Programme highlights
Take your culinary career to the next level and become a chef with the skills to plan a menu and lead a team in a professional kitchen.
Develop your understanding of restaurant management by learning how to plan, develop and cost menus, and manage staff.
Learn how to source the best ingredients to produce world-class dishes and test out your hands-on skills in our purpose-built kitchen.
You will also get real-world experience on work placements in restaurants.
With the industry adapting, this qualification and experience can help you to stand out and be in higher demand for roles as a qualified chef in a restaurant, hotel or the catering and events industry.
Entry requirements
Entry requirements general
Applicants must meet the following criteria for admission into the programme:
- Successful completion of NZ2101 (New Zealand Certificate in Cookery Level 4); or
- Equivalent to the above
Students who have not attained the age of 20 years and do not hold the required minimum entry requirements for a programme may also be eligible to enrol in exceptional circumstances.
Such decisions will be made by the Head of Hospitality and Tourism.
English language entry requirements
You will need English language competence to undertake this programme which is taught and assessed in English (an assessment may be required if your first language is not English).
Special & discretionary admission
Any ākonga who is 20 years of age or older and has not reached the general admission requirements for their intended programme is eligible for Special Admission. Te Pūkenga works with the ākonga to ensure they are prepared for their intended programme. Any ākonga who is not yet 20 years of age and has not reached the general admission requirements for their intended programme may be eligible for Discretionary Admission. In assessing whether to grant Discretionary Admission, the delegated authority focuses on the applicant’s level of preparedness for their intended programme.
Give yourself credit with Recognition of Prior Learning (RPL)
Did you know you can use the knowledge and experience you already have to your advantage?
Your previous work experience and on-the-job skills, volunteering, professional development, and other providers’ qualifications can be recognised as prior learning, matched against credits in our courses, and put towards your qualification – potentially saving you money and possibly helping you to complete your qualification faster Learn more.
Programme structure
You will need to complete the below eight courses (120 credits):
461.533 Concepts of menu planning (15 credits)
461.534 Applied menu planning concepts (15 credits)
461.535 Hospitality business concepts (15 credits)
461.536 Applied hospitality business concepts (15 credits)
461.537 Professional kitchen management (15 credits)
461.538 Applied professional kitchen management (15 credits)
461.539 Culinary staff management (15 credits)
461.540 Applied culinary staff management (15 credits)
Do you want to study a single course, without enrolling into the full programme?
Courses within some of our programmes may be offered as an individual Certificate of Proficiency (COP). Programme entry requirements and course fees apply. For more information, please speak to our friendly Ask Me! team.
Career opportunities
Qualified chefs, highly sought after by industry. For potential salaries visit careers.govt.nz.
See why more people choose Culinary at MIT
Considering baking, culinary and hospitality at MIT?
“I loved the location of MIT.”
“I loved the location of MIT – away from the city so I could concentrate on my studies. A lot of the equipment is new and the lecturers and staff are the most helpful I’ve ever met. We were just like a family. I also did some of my training at Novotel Auckland Airport which was a great experience. For international students, there are convenient payment options for fees. I heard about my current job from another MIT graduate. There are so many ways that MIT will help you find a good job.”
Anne Anggraeni
MIT graduate
“Cooking is for everyone, it’s a life skill.”
“Landing a job at a top Auckland hotel through my internship is a dream result.”
International student Ravneel Anand was delighted when his industry placement at a top Auckland hotel lead to a part-time job. Ravneel, from Fiji, spent a month working at The Langham as part of his International diploma in culinary course at MIT. The placement gave him a chance to work in every department in their kitchens, from pastry to mains to desserts. After Ravneel completed the internship, he was offered a part-time job as a commis chef. Ravneel loved his job and says his studies at MIT were excellent preparation for his future career.
“MIT was a??great choice to prepare me for a culinary career. I have found studying at MIT interesting and challenging and amazing. Everything has been enjoyable. The lecturers are so down-to-earth and helpful.”
Ravnell is also enjoying living in Auckland. “I like going out with my friends, seeing new places and having a good time.”
Ravneel Anand
MIT graduate
“See what we do in the culinary world at MIT.”
“MIT is a wonderful learning facility with an excellent reputation.”
“The qualification you obtain from MIT will open up so many doors for you.
Level 4 cookery is a fantastic course for those wanting to start learning culinary arts. You will learn the fundamentals and principles of working in a commercial kitchen and walk out with your qualification and ready to walk into an entry-level position.
I love the facilities at MIT and the calibre of students that we attract. The lecturers are all industry relevant and have such passion for their subjects. It’s a great learning space for anyone who wants to get a great qualification towards their career.”
Tamara Johnson
MIT lecturer
Considering baking, culinary and hospitality at MIT?
“I loved the location of MIT.”
“I loved the location of MIT – away from the city so I could concentrate on my studies. A lot of the equipment is new and the lecturers and staff are the most helpful I’ve ever met. We were just like a family. I also did some of my training at Novotel Auckland Airport which was a great experience. For international students, there are convenient payment options for fees. I heard about my current job from another MIT graduate. There are so many ways that MIT will help you find a good job.”
Anne Anggraeni
MIT graduate
“Cooking is for everyone, it’s a life skill.”
“Landing a job at a top Auckland hotel through my internship is a dream result.”
International student Ravneel Anand was delighted when his industry placement at a top Auckland hotel lead to a part-time job. Ravneel, from Fiji, spent a month working at The Langham as part of his International diploma in culinary course at MIT. The placement gave him a chance to work in every department in their kitchens, from pastry to mains to desserts. After Ravneel completed the internship, he was offered a part-time job as a commis chef. Ravneel loved his job and says his studies at MIT were excellent preparation for his future career.
“MIT was a??great choice to prepare me for a culinary career. I have found studying at MIT interesting and challenging and amazing. Everything has been enjoyable. The lecturers are so down-to-earth and helpful.”
Ravnell is also enjoying living in Auckland. “I like going out with my friends, seeing new places and having a good time.”
Ravneel Anand
MIT graduate
“See what we do in the culinary world at MIT.”
“MIT is a wonderful learning facility with an excellent reputation.”
“The qualification you obtain from MIT will open up so many doors for you.
Level 4 cookery is a fantastic course for those wanting to start learning culinary arts. You will learn the fundamentals and principles of working in a commercial kitchen and walk out with your qualification and ready to walk into an entry-level position.
I love the facilities at MIT and the calibre of students that we attract. The lecturers are all industry relevant and have such passion for their subjects. It’s a great learning space for anyone who wants to get a great qualification towards their career.”
Tamara Johnson
MIT lecturer
