New Zealand Diploma in Cookery (Advanced) (Level 5) (In-work)
| Program start date | Application deadline |
| 2024-02-19 | - |
| 2024-11-22 | - |
Program Overview
The New Zealand Diploma in Cookery (Advanced) (Level 5) (In-work) program from UCOL Te Pūkenga allows students to earn an advanced cookery qualification while working as a cook or chef. The 40-week program combines in-person, online, and in-work learning, focusing on building skills for technical and managerial roles in the hospitality industry. Graduates can pursue careers as senior chefs or in management, food production, or culinary management.
Program Outline
Degree Overview
The New Zealand Diploma in Cookery (Advanced) (Level 5) (In-work) program is offered by UCOL Te Pūkenga and allows students to obtain an advanced cookery qualification while working as a cook or chef. The program focuses on building on skills and knowledge gained previously in qualifications or workplaces to prepare graduates for technical and managerial roles in the hospitality industry.
Outline
The course runs for 40 weeks, including 6 holiday weeks, and is divided between in-person, online, and in-work learning. The weekly schedule typically breaks down as follows:
- Class Time (8 hours): Lectures, tutorials, online recordings, cookery practicals; timetable set by the lecturer.
- Work Time (20 hours): Work integrated learning.
- Study Time (10 hours): Independent study time. The program consists of five modules:
Workplace Culinary Practices 1 (Menu Planning and Development) (20 Credits):
Learns to design, plan and develop menus with advanced techniques for implementation in a commercial kitchen, considering all requirements and restrictions.
Workplace Culinary Practices 2 (Advanced Larder Practices) (20 Credits):
Learns advanced larder preparation and presentation techniques in a professional kitchen.
Workplace Culinary Practices 3 (Kitchen Operations Management) (20 Credits):
Learns to plan, monitor workflow and supplies in a commercial kitchen, and manage operating procedures and compliance requirements for operational roles.
Workplace Culinary Practices 4 (Culinary Supervision) (20 Credits):
Learns standards of professional practice for advanced cookery.
Workplace Culinary Practices 5 (Advanced Cookery Preparation and Presentation Techniques) (25 Credits):
Learns to perform advanced cookery preparation and presentation techniques in a professional kitchen.
Careers
Upon successful completion of the program, graduates can pursue careers in technical or managerial roles within the hospitality industry. Potential positions include senior chef, producing advanced dishes in a professional kitchen. Those interested in further studies can pursue higher qualifications in management, food production, or a degree in culinary management.
Other
- Students must be employed in a cook/chef position in a UCOL Te Pūkenga approved establishment for at least 20 hours per week for the program's duration.
- Students should have previously completed the New Zealand Certificate in Cookery (Level 4) or equivalent qualification and/or experience, NCEA Level 3, or be accepted on a case-by-case basis.
- Full attendance is highly encouraged.
- Students are expected to provide their own chef uniform, safety shoes, and knives (approximately $824).
- The program is approved by the New Zealand Qualifications Authority under the provisions of the Education and Training Act 2020.
Entry Requirements:
Domestic Entry Requirements:
- Paid employment: Be employed in a UCOL Te Pūkenga-approved establishment for a minimum of 20 hours per week for the duration of the program, in a cook/chef position.
- Qualification:
- Successfully completed the New Zealand Certificate in Cookery (Level 4) or equivalent qualification and/or experience.
- OR NCEA Level 3.
- OR be accepted on a case-by-case basis at the discretion of the Executive Dean.
Language Proficiency Requirements:
- If English is not your first language, you must demonstrate English language skills equivalent to an IELTS overall band score (academic) of 5.5 with no band score less than 5 (or equivalent including TOEFL).
Additional Notes:
- Full attendance is encouraged to maximize learning opportunities and success.
- Learners need to be aware of the physical requirements for operating in a commercial kitchen environment and should advise the Academic Portfolio Manager of any special needs or requirements before the program begins.
- Learners are expected to already have their own chef uniform, safety shoes, and knives (approximately $824).
