Diploma in Culinary Excellence Level 5
Diploma in Culinary Excellence Level 5

Diploma in Culinary Excellence Level 5

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)

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.

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Key Details
Invercargill
Qualification:
Diploma
Level:
5
Credits:
301
Duration:

Two years full-time

Study Modes:
On Campus
Dates:

20 Jan 2020 to 31 Dec 2021

13 July 2020 to 1 July 2022

Fees:

THIS COURSE IS FOR INTERNATIONAL STUDENTS ONLY.

The Diploma in Culinary Excellence Level 5 incorporates 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.

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.

Entry into the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery will be granted to applicants who:

  • Have successfully completed the New Zealand Certificate in Cookery (Level 4), or
  • The National Certificate in Hospitality (Cookery) (Level 4), or
  • An equivalent programme of study

Applicants may be required to attend an interview, or if they live 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.

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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