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Diploma in Culinary Excellence Level 5 (incorporating the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie and the New Zealand Certificate in Cookery Level 3 and 4) - Invercargill

Qualification: Diploma
Level: 5
Dates:

11 February 2019 to 15 February 2021

08 July 2019 to 4 July 2021

Duration:

Two years full-time

Location: Invercargill
Credits: 301

THIS COURSE IS FOR INTERNATIONAL STUDENTS ONLY.

The purpose of this qualification is:

  • To provide competent employees for the hospitality sector who are able to work as chefs in senior positions producing advanced dishes in a professional kitchen.
  • To provide for those individuals who are employed as chefs in senior positions, a credential that will enhance their employment opportunities in a professional kitchen across the hospitality sector.
  • To establish standards of professional practice for advanced cookery that can provide customers with confidence in a range of hospitality environments.

This strand in the qualification will allow graduates to have advanced general cookery skills.

Year One

NZC301 Monitor and maintain core skills and knowledge of health, safety and security practices within a hospitality operation

US167   Practise food safety methods in a food business under supervision

NZC302 Conduct and apply effective workplace communication and professional practices within hospitality operations.

NZC303 Comply with, maintain, implement and evaluate standard operating procedures within a kitchen operation.

NZC304 Prepare and cook basic stocks, sauces and soups

NZC305 Prepare and cook basic vegetable dishes in a commercial kitchen 

NZC306 Prepare and cook egg dishes in a commercial kitchen  

NZC307 Prepare and cook rice and farinaceous in a commercial kitchen  

NZC308 Prepare and cook basic pasta dishes in a commercial kitchen  

NZC309 Prepare and cook basic fish dishes in a commercial kitchen  

NZC310 Prepare and cook basic meat dishes in a commercial kitchen  

NZC311 Prepare and cook basic hot and cold dessert items in a commercial kitchen  

NZC401 Demonstrate knowledge of food costing and portion control in a commercial kitchen

NZC402 Monitor and maintain staff performance and interactions with customers to meet service delivery outcomes

NZC403 Monitor and maintain the application of standard operating policies and procedures in a service delivery organisation

NZC404 Monitor and maintain health, safety and security practices for a service delivery organisation

NZC405 Prepare and present cold cocktail food in a commercial kitchen

NZC406 Prepare and present cold larder products in a commercial kitchen

NZC407 Prepare and cook hot cocktail food in a commercial kitchen

NZC408 Prepare and cook complex sauces in a commercial kitchen

NZC409 Prepare and cook complex fish dishes in a commercial kitchen

NZC410 Prepare and cook seafood dishes in a commercial kitchen

NZC411 Prepare and cook complex pasta dishes in a commercial kitchen

NZC412 Prepare and cook complex meat dishes in a commercial kitchen

NZC413 Prepare and cook complex soups in a commercial kitchen

NZC414 Prepare and cook complex poultry dishes in a commercial kitchen

NZC415 Prepare and cook complex pastry dishes in a commercial kitchen

NZC416 Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen

NZC417 Prepare and produce complex hot and cold desserts in a commercial kitchen

NZC418 Prepare and bake dough products in a commercial kitchen

NZC419 Prepare and bake complex dough products in a commercial kitchen

NZC420 Prepare and bake complex cakes and sponges in a commercial kitchen

 

Year Two

NDC501 Larder Production

NDC502 Food Preparation

NDC503 Menu Design

NDC504 Culinary Operations Supervision

NDC505 Culinary Operations Management

Graduates of this qualification will be able 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.

 Cookery strand:

  • Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques.
  • Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.
  • Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality environment.

 School Leavers

Applicants under the age of 20 years at the time of enrolment should be a minimum of 16 years of age with a minimum of three year’s secondary school education, and have achieved 10 credits at NCEA Level 1 in Literacy, and 10 credits at NCEA Level 1 in Numeracy.

