New Zealand Diploma in Cookery (Advanced) (Cookery Strand)
This programme expands on the Level 4 Certificate and will provide you with increased capability in advanced culinary techniques. It is ideal if you have some experience in cookery and are looking to graduate and enter the industry in more advanced roles.
You will cover the following four modules:
Kitchen Management: in this block you will be offered an introduction to academic writing which will set you up for future work. You will learn key skills in the fields of financial management, human resources, staff development, business ethics, kitchen design briefs and regulatory requirements.
Products and Production Systems: on the theory side you will investigate historical culinary influences and will compare artisan methods in the mass production of culinary products. The practical skills taught include the cooking and presenting of a range of advanced food items using a variety of production methods.
Kitchen Design: in this module you will get to design a commercial kitchen layout and investigate regional cuisines from around the world, including their nutritional impacts. Practical work will cover a range of advanced international cuisines.
Menu Development: the final block offers you the skills and insights to establish positive workplace relationships. You will learn about the development, marketing, preparation and cooking of an original menu for a commercial hospitality environment.
- Be at least 17 years old.
- Have an overall IELTS score of 5.5 with no band score lower than 5.0 (with an academic endorsement), or an NZQA framework recognised equivalent, if English is your second language.
- New Zealand Certificate in Cookery or Bakery (Level 4), or equivalent or have completed 48 credits of NCEA Level 2 including eight Level 2 credits in a language rich subject
- Three years relevant and current industry experience (the tasks undertaken require evidence of competence in cookery, maths and English).
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- Café Head Chef
- Medical Facility First Cook
- Industrial Catering Sous Chef
- Hotel Sous Chef
- Catering and Events Junior Sous Chef
- Restaurant Sous Chef
- Rest home First Cook
2018 Intake Dates
- 22 Jan
- 16 Apr
- 09 Jul
- 01 Oct
48 weeks including 8 weeks of holiday.
- Tuition fees: NZ$12,850.00
- Compulsory course costs: NZ$1,150.00*
*If you are enrolling directly into the New Zealand Diploma in Cookery (Advanced) (Level 5) without first completing the New Zealand Certificate in Cookery (Level 4) with NSIA, the compulsory course cost increases to $2,000.00.
- New Zealand Diploma in Cookery (Advanced) - Level 5