Continue your studies in the culinary arts after completing the 18 week long course, Certificate in Cookery, Foundation. Gain the specialist skills you need to start an exciting career in the culinary arts and graduate with industry recognised and respected qualifications in this 36 week long advanced course.
The Advanced Certificate in Cookery consists of two semesters. Semester One covers the Certificate in Cookery, Foundation 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.
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
- Pates & Terrines
- Chocolate workshop
As the programme progresses you will focus on preparing three-course menus.
- Confit of duck leg, pommes Anna
- Beef Wellington with Sauce Bernaise
- 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 helps 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 a 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 Certificate in New Zealand Wine Micro-credential.
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 cafés and restaurants. During this time you will gain real-life insights into working as a junior chef in a restaurant and café. Many students are offered full-time work at these businesses following their work experience module.
Graduates will be able to work as junior chefs in cafés, 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
Page Updated: 11 Apr 2022
Our success stories
Former NZSFW Diploma in Cookery Student Han Sen talks about his two year long culinary journey at NZSFW and future goals.
Nikesh comes from Fiji and his previous career was as a graphic designer but it was always his dream to become a chef.
Frequently Asked Questions
How many students in the class?
NZSFW has a maximum of 16 students per class.
PROGRAMME START DATES
- Semester One: 14 June 2022 - 14 October 2022
- One week break
- Semester Two: 25 October 2022 - 3 March 2023 (includes Christmas break)
- Christmas break: Friday, 23 Dec - Monday, 9 Jan
- Semester One: 18 October 2022 - 24 February 2023
- Includes 2 week Christmas Break
- One week break
- Semester Two: 6 March 2023 - 7 July 2023
- Semester One: 21 February 2023 - 23 June 2023
- One week break
- Semester Two: 3 July 2023 - 3 November 2023
- Semester One: Tuesday - Friday, 8am - 2pm (4 days per week)
- Semester Two: Monday: 8am - 2pm;
Tuesday - Thursday: 10am - 4pm (4 days per week)
- Hours may vary for events and specialist workshops.
- Work placement: 60 - 80 hours
Short Cookery Micro-Credentials
NZSFW offers a range of professional Cookery Micro-Credentials that run over 20 sessions. For more information, please view: