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New Zealand School of Food and Wine


New Zealand School of Food and Wine

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Certificate in Cookery, Advanced (Level 4)

Key information

Level of study:
Tuition fees:
36 weeks
Start date: 09-February-2021
New Zealand School of Food and Wine
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Course details


Gain the specialist skills you need to start an exciting career in the culinary arts and graduate with industry recognised and respected qualifications.

The Advanced Certificate in Cookery consists of two semesters. Semester One covers the NZ Certificate in Cookery (Foundation) Level 3 and Semester Two builds on these foundation skills. Speed, accuracy and consistency are characteristics that you will develop. As your confidence grows you learn to correct mistakes, adjust seasoning and enjoy experimenting with flavours.

Course Content

Following on from what you've learnt in the Foundation course you will learn a variety of specialist culinary and kitchen management subject areas.

Weekly Specialist Workshops

  • Artisan Breads
  • Mediterranean
  • Pates & Terrines
  • Chocolate workshop

Culinary Techniques

As the programme progresses you will focus on preparing three-course menus. These include:

  • Confit of duck leg, pommes Anna
  • Beef Wellington with Sauce Bearnaise
  • Pacific oysters with tomato and chilli salsa
  • Tarakihi en papillote with Sauce Supreme
  • Raspberry and chocolate macaroons

Menu Planning & Costing

This module starts with an introduction to commercial kitchen setup. Menu planning and costing help you develop an awareness of food costs while learning how to create a well-balanced menu. During the programme, you will work individually to design menus for specific occasions and within a set budget. This helps your understanding of the skills required to succeed in hospitality and culinary environment while further developing your general knowledge of cookery.


Explore the concept of food & wine matching and an introduction to the world of wine, completing the WSET Level 1 Award in Wines.

Work Placement

During the programme, you will have two weeks work placement during semester one and a further two weeks in semester two. This gives you invaluable hands-on experience in some of Auckland’s premier cafes and restaurants. During this time you will gain real-life insights into working as a junior chef in a restaurant and cafe. Many students are offered part-time work at these businesses following their work experience module.

Career Opportunities

Graduates will be able to work as junior chefs in cafes, restaurants, catering, bars, clubs resorts and hotels. Due to the highly practical nature of this course, NZSFW graduates are attractive to prospective employees.

Pathways to Further Study

  • Diploma in Cookery Level 5
  • Certificate in Hospitality & Event Management, Level 5
  • Certificate in Professional Wine, Sommelier
  • How to run your Hospitality Business

Qualifications Gained

  • NZ Certificate in Cookery Level 4
  • Food Safety Unit Standards
  • WSET Level 1 Award in Wines

Entry criteria

Students must have the following requirements

  • Aged 18 or over
  • Attend an interview in person or by telephone
  • Upper intermediate level of English: IELTS 5.5 or equivalent for international students (English language pathways available)
  • Valid student visa for international students


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