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Level 5 A La Carte Bistro Assessment

Our Level 5 New Zealand Diploma of Cookery students designed, costed and planned a menu of contemporary bistro dishes that could be served in an Auckland venue.

The menu included:

  • 3 entrées
  • 4 main dishes including one vegetarian, one seafood, one poultry
  • 3 side dishes
  • 3 desserts (one gluten-free)

This project takes place over 6 weeks and enables the students to plan, cost and refine their menu. They must then prepare 5 dishes, selected by Chef Finn, at a 'Trial Assessment' to test how the dishes work.

Following the Trial Assessment, the students again refine and consolidate their concepts. For the Final Assessment, they invite 2 guests to savour their fare. The guests order one entrée, one main and one dessert prepared by the chef students. 

Here are some photos from the evening. 

Family and Friends wait for the menus to be served. 

Indira Devi


Indira Devi in the kitchen.

Indira's Bistro Menu

Indira's Main Dishes

Sam Gradowski-Smith

Sam Gradowski-Smith preparing for his Bistro menu.

Sam Gradowski-Smith's Bistro Menu

Sam Gradowski-Smith's Main Dishes

Sam Lindstorm in the kitchen

Sam L's Bistro Menu

Sam Lindstrom's main dishes

Kevin Than in the kitchen

Kevin's Bistro Menu

Kevin Than's Main Dishes

Caitlyn in the Kitchen

Caitlyn's Bistro Menu

Caitlyn's Entrees

Matthias Wong in the kitchen

Matthias's Bistro Menu

Matthias's Main Dish

Beverley's Bistro Menu

Beverley's Mains

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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