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Full-time and part-time study options available
40 weeks full-time including six weeks of study breaks
2020: $6,916 plus $240 Student Services Levy, 2021: $7,044 plus $240 Student Services Levy
Fees listed are for each year of the programme, indicative only and may vary with course selection. View course details for individual fees. A Compulsory Student Services Fee also applies.
NZ2101 - New Zealand Certificate in Cookery (Level 4)
Take your first steps towards becoming a professional chef in a region renowned for its food and artisan producers.
This menu focused programme allows you to immerse yourself in all aspects of the culinary arts.
Learn from tutors who have gained their experience from all over the world, in many diverse roles, to deliver you the most up-to-date industry knowledge. Our commercial training kitchens and restaurant facilities are “top rate”, spacious and learner friendly.
You will benefit from NMIT's strong relationships with local businesses and renowned experts - from restaurants and cafes to global food producers and world class chefs.
You will will have the opportunity to take part in community functions and events, and will be rostered onto services in our training restaurant, The Rata Room.
Students have run pop-up cafes, services for specialty events including Rotary around the World Dinner, Te Wiki o Te Reo Māori dinner service, supported the Wakatū Incorporation 40th anniversary dinner and provided catering for the VIPS at the All Black's game.
Helen Murphy, Head Chef at the Cod and Lobster Brasserie said
"A huge thank you to you and your team at NMIT for the help with the catering for the Dancing for a cause dinner. I was very impressed with the calibre of the students who were involved."
Hannah from Garage Project involved in a beer degustation event said
"Very impressed with your students' work. The matches were lots of fun and I think they captured the creative vibe of Garage Project very well."
Masterchef winners and TV chefs, Karena and Kasey Bird, said
"We found working with NMIT very positive, and they were able to provide us with a team that were competent, enthusiastic and helpful. They were willing to learn, and went about the tasks in a very professional manner. We would not hesitate to recommend working with NMIT, and would use them again in the future."
Chef and Fishmonger, Martin Bosley, said
"The spirit, enthusiasm and professionalism shown by your team and the students involved was extraordinary."
This mussel dish was created and plated up by a student at the end of the first three weeks of the programme. They were delicious.
Learn how to meet the requirements of customers for particular events so you are ready for success in the commercial hospitality business.