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National Certificate in Hospitality
(Basic Cookery) Level 3 - Marae Cookery 2014
For NZ citizens/permanent residents
School of Tourism and Hospitality - Te Kura Taki
Qualification
National Certificate in Hospitality (Basic Cookery) Level 3 - Marae Cookery
Programme level:
The National Certificate in Hospitality (Basic Cookery) Level 3
Length:
19 weeks
Start dates:
July
Study options:
Full-time
Fees:
The following provides a guide only.
All costs quoted include GST. Fees
apply to NZ Citizens and New Zealand
Permanent Residents only.
Fee FREE
Total no of credits:
73
Class times:
Classes are scheduled between 9.00 am and 3.00 pm, three days a week (to be confirmed)
Individual study hours:
One hour for each classroom hour
Maraenui (Pukemokimoki Marae)
Location:
Flaxmere (Te Aranga Marae)
Gisborne - Manutuke (Te Pahou Marae)
Programme Secretary:
Gillian Lawrie Phone: 06 974 8000 ext 5033 Email: glawrie@eit.ac.nz (Hawke's Bay)
Angelan Taylor Phone: 06 8690810 ext 7682 Email: ataylor@eit.ac.nz (Tairäwhiti, Gisborne)
The National Certificate (Basic Cookery) Level 3 – Marae
Cookery introduces students to a career working in
commercial kitchens. It develops initial skills and knowledge
to work safely with the main food ingredients using basic
preparation techniques and cookery methods, as part of
a team. Practical learning will be in a local Marae with
possible Master classes in EIT’s Commercial Production
Kitchens.
Graduates from this programme could staircase into higher
level catering and hospitality programmes.
JOB OPPORTUNITIES
With their new skills and knowledge, graduates’ chances
of employment within the catering and hospitality
Enrol now
0800 22 55 348
www.eit.ac.nz
industry will also be greatly enhanced, particularly those
employment opportunities based on Maori cuisine or within
the Marae environment.
ASSESSMENTS
Throughout this programme students are required to
achieve competency in the outcomes of each course.
The assessment of practical skills is by observation of
performance during classes and set assessment activities.
All assessments must be completed by the dates specified
in course books. Students are expected to successfully
complete assessment tasks at their first attempt. Reassessment is available where a genuine first attempt
occurred.
PROGRAMME DATES
Maraenui and Flaxmere
Semester Two Starts
Tuesday, 22 July
Term Three Holidays
29 September - 3 October
(One week only)
Term Four Starts
Monday, 6 October
HB Anniversary Day
Friday, 24 October
Labour Day
Monday, 27 October
Programme Ends
Friday, 28 November 2014
Gisborne
Semester Two Starts
Tuesday, 5 August
Term Three Holidays
29 September - 3 October
(One week only)
Term Four Starts
Monday, 6 October
HB Anniversary Day
Friday, 24 October
Labour Day
Monday, 27 October
Programme Ends
Thursday, 11 December 2014
ENTRY REQUIREMENTS
National Certificate in Hospitality (Basic Cookery) Level 3:
Applicants must:
•
This pathway of study leads to the award of nationally
approved qualifications. These qualifications may be
taught at a number of other tertiary institutes around
New Zealand. If you were to transfer to one of those other
institutes you may be granted academic credit for some of
the courses completed but this is at the discretion of the
other institute.
Meet the NCEA Level 1 Literacy and Numeracy
requirement, or provide evidence of achievement at a
higher level.
OR
If over 20 and not able to satisfy the academic requirement
above, be able to demonstrate interest in the industry and
the potential to succeed
•
Please note: Fees are not transferable between institutes
LITERACY AND NUMERACY SKILLS
Have basic computer skills
OR
•
A literacy and numeracy assessment is part of the
preparation for all levels one to three programmes. This
is a national requirement from the Tertiary Education
Commission (TEC). This information gives your tutors
information on what you already know to help them provide
the help that you may need in your studies.
Have successfully completed the EIT Certificate in Café
and Bar Operations
ENTRY PROCESS:
Students with the NCEA Level 1 Literacy and Numeracy
requirements and evidence of or an attestation to basic
computer skills automatically qualify for the programme.
There are two assessments. The first assessment will take
place within the first three weeks of the programme.
The second will be a week or two before you finish the
programme. This final assessment will show how you have
improved with your Literacy and Numeracy skills.
A personal declaration will be required of those over 20
without NCEA criteria to demonstrate their potential to
succeed
Acceptance onto the programme will be on a first come, first
served basis.
