Qualification Overview
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Qualification Title | National Certificate in Hospitality (Basic Cookery) (Level 3) | |||
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Qualification Type | National Certificate | |||
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Level | 3 | |||
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Credits | 73 | |||
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Subject Area |
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Strategic Purpose Statement |
This qualification recognises the competence, knowledge, and skills required for cooking food dishes and working with the main food ingredients in a commercial kitchen. It is awarded to people who are able to demonstrate, under supervision, the ability to prepare dishes from fresh produce and to cook dishes at an operational level using a range of basic preparation techniques, cookery methods, and finishing techniques. Limited use of pre-prepared and ready-prepared food occurs at this level.
The compulsory section of the qualification covers the skills and knowledge relating to: participating in a team; working in a diverse workplace; handling knives; preparing and cooking basic meat dishes, vegetable dishes, basic stocks, sauces and soups, fish dishes, basic hot and cold deserts, egg dishes, rice and farinaceous based dishes, and basic pasta dishes; preparing and finishing marinades, dressings, cold sauces and dips; performing food costing; safe working practices and food safety. The elective section of the qualification enables candidates to choose standards that suit their job roles. This qualification is a progression from the National Certificate in Hospitality (Introductory Cookery) (Level 2) [Ref: 0552]. It is designed to provide a pathway to the National Certificate in Hospitality (Cookery) (Level 4) [Ref: 0554]. |
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Employment pathways |
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Entry Requirements | Not available | |||
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Developed By | Te Pukenga - New Zealand Institute of Skills and Technology | |||
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Quality Assured By | New Zealand Qualifications Authority | |||
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Number | 0553 | |||
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Status | Discontinued | |||
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Created | 1998-11-03 00:00:00.0 | |||
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Last Reviewed | 2009-01-23 00:00:00.0 | |||
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Last Date For Entry | 2015-12-31 00:00:00.0 | |||
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Discontinued | 2017-12-31 00:00:00.0 | |||
Qualification Title
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There are different types of qualifications including certificate, diploma, degree and post-graduate certificates and diplomas. Qualification types relate to NZQF levels.
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The NZQF has ten levels. Level one is least complex and is often entry-level, for example foundation certificates. Levels eight to ten are the most complex, and include post-graduate study.
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The credit value relates to the size of the qualification. One credit equates to ten hours of learning. One year's full-time study at a provider is usually 120 credits, but if you are studying part-time or in the work place the credit value may vary.
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