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

  • February 2021, July 2021 & November 2021
  • 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

 

   

 

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 2 including NCEA Level 1 literacy and numeracy requirements or
  • Equivalent NZQF standards or
  • Other suitable equivalent level 1 or 2 qualification and

Any applicants whose first language is not English may be required to provide evidence of an overall IELTS (Academic) band score of 5.5 (with no score below 5 in speaking, reading, writing and listening) or equivalent.

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