There will always be a tutor to help you when doing the
assessment. The most important thing to know about this
assessment is that you CANNOT fail. You will merely get
information on your literacy and numeracy skills. The result
will NOT have an impact on any of your assessment marks in
your course work.
ENTRY WITH CREDIT
For information and enquiries about Recognition of Prior
Learning and Cross Credit please contact Celia Kurta,
telephone 974-8000, ext 5046.
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ACADEMIC STAFF
Our lecturers are highly trained professionals with particular
areas of expertise in culinary arts and food and beverage
service. The staff maintains contact with other professionals
through organisations such as HCIMA (Hotel and Catering
Industry Management Association), London City & Guilds
Association, RANZ (Restaurant Association of New Zealand),
HANZ (Hospitality Association of New Zealand), Service IQ
(Service Industry Qualificatons), NZCA (New Zealand Chefs
Associaton) and, CFANZ (Cookery and Food Association of
New Zealand).
We value our partnership with students and aim to provide
quality education in a supportive environment, encouraging
personal growth and professional development.
Name
Qualification
Grant McHenry
City & Guilds-Chef, Diploma 706/1 & 706/2
Mark Caves
Workplace Assessor, NZQA 751, 752 & 753 Professional Chef
Korey Field
NZQA 751, 752 & 753 - Professional Chef
Celia Kurta
Dip Hotel Management & Admin, London Wine
& Spirit Education Trust Certificate and Higher
Certificate in Wine
Chris Toomey
Master Professional Studies, Workplace Assessor
Hospitality Standards Institute (HSI), Institute of
Hospitality (AIH), Accredited Trainer Australian
Hospitality Review Panel
STUDENT FINANCE
STUDYLINK
StudyLink is a service of the Ministry of Social Development,
it administers Student Allowances and Student Loans as
well as other forms of financial assistance for students.
The StudyLink website provides tools, calculators and
information to help students who are thinking about study
to plan their finances and only borrow what they need.
Use StudyLink’s What You Can Get eligibility test to find out
what you may be eligible for.
STUDYLINK on 0800 88 99 00 or online at
www.studylink.govt.nz
COURSE DESCRIPTIONS
Course No.
Year One
Brief Description
No. of
Credits
NZQA
Level
NCH3.01
Hospitality Fundamentals
14
2
NCH3.02
Introduction to Kitchen Practice
19
3
NCH3.03
Intermediate Cookery 1
21
3
NCH3.04
Intermediate Cookery 2
22
3
TOTAL
73
3
APPLICATION/ENROLMENT PROCESS
YOU APPLY/ENROL
YOU ENQUIRE
DOCUMENTATION TO
INCLUDE:
Enrolment form (signed)
and all seven (7) forms
included in the Enrolment
Pack (completed, dated
and signed)
You may be
invited to attend
an interview
You are
accepted into
the programme
NO
YES
You will receive
a letter of
acceptance
DISCLAIMER
Information contained in this publication is correct at the time of printing, but may be subject to change. While all reasonable efforts will be made to ensure
listed programmes/courses are offered and regulations are current, the Institute reserves the right to change content or method of delivery, to withdraw any
programme or course of study, or to impose limitations on enrolment, should circumstances require this. Some programmes/courses mentioned in EIT publications are offered subject to final approval and accreditation or to efficient enrolments being received. For the latest information visit our website.
For more information phone EIT Info Line 0800 22 55 348
You will be
encouraged to
enrol into another
programme
NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY
2014
Please Ensure
you have returned the following information. Your application
cannot be considered if any of this information is missing
•
•
•
•
•
•
•
ENROLMENT CHECKLIST
Application Form - completed, signed and dated
Course Selection Form - completed, signed and dated
Evidence of Learning - if you are seeking the cross credit of any courses
Computing Skills Declaration Form - completed, signed and dated
Health and Fitness Declaration - completed, signed and dated with support information if required
Personal Statement Form - ccompleted, signed and dated and in your own words and handwriting
Uniform Order Form - completed, signed and dated
If you do not have an active National Student Index number you may need to provide the following information:
•
•
Birth Certificate
Marriage Certificate or Change of Name document - if you are enrolling under a different name from your birth
certificate
A current passport may be submitted for name and birth date identification instead of the above documents.
Please be aware that copies of these identification documents must be certified by a JP. Alternatively, originals can be
sighted, copied and certified by EIT Registry staff.
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NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY
2014
COURSE SELECTION FORM
Applicant's Name:
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM
Your enrolment cannot be processed without this form
Please fill out your course selection form by ticking each course that you need to be enrolled into and ticking any courses
that you have already achieved and would like cross credited.
