Diploma in Professional Cookery (Level 5) (for International Students only)

  • 24 October 2017, 26 February & 23 July 2018
  • Level 5
  • 4 semesters delivered over 18 months
  • $17,400 - International Students (year 1)
    $10,250 - International Student (year 2)

Qualification overview

NOTE: The October 2017 intake of this course will also be open to domestic students

 

Graduates of this programme will be able to:

  • Apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers
  • Communicate effectively and behave in a professional manner; monitor and maintain interactions with and between colleagues, managers and customers
  • Follow, monitor and maintain the application of standard operating procedures to deal with familiar problems in a commercial kitchen
  • Apply cookery skills to prepare, cook and present a range of basic and complex dishes employing commodities commonly used in the industry.
  • Select and apply staffing strategies to meet performance targets
  • Plan and monitor workflow and supplies in a commercial kitchen
  • Manage operating procedures and compliance requirements for operational roles
  • Manage staff relationships for operational roles.

Cookery Strand:

  • Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques.
  • Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.
  • Plan, develop and design advanced dishes and menus suitable for implementation in a commercial environment.

Students who complete this qualification will also receive

  • New Zealand Diploma in Cookery (Advanced) (Level 5) with strand in Cookery (NZ2102)
  • New Zealand Certificate in Cookery (Level 3) (NZ2100)
  • City & Guilds Level 3 Advanced Diploma in Food Preparation and Cooking (Supervision) 8065-04 (equivalent to New Zealand Level 5)
  • City & Guilds Level 2 Diploma in Food Preparation and Cooking (Culinary Arts Principles) 8065-02 (equivalent to New Zealand Level 4)
  • City & Guilds Level 2 Award in Food Safety in Catering 8065-21
  • City & Guilds Level 1 Certificate in Food Preparation and Cooking 8065-01 (equivalent to New Zealand Level 3 qualification)
  • City & Guilds Level 2 Award in Food Safety in Catering 8065-21 (equivalent to New Zealand Level 4 qualification)

   

Entry requirements

Applicants should demonstrate an ability to succeed in tertiary study, shown by the completion of any of the following qualifications or courses of study:

  • 48 or more credits at NCEA Level 1 including NCEA Level 1 literacy and numeracy requirements or
  • Equivalent NZQF standards or
  • Other suitable equivalent level 1 or 2 qualification and 
  • IELTS 5.5 (academic) with no less than 5.0 in any band    

Career Options

Commis Chef, Chef De Partie, Sous Chef, Head Cook, Kitchen Manager and Chefs in senior positions producing advanced dishes in a professional kitchen.

Further study options