Culinary Arts (Level 4)

Topics you'll cover

• Preparation, cooking and culinary techniques

• Cold larder preparation and presentation (salads, sandwiches, dressings, buffets)

• Stocks, sauces and soups

• Vegetable, fruit and pulses 

• Farinaceous products, rice, grain and egg dishes

• Meat, poultry and offal, cuts and dishes

• Fish and shellfish, cuts and dishes

• Healthier foods and balanced/special diets

• Patisserie and bakery products, hot and cold desserts

• Introduction to menu planning, costing and catering

• Food presentation

• Food safety practices, contamination hazards, and food storage

• Workplace health and safety, and workplace first aid

• Handling and maintenance of knives, equipment and tools in a commercial kitchen

• Teamwork

• Customer service and hosting an event

Information Session/Interview

You’ll be invited to an information meeting prior to Toi Ohomai offering you a place. This is your opportunity to find out more about the course content and to make sure you're on the most appropriate course for your career aspirations and current level of experience.

For courses at Level 4, domestic students will normally be required to have:

NCEA Level 2 with passes in English/Te Reo Māori or education achievement at least equivalent to NCEA Level 2; OR

Evidence of ability to complete academic and any other programme requirements.

Other Considerations

You will need to confirm you have the physical capability to safely withstand 4‐8 hour sessions of working in the commercial kitchen environment.

Due to health and safety factors and space constraints, which restrict the number of students who can be accommodated in the commercial kitchens, limits on numbers may be imposed on this course.

English language requirements

Level 4 certificate IELTS General or Academic score of 5.5 with no band score lower than 5 or completed New Zealand Certificate in English Language Level 3 with an endorsement of either General, Workplace or Academic, or meets a relevant English Proficiency Outcome as outlined by NZQA.

Indicative Fees *    
$19,950 for international students

Course related costs    
Allow approximately $800 for uniforms, knife kit, and safety shoes/boots.

Career opportunities

• Intermediate‐level opportunities as chefs