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

Graduates of this programme will be able to:

• Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.

• Monitor and maintain interactions between colleagues, managers and customers.

• Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.

• Apply cookery skills to prepare, cook and present a range of cold larder and hot kitchen dishes employing complex preparation and presentation techniques.

• 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

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Students who complete this qualification will also receive

• New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery

• City & Guilds Level 3 Advanced Diploma in Food Preparation and Cooking (Supervision) 8065-04

• City & Guilds Level 2 Diploma in Food Preparation and Cooking (Patisserie) 8065-03

• City & Guilds Level 2 Diploma in Food Preparation and Cooking (Culinary Arts Principles) 8065-02

• City and Guilds Level 2 Award in Food Safety in Catering 8065-21

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    

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