Diploma in Cookery and Kitchen Management (Level 5)

Summary

This programme will begin with building on your foundation to work in a professional kitchen, you will then concentrate on the principles of French cuisine and a thorough grounding in culinary arts. Speed, accuracy and consistency are characteristics that you will develop and as your confidence grows, you learn to correct your mistakes, adjust seasoning and enjoy experimenting with flavours. Each week has a specific theme, starting with knife training and moving onto stock making, soups and classic sauces.

During the second year, you will focus on ingredients and understand advanced cookery techniques. Human Resources and kitchen management will also form an important part of skill development.

COURSE CONTENT
YEAR ONE - SEMESTER ONE

Food Safety and Food Control Plans

Foundation Cookery and Baking

YEAR ONE - SEMESTER TWO
Specialist Workshops

Introduction to Menu Planning, Costing and Nutrition

Introduction to Wine and WSET Level 1 Award in Wines

YEAR TWO – SEMESTER THREE
Grade Manger (Cookery)

Operations Management

Human Resources Management

YEAR TWO – SEMESTER FOUR
A la Carte Cookery

Menu Design (Advanced)

Regional Cuisine and Culture

CAREER OPPORTUNITIES

Graduates will be able to work in all fields of culinary arts within the hospitality and tourism sector. This may be for cafes, restaurants, resorts, lodges, cruise liners, luxury yachts as well as setting up your own business.

GRADUATE PLACEMENT SERVICE

All graduates have access to the NZSFW Placement Service when it is time to seek employment. This service is also available for industry placements during your studies.

INTERNATIONAL STUDENT WORK RIGHTS

This course allows International students to work 20 hours per week.

QUALIFICATIONS GAINED

Certificate in Cookery (Level 3)
Certificate in Cookery (Level 4)
New Zealand Diploma in Cookery (Level 5)
Food Safety Unit Standards
Certificate in NZ Wine Advanced Micro-Credential
WSET Level 1 Award in Wines