Mature Applicants 

Applicants over the age of 20 years at time of enrolment will be considered where they can demonstrate an interest in working in the hospitality industry, and the ability to succeed in a programme.

  • Examples of demonstration of interest in working in the hospitality industry are the provision of a letter of intent and/or curriculum vitae.
  • Examples of demonstration of ability to succeed are the provision of evidence of successful completion of a programme of study at Level 2 or above and/or employment in the related sector for one or more years.

Personal commitment and a belief in one’s own ability to succeed are important personal traits and will always be taken into consideration during the selection process.

Applicants may be required to attend an interview, or if they live at some distance from the campus, complete a telephone interview. Applicants must produce copies of applicable supporting certificates and/or evidence of prior achievements prior to interviews. 

Personal commitment and a belief in one’s own ability to succeed are important personal traits and will always be taken into consideration. 

Notwithstanding the above admissions categories, in exceptional circumstances, a mature aged applicant who can show evidence of ability to succeed in (examples would include someone with experience within the hospitality industry or current working in the industry) the programme may be considered for admission provided the applicant has successfully completed an approved course or programme, which is deemed to prepare graduates for the required academic standard for entry.

Language Requirements 

Applicants from countries with an annual student visa approval rate of at least 80 per cent, whose first language is not English, or who come from a country where the language of instruction in schools is not English, are required to provide evidence of having achieved an NZQA approved English Proficiency Assessment, or achieved the required score in one of the following internationally recognised English Proficiency tests within the preceding two years: 

  • IELTS test - Academic score of 5.5 with no band score lower than 5
  • TOEFL Paper based test (pBT) – Score of 550 (with an essay score 5 TWE)
  • TOEFL Internet- based test (iBT) – Score of 46 (with a writing score of 20)
  • Cambridge English Examinations – FCE, or FCE for schools, with a score of 162. No less than 154 in each skill.  OET at Grade C in all sub-tests.
  • NZCEL – Level 4 with the Academic endorsement.
  • Pearson Test of English (Academic) – PToE (Academic score of 42)
  • City and Guilds IESOL – B2 Communicator with a score of 42.

Applicants from countries with an annual student visa approval rate below 80 per cent, whose first language is not English, or who come from a country where the language of instruction in schools is not English must provide evidence that they: 

  • Have gained NCEA Level 3 and met New Zealand University Entrance requirements, or
  • Hold a bachelor’s degree of at least 3 years from New Zealand, Australia, Canada, The Republic of Ireland, South Africa, United Kingdom or United States of America, or
  • Have achieved a Certificate in English Language Teaching to Adults, CELTA, and
  • Have achieved the required score in one of the internationally recognised English Proficiency tests (specified above) within the preceding two years.

The student will normally be expected to complete the Cookery strand of the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie full-time over 92 tutorial weeks, which includes NZ2100 New Zealand Certificate in Cookery (Level 3) and NZ2101 New Zealand Certificate in Cookery (Level 4).

To satisfactorily complete the New Zealand Certificate in Cookery (Level 3), and be awarded this qualification the student must successfully achieve:

  • A minimum of 60 credits in accordance with the programme schedule for the New Zealand Certificate in Cookery (Level 3)
  • The student will normally be expected to complete the New Zealand Certificate in Cookery (Level 3) full-time within 17 weeks.

To satisfactorily complete the New Zealand Certificate in Cookery (Level 4), and be awarded this qualification the student must successfully achieve:

  • A minimum of 120 credits in accordance with the programme schedule for the New Zealand Certificate in Cookery (Level 4)
  • The student will normally be expected to complete the New Zealand Certificate in Cookery (Level 4) full-time within 34 weeks. 

To satisfactorily complete the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie and be awarded the qualification the student must successfully achieve: 

Cookery Strand

  • Achieve all of the graduate profile outcomes for that strand showing competence to a minimum of 120 credits in accordance with the programme schedule for the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie.
  • Complete required theoretical and practical course work and assignments.

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