New Zealand Diploma in Culinary Practice (Level 5), with a strand in Cookery

This programme is designed for people who want to build on their existing cookery skills and progress into senior, supervisory or leadership roles within the hospitality industry.

You will develop advanced culinary techniques while learning how to lead a team, coordinate kitchen operations, plan and cost menus, manage resources and contribute to a safe, sustainable and successful commercial kitchen.

Through practical training, live or simulated service, industry projects and workplace experience, you will gain the technical expertise, professional confidence and leadership capability needed to take on greater responsibility in the culinary industry.

This programme runs for 34 weeks each year.

Your learning will include approximately 35 hours per week.

The proposed weekly timetable includes 16 hours of face-to-face learning:

Wednesday: Two hours

Thursday: Six-hour practical session

Friday: Two hours

Saturday: Six-hour practical session

You will also complete online learning, independent study, assessment preparation and 100 hours of industry placement throughout the programme.

The programme consists of six compulsory 120 credits.

Resource Planning Sustainability and Compliance

Learn how to forecast operational requirements, plan food production, manage kitchen resources and support compliance. You will also explore sustainable practices, waste reduction and opportunities to improve kitchen operations.

Culinary Leadership and Professional Practice

Develop the leadership and communication skills required to guide a culinary team. You will explore professional conduct, culturally responsive practice, team wellbeing and the application of Te Tiriti o Waitangi principles within a culinary workplace.

Team Performance and Kitchen Operations

Build the skills needed to coordinate kitchen teams and manage production and service. You will practise delegation, workflow management, coaching, communication, quality control, problem-solving and compliance within a working kitchen environment.

Advanced Menu Planning and Development

Learn how to design and evaluate menus that respond to customer needs, cultural influences, dietary requirements, seasonal availability, sustainability and commercial expectations.

Applied Menu and Culinary Development

Develop, test, refine and produce contemporary dishes using advanced hot, cold and savoury cookery techniques. You will explore flavour, texture, presentation, sensory balance, recipe standardisation and sustainable culinary practice. This course includes practical industry placement.

Hospitality Business and Cost Control

Develop the commercial knowledge needed to support a financially sustainable culinary operation. You will learn about recipe costing, menu pricing, purchasing, portion control, yield management, waste reduction and food-cost performance.

Develop your skills in specialist commercial teaching kitchens and hospitality facilities designed to reflect professional industry environments.

You will have access to industry-standard equipment and technology, including commercial cooking ranges, combi and convection ovens, induction equipment, blast chillers, commercial refrigeration, mixers, food processors, vacuum-packing and sous-vide equipment, commercial dishwashing systems and professional kitchen utensils.

Online course materials, recipes, assessments and learning resources will also be available through the learning management system.

Applicants must have:

NCEA Level 2 or an equivalent qualification, including 10 numeracy and 10 literacy credits at Level 2;

or

Successfully completed the New Zealand Certificate in Cookery (Level 4), or be able to demonstrate equivalent knowledge, skills and experience.

Applicants will be accepted in the order that completed applications are received.

International applicants must meet the same academic entry requirements as domestic applicants.

They must also meet the English-language requirements established by NZQA. Applicants should contact the International Team for advice about the current English-language evidence, visa and enrolment requirements.

This programme is currently subject to UCOL receiving approval and accreditation of the New Zealand Qualifications Authority.

Graduates may progress into senior or supervisory culinary positions within:

• Restaurants and cafés

• Hotels and resorts

• Catering companies

• Event and function venues

• Healthcare and aged-care facilities

• Educational and institutional food-service operations

• Other commercial hospitality businesses

Potential roles include senior chef, chef de partie, section leader, kitchen supervisor, catering chef or other intermediate culinary leadership positions.

To find out more about possible job prospects and salaries for Chefs, visit tahatu.gotv.nz

The programme combines practical campus-based training with 100 hours of industry placement, allowing you to apply your learning in a professional culinary workplace.

Industry connections may also include guest chefs, demonstrations, competitions, workplace visits, employer engagement and feedback on menu or culinary projects. These experiences will help you understand current industry expectations, build professional networks and prepare for employment.

You will have access to academic, personal and wellbeing support throughout your studies. Support may include learning advice, literacy and numeracy assistance, disability and inclusion services, Māori and Pacific learner support, counselling, careers guidance, financial advice and international student support.

Teaching staff can also help you plan your learning, monitor your progress and identify pathways into employment or further study.

In addition to tuition fees, you may need to purchase programme-specific items such as:

• An approved chef uniform and personal protective equipment

• Safety footwear

• A professional knife kit and selected kitchen tools

• Course ingredients or consumable items where applicable

• Printing or other assessment-related materials

Confirmed costs and equipment requirements will be provided before the programme begins.