Campus: WelTec Hospitality, Cuba Street, Wellington  Whitireia Porirua 
Cost:  Free  
Days: Thursday & Friday Thursday & Friday 
Hours: 9.00am – 2.30pm (half hour lunch)  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   
Orientation: Thursday 13 February 2020  Thursday 13 February 2020
Dates:  Thursday 13 February – Friday 13 November 2020 (33 weeks), normal school holidays apply  Thursday 13 February – Friday 13 November 2020 (33 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 must attend an interview. We encourage a family member or school representative to attend   


NCEA Level 3 with credit towards Vocational Pathway award. 


On successful completion of this course, students will have gained 60 Level 3 credits. 

Learning Outcomes

A student successfully completing this strand will be able to:

  •  apply health and safety, food safety and security practices to ensure own safety and minimize potential hazards for customers
  • communicate effectively and behave in a professional manner with colleagues, managers and customers
  • follow standard operating procedures to deal with familiar problems in a commercial kitchen
  • apply fundamental cookery skills to prepare, cook and present a range of basic dishes employing commodities commonly used in industry
  • qualify for the New Zealand Certificate in Cookery (Level 3) 


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

Fundamental Cookery Skills

Comprises the following unit standards: 

3 15  
13293    Prepare and cook basic vegetable dishes in a commercial kitchen 3 6 5
13304    Prepare and cook basic fish dishes in a commercial kitchen 3 4 6
27929   Apply standard operating procedures and the code of conduct to a work role in a service delivery organisation 3 5 1

Commercial Kitchen Practice

Comprises the following unit standards: 

13315   Prepare and cook rice and farinaceous dishes in a commercial kitchen  3 6 5
13288    Prepare and cook basic meat dishes in a commercial kitchen  3 8 5
13322    Prepare and cook basic pastry dishes in a commercial kitchen  3 4 5

Study Pathways 

NZ Certificate in Food and Beverage (Level 4)

NZ Certificate Tourism and Travel (Level 3)

NZ Certificate in Cookery (Level 4)

NZ Certificate in Baking (Level 3) WelTec

NZ Certificate in Baking (Level 3) Whitireia