Culinary Arts (Level 5)

at Toi Ohomai Institute of Technology

Topics you'll cover

• Artisan foods: cheese and cheese-making, advanced cold larder, condiments and breads

• Meat, poultry and fish

• Sausage-making, salamis and smallgoods, curing, brining, smoking

• Ethnic cuisine, global, local and cultural influences on food and beverage, global cuisine trends

• Food safety supervision

• Menu planning and costing

• Food and beverage service (barista, restaurant)

• Food and beverage matching (wine/beer)

• Planning, buying, costing and control

• Roles in the commercial kitchen, managing staff and staff rosters

• Planning for food and beverage events

• Supervising food production

• Sustainable practices

• Market research, design and promotion

• Food product development and showcase

• Market Day event

• Industry work-based project (unpaid)

You must:

• hold the New Zealand Certificate in Cookery (Level 4) or an equivalent qualification as approved by relevant department staff, OR
• be able to demonstrate equivalent knowledge and skills in culinary arts to the relevant department staff.

Information Session/Interview

You’ll be invited to an information meeting prior to Toi Ohomai offering you a place. This is your opportunity to find out more about the course content and to make sure you're on the most appropriate course for your career aspirations and current level of experience.

Other Considerations

You'll need to confirm you have the physical capability to safely withstand 4‐8 hour sessions of working in the commercial kitchen environment.

Due to health and safety factors and space constraints, which restrict the number of students who can be accommodated in the commercial kitchens, limits on numbers may be imposed on this course.

English language requirements

Level 5 certificate or diploma IELTS Academic score of 5.5 with no band score lower than 5 or completed NZ Certificate in English Language Level 4 with the Academic Endorsement or meets a relevant English Proficiency Outcome as outlined by NZQA.

Indicative Fees *    
$19,950 for international students

Course related costs    

• Allow approximately $800 for uniforms, knife kit, and safety shoes/boots.
• If you have already completed Culinary Arts (Level 4), allow approximately $50 for uniform top-ups.

Career opportunities

• Senior‐level opportunities as chefs