Certificate in Cookery & Bakery, Foundation Level 3
Learn the skills to begin your culinary journey and as a baker or chef and gain confidence in a professional kitchen.
Learn the foundation skills and gain confidence in the kitchen to begin your professional culinary journey as a baker or chef.
The Foundation Certificate in Cookery & Bakery, where you begin your culinary career and gain confidence in a professional kitchen.This programme forms the first semester of the New Zealand Certificate in Cookery Advanced Level 4.
Course Content
Knife skills, Vegetables, Stocks & Sauces
Knowing how to prepare nutritious and delicious food is a life skill. Students study a range of classic vegetable dishes, stocks and sauces from the French Culinary tradition, forming a strong foundation for more complicated dishes throuout the course. Example dishes include:
- French onion soup
- Tabbouleh, stuffed capsicum, tomato concassé with vinaigrette
- Waldolf salad
- Cauliflower cheese mornay
Eggs, Baking & Pastry
Students gain a well-rounded introduction to cooking and baking techniques, where you prepare a range of classic dishes.
- Eggs Benedict with crispy bacon on English muffins
- Quiche Lorraine with shortcrust pastry, bacon and mesclun salad
- Lamingtons, Chocolate fudge tart, Pavlova
- Choux pastry profiteroles, pastry cream, chocolate ganache
Meats, Sauces & Garnishes
You will learn essential knife skills to help you prepare & cook cassic meat dishes. Example dishes include:
- Fragrant chicken salad
- Boeuf Bourguignon with mashed potatoes
- Beef Sirloin with Maitre'd buttter and jus with polenta wedges
- Pan-seared chicken breast
Fish & Seafood
Fresh, high quality local ingredients are the basis of what we prepare every day. Example dishes include:
- Cured & seared Salmon fillet with avocado mousse and mesclun
- Steamed mussels with rouille
- Sole meuniere with sauce tartare
Food Safety & Employment
Students are introduced to standard operating procedures for Food Safety and Health and Safety in a commercial kitchen. Discussion on Employment Law, employees rights & obligations are explained as well as an introduction to working in a team environment.
CAREER OPPORTUNITIES
Graduates will be able to work as junior chefs in cafés, restaurants, bars, clubs resorts and hotels.
We recommend that students complete the second semester of an additional 18 weeks to gain the Certificate in Cookery Advanced (Level 4) aft. Students can then go on to complete the NZ Diploma in Cookery (Level 5).
The programme is approved by the New Zealand Qualifications Authority under section 439 of the Education Act 2020, and New Zealand School of Food and Wine Limited is accredited to provide it under section 441 of the Act.
Page Updated: 05 Dec 2024
Our success stories
LUCIE EVANS
Lucie is originally from the United Kingdom and was travelling in New Zealand about two years and has completed her Advanced Cookery program.
Read More
PHOENIX DOBSON
Former NZSFW Cookery Student Phoenix shares his passion for food, and how his study is shaping his restaurant career.
Read More
PROGRAMME START DATES
February 2025 Weekend Stream
- 11 February 2025 - 20 July 2025 (18 Weekends)
- Induction Week hours (First week only):
- Tuesday, Wednesday, Thursday: 11, 12, 13 February 2025 (9am - 2:30pm)
- Regular Class Schedule:
- Saturday & Sunday - 8:30am - 4:30pm
- 15 February - 20 July 2025
October 2025 Weekend Stream
- 7 October 2025 - 13 February 2026 (24 Weekends)
- Induction Week hours (First week only):
- Tuesday, Wednesday, Thursday: 7, 8, 9 October 2025 (9am - 2:30pm)
- Regular Class Schedule:
- Friday 10am-4pm, Saturday & Sunday 9am - 5pm
- 10 October - 13 February 2026
June 2025 Weekday Stream
- 10 June 2025 - 10 October 2025 (18 Weeks)
- Tuesday - Friday, 8am - 2pm
