New Zealand Diploma in Cookery (Advanced) with Cookery Strand
Food & Beverage
A course by
Ara Institute of Canterbury
One-year diploma programme teaching advanced cookery skills and leadership in commercial kitchens, including meat, poultry, fish, larder dish preparation, kitchen workflow, staff and operations management, and menu development.
In-person study
Face-to-face learning in a physical classroom setting
Madras Street Campus, Christchurch
It will take a total of 1 year
Core skills this course teaches
Advanced Culinary Skills
Confidently plan and produce a broad range of advanced cookery dishes utilizing complex preparation and presentation techniques.
Kitchen Workflow Management
Effectively plan and monitor workflow in commercial kitchen environments to meet performance and operational targets.
Leadership and Staff Management
Apply strategies to manage kitchen staff and operations, ensuring efficient team performance and adherence to health and safety requirements.
What You're Signing Up For
The New Zealand Diploma in Cookery (Advanced) with Cookery Strand is a one-year full-time diploma offered by Ara Institute of Canterbury. It prepares students to produce advanced dishes and take leadership roles in commercial kitchen environments. Students gain skills in preparing a broad range of dishes using advanced techniques, managing kitchen workflow and staff to meet performance targets, and designing dishes and menus. The programme includes practical, industry-emulated components and requires physical ability to participate. Graduates can work as senior chefs globally and optionally progress to the Patisserie strand of this diploma. The course includes core chef essentials and culinary management modules, entry requirements of a Level 4 Cookery certificate or equivalent, English proficiency standards, funding assistance options, and potential eligibility for domestic funding schemes.
Course Content
- Planning and production of advanced meat, poultry, fish and larder dishes
- Advanced preparation, cookery and presentation techniques
- Planning and monitoring kitchen workflow
- Managing staff and kitchen operations to meet performance targets
- Menu and dish planning, development and design
- Chef Essentials 1, 2 and 3 (Level 5 modules)
- Culinary Management 1 and 2 (Level 5 modules)
What you need to know first
New Zealand Certificate in Cookery (Level 4) or equivalent
What sort of industry will this job lead to
Hospitality
Food Services
Future employment opportunities might be
Senior Chef
Kitchen Manager
Commercial Kitchen Leader