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Student chef working in kitchens

Culinary Arts Year 1

New Zealand Certificate in Cookery (Level 4)


Course details


In this programme, you will develop cookery skills to prepare, cook and present food, employing complex preparation and presentation techniques. In real-life settings, learn standard operating policies and procedures that will enable you to work in a commercial kitchen environment.

This hands-on programme gives you the skills and experience to enter the workforce graduating with the New Zealand Certificate in Cookery (Level 4) qualification.

​View programme modules

Module codeModule titleLevelCreditsPre-requisitesCo-requisites
COOK301​Cookery Fundamentals 1​

Cookery Fundamentals 2​
COOK303​Hot Kitchen​
COOK404Complex Hot Kitchen ​
COOK405Complex Cold Larder​
COOK406Complex Patisserie​
COOK407Complex Desserts​
COOK408Culinary Operations and Professional Practices​
​ ​

Career/further opportunities

Graduates may be employed as a chef producing complex dishes in a professional kitchen.


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Entry criteria

You can apply for this programme if you meet one of the below options.

Based on your school achievement (secondary school study)

  • 40 credits at NCEA Level 1; including 10 literacy credits and 10 numeracy credits;
  • Or a recognised equivalent.

Based on study completed after school (tertiary study)

  • A relevant course at NZQF Level 2;
  • Or a recognised equivalent.

Based on discretionary entrance

If you don’t meet any of the above options, and you think you have what it takes to complete this programme, you can apply for discretionary entrance. Your application may be accepted if you can demonstrate a good chance of success. Approval of discretionary entrance applications is decided by the relevant manager. If your application is approved, your acceptance into further programmes relies on you demonstrating success in this programme.

Selection criteria

Candidates may be required to take part in a selection interview process. ​

English language requirements

Candidates who have English as a second language are required to have an International English Language Test System (IELTS) score of 5.5, with no individual band score lower than 5; or equivalent.

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Hospitality and Cookery pathway diagram

To check what you need to gain entry to a course, review the entry criteria available on each programme page. These assist you in understanding what qualifications or experience are typically required to gain entry. You can contact our team at or 0800 2 Wintec at any time for further guidance.

Your first day

Are you ready for your first day of class? Check out your start date and where you need to be. You can also find useful information about studying at Wintec on our welcome page.

Semester 2 2024
Date: Tuesday 23 July 2024
Time: 10am-1pm

Venue: rkLg14, L Block Lecture Theatre, Rotokauri Campus

Please join us for your induction (first day) where you will get to meet your tutor and classmates, be given an overview of this course, and receive a timetable. You do not need to bring anything with you.

What you will need

Timetable information

All Wintec timetables are available online here.

How to find your way around

Campus maps can be found here.

Parking and bus information

Both the Rotokauri and City campuses have parking available - permits are required. Learn more about parking and find out about discounted bus services here.

He reo pōwhiri, your official welcome to Wintec

Tēnei te mihi mahana ki a koe e piki nei, e kake nei ki te Kuratini o Waikato.

You are warmly invited to attend the official welcome to Wintec for all new students, staff and whānau (family) at either our marae, Te Kōpū Mānia o Kirikiriroa or Rotokauri campus. The pōwhiri is a welcoming ceremony involving mihimihi (speeches), waiata (singing), and will conclude with kai timotimo (light refreshments). Please gather at the campus hubs, and a staff member will guide you through our pōwhiri.

Click here to find out when the next pōwhiri will be.

Paying for your study

Course-related costs

International students: Uniforms and equipment supplies are included in tuition fees (note, shoes and dress pants are not included).

Domestic students: Uniform and equipment supplies/costs are approximates only. Students will need to purchase uniforms and equipment from the lists below.

You may be eligible to receive course-related costs through StudyLink. Please contact StudyLink for more information.

Equipment/uniform suppliers:

Additional information


Purchasing textbooks

If your programme requires you to have access to textbooks, these can be purchased through a range of suppliers listed below:

    New Zealand-based suppliers

    General book suppliers

    First aid certificate

    Health status


    Chefs uniform (available from listed suppliers above) (approximately $400-$500)

    • Three chefs jackets - White polycotton, double-breasted, long sleeve, black or white buttons
    • Three pairs of chefs pants - Blue check polycotton
    • Three skull caps - White polycotton 
    • Three waist aprons - White cotton, calf-length
    • Nine tea towels - Heavy-duty polycotton (you will need three per kitchen lesson)
    • A pair of black shoes - Leather enclosed, non-slip, non-marking

    Restaurant uniform (must be purchased from Direct Group Uniforms in your first week) (approximately $63)

    • One long sleeve shirt (black)
    • One short sleeve shirt (black)
    • One apron with pockets (black)

    To be purchased elsewhere (you may already have these items - please bring these in to see if they are suitable, this includes international students)

    • Black dress trousers
    • Black shoes: covered toes, low heel, formal shoes


    Knives and small equipment list (approximately $500-$770)

    • One 20-21cm cook's knife
    • One boning knife
    • One teaspoon
    • One dessert spoon
    • One piping bag with tubes
    • One 300mm wooden spoon
    • One pair of scissors
    • One 8-10cm office knife
    • One filleting knife
    • One metal spatula
    • One fork
    • One rubber spatula
    • One pastry brush
    • One 120mm pastry scraper
    • One refillable gaslighter
    • One turning knife
    • One bread knife
    • One peeler
    • One table knife
    • One knife edge-guard 
    • One 300mm whisk
    • One zester
    • One knife roll or suitable container
    • One food temperature probe

    Clinical placement

    Prospectus (course guide)

    The Wintec Prospectus (otherwise known as a course guide) outlines everything you need to know about Wintec. It contains information about the Wintec campuses, student life, and the programmes that are on offer.

    Access your copy of the Wintec Prospectus

    The Wintec Prospectus (course guide) is available by downloading the file - click on the document below to access the file. Alternatively, to request a copy via email or the post, please complete the form below.

    Request an emailable or printed copy of the Prospectus


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