New Zealand Diploma in Cookery, Level 5
This programme focuses on ingredients and the understanding of advanced cookery techniques and building an in depth knowledge of how products are transformed by cooking processes. Human Resources & Kitchen Management also form an important part of skill development.
INTRODUCTION
This programme focuses on ingredients and the understanding of advanced cookery techniques and building an in depth knowledge of how products are transformed by cooking processes. Human Resources and Kitchen Management also form an important part of skill development.
Course Content
Garde Manger
The Garde Manger (Larder) module focuses on the specialities of the cold kitchen including innovative vegetable and vegetarian fare, eggs, dairy, seafood, breads and specialist techniques for food preservation such as curing, smoking, dehydration, fermentation and sous vide.
Kitchen Operations Management
Learn how to prepare a business plan for a start up. In this module we focus on setting up a business, and the procedure and compliance requirements of the Food Control Plan.
People & Culture
Learn about the legal and operational considerations which underpin Employment law in New Zealand: rosters, training, recruitment, performance management and professional development. This includes practical experience planning and delivering onsite events as well as practical classes where you learn to create rosters & job descriptions to recruit professional staff.
A la Carte Cookery
Learn advanced cookery techniques in a range of meat, charcuterie (pates, galantines, terrines, sausages) poultry and seafood dishes culminating in two practical cookery assessments. Here students will demonstrate their techniques, cookery skills & presentation while maintaining good organisation and time management skills.
Contemporary Restaurant Menu Development
This module integrates culinary knowledge and theoretical understanding through the process of developing, designing and costing the à la Carte menu for a bistro. Part two of the assessment requires the selection of three dishes by the student to be chosen to prepare for two guests seated in the NZSFW dining room.
Regional Cuisine & Culture
Research and discover more about international cuisine that excites your curiosity. You will present your findings on their culinary traditions, culture, innovation, and influences on culture as well as preparing and cooking a selection of dishes.
WORK PLACEMENT
NZSFW will place students to complete 150 hours of practical work experience during the programme, at leading restaurants and hotels around Auckland.
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.
PATHWAYS TO FURTHER STUDY
The programme is approved by the New Zealand Qualifications Authority under section 439 of the Education Act 2020, and New Zealand School of Food and Wine Limited is accredited to provide it under section 441 of the Act.
Page Updated: 13 Nov 2025
Our success stories
HAN SEN
Former NZSFW Diploma in Cookery Student Han Sen talks about his two year long culinary journey at NZSFW and future goals.
Read More
NIKESH SIVAN
Nikesh comes from Fiji and his previous career was as a graphic designer but it was always his dream to become a chef.
Read More
Frequently Asked Questions
-
How many students in the class?
NZSFW has a maximum of 16 - 20 students in our cookery programmes.
PROGRAMME START DATES:
FEBRUARY 2026
- Semester One: 2 February 2026 - 3 June 2026
- Semester Two: 6 July 2026 - 4 November 2026
- Intake Full (14/11/2025): Accepting candidates to a waiting list. Please email us to enquire.
JULY 2026
- Semester One: 6 July 2026 - 4 November 2026
- Semester Two: 1 February 2027 - 26 May 2027
FEBRUARY 2027
- Semester One: 1 February 2027 - 26 May 2027
- Semester Two: 5 July 2027 - 27 October 2027
JULY 2027
- Semester One: 5 July 2027 - 27 October 2027
- Semester Two: 31 January 2028 - 24 May 2028
JANUARY 2028
- Semester One: 31 January 2028 - 24 May 2028
- Semester Two: TBC July 2029 - TBC October 2027
Exact dates to be confirmed
COURSE SCHEDULE
- Mondays, 9:00 am - 5:30 pm
- Tuesdays, 9:00 am - 5:30 pm
- Wednesdays, 9:00 am - 12:30 pm
- Work placement: 150 hours
