Certificate in Basic Cookery

Auckland University of Technology

Subject area

Cookery

Qualification

Check out Fees Free to see whether you are eligible for a year of fees-free study or two years industry training. Contact your provider to confirm your study options meet the criteria.

Entry requirements

Evidence of suitability to undertake the programme.

About the course

What can I expect out of this qualification?

CertBasCk holders will have the fundamental skills for kitchen operations, food production and restaurant service enabling them to gain entry into the hospitality industry or to undertake further studies.

What graduates earn

Graduates who studied Food and Hospitality at this level can earn:

$23,379

Median earnings one year after study

$28,047

Median earnings two years after study

$32,785

Median earnings five years after study

Status one year after study

Employment rate two years after study

49%

Employment rate two years after study

Scholarship information

Examples of related scholarships

Kate Edger Educational Charitable Trust - Practicum Awards

Provided by:

Kate Edger Educational Charitable Trust - Manager

Website:

https://www.academicdresshire.co.nz

Value:

$7,500

Read more

Kate Edger Educational Charitable Trust - Bachelor with Honours Awards

Provided by:

Kate Edger Educational Charitable Trust - Manager

Website:

https://www.academicdresshire.co.nz

Value:

of $8,000

Read more

This information comes from Generosity New Zealand. For more scholarships, search their givME database (formerly called BreakOut) via your college, university or local library website.

Contact details

Main Campus Office

Free phone: 0800 288 864
Phone: (09) 921 9999
Fax: (09) 921 9812
Email: courseinfo@aut.ac.nz
Web: http://www.aut.ac.nz

Please contact the provider for details of where this qualification is offered.

The MyQ data is compiled by the Tertiary Education Commission based on responses to the MyQ survey provided by recent graduates of this qualification.

NZQA supplies all other information based on material from the provider.

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