New Zealand Diploma in Cookery (Advanced)

This programme consists of 120 credits. The courses includes: 

Culinary Supervision (20 Credits)

Learn standards of professional practice for advanced cookery.

Advanced Cookery Preparation and Presentation Techniques (25 Credits)

Learn to perform advanced cookery preparation and presentation techniques in a professional kitchen.

Kitchen Operations Management (20 Credits)

Learn to plan, monitor workflow and supplies in a commercial kitchen, and manage operating procedures and compliance requirements for operational roles.

Menu Planning and Development (20 Credits)

Learn to design, plan and develop menus with advanced techniques for implementation in a commercial kitchen considering all requirements and restrictions. The course will cover:

• Menu planning for specific target markets
• Menu and dish research taking into consideration nutrition, costs, colour, flavour and texture
• Recipe refinement and testing
• Food costs
• Selling prices
• Menu compilation for different customer situations
• Work plans for menu implementation
• Menu evaluation
• Establishment of criteria, which include customer satisfaction, productivity, profitability and efficiency
• Designing of a questionnaire to be used with a menu to obtain customer feedback, analyse information, make recommendations and adjustment if necessary, and demonstrate professional practice standards.

Advanced Larder Practices (20 Credits)

Learn advanced larder preparation and presentation techniques in a professional kitchen.

Industry Placement (15 Credits) (105 work experience hours)

Learn standards of professional practice for advanced cookery. The course covers:

• Preparation of basic and complex dishes in cold larder, sauce selection, vegetable section, pastry/dessert section
• The kitchen brigade hierarchy and cultural diversity of staff members
• Jobs and staff responsibilities
• An e-journal on daily work experiences
• Legislative requirements and their compliance within the commercial kitchen
• Demonstrate professional practice standards.

Domestic Entry Requirements

Successful completion of New Zealand Certificate in Cookery (Level 4) or equivalent qualification and/or experience.

NCEA Level 3

OR

equivalent academic achievement

OR

on a case-by-case basis at the discretion of the Executive Dean.

English language proficiency

If English is not your first language, you must also demonstrate English language skills equivalent to an IELTS overall band score (academic) of 5.5 with no band score less than 5 (or equivalent including TOEFL). IELTS scores used must be taken from a single IELTS Test Report Form (i.e. combining scores from more than one test is not permissible). UCOL is a TOEFL testing centre.

International Entry Requirements

In addition to the Domestic Entry Requirements, the following applies to international student applicants.

English language proficiency

International student applicants whose first language is not English must have an IELTS Academic score of 5.5 with no band score lower than 5 (or equivalent including TOEFL). IELTS scores used must be taken from a single IELTS Test Report Form (i.e. combining scores from more than one test is not permissible). UCOL is a TOEFL testing centre.

Under 20 years of age

In addition to this, international applicants under 20 years of age must have NCEA equivalency.

Domestic Fees: *
$7579.00

International Fees:*
$20,500.00

Employment opportunities include undertaking a technical or managerial role in the hospitality industry, such as working as a chef in a senior position producing advanced dishes in a professional kitchen:

• Fine dining restaurants
• Restaurants
• Cafés
• Bars
• Hotels
• Function catering
• Cruise liners
• Catering companies
• Airlines
• Commercial catering businesses