New Zealand Diploma in Cookery (Advanced) (Level 5) (In-work)

Note: As a subsidiary of Te Pūkenga - New Zealand Institute of Skills and Technology, UCOL is committed to providing the best learning outcome for you. As part of this, all programmes are currently being reviewed to make them portable, consistent, and closely aligned with the needs of the industry. When published, this course information is correct, but the courses offered may change over time. If you have any questions call an Enrolment Advisor on 0800 468 265.

This programme consists of 120 credits. 

Workplace Culinary Practices 1  (Menu Planning and Development) (20 Credits)
Ākonga will learn to design, plan and develop menus with advanced techniques for implementation in a commercial kitchen considering all requirements and restrictions. After completing this course, you will be able to:

• Plan, develop, and design advanced dishes and menus suitable for implementation in a commercial hospitality environment.

Workplace Culinary Practices 2  (Advanced Larder Practices) (20 Credits)

• Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques.

Workplace Culinary Practices 3  (Kitchen Operations Management) (20 Credits)

Ākonga will learn to plan, monitor workflow and supplies in a commercial kitchen, and manage operating procedures and compliance requirements for operational roles. After completing this course, you will be able to:

• Plan and monitor workflow and supplies in a commercial kitchen.
• Manage operating procedures and compliance requirements for operational roles.

Workplace Culinary Practices 4 (Culinary Supervision) (20 Credits)
Ākonga will learn standards of professional practice for advanced cookery. After completing this course, you will be able to:

• Select and apply staffing strategies to meet performance targets.
• Manage staff relationships for operational roles.

Workplace Culinary Practices 5  (Advanced Cookery Preparation and Presentation Techniques) (25 Credits)
Ākonga will learn to perform advanced cookery preparation and presentation techniques in a professional kitchen. After completing this course, you will be able to:

• Plan and produce a broad range of meat, poultry, and fish dishes employing advanced preparation, cookery and presentation techniques.
  

You must be in paid employment (cook/chef position) in a UCOL Te Pūkenga approved establishment for a minimum of 20 hours per week for the duration of the programme.

You should also have:

Successfully completed the New Zealand Certificate in Cookery (Level 4) or equivalent qualification and/or experience
OR
NCEA Level 3
OR
be accepted into the programme on a case-by-case basis at the discretion of the Executive Dean.

English language proficiency
If English is not your first language, you must also 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). IELTS scores used must be taken from a single IELTS Test Report Form (i.e. combining scores from more than one test is not permissible).

Full attendance is encouraged to maximise learning opportunities and to optimise success for learners.  

This programme may require learners to work after hours when studying at the Palmerston North and Whanganui campus.

Timetable
Your personalised timetable will be available just prior to classes starting and will comprise a weekly commitment of:

• 20 hours work per week in a UCOL Te Pūkenga approved establishment throughout the duration of the programme
  
• 8 hours of lecturer-supported learning (in the UCOL Te Pūkenga professional kitchen, theory, computer and project work)
• 10 hours of self-directed learning (your own time spent on practical skill development, theory and computer work to complete your assignments)
  

Work Environment
Learners need to be aware of the physical requirements for operating in a commercial kitchen environment. Students will be advised to put any special needs or requirements in writing and advise the Academic Portfolio Manager before the programme begins.

Refer also to UCOL Te Pūkenga policies and procedures related to Work Experience.