Cooking Café Services

This program is designed to give students basic skills and experience both in the kitchen and behind the counter in a café environment. Not only are graduates able to gain employment in an entry level position in the industry, there is also scope to staircase onto further pathways such as WTA NZ cert in Cookery Level 3, NZ cert in Baking Level 3 or level 4, NZ cert in Cookery Level 4 or NZ cert in Food & Beverage services Level 4.

The program is predominantly practical in nature and includes sought after inclusions such as Food Safety, knife handling skills, basic methods of cookery, Customer interaction and counter service as well as espresso, tea and cold beverage production.

Alongside the physical skills learned students develop life skills such as time management, nutrition through to personal presentation and ironing their uniform. 


Campus: School of Hospitality Wellington
Cost:  Free
Days: Thursday & Friday
Hours: 9.00am – 2.30pm (half hour lunch) 
Equipment: Protective clothing and safety equipment is provided if appropriate
Travel: This is provided free, subject to students meeting the MoE requirements 
Dates:  Thursday 11 February – Friday 12 November 2021 (34 weeks), normal school holidays apply 
Application:  Students must be enrolled in a secondary school in the Wellington region and be enrolled in the WTA by their secondary school 
Interview: Students may be requested to attend an interview with a family member or school representative 


NCEA Level 2 with credit towards Vocational Pathway award.


On successful completion of this Trades Academy Strand, students will have gained 44 credits.

Learning Outcomes

A student successfully completing this strand will be able to:

  • Use basic cookery methods, including frying, grilling, braising, stewing and baking.
  • Use basic food preparation skills including food safety methods, knife handling, preparing fruit and vegetables.
  • Apply safe working practices in a commercial kitchen.
  • Provide basic table service, including maintaining personal presentation and using communication skills appropriate in the hospitality industry. 


Assessment is competency based against unit standard outcomes and related evidence requirements.

Assessments will follow the processes required by NZQA and relevant industry requirements as outlined by the relevant industry Training Organisations.



Students will be assessed against the following criteria: 

Course Title Title Credits Version

Basic Cookery Methods

Comprises the following unit standards: 

2 16  
167    Practice food safety methods in a food business supervision 2 4 8
13271    Cook food items by frying 2 2 5
13272    Cook food items by baking 2 2 5
13276    Cook food items by grilling 2 2 5
13277    Cook food items by braising and stewing 2 2 5
13280    Prepare fruit and vegetable cuts in a commercial kitchen 2 2 6
13285    Handle and maintain knives in a commercial kitchen 2 2 5


Basic Barista Skills

Comprises the following unit standards: 

2 15  

13284    Clean food production areas and equipment




14425 Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment




14440    Prepare and clear areas for counter food services for a commercial hospitality establishment




17285    Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision




22428    Prepare and serve tea




Basic Service Skills

Comprises the following unit standards: 






9677    Participate in a team or group which has an objective

2 3 10 

24526    Apply safe working practices in a commercial kitchen

2 4 4

28145    Interact with customers in a service delivery context

2 2 1

30895    Demonstrate knowledge of basic nutrition in commercial catering

2 4 7


Study Pathways

NZ Certificate in Food and Beverage (Level 4)

NZ Certificate in Tourism and Travel Level 3)

NZ Certificate in Cookery (Level 4)

NZ Certificate in Baking (Level 3)