Complete class-based study with a degustation dinner for paying clients and then undertake a 12-week internship in a high-end commercial kitchen.
The one year New Zealand Diploma in Cookery (Advanced) (Level 5) consists of 34 weeks. It is made up of five courses that cover the following:
Traditional Larder Techniques
This includes pates, terrines, cured goods, preservation techniques and processes plus more.
Global Cuisine influences along with advanced Modern Larder Preparation
This programme enhances theoretical knowledge and practical skills in global cuisine. Produce and present a broad range of global cuisine dishes using advanced modern larder cooking techniques. Research a chosen global cuisine and assess its nutritional value, then plan, develop and cost that dish and cook it in our kitchen.
Sustainable Practices and Food Production Supervision
This programme enhances food knowledge, preparation, production and presentation techniques using sustainable practices. Produce a range of sustainable artisan foods including breads, cheeses, small goods and preserves. Research sustainable practices and implement the planning and production of a dish and a fermented product which will be sold in a market environment. Design, cost and produce restaurant quality dishes and then train and work with staff to produce these dishes for customers.
Work placement provides the opportunity to demonstrate advanced cookery knowledge and skills and to apply learnt management skills in a commercial kitchen over a three month period. This work placement is carefully selected and often leads directly to employment.
Students have the opportunity to gain the following City & Guilds Certificates:
- City & Guilds Certificate in Food Safety (required by the local councils)
- City & Guilds Diploma in Food Preparation & Cooking (Culinary Arts)
The New Zealand Certificate in Cookery (Level 4) or equivalent.
IELTS 5.5 with a band no lower than 5 or equivalent.