Diploma in Professional Cookery (Level 5)

Graduates of this programme will be able to

• Manage staff and service delivery, including interactions with colleagues, managers and customers, to meet performance requirements in a commercial kitchen.
• Plan and manage workflow, resources, supplies, and standard operating policies and procedures to ensure compliant, efficient commercial kitchen operations.
• Apply and progressively advance cookery skills to prepare, cook and present a broad range of dishes — including cold larder, hot kitchen and patisserie items — employing complex to advanced preparation and presentation techniques.
• Plan, develop, and design advanced dishes suitable for implementation in a commercial hospitality environment.

Students who complete this qualification will receive

• New Zealand Certificate in Cookery (Level 4)
• New Zealand Diploma in Cookery (Advanced) Level 5 with strands in Cookery and Patisserie*

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.