New Zealand Diploma in Cookery, Level 5
Food & Beverage
A course by
New Zealand School of Food & Wine
This 36-week Level 5 programme develops advanced cookery techniques, kitchen management, and menu development. Students gain hands-on culinary experience, including a 150-hour work placement, preparing them for diverse roles in the hospitality sector.
In-person study
Face-to-face learning in a physical classroom setting
Auckland, Auckland
It will take a total of 36 weeks
Core skills this course teaches
Master Advanced Cookery Techniques
Demonstrate in-depth understanding of ingredient transformation through advanced cooking processes and methods.
Apply Kitchen and Operations Management
Develop and implement business and compliance plans for food operations including Food Control Plan.
Manage Human Resources in Hospitality
Understand employment law, plan staff rosters, conduct recruitment, and manage professional development in a hospitality context.
What You're Signing Up For
The New Zealand Diploma in Cookery, Level 5, is an intensive, full-time programme focusing on advanced culinary techniques, kitchen operations management, human resources, and contemporary menu development. Students explore culinary traditions, learn to manage business and compliance requirements, and complete a practical work placement in Auckland's renowned restaurants or hotels. Graduates are equipped for a range of roles within hospitality sectors, from restaurants to luxury yachts, and have clear pathways to further study.
Course Content
- Garde Manger: cold kitchen specialities, preservation techniques (curing, smoking, dehydration, fermentation, sous vide)
- Kitchen Operations Management: business plans, start-up processes, Food Control Plan compliance
- People & Culture: employment law, staff rosters, training, recruitment, performance management, onsite event planning
- A la Carte Cookery: advanced techniques in meat, charcuterie, poultry, seafood, practical assessments
- Contemporary Restaurant Menu Development: menu design, costing, dish preparation for live service
- Regional Cuisine & Culture: research international cuisines, culinary tradition presentations, dish preparation
- 150-hour practical Auckland work placement
What sort of industry will this job lead to
Hospitality
Tourism
Food Services
Future employment opportunities might be
Cook/Chef in cafes, restaurants, resorts, lodges, cruise liners, and luxury yachts
Kitchen Manager or Supervisor
Culinary entrepreneur – set up own food business