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New Zealand School of Food and Wine


New Zealand School of Food and Wine

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Diploma in Cookery and Kitchen Management (Level 5)

Key information

Level of study:
Tuition fees:
2 years
Start date: 08-June-2021
New Zealand School of Food and Wine
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Course details


This programme will begin with building on your foundation to work in a professional kitchen, you will then concentrate on the principles of French cuisine and a thorough grounding in culinary arts. Speed, accuracy and consistency are characteristics that you will develop and as your confidence grows, you learn to correct your mistakes, adjust seasoning and enjoy experimenting with flavours. Each week has a specific theme, starting with knife training and moving onto stock making, soups and classic sauces.

During the second year, you will focus on ingredients and understand advanced cookery techniques. Human Resources and kitchen management will also form an important part of skill development.


  • Food Safety and Food Control Plans
  • Foundation Cookery and Baking
  • Specialist Workshops
  • Introduction to Menu Planning, Costing and Nutrition
  • Introduction to Wine and WSET Level 1 Award in Wines
  • Garde Manger (Cookery)
  • Operations Management
  • Human Resources Management
  • A la Carte Cookery
  • Menu Design (Advanced)
  • Regional Cuisine and Culture

Practical assessments occur throughout the programme enabling you to build and improve your skills. From semester two, assessments are based on a series of three course menus prepared and presented within a set time frame.

During the programme, you will have two weeks work placement during semester one and a further two weeks in semester two (150 hours). This gives you invaluable hands-on experience in some of Auckland’s premier cafe’s, restaurants and hotels. During this time you will gain real-life insights into working as a front of house in a restaurant and cafe. Many students are offered full-time work at these businesses following their work experience module.

Graduates will be able to work in all fields of culinary arts within the hospitality and tourism sector. This may be for cafes, restaurants, resorts, lodges, cruise liners, luxury yachts as well as setting up your own business.

All graduates have access to the NZSFW Placement Service when it is time to seek employment. This service is also available for industry placements during your studies.

This course allows International students to work 20 hours per week.

Entry criteria

  • Aged 18 or over
  • Attend an interview in person or by telephone
  • Upper-intermediate level of English: IELTS 5.5 or equivalent for international students*
  • Hold a valid student visa for international students


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