Fees-free is available for eligible first-time tertiary learners. Find out if you’re eligible at feesfree.govt.nz
This programme leads on from the New Zealand Certificate in Cookery (Level 4).
About this programme
This is the next step after the New Zealand Certificate in Cookery (Level 4) and will prepare you to work as a senior chef, producing advanced dishes in a professional kitchen. You’ll learn to plan and produce a broad range of larder, meat, poultry and fish dishes and to develop and design advanced dishes and menus.
The programme provides individuals who are employed in senior cheffing positions with a credential that enhances your employment opportunities in a professional kitchen.
The programme offers a specialist strand in advanced general cookery skills.
What you will learn
You will learn 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.
Additionally, the cookery strand will teach you to:
-
Plan and produce a broad range of meat, poultry and fish and larder dishes using advanced preparation, cookery and presentation techniques.
-
Plan, develop and design advanced dishes and menus suitable for a commercial hospitality environment.
Career opportunities and pathways include any role within the hospitality industry that requires chefs in senior positions producing advanced dishes in a professional kitchen.
Courses in this programme
| Compulsory Courses |
Level |
Credits |
|
5565.001 - Staffing Strategies and Performance Targets
Aim: To select and apply a range of staffing strategies to achieve performance targets
|
5 |
15 |
|
5565.002 - Workflow and Supply Planning Management
Aim: To plan and implement efficiencies to workflows and commodity resources in a commercial kitchen
|
5 |
15 |
|
5565.003 - Managing Operating Procedures
Aim: To establish, manage, monitor and maintain efficient and effective operating procedures in a commercial kitchen
|
5 |
15 |
|
5565.004 - A la Carte Menus
Aim: To design, plan, develop, prepare and present A la Carte menus featuring a range of advanced dishes.
|
5 |
15 |
|
5565.005 - Special Event Menus
Aim: To design, plan, develop, prepare and present Special Event menus featuring a range of advanced dishes.
|
5 |
15 |
|
5565.006 - Degustation Menus
Aim: To design, plan, develop, prepare and present Degustation menus featuring a range of advanced dishes.
|
5 |
15 |
|
5565.007 - Buffet Menus
Aim: To design, plan, develop, prepare and present Buffet menus featuring a range of advanced dishes
|
5 |
15 |
|
5565.008 - Off-site Catering
Aim: To design, plan, develop, prepare and present Off-site catering menus featuring a range of advanced dishes.
|
5 |
15 |
Workload & schedule
This programme involves 24 hours of teaching spread over three days, in addition to 12 hours of self-directed study per week. You will also participate in various culinary events, so will be required to attend two evening events (dates will be advised at or shortly after programme commencement).
Part-time employment in the hospitality industry is expected on this programme.
Additional costs
Black leather closed toe shoes, suitable for commercial restaurant environment
Chefs Jacket and workbooks provided
Entry requirements
All applicants must:
-
be at least 16 years old at the time the programme commences
-
be able to read, write, and communicate in English at a basic level
-
be physically able to complete the programme specific outcomes
-
Hold the New Zealand Certificate in Cookery (Level 4), or equivalent
Applicants for whom English is not a first language must have an IELTS score of 5.5 with no band score lower than 5; or an accepted international equivalence.
Employment in the hospitality industry is an advantage.
Qualification gained
New Zealand Diploma in Cookery (Advanced) (Level 5)
Courses and programmes may be cancelled, postponed or have their content or configuration changed from time to time (including during the academic year) at the discretion of NorthTec. Fees are an indication, include GST and apply to domestic students only. View terms and conditions