Frequently Asked Questions
Everything you need to know about studying the New Zealand Certificate in Cookery with us. Can't find your answer? Get in touch — we're happy to help.
Allow around 36 weeks to complete the course at a comfortable pace, including a short break. We allow up to 20 months to complete the full programme, so you can study around your work and life.
Yes — that's exactly how our course is designed. You study online around your job, with flexible pacing. In fact, you'll need to be working in, or able to work part-time in, a commercial kitchen for a minimum of 120 hours as part of the qualification.
Yes. You'll be introduced to your dedicated Chef Instructor when you enrol. They'll check in on you regularly, and you can reach them through your student login, catch-ups, webinars, or by phone whenever you need support.
You'll be guided through practical tasks with recipe videos and study guides, and practise in a well-equipped kitchen. You'll film your cooking and submit it to your Chef Instructor for feedback and assessment. Your industry practical hours are completed in a commercial kitchen and logged in a work diary.
Yes. Everyone starts in a cohort, so you'll meet your fellow students at induction and again through online webinars. There's also a students-only Facebook group to support your learning.
No — the programme is carefully structured so your skills build in the right sequence. Lessons and modules must be completed in the order they're set out, and no lessons can be skipped.
To enrol in the Level 4 qualification you'll need to: be 17 years or older, have completed 10 years of schooling, be able to read and communicate in English (assignments and exams are submitted in English), be working or able to work 120 hours in a commercial kitchen, and be a New Zealand Citizen or Resident to access StudyLink funding. You'll also need a computer, internet, and a device to film your cooking.
Your study material is available online as soon as you've completed your induction with your Chef Instructor and your enrolment is finalised. As you progress and meet the outcomes for each unit, the next unit unlocks.
Yes. If you have relevant experience or qualifications, you may be able to gain the Level 4 through our Recognition of Prior Learning (RPL) process. This is assessed on an individual basis — get in touch and we'll talk it through.
Yes. You'll need a full chef uniform to film yourself cooking so your instructor can give feedback. We also recommend investing in a good-quality set of knives — they'll help you achieve the best results.
A laptop is best for the full course material (and required for your exams), though a phone can be used for some of the coursework and filming. A well-equipped home kitchen is fine for the learning phase; a commercial kitchen is needed for your industry practicals. Full details are on our technical requirements page.
Full fees are shown on the course page. You can pay in full, or spread the cost with monthly or weekly payment plans (a deposit is due on enrolment). Payments are made securely by bank transfer or card.
Yes — most of our students fund their course through StudyLink, which can help with fees, course costs and living costs. StudyLink funding is available to New Zealand Citizens and Residents. Get in touch and we'll help you understand your options.
Yes. Throughout the course you'll complete assignments and tasks (both theory and practical) that your Chef Instructor assesses and gives feedback on. Your final practical and theory exams are completed in person at our Christchurch training kitchen over two days.
Your final practical and theory exams take place in person at our Christchurch training kitchen, over two days, alongside your chef assessors. Any travel and accommodation is at your own cost.
Yes. The New Zealand Certificate in Cookery (Level 4) is an NZQA-recognised qualification, regarded as the industry standard by New Zealand employers. New Zealand qualifications also carry an excellent reputation internationally.
You film your dishes and submit them, and complete a flavour profile wheel to assess your own results. Assessment focuses on correctly following recipes, skills and techniques to produce a consistent, standard dish — your Chef Instructor guides you throughout.
Yes. Through our partnership with the Restaurant Association, students have access to a network of health and wellbeing professionals during their course. Contact us or check your student handbook for details.
Your Chef Instructor and our student support team are here to help you complete within the allowed time. If you do fall behind, get in touch as early as you can and we'll work out the best way to get you back on track.
