Trainee Chef
Level 4

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


    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


  • Fees

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

    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


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.

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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.

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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.









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