New Zealand Diploma in Cookery (Advanced) Level 5

Summary

This qualification gives those employed in senior chef positions, a credential that will enhance their employment opportunities in a professional kitchen across the hospitality sector.

You will plan, prepare and present a range of larder, meat, poultry and fish dishes and menus designed for professional restaurant contexts. You will also learn how to plan and monitor the other essential ingredients of a successful professional kitchen including workflow, supplies, operational procedures, compliance, staff, and menu design.

You will learn how to:

• select and apply staffing strategies to meet performance targets.
• plan and monitor workflow and supplies in a commercial kitchen.
• manage operating procedures and compliance requirements for operational roles.
• manage staff relationships for operational roles.

Cookery strand:

• Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques.
• Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.
• Plan, develop and design advanced dishes and menus suitable for implementation in a commercial environment.

Patisserie strand:

• Plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality business.
• Plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business.
• Plan and produce a broad range of hot and cold desserts suitable for a commercial hospitality business.

Career Options

Supervisory role, leadership, Manager, Executive Chef within the hospitality/tourism industry.