Diploma in Culinary Excellence Level 5
Food & Beverage
A course by
SIT
A two-year, full-time diploma exclusively for international students, combining advanced cookery and patisserie with foundational cookery qualifications, designed to prepare graduates for chef roles in the hospitality sector.
In-person study
Face-to-face learning in a physical classroom setting
Invercargill, Invercargill
It will take a total of 2 years
Core skills this course teaches
Work as a chef in intermediate positions
Demonstrate competence as a chef producing advanced dishes in a professional kitchen environment.
Advanced cookery and patisserie skills
Prepare and cook a wide range of complex dishes and advanced patisserie items meeting industry standards.
Food safety and operational procedures
Apply food safety, health and safety, and standard operating procedures in hospitality settings.
What You're Signing Up For
The Diploma in Culinary Excellence Level 5 incorporates the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie along with the New Zealand Certificate in Cookery Levels 3 and 4. This two-year full-time programme is offered onsite in Invercargill and is only available to international students. It aims to provide students with advanced skills in cookery and patisserie, preparing them for intermediate chef roles in a variety of hospitality settings and providing a pathway to further study.
Course Content
- Food safety and health & safety in a food business
- Workplace communication and professional practices
- Kitchen standard operating procedures
- Basic and advanced cookery techniques (stocks, sauces, soups, vegetables, eggs, rice, pasta, fish, meat, desserts)
- Food costing and portion control
- Staff performance, customer service and hospitality operation management
- Preparation and presentation of cocktail food, larder products, complex sauces, seafood, pasta, meats, soups, poultry
- Pastry, desserts and patisserie (including dough, cakes, sponges, cold/hot desserts)
- Menu design for commercial kitchens
- Culinary operations supervision and management
What you need to know first
For applicants under 20: Minimum age 16, at least 3 years of secondary education, with 10 credits NCEA Level 1 Literacy and Numeracy
What sort of industry will this job lead to
Hospitality
Food Services
Catering
Future employment opportunities might be
Intermediate chef positions in restaurants, hotels, resorts
Patisserie roles
Work in fine dining, commercial kitchens, specialist and commercial catering