How many students in the class?

NZSFW has a maximum of 16 - 20 students in our cookery programmes.

New Zealand Diploma in Cookery, Level 5

This programme focuses on ingredients and the understanding of advanced cookery techniques and building an in depth knowledge of how products are transformed by cooking processes. Human Resources & Kitchen Management also form an important part of skill development.

PROSPECTUS

ENQUIRE

INTRODUCTION

This programme focuses on ingredients and the understanding of advanced cookery techniques and building an in depth knowledge of how products are transformed by cooking processes. Human Resources and Kitchen Management also form an important part of skill development.

Course Content

Module 1

Garde Manger

The Garde Manger (Larder) module focuses on the specialities of the cold kitchen including innovative vegetable and vegetarian fare, eggs, dairy, seafood, breads and specialist techniques for food preservation such as curing, smoking, dehydration, fermentation and sous vide.

Module 2

Kitchen Operations Management

Learn how to prepare a business plan for a start up. In this module we focus on setting up a business, and the procedure and compliance requirements of the Food Control Plan.

Module 3

Human Resources

Learn about the legal and operational considerations which underpin Employment law in New Zealand: rosters, training, recruitment, performance management and professional development. This includes practical experience planning and delivering onsite events and we have practical classes where you learn to create rosters & ob descriptions to recruit professional staff.

Module 4

A la Carte Cookery

Learn advanced cookery techniques in a range of meat, charcuterie (pates, galantines, terrines, sausages) poultry and seafood dishes culminating in two practical cookery assessments. Here students will demonstrate their techniques, cookery skills & presentation while maintaining good organisation and time management skills.

Module 5

Contemporary Restaurant Menu Development

This module integrates culinary knowledge and theoretical understanding through the process of developing, designing and costing the à la Carte menu for a bistro. Part two of the assessment requires the selection of three dishes by the student to be chosen to prepare for two guests seated in the NZSFW dining room.

Module 6

Regional Cuisine & Culture

Research and discover more about international cuisine that excites your curiosity and present your findings on their culinary traditions, culture, innovation, and influences of change. Prepare and cook a selection of dishes.

WORK PLACEMENT

NZSFW will place students to complete 150 hours of practical work experience during the programme, at leading restaurants and hotels around Auckland.

CAREER OPPORTUNITIES

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.

PATHWAYS TO FURTHER STUDY

Certificate in Professional Wine Knowledge (Level 5)

The programme is approved by the New Zealand Qualifications Authority under section 439 of the Education Act 2020, and New Zealand School of Food and Wine Limited is accredited to provide it under section 441 of the Act.

Page Updated: 06 Dec 2024