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New Zealand Diploma in Cookery (Advanced) (Level 5) with strand in Cookery - Culinary Arts Year 2

This course is available


Level of Study



1 year

Next start date

Expected Feb 2023


Rotokauri Campus


Students in this programme will learn to plan and produce a broad range of larder dishes, meat, poultry and fish dishes using advanced preparation, cookery and preparation techniques.

This programme will provide students with the knowledge to manage staff, understand operating procedures and compliance requirements and to plan and monitor workflow and supplies in a commercial kitchen.


  • Advanced Larder Techniques 1
  • Advanced Larder Techniques 2
  • Advanced Culinary Skills 1
  • Advanced Culinary Skills 2
  • Introduction to Menu Planning and Design
  • Menu Planning, Design and Production
  • Kitchen Operations
  • Professional Roles and Supervision

Career/further opportunities

Graduates may be employed as chefs in senior positions producing advanced dishes in a professional kitchen.

This programme will also give students internationally recognised City & Guilds qualifications.

Entry criteria

Based on study completed after school (tertiary study)

Completed Culinary Arts Year 1;
Or a recognised equivalent.

Based on your work experience (on the job)

If you can demonstrate relevant knowledge, skills and experience that you have gained through work experience, that will help you to be successful in the programme.?

Candidates who have English as a second language are required to have an International English Language Test System (IELTS) score of 5.5, with no individual band score lower than 5.0; or

  • TOEFL Internet-based test (iBT) score of 46 (with a writing score of 14)
  • TOEFL Paper-based Test (pBT) score of 550 (with an essay score of 5 TWE)
  • Pearson Test of English (Academic) score of 42 with no band score lower than 36

Candidates may be required to take part in a selection interview process.

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