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Diploma in Culinary Excellence Level 5 - Queenstown

Qualification: Diploma
Level: 5
Dates:

20 January 2020 to 19 March 2021

Duration:

Two years full-time

Location: Queenstown
Credits: 301

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

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