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New Zealand Diploma in Cookery (Advanced) with strands in Cookery - Invercargill

Qualification: Diploma
Level: 5
Dates:

24 September 2018 to 5 July 2019

6 May 2019 to 14 February 2020

23 September 2019 to 3 July 2020

Duration:

One year full-time

Location: Invercargill
Credits: 120

 

The course will cover the advanced cookery skills required in the hospitality industry, including the skills needed to design menus based on nutritional principles, portion control and commercial food costings.
Students will acquire the skills needed for working and supervising to a senior level in a commercial kitchen.

 

The course will cover the advanced cookery skills required in the hospitality industry, including the skills needed to design menus based on nutritional principles, portion control and commercial food costings.

Students will acquire the skills needed for working and supervising to a senior level in a commercial kitchen.

Compulsory

16895 Demonstrate knowledge of purchasing and stores management in a hospitality environment.

22032 Develop a maintenance schedule in the hospitality industry

27935 Apply staffing strategies to achieve service delivery outcomes for operational roles in a service delivery organisation

27936 Manage operating procedures and compliance requirements to meet service delivery outcomes.

27938 Manage staff to meet service delivery outcomes.

NDC501 Larder Production

NDC502 Food Preparation

NDC503 Menu Design

This programme is eligible for the Zero Fees Scheme.

  • NO tuition fees
  • 2019 Direct material cost of $3394

International Fees can be found here.

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

The strand in this qualification allows graduates to have advanced general cookery skills.

This programme leads to employment opportunities in the hospitality industry in fine dining restaurants and commercial kitchens, including specialist and commercial catering. Graduates may also progress to further study in hospitality management at degree level.

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.

English Language Requirements

Applicants, 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 one of the following

NCEA Level 3 with University Entrance, or

an International Baccalaureate Diploma or Cambridge A- level qualification for which the teaching and assessment was conducted in English; or

Cambridge Certificate in Teaching English to Speakers of Other Languages (CELTA),or Trinity College London Certificate in Teaching English to Speakers of Other Languages (CertTESOL);or

Successful completion of all primary education (being the equivalent of New Zealand primary school years 1 to 8) and at least three years of secondary education (being the equivalent of three years from New Zealand secondary school years 9 to 13) at schools in either New Zealand,,Australia,Canada, the Republic of Ireland, South Africa, the United Kingdom and the United States one of the countries listed in Rule 18.5 where the student was taught using English as the language of instruction; or

Successful completion of at least five years of secondary education (being the equivalent of New Zealand secondary school years 9 to 13) at schools in either New Zealand, Australia, Canada, the Republic of Ireland, South Africa, the United Kingdom and the United States where the student was taught using English as the language of instruction; or

Successful completion of a Bachelor's Degree, Graduate Certificate, Graduate Diploma, Bachelor Honours degree, Postgraduate Certificate, Postgraduate Diploma, Masters' Degree or Doctoral Degree, the language of instruction of which must be in English and which must be from a tertiary education provider from New Zealand, Australia, Canada, the Republic of Ireland, South Africa, the United Kingdom or the United States or

Successful completion of one of the following internationally recognised proficiency tests listed below to the level required of the programme of study and with all scores achieved in a single test during the two years preceding the proposed date of enrolment


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 of 5 TWE)
TOEFL Internet based test (iBT) - Score of 46 (with a writing score of 14)
Cambridge English Examination - B2 First or B2 First for schools with a score of 162. No less than 154 in each skill
OET - Minimum of Grade C or 200 in all sub-tests
NZCEL - a) Expiring Level b) Current: a) Level 4 (General) or (Workplace) b) Level 4 (General) or (Employment)
Pearson Test of English (Academic) - PTE (Academic) score of 42 with no band score lower than 36
Language Cert - B2 Communicator IESOL (LRWS) with HIGH PASS and no less than Pass in each skill
Trinity ISE - ISE II with no less than merit in any band

* New versions of some NZCEL qualifications, and in some cases new qualifications, were published on 13 June 2017. These are intended to replace pre-existing versions and qualifications, which have been given expiring status until discontinued on 31 December 2019. (a) denotes expiring (b) denotes current

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

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.
  • Complete required theoretical and practical course work and assignments.

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 full-time over 34 tutorial weeks.

(Please note: students failing to attend 80% of timetabled programme hours may forfeit zero fees entitlement)

Classes are held Monday to Friday, 9.00am-5.00pm at SIT's Invercargill campus.

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