After successfully completing all requirements, you will receive the New Zealand Certificate in Cookery (Level 4) and CIA ProChef® Level II Certification.
Online Cookery Level 4 + CIA ProChef® Certification
Build advanced culinary skills while you work. This online, workplace-based programme combines a nationally recognised New Zealand cookery qualification with CIA ProChef® Level II Certification from The Culinary Institute of America.
- Online
- Workplace-based
Study commitment: 34 hours per week: 24 hours online learning + 10 hours self-directed learning
Next intake: 26 October 2026
About the programme
Advance your culinary career without stepping away from the kitchen.
The New Zealand Certificate in Cookery (Level 4) develops competent, work-ready chefs who can operate effectively in intermediate roles within commercial hospitality environments.
Designed for people already employed in a commercial kitchen, the online pathway lets you develop complex culinary skills and formalise your experience while continuing to work. Applied learning is completed in your workplace, supported by online teaching, structured resources and tutor guidance.
Two credentials. One career-focused programme.
Complete the New Zealand Certificate in Cookery (Level 4) and work towards CIA ProChef® Level II Certification, combining New Zealand industry training with an internationally recognised professional culinary credential.
ENTRY REQUIREMENTS
Built for chefs already working in a commercial kitchen.
This pathway is intended for people currently employed in commercial cookery who want to formalise their skills, upskill and progress their culinary careers.
- 1
Be at least 18 years old.
- 2
Have at least six months of relevant commercial kitchen experience.
- 3
Be employed in a relevant role for at least 20 hours per week, including preparing and cooking food.
- 4
Provide an employer workplace declaration confirming your hours and access to a commercial kitchen for practical requirements.
- 5
Meet the English-language standards for Level 4 programmes under Rule 21 of the NZQCF Programme Approval, Recognition and Accreditation Rules.
HOW IT WORKS
What makes this course effective?
Dual credential pathway
Graduate with a New Zealand cookery qualification and a CIA ProChef® professional credential that demonstrate both practical capability and professional development.
Learn while employed
Continue working in a commercial kitchen while completing structured online study and applying new skills in your workplace.
Applied workplace learning
Build complex cookery skills through real production work, with practical evidence gathered and assessed in an approved commercial kitchen.
Flexible online support
Use a combination of live sessions, recorded learning and tutor support to fit study around workplace commitments.
Career progression
Prepare for intermediate and supervisory culinary roles and create a pathway to Level 5 cookery study.
The programme
Develop complex culinary skills for professional kitchens.
Across eight components, you will develop the skills, knowledge and professional behaviours required to prepare, cook and finish a diverse range of restaurant-quality food while applying workplace health and safety, food safety, sustainability and standard operating procedures.
Learn to apply food safety and workplace health and safety procedures while developing basic skills to prepare and bake breads in a commercial kitchen.
Develop basic cookery skills to prepare, produce and present hot and cold desserts and pastry dishes.
Prepare and present meat, poultry, fish, grains, pasta, vegetables, stocks, sauces and soups using foundational commercial cookery methods.
Apply complex preparation, cookery and presentation techniques to produce cold larder and pastry dishes.
Develop complex cookery and baking skills to prepare soups, dough products and a range of baked items.
Apply complex cookery techniques to prepare and present meat dishes, stocks and sauces to commercial kitchen standards.
Develop advanced preparation and cookery skills to produce and present fish and poultry dishes.
Apply your cookery skills in a commercial kitchen while following workplace procedures for equipment, food safety, health and safety, menu planning, communication and teamwork.
STUDY WHILE YOU WORK
Online learning, applied in your commercial kitchen.
Learning is delivered online through a combination of live and recorded classes, supported by tutors. Practical activities are completed in the learner's commercial workplace rather than a home kitchen.
Learn online
Join live online teaching where possible and use recorded learning and structured course resources around your work schedule.Apply at work
Complete practical cookery activities in the commercial kitchen where you are employed, using workplace equipment and ingredients.Gather evidence
Your workplace manager verifies practical performance and supports the collection of workplace evidence.Complete assessment
Complete the required practical endpoint assessment and other programme assessments.
Your qualifications
Graduate with two credentials for your culinary career.
Qualification 1
New Zealand Certificate in Cookery (Level 4), 120 credits
Issued by Skills Group Training Limited following successful completion of all programme requirements.
Qualification 2
CIA ProChef® Level II Certification
Issued by The Culinary Institute of America following successful completion of the applicable certification requirements.
Career pathway
Graduates may be prepared for intermediate commercial cookery roles and progression towards positions such as sous chef, subject to experience and employer requirements.
Further study
Progress to a Level 5 cookery qualification or other advanced culinary and hospitality study.
Graduate outcomes
Outcome 1
Interact and engage effectively with colleagues, managers and customers to facilitate service delivery in a culinary environment.
Outcome 2
Implement and ensure compliance with relevant standard operating policies and procedures to foster a safe, sustainable and productive culinary workplace.
Outcome 3
Prepare and finish diverse food products by combining methods and techniques while maintaining workplace safety, food safety, and professional and sustainable practice.
INTERNATIONAL CULINARY CREDENTIAL
Build towards CIA ProChef® Level II Certification.
The Culinary Institute of America's ProChef® Certification programme validates culinary, leadership and financial competencies at three progressive levels. Level II is the intermediate certification level and covers areas including food science, baking, nutrition, management, supervision and financial controls in a food operation.
Questions
Online Cookery Level 4 and CIA ProChef® FAQs
What qualifications will I receive?
What is CIA ProChef® Certification?
ProChef® Certification is a professional culinary certification programme from The Culinary Institute of America. Level II validates intermediate culinary capability alongside knowledge of food science, baking, nutrition, supervision and financial controls.
Is the programme completely online?
Theory and supported learning are delivered online through live and recorded classes. Practical cookery activities must be completed in an approved commercial kitchen, and the programme includes a practical endpoint assessment.
Can I study from outside New Zealand?
International delivery arrangements depend on your location and study pathway. Contact our International Team before applying so we can confirm the delivery option available to you.
Do I need previous cookery experience?
Yes. You need at least six months of relevant commercial kitchen experience and must be working in a relevant cookery role while completing the online pathway.
Do I need access to a commercial kitchen?
Yes. You must be employed for at least 20 hours per week in a relevant role and have access to a commercial kitchen where you can complete the practical requirements.
How will my practical skills be assessed?
You will complete practical activities in your workplace. Your manager will verify workplace performance, and you will also complete the practical assessment requirements set by Skills Institute.
What equipment and ingredients will I need?
You will use the equipment and ingredients available in your approved commercial workplace. Your workplace must give you access to the facilities and activities required by the programme.
Are live online classes compulsory?
No. The programme includes live and recorded online learning. You can use recorded learning when work commitments prevent you from joining a live session, while still meeting all participation and assessment requirements.
How long does the programme take?
The programme runs for 38 weeks, including 36 teaching weeks. The expected commitment is 34 hours per week, comprising 24 hours of online learning and 10 hours of self-directed learning.
What jobs could I apply for after completing the programme?
The qualification supports progression into intermediate commercial cookery roles and may help you work towards positions such as sous chef as your experience develops.
How do I apply?
Enquire online or contact the Skills Institute International Team. We will confirm your eligibility, workplace requirements and the application documents you need to provide.