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Aspire2 International Hospitality and Healthcare Limited

PRIVATE TRAINING ESTABLISHMENT

Aspire2 International Hospitality and Healthcare Limited

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

Key information

Level of study:
Diploma
Tuition fees:
Duration:
1 year
Start date: January-2020
Campus:
Auckland - Henderson Campus
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Course details

Summary

If you’re interested in a career in professional cookery, this one-year course is your best first step. This Diploma gives you all the relevant skills and knowledge you need to be successful in a kitchen.

Content

You will gain practical skills and knowledge in advanced culinary practice. This includes managing resources, food and beverage events, and designing and costing menus and food products.

When you successfully complete this course, you will have:

  • A New Zealand Certificate in Cookery (Advanced) Level 5 and
  • The City and Guilds International Advanced Diploma in Culinary Arts 8065-04

The programme teaches you to:

  • Select and apply staffing strategies to meet performance targets.
  • Plan and monitor workflow and supplies in a commercial kitchen.
  • Manage operating procedures and compliance requirements for operational roles.
  • Manage staff relationships for operational roles.

Learning will be delivered using a blended (face to face) learning approach and you will be encouraged to engage with your fellow students and tutors in class and via your online learning portal.

You will be supported throughout the process by our great facilitators who are professionally qualified and have industry and academic experience to share with you- all in a state of the art kitchen.

On completion of this programme

Graduates will not only be able to plan and manage workflow and supplies in a commercial kitchen, but understand staffing strategies to optimise performance.

They will have the skills to manage operating procedures and compliance requirements as well as manage staff.

Graduates of the Cookery strand will also be able to:

  • Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques.
  • Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.
  • Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality environment.

Graduates of the Patisserie strand will also be able to:

  • Plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality business.
  • Plan and produce a broad range of gateaux and torte suitable for a commercial hospitality business.
  • Plan and produce a broad range of advanced hot and cold desserts suitable for a commercial hospitality business.

Career Opportunities

With this qualification you can work as:

  • A Chef de Partie in restaurants, catering places, or hotels
  • A trainee Sous-chef (Head Chef Assistant) in a commercial kitchen.

You may also go on to further study:

  • A Bachelor Degree in Culinary Arts, or
  • New Zealand Diploma in Hospitality Management

Entry criteria

You must:

  • Have the NZ Certificate of Cookery Level 4, or equivalent skills and knowledge
  • Be 18 years of age or older

To be eligible for this course you must also:

  • Provide evidence of an IELTS overall band score of at least 5.5 (Academic), with no individual band less than 5.0 or
  • Have a Pearson Academic Test score of 42 and above with no individual band score less than 36 or
  • Have a LanguageCert in B2 Communicator Test HIGH PASS and above with no less than a pass in each skill

Disclaimer

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