New Zealand Diploma in Cookery (Advanced)

Program Overview

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The New Zealand Diploma in Cookery (Advanced) is a one-year program designed to prepare students for managerial roles in professional kitchens. It covers advanced techniques in planning, supervision, and menu development, and includes a 105-hour industry placement for practical experience. Graduates are equipped with the skills and knowledge to work as chefs in senior positions or manage kitchen teams in the hospitality industry.

Program Outline

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Degree Overview:

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The New Zealand Diploma in Cookery (Advanced)

is a one-year program designed to prepare students for managerial roles in professional kitchens. It builds upon the skills learned in the New Zealand Certificate in Cookery (Level 4) and covers advanced techniques in planning, supervision, and menu development.

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Objectives:

• Develop advanced cookery skills and techniques.
• Learn to manage staff allocations and restaurant supervision.
• Gain knowledge of menu planning and costing.
• Understand the operational procedures of a commercial kitchen.
• Prepare for further study or employment in the hospitality industry.

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Program Description:

The program is divided into six modules, each focusing on a specific aspect of advanced cookery and management.

• Culinary Supervision (20 Credits): Learn professional practice standards for advanced cookery.
• Advanced Cookery Preparation and Presentation Techniques (25 Credits): Develop advanced skills in food preparation and presentation in a professional kitchen.
• Kitchen Operations Management (20 Credits): Learn to plan, monitor workflow, manage supplies, and comply with regulations in a commercial kitchen.
• Menu Planning and Development (20 Credits): Design, plan, and develop menus using advanced techniques for implementation in a commercial kitchen, considering various requirements and restrictions.
• Advanced Larder Practices (20 Credits): Learn advanced larder preparation and presentation techniques in a professional kitchen.
• Industry Placement (15 Credits): Gain practical experience in a professional kitchen setting for 105 hours.

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Outline:

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Program Content:

• Advanced cookery techniques
• Menu planning and development
• Kitchen operations management
• Culinary supervision
• Advanced larder practices
• Industry placement

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Structure:

• One year full-time program (40 weeks)
• Approximately 20 hours per week of class time
• 3 hours per week of industry placement
• 10 hours per week of independent study

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Course Schedule:

• The course schedule is set by the lecturer and provided to students before the program begins.

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Modules:

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Module 1: Culinary Supervision (20 Credits)

• Develop advanced skills in food preparation and presentation.
• Understand professional practice standards for advanced cookery.

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Module 2: Advanced Cookery Preparation and Presentation Techniques (25 Credits)

• Refine and perfect culinary skills to an advanced level.
• Master advanced food presentation techniques.
• Apply advanced food preparation techniques in a professional kitchen.

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Module 3: Kitchen Operations Management (20 Credits)

• Learn to manage workflow, supplies, and staff in a commercial kitchen.
• Understand operational procedures and comply with regulations.
• Effectively manage a commercial kitchen team.

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Module 4: Menu Planning and Development (20 Credits)

• Design menus for specific target markets.
• Consider nutrition, costs, and customer preferences when planning menus.
• Develop menus that comply with all requirements and restrictions.

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Module 5: Advanced Larder Practices (20 Credits)

• Master advanced larder preparation techniques.
• Learn to source and prepare high-quality ingredients.
• Develop advanced skills in food preservation and storage.

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Module 6: Industry Placement (15 Credits)

• Gain practical experience in a professional kitchen setting for 105 hours.
• Apply your skills and knowledge in a real-world environment.
• Develop professional relationships with industry professionals.

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Assessment:

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Assessment Methods:

• Written assignments
• Practical demonstrations
• Industry placement evaluations
• Exams

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Assessment Criteria:

• Knowledge and understanding of advanced cookery principles
• Technical skills and ability
• Creativity and innovation
• Management and leadership skills
• Professionalism and work ethic

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Teaching:

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Teaching Methods:

• Lectures
• Tutorials
• Practical demonstrations
• Industry placements
• Online learning resources

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Faculty:

• Experienced and qualified chefs and hospitality professionals
• Active industry connections

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Unique Approaches:

• Industry-focused curriculum
• Real-world industry placement
• Collaboration with Ambitions Training Restaurant

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Careers:

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Potential Career Paths:

• Chef
• Restaurant manager
• Food stylist
• Culinary instructor
• Food entrepreneur

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Potential Job Opportunities:

• Fine dining restaurants
• Cafés
• Bars
• Hotels
• Function catering
• Cruise liners
• Catering companies
• Airlines
• Commercial catering businesses

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Career Outcomes:

• Graduates are prepared to undertake technical or managerial roles in the hospitality industry.
• They can work as chefs in senior positions, producing advanced dishes in a professional kitchen.
• They are equipped with the skills and knowledge to manage and lead kitchen teams.

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Other:

• Students are required to purchase a uniform, knives, and shoes at an additional cost.
• Learners need to be aware of the physical requirements for operating in a commercial kitchen environment.
• UCOL is a subsidiary of Te Pūkenga - New Zealand Institute of Skills and Technology.

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Domestic Fees:

• $7,986.00
Additional Fees Compulsory course costs may apply. The fee shown is for one year of study.