New Zealand Diploma in Cookery (Advanced) (Level 5) Cookery strand
Food & Beverage
A course by
Manukau Institute of Technology
Advance your culinary skills and prepare for a career as a chef capable of menu planning and leading teams in professional kitchens. This diploma equips you with advanced cookery knowledge, staff management, and practical kitchen experience.
In-person study
Face-to-face learning in a physical classroom setting
MIT Ōtara, Auckland
It will take a total of 1 year
Core skills this course teaches
Plan and develop menus
Demonstrate skills in planning, developing, and costing menus for diverse culinary operations.
Manage kitchen and staff
Lead and manage a team in a professional kitchen, including staff management techniques to achieve service delivery goals.
Apply advanced cookery techniques
Produce a broad range of world-class dishes using advanced culinary methods and manage all aspects of culinary preparations.
What You're Signing Up For
The New Zealand Diploma in Cookery (Advanced) (Level 5) Cookery strand is designed for those seeking to advance in the culinary industry. You’ll develop capabilities in advanced cookery, menu planning, hospitality business concepts, kitchen and staff management, and gain real-world experience in professional kitchens. Graduates will be equipped to take on roles with greater responsibility, such as chef de partie, or move into leadership positions in restaurants, hotels, and catering.
Course Content
- Concepts of menu planning: Components and structure of menu planning in the culinary industry
- Applied menu planning concepts: Practical application to menu analysis and development
- Hospitality business concepts: Overview of catering establishments, marketing, and costing
- Applied hospitality business concepts: Impact of establishment style, marketing, and costing on culinary preparations
- Professional kitchen management: Resourcing, supplier management, and relevant legislation
- Applied professional kitchen management: Impact of resources, suppliers and legislation
- Culinary staff management: Staff management for service delivery in hospitality
- Applied culinary staff management: Techniques and practical applications to achieve service delivery outcomes
- Work placements in professional kitchens
What you need to know first
Successful completion of NZ2101 (New Zealand Certificate in Cookery Level 4), or equivalent.
What sort of industry will this job lead to
Hospitality
Food and Beverage
Catering
Tourism
Future employment opportunities might be
Chef de partie
Head chef
Sous chef