Trainee Chef (Level 4)

NMIT is part of Te Pūkenga

This means that you will now graduate with a Te Pūkenga qualification. Read more
Locations and dates

Nelson:

20 February 2023
Study options

Full-time and part-time study options available
Length

40 weeks full-time including six weeks of study breaks
Total credits

120
Fees

2023: $7,292 plus $240 Student Services Levy

A Compulsory Student Services Levy applies ($2 per credit).

Fees listed are for each year of the programme, indicative only and may vary with course selection.

View course details for individual fees.
National qualification code

NZ2101

Take your first steps towards becoming a professional chef in a region renowned for its food and artisan producers.

Immerse yourself in all aspects of the culinary arts with this menu-focused programme in NMIT's commercial training kitchens and restaurant facilities, equipped to provide you with a cutting-edge learning environment.

Learn from our experienced tutors who have worked in many diverse roles, gaining culinary knowledge from all over the world in order to deliver you the most up-to-date industry skills and knowledge.

Benefit from NMIT's strong relationships with local businesses and renowned experts - from restaurants and cafes to global food producers and world-class chefs.

Real-world experiences you will love

You 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.

Catering Pics Food Factory 2 Column 1470x980px

Throughout the year NMIT cookery students run pop-up cafes, cater for the new food cart on the Richmond campus and provide catering for the Nelson Giants(external link) at-home games. The NMIT catering team also include cookery students when supporting on and off-campus specialty events like the Pic’s ‘The Food Factory(external link)’ launch, or the MET Charity Gala.(external link)

At times students also get to work in co-lab’s with students from other NMIT programmes. Often this may be with our photography students which can give cookery students the opportunity to look at food styling, and what is required to prepare a dish for photography.

Cookery Honey Project1 Column Portrait 650x1000px — Example of a co-lab. A cookery student dessert using J Bush and Sons honey. Photo credit: NMIT Photography student Eva Vogt.

Taste the benefits of working with local food producers

Cookery students reap the benefit of the connections NMIT tutors have developed over the years and often work to feature recipes with locally produced condiments and foods. These range from
J Bush and Sons(external link) honey, Manaaki(external link) preserves and condiments, to seafood providers like King Salmon(external link).

Work while you learn

Working closely with industry means that our tutors have identified how to deliver this programme in the best way to allow students to continue working.

The new programme timetable is also designed to support local eateries and restaurants by upskilling their staff without taking them away from continued work.

Entry requirements

Special Entry

Special Entry approval is required from the Curriculum Manager or delegate.
Skills for tertiary study (including literacy and numeracy) may be acquired through study, work and/or life experience. If you can demonstrate these skills you may apply for Special Entry.
Qualifications other than those listed in the Entry Requirements above will need to be assessed for equivalence, and applicants holding these qualifications will need to apply for Special Entry approval from the Curriculum Manager or delegate.

Other requirements

You must be able to confirm that they will have the physical capability to comply with relevant health and safety requirements and can safely withstand 4-8 hour sessions of working in the commercial kitchen environment.

Academic requirements

NCEA Level 2

English Language requirements

You must have a level of English sufficient to be able to study at this level. If your first language is not English you should have an international English Language Testing System (IELTS) overall academic score of at least 5.5 (with at least 5.0 in each band) issued within the last two years, or a qualification considered to be equivalent to the above:
Refer to The NZQA Table of Internationally Recognised English Proficiency Outcomes for(external link)
International Students(external link)

Note: If you who have achieved NCEA Level 3 University Entrance requirements are not required to provide evidence of English Language Skills.

Additional costs

You are responsible for purchasing your chef kit which includes all equipment, your uniform and the standard textbook.

Be prepared to budget for approx $1,000 depending on the quality of the equipment you choose to buy.

Essential Items

Number required	Item
1	BBQ gas lighter (long)
1	Piping bag
3	Piping nozzle plastic - plain (small, med,& large)
3	Piping nozzle plastic - plain (small, med,& large)
1	Peppermill (approx. 16cm )
1	Pastry dough scraper plastic
1	Thermometer probe digital
1	Tongs stainless steel
1	Tasting knife stainless steel
6	Tasting spoons stainless steel
1	Tasting fork stainless steel
1	Vegetable peeler
2	Wooden spoons approx. 300mm
1	Calculator – With memory function
1	Scales, electronic 5kg x 1 gram
1	Cooks knife 20cm
1	Palette knife straight
1	Filleting knife
1	Boning knife curved
1	Vegetable paring knife
1	Turning knife
1	Chef's sharpening steel 30cm
1	Pastry knife/serrated knife/slicing
1	Whisk stainless steel piano wire 30cm
1	Pastry brush natural bristle 25mm
1	Measuring spoons
1	Measuring cups
1	Rubber spatula
1	Scissors
1	Timer
1	Carrier of some sort for knives and equipment (knife roll, knife case, toolbox)
3	Long-sleeved white chef’s jackets
2	Chef’s blue check pants
2	White skull caps
3	White aprons- 60cm or 90 cm long
1 pair	Black kitchen shoes – Leather with nonslip soles
2	Neckties
1	Lever arch file
Many	Pens
1	Ruler (to fit in knife kit)
1	Refill pad
2	Marker pens
1	Small notebook – to fit in a uniform pocket
12	Commercial level tea towels
2	Hot cloths/ commercial oven mitts

Optional Extras

Number required	Item
1	Parisienne scoop (melon baller)
1	Channel knife heavy duty
1	Lemon zester heavy duty
1	Microplane zester
1	Apple corer
1	Round plain 11 piece tin cutter set
1	Carving knife
1	Paring knife
1	Spare set of chef jacket buttons

Timetable

Tutors actively encourage all of our students to be working in the kitchen industry while studying. This means you will have a way to continually embed your learning, and earn, while only based on-campus around 24 hours a week.

Monday	8 am - 4 pm
Tuesday	Running the Rata Room service; either 9 am - 2 pm or 2 pm - 9 pm
Wednesday	Self-directed learning**
Thursday	8 am - 4 pm
Friday	Self-directed learning**

**Self-directed learning is where students work on projects or assignments, at home or on-campus in the study lab.

Rata room

Graduate skills

When you have completed this qualification you will be able to pursue intermediate-level employment and career opportunities as a chef in food production operations within the hospitality industry.

After successful completion of this programme, graduates will have the skills, knowledge, and attributes to be able to:

Monitor and maintain health and safety, food safety, and security practices to ensure own safety, and minimise potential hazards for colleagues and customers.
Communicate, interpret, respond and interact effectively with colleagues, managers, and customers in a commercial food production and hospitality service environment
Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen. This includes applying knowledge of costs and food costing calculations associated with food production operations
Apply knowledge of culinary terminology and commodities
Interpret and adjust recipes using measurements and calculations
Apply culinary skills to prepare, cook and present a range of cuisine employing complex preparation and presentation techniques, including cold larder and hot kitchen dishes, patisserie, and desserts
Apply knowledge of food-related health issues, special dietary requirements, and healthy food options
Design, plan, cost, prepare and produce basic menus