New Zealand Diploma in Culinary Practice (Level 5) (Cookery)
Food & Beverage
A course by
Otago Polytechnic
Develop creative culinary and kitchen management skills in this hands-on Level 5 diploma, focusing on food design, sustainability, and leadership for a career as a chef or kitchen manager.
Blended study
This is a mix of online learning & face-to-face sessions
Available in 2 locations
It will take a total of 1 year
This course requires 30 hours per week
Core skills this course teaches
Design and create innovative dishes and menus
Apply creative skills to develop new dishes for bakery, dessert, and a wide range of cuisines with regional, national, and global influences.
Manage commercial kitchen operations
Oversee food supplies, production scheduling, and staff training while optimising kitchen economics and sustainability.
Lead and deliver food events
Show competence in planning, leading, and delivering food events using teamwork and principles of hospitality.
What You're Signing Up For
This programme is designed for junior chefs seeking to elevate their culinary skills and lead in the professional kitchen environment. The course blends theory with extensive practical experience, encompassing project-based learning in dish design for all the senses, sustainable and culturally responsive cuisine, commercial kitchen management, bakery and desserts, and leadership. Learn to manage food supplies, production schedules, and staff training. Opportunities for work-integrated learning and leadership in the design, planning and delivery of food events are included. Graduates may progress to further study or advancement in the thriving culinary industry.
Course Content
- Deliberate Practice for Kai: Advanced cooking skills and reflective culinary practice.
- Sweet Kitchen Pūmanawa: Designing and creating dishes for bakery and dessert contexts.
- Contemporary Haka Kai: Contemporary cuisine, sustainable and culturally responsive dish design.
- Sensory Design: Designing and producing culinary items with sensory balance.
- Culinary Leadership and Management: Principles and practices of kitchen management and leadership.
- Implementing Manaakitaka: Applying leadership and hospitality in planning and delivering a food event.
What you need to know first
New Zealand Certificate in Cookery (Level 4) OR equivalent qualification OR relevant culinary work experience or equivalent
What sort of industry will this job lead to
Hospitality
Food and Beverage
Culinary Arts
Future employment opportunities might be
Chef de Partie
Junior Chef
Bakery Chef
Otago Polytechnic is known for high quality, hands on learning that leads to strong outcomes. With excellent student satisfaction, high graduate employment rates, and a commitment to sustainability, it’s a place where practical skills meet purpose. Their award winning programmes span design, fashion, creative arts, trades, health, and business, giving you real experience and real confidence for whatever comes next.