Evidence that you have achieved a course is required to be sent for you to gain a cross credit.
You must have achieved all unit standards within a course to apply for a cross credit
Please note: RPL and Cross Credit cannot be awarded for a course if you are enrolled in that course. You must apply prior to
enrolment, using this Course Selection Form.
Please tick (P)
Course
No.
NCH3.01
NCH3.02
NCH3.03
NCH3.04
Course Name
Hospitality Fundamentals:
Incorporating unit standards 377, 9677, 13285, 19769 and 24525
Introduction to Kitchen Practice:
Incorporating unit standards 167, 168, 13300, 13282 and 24526
Intermediate Cookery 1:
Incorporating unit standards 13310, 13314, 13315, 13316 and 13329
Intermediate Cookery 2:
Incorporating unit standards 13288, 13293, 13304 and 13322
Applicant's Signature:
Credits
2
4
3
4
2
2
2
3
To Enrol
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Programme Coordinator/Secretary Signature:
Date:
Level
______________________________________________________________________________________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________________
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NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY
2014
BASIC COMPUTING SKILLS DECLARATION
PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM
Your enrolment cannot be processed without this form
Applicant Name:
_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
I currently have:
•
•
•
•
Unit 111
Other Computing Unit Standards
Community Computing
Other (Please explain)
Applicant's Signature:
Date:
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________________________________
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NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY
2014
HEALTH AND FITNESS DECLARATION
Applicant's Name:
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM
Your enrolment cannot be processed without this form
Please answer the following questions. Answering YES to any of these questions will not necessarily result in being excluded
from the programme.
Hospitality programmes require strength and stamina.
Do you have any problems involving addiction to alcohol or illegal substances?
Yes
No
Do you have any medical difficulties that may affect your ability to study at EIT?
Yes
No
Do you have any physical difficulties that may affect your ability to study at EIT?
Yes
No
Do you have any psychiatric or psychological difficulties that may affect your ability to
study at EIT?
Yes
No
If you answered YES to any of these questions please provide further information on a seperate sheet or include the
details on the Personal Statement form. You will need to attach a letter from your Health Professional stating that you
are fit to study on the programme.
Hospitality programmes are challenging and require commitment. 90% attendance is also required.
Are there any personal circumstances e.g. young children, other dependants or
transport problems that may affect your ability to attend regularly?
Yes
No
If you answered YES to any of these question please provide further information on a seperate sheet or include the details
on the Personal Statement form.
I confirm that all the information contained in this document is true and correct. I understand that giving a false declaration
or failing to disclose information may:
prevent me from being accepted onto the programme or
if accepted, prevent me from continuing on the programme
Applicant's Signature:
Date:
___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________________
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NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY
2014
PERSONAL STATEMENT
Applicant's Name:
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM
Your enrolment cannot be processed without this form
Please give a statement outlining why you have chosen this particular programme (this must be in your own words and
handwriting).
Applicant's Signature:
Date:
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________________
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NATIONAL CERTIFICATE IN HOSPITALITY (BASIC COOKERY) LEVEL 3 - MARAE COOKERY
2014
UNIFORM ORDER FORM
Applicant's Name:
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
PLEASE INCLUDE THIS PAGE WITH YOUR ENROLMENT FORM
Your enrolment cannot be processed without this form
The following items are provided to students prior to the commencement of the programme. The cost of these items is
incorporated within the programme fee. Our local suppliers are Total Food Equipment & Southern Hospitality.
NB: If you already own any of these items and they are in pristine condition you may discuss using your own items rather
than those below. Please indicate below which items you already own and you will have an opportunity to discuss their use
with the Programme Co-ordinator prior to the commencement of the programme.
Please indicate your size requirement in centimetres only.
Male
Female
(Please tick)
Item Description
QTY
I already own this item 
Size
CHEF UNIFORM
CHEF JACKET COTTON WHITE
77cm - 122cm (your chest in cm)
TROUSER D/STRING COT H/T
76cm - 120cm (your waist in cm
2
cm 2
cm APRON 88 x 88cm COTTON WHITE
2
SKULL CAP MESH TOP ELASTIC WHITE
1
NECKERCHIEF COTTON DRILL HEAVY
2
BUTTONS BLACK SET OF 10
2
IMPORTANT - DO NOT FORGET TO INCLUDE YOUR SIZING FOR YOUR JACKET AND TROUSERS AS REQUESTED ABOVE. YOUR
ENROLMENT WILL NOT BE ACCEPTED WITHOUT THIS INFORMATION
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