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Certificate in Professional Culinary Arts (Professional Chef Programme)
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This programme is both serious and exciting. The syllabus covers a wide range of cuisines and styles. Our aim is to see our students gain quality industry positions, or progress to further study.
On completion of our programme, more than 90% of graduates gain industry positions, or move onto further training. Our graduates are employed both locally and nationally with many furthering their careers overseas.
We have professional tutors whose national and international experience is now dedicated to student training and all things culinary. We are not training people how to cook, we are training professional chefs!
Career Opportunities
Successful graduates are employed in hotels, restaurants, cafes, ski fields, lodges and resorts. Being a professional chef is not about being locked in a kitchen, it’s about a career that allows you to achieve professional and personal challenges and goals!
Further Study Paths
This programme will provide students with the opportunity to enrol in the Tai Poutini Polytechnic Advanced Certificate in Professional Culinary Arts* and the London City and Guilds Diploma in Food Preparation and Cookery.
* Subject to approval
Entry Requirements
- Successfully completed NCEA Level Two English and Mathematics (or equivalent).
- Applicants for whom English is a second language must meet IELTS (or equivalent) Level 5.5 or above.
Selection Criteria apply. Please contact the Polytechnic for details.
Special Entry may be granted where evidence exists that the applicant can successfully complete the programme. Please contact the Polytechnic for details.
Application Process
- Please see the Enrolments page.
- This programme requires that a Questionnaire be completed in addition to the enrolment form.
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| Level |
3 |
| Credit Value |
121 |
| Award(s) |
Tai Poutini Polytechnic Certificate
and London City and Guilds Certificate |
| Location | Greymouth |
| Study |
Full Time, 34 weeks |
| Start Date |
8 February 2010 |
| End Date |
12 November 2010 |
| Number of Places |
20 |
| Applications |
Now open |
| Contact |
Chef Alex Hayward |
| Domestic Fee |
$4,100 (2010 cost)
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Materials Cost |
$0 (2010 cost)
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Programme Fee |
$4,100 (2010 cost)
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| International Fee |
$13,545 (2010 cost)
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