Course details

Summary

This programme covers the skills required to create a wide range of complex dishes from hot meals and desserts to pastries.

You'll learn about preparation and presentation techniques, food safety, health and safety, operating policies of commercial kitchens and communication practices between colleagues, managers and customers.

Programme structure

To complete this Graduate Diploma you are required to complete a minimum total of 120 credits. To be a full time student you need to maintain a workload of 120 credits per year. We recommend you talk with us to ensure you choose electives to benefit your future career.

Career Opportunities

This qualification will give you the skills to work as an intermediate-level chef in a professional kitchen.

Study Pathways

Graduates with this qualification can progress to the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie.

Entry criteria

Academic requirements

12 credits NCEA English Level 1 or New Zealand Certificate in Cookery (Level 3).

Alternative requirements

Skills for tertiary study (including literacy and numeracy) may be acquired through study, work and/or life experience. Students who can demonstrate these skills may be approved for alternative entry. Literacy and numeracy assessments are available.

English language requirements:

General or Academic score of 5.5 with no band score lower than 5; TOEFL Internet based test (iBT) Score of 46 (with a writing score of 14); TOEFL Paper-based test (pBT) Score of 530 (with an essay score of 4.5 TWE); University of Cambridge ESOL Examinations - FCE or FCE for schools with a score of 162. No less than 154 in each skill; NZ Certificate in English Language (NZCEL) Level 4 with an endorsement of either General, Workplace, or Academic; Pearson Test of English (Academic) - PToE (Academic) score of 42; City and Guilds IESOL: B2 Communicator with a score of 42.