Diploma in Cookery & Kitchen Management, Level 5 (2 Years)

INTRODUCTION

This programme will begin with building on your foundation to work in a professional kitchen, you will then concentrate on the principles of French cuisine and a thorough grounding in culinary arts. Speed, accuracy and consistency are characteristics that you will develop and as your confidence grows, you learn to correct your mistakes, adjust seasoning and enjoy experimenting with flavours. Each week has a specific theme, starting with knife training and moving onto stock making, soups and classic sauces.

During the second year, you will focus on ingredients and understand advanced cookery techniques. Human Resources and kitchen management will also form an important part of skill development. 

Course Structure

This is a two-year programme that combines the Certificate in Cookery Level 3, 4 and 5 into one flagship Level 5 Diploma. 

INTERNATIONAL STUDENT WORK RIGHTS

This course allows International students to work 20 hours per week.

ASSESSMENTS

Practical assessments occur throughout the programme enabling you to build and improve your skills. From semester two, assessments are based on a series of three course menus prepared and presented within a set time frame. 

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.