Course details

Summary

This programme will provide you with the skills and knowledge to work as a chef in senior positions producing advanced complex dishes in a professional kitchen. You’ll learn to plan and produce a broad range of larder dishes, meat, poultry and fish dishes using advanced preparation, cookery and preparation techniques. You’ll learn to plan, develop and design advanced dishes and menus for implementation in a commercial hospitality environment. Your programme will provide you with the knowledge to manage staff, understand operating procedures and compliance requirements and to plan and monitor workflow and supplies in a commercial kitchen.

Career/Further Opportunities

Graduates will have the skills and knowledge to work as chefs in senior positions producing advanced dishes in a professional kitchen.

Entry criteria

New Zealand Certificate in Cookery (Level 4) with a B grade average overall; or Equivalent overseas qualification; or Equivalent knowledge, skills and experience.

Candidates may be required to take part in a selection interview process.

English Language Requirements:

Candidates who have English as a second language are required to have an International English Language Test System (IELTS) score of 5.5, with no individual band score lower than 5.0; or equivalent.

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 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