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New Zealand Diploma in Cookery, Level 5

  • Full Time
  • 36 weeks
  • 12 APR 2021
  • NZ$6,180
  • NZQA Credits

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

Focus on the specialties of the cold kitchen including innovative vegetable and vegetarian fare, eggs, charcuterie, and specialist techniques such as curing, smoking, dehydration, and avante garde culinary techniques. 

Operations Management

Learn about the business of hospitality. Focus on the procedure and compliance requirements of the Food Control Plan and purchasing, supply chain management, maintenance and workflow planning. Also includes cost control and profitability.  

Human Resources

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.

Wine Knowledge

Learn the basics of wine tasting and key international grape varieties and complete the WSET Level 1 Award in Wines

A la Carte Cookery & Menu Design

Learn advanced cookery techniques in a range of meat, poultry and seafood dishes, incorporating presentation and the principles of good seasoning while maintaining good organisation and time management skills. Combine these skills with theoretical understanding to develop, design cost and prepare a bistro menu.

Regional Cuisine and Culture 

Research and discover your chosen International cuisine to present your findings on their culinary traditions, culture, innovation, and influences of change. Using your research, prepare and cook a selection of these 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.

PATHWAYS TO FURTHER STUDY

Page Updated: 20 Jun 2021

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 as he has always been interested in cooking and baking

Read More

Frequently Asked Questions

  • How many students in the class?

    NZSFW has a maximum of 16 students per class.

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ENQUIRE

PROGRAMME START DATES:

APRIL 2021

  • Semester Two: 12 April 2021 - 10 August 2021 (Includes term breaks)
  • Semester One: 30 August 2021 - 21 December 2021 (Includes term breaks)

AUG 2021

  • Semester One: 30 August 2021 - 21 December 2021 (Includes term breaks)
  • Semester Two: 28 February 2022 - 27 June 2022 (Includes term breaks)

FEB 2022

  • Semester Two: 28 February 2022 - 27 June 2022 (Includes term breaks)
  • Semester One: Dates to be confirmed

COURSE SCHEDULE

  • Mondays, 9:00 am - 5:30 pm 
  • Tuesdays, 2:00 pm - 9:30 pm
  • Wednesdays, 9:00 am - 12:00 pm 
  • Work placement: 150 hours

Study Fees Free

All our full time NZQA Approved courses are eligible for Fees Free funding.

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International Students

Auckland is a vibrant, multicultural city beside the sea and touches two oceans - the Tasman and the Pacific. It offers the best of both worlds - all the buzz, entertainment, nightlife and cultural activities of a big city, as well as an outdoor lifestyle with numerous sporting and leisure activities.

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