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

  • July 2019, November 2019, February 2020
  • Level 5
  • 4 semesters delivered over 18 months
  • $19,000 - International Students (year 1)
    $14,500 - International Student (year 2)

    course resource fee $1850 (consumables, uniform, textbook and chef kit)

Qualification overview

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

   

 

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 producing advanced dishes in a professional kitchen.

Further study options