation. On successful completion of all unit standards the student is awarded a national certificate – NZ2100 New Zealand Certificate in Cookery Level 3. Graduates are prepared to enter the industry in an entry level position. There is also scope to staircase onto further tertiary pathways such as NZ cert in Baking Level 3 or Level 4, or NZ Cert in Cookery Level 4.


Campus: Hospitality Campus, Wellington

Cost: Free

Days: Monday & Tuesday

Hours: 9:00am - 2:30pm (half hour lunch)

Equipment: Protective clothing and safety equipment is provided if appropriate

Travel: This is provided free, subject to students meeting MoE requirements

Dates: Tuesday 9 February - Tuesday 9 November 2021 (34 weeks), normal school holidays apply

Application: Students must be enrolled in a secondary school in the Wellington region and be enrolled in the WTA by their secondary school

Interview: Students may be requested to attend an interview with a family member or school representative

Qualification: NCEA Level 3 with credit towards Vocational Pathways award

Credits: On successful completion of this course, students will have gained 60 Level 3 credits