New Zealand Diploma in Cookery (Advanced) (Level 5) Cookery strand

Program Overview

The New Zealand Diploma in Cookery (Advanced) is a one-year program designed to prepare students for careers as chefs. The program emphasizes developing skills in menu planning, cost analysis, and staff management. Hands-on experience is gained in purpose-built kitchens and on work placements in restaurants. Graduates are highly sought after by the industry and can pursue roles as qualified chefs in restaurants, hotels, catering, and events.

Program Outline

Degree Overview:

The New Zealand Diploma in Cookery (Advanced) (Level 5) Cookery strand is a one-year program designed to help students take their culinary career to the next level and become chefs with the skills to plan menus and lead a team in a professional kitchen. The program emphasizes developing an understanding of restaurant management, including menu planning, cost analysis, and staff management. Students gain hands-on experience in purpose-built kitchens and receive real-world experience on work placements in restaurants.

Outline:

Program Structure:

• The program consists of eight courses (120 credits)
• Courses are delivered over a one-year period, with full-time and part-time options available.
• Full-time study is 4 days per week, and part-time completion is possible over a maximum of 3 years.

Individual Modules:

• 461.533 Concepts of menu planning (15 credits): Identify the components of menu planning in the culinary industry.
• 461.534 Applied menu planning concepts (15 credits): Apply the concepts of menu planning to a familiar menu.
• 461.535 Hospitality business concepts (15 credits): Provides an overview of catering establishments, marketing, and costing.
• 461.536 Applied hospitality business concepts (15 credits): Identify the impact of catering establishment style, marketing, and costing on culinary preparations.
• 461.537 Professional kitchen management (15 credits): Provide an overview of resourcing, suppliers, and legislation in the culinary industry.
• 461.538 Applied professional kitchen management (15 credits): Identify the impact of resourcing, suppliers, and legislation on culinary preparations.
• 461.539 Culinary staff management (15 credits): Provide an overview of staff management to achieve service delivery outcomes in the culinary industry.
• 461.540 Applied culinary staff management (15 credits): Identify and apply staff management techniques to achieve service delivery outcomes in the culinary industry.

Careers:

• Qualified chefs are highly sought after by the industry.
• Potential salaries for graduates can be found on careers.govt.nz.
• This qualification and experience can help graduates stand out and be in higher demand for roles as qualified chefs in restaurants, hotels, catering, and events.

Other:

• Students can choose to study individual courses within the program as Certificates of Proficiency (COP) if they don't want to enroll in the full program.
• The program is for domestic students only; international students should see the International Diploma in Cookery.
• The program may be eligible for free study under the government's fees-free study scheme.