SIT's School of Hospitality offers professional level training for those who aspire to become chefs within the hospitality industry. This programme will develop your knowledge and culinary skills and help develop the necessary flair and creativity in the culinary arts to gain employment in this exciting and dynamic industry. On completion of the New Zealand Certificate in Cookery (Level 3), graduates will have the knowledge and skills to: Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in industry Follow standard operating procedures to deal with familiar problems in a commercial kitchen Apply health and safety, food safety, and security practices to ensure own safety and minimise potential hazards for customers Communicate effectively and behave in a professional manner with colleagues, managers, and customers. Career Opportunities This course aims to provide competent, professional employees for the hospitality sector who are able to work as chefs in junior positions producing basic dishes in a commercial kitchen. Satisfactory Completion To satisfactorily complete the New Zealand Certificate in Cookery (Level 3) and be awarded this qualification, the student must successfully achieve a minimum of 60 credits in accordance with the programme schedule for the New Zealand Certificate in Cookery (Level 3). The student will normally be expected to complete the New Zealand Certificate in Cookery (Level 3) full-time within 17 weeks. Qualification Pathways Graduates of this Level 3 programme can enrol in the New Zealand Certificate in Cookery (Level 4) and then the New Zealand Diploma in Cookery (Advanced) with strands in Cookery.