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
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: 30 Sep 2024
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
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How many students in the class?
NZSFW has a maximum of 16 students per class.
PROGRAMME START DATES:
March 2025
- Semester One: 17 March 2025 - 16 July 2025
- Semester Two: 11 August 2025 - 10 December 2025
AUGUST 2025
- Semester One: 11 August 2025 - 10 December 2025
- Semester Two: 2 February 2026 - 3 June 2026
FEBRUARY 2026
- Semester One: 2 February 2026 - 3 June 2026
- Semester Two: 6 July 2026 - 4 November 2026
July 2026
- Semester One: 6 July 2026 - 4 November 2026
- Semester Two: 30 November 2026 - 14 April 2027
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