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
Students who complete this qualification will also receive
New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery
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.
Commis Chef, Chef De Partie, Sous Chef, Head Cook, Kitchen Manager and Chefs producing advanced dishes in a professional kitchen.