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

Summary

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.

Modules:

• 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.