This programme expands on the Level 4 Certificate and provides students with increased capability in advanced culinary techniques. It is also ideal for those with existing experience in cookery who have already gained the basic skills to go straight to Diploma level.
What will I learn?
An introduction to academic writing sets up students for completing assessments. Learn key skills in the fields of financial management, human resources, staff development, business ethics, workplace relationships and regulatory requirements within the hospitality industry. Kitchen production systems: Investigate historical culinary influences on food products, and compare artisan methods to mass production. The practical skills taught include the cooking and presentation of a range of advanced food items, using a variety of production methods.
Kitchen workflow and regional cuisine: This covers the principles of kitchen workflow and design. Students investigate regional cuisines from around the world, including an analysis of their nutritional characteristics. Practical work involves preparing and cooking a variety of international cuisine dishes.
Menu development: Learn about menu planning and development, marketing, preparation and cooking of an original menu for a commercial hospitality environment.
Candidates must be 17 years or older.
Candidates must have New Zealand Certificate in Cookery or Baking (Level 4), or equivalent, or Three years' relevant and current industry experience.
IELTS score of at least 5.5 (with no band lower than 5.0), or an NZQA-approved equivalent (for international students who speak English as a second language).
An interview may be required.
• Restaurant Sous Chef
• Hotel Sous Chef
• Café Head Chef
• Medical Facility First Cook
• Industrial Catering Sous Chef
• Catering and Events Junior Sous Chef
• Resthome First Cook
Intake dates 22 January, 26 February, 16 April, 7 May, 9 July, 6 August, 1 October, 15 October
Duration 50 weeks, including 10 weeks of holidays
Program taught in: