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The Culinary Collective


The Culinary Collective

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NZ Diploma in Cookery (Advanced) (Level 5) (Cookery Strand)

Key information

Level of study:
Tuition fees:
30 weeks
Start date: 17-May-2021
Sylvia Park Campus
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Course details


Got your sights set on becoming a top chef? This course expands on The Aspiring Chef (Level 4) course and will arm you with a range of advanced culinary techniques to take you further in your career. If you haven’t done Level 4, but have some cookery experience, you may be able to take this course too.

Learn about a range of international cuisines, the finer points of running a commercial kitchen and how to create an original menu. The course includes a five week internship in a highly-ranked restaurant and if you’re keen to pack your bags and work overseas, you can also choose to take the globally-recognised City & Guilds exam after completing the course.


Kitchen management

Learn key skills in the fields of financial management, human resources, staff development, business ethics, kitchen design briefs and regulatory requirements. You’ll also be introduced to academic writing to help set you up for future work.

Cooking methods and production systems

Learn about culinary influences throughout history and compare artisan methods in the mass production of culinary products. The practical skills taught include the cooking and presenting of a range of advanced food items using a variety of production methods.

Kitchen design and international cuisine

You’ll get to design a commercial kitchen layout and investigate regional cuisines from around the world, including their nutritional impacts. Practical work will cover a range of advanced international cuisines - essential knowledge for any good chef.

A foodie field trip

As part of your course, you’ll get to visit a New Zealand food supplier to see where some of the food or ingredients you work with comes from and how they are harvested or produced.

Menu development and relationship skills

Learn about the development, marketing, preparation and cooking of an original menu for a commercial hospitality environment. You’ll also be taught the skills and insights you need to build good working relationships in commercial kitchens.

Five week internship

The second to last five weeks of your course (weeks 26-30) will be spent working in a commercial kitchen as part of an internship


Become a sous chef in the big hotels and restaurants of the world


New Zealand Diploma in Cookery (Advanced)(Level 5)(Cookery Strand)


  • Restaurant Sous Chef
  • Hotel Sous Chef
  • Cafe Head Chef
  • Industrial Catering Sous Chef
  • Medical Facility First Cook

Entry criteria

  • You need to be a minimum of 18 years old at the start of the course.

  • Have completed secondary school overseas or New Zealand Year 11 from a New Zealand TEO) or have equivalent work experience.

  • If English is your second language, you need an English level of 5.5 IELTS or equivalent with no band score lower than 5 (other English tests or evidence of your English language ability may be approved as advised by NZQA).

  • You must have travel and medical insurance and a valid visa.

Course variations

19-July-2021 - The Culinary Collective

The Culinary Collective
Tuition fees:
30 weeks
Start date: 19-July-2021
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08-November-2021 - Hamilton Campus

Hamilton Campus
Tuition fees:
30 weeks
Start date: 08-November-2021
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