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Institute of Technology or Polytechnic

Western Institute of Technology at Taranaki
Western Institute of Technology at Taranaki logo

New Zealand Diploma in Cookery (Advanced) Level 5

This course is available

On-Campus

Level of Study

Diploma

Duration

1 year

Next start date

Expected Nov 2022

Campus

Western Institute of Technology at Taranaki

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.

Entry criteria

  • New Zealand Certificate in Cookery (Level 4); or
  • Equivalent knowledge, skills, work experience or study.

Students must also meet the English language proficiency requirements as below:

  • IELTS 5.5 (academic) overall with no band score lower than 5
  • TOEFL (pBT) score of 550 (with an essay score of 5 TWE)
  • TOEFL (iBT) score of 46 (with a writing score of 14)
  • Cambridge English Examinations: B2 First or B2 First for schools with a score of 162. No less than 154 in each skill
  • OET: Minimum of Grade C or 200 in all sub-tests
  • PTE (Academic) score of 42 with no band score lower than 36
  • NZCEL Level 4 with an General or Employment endorsement
  • LanguageCert - B2 Communicator IESOL (LRWS) with HIGH PASS and no less than Pass in each skill

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