Diploma in Culinary Arts
Food & Beverage
A course by
AUT
An advanced professional cookery diploma covering theoretical and practical skills for a career in culinary arts, preparing graduates for work in professional kitchens and culinary environments.
NZ$10,848
inc GST
Enquire about international pricing
Core skills this course teaches
Professional cookery skills
Demonstrate advanced skills and knowledge in a professional culinary environment, including food preparation, cooking, and presentation.
Kitchen management
Apply principles and systems for managing a professional kitchen, maintaining high standards of food safety and hygiene.
About This Course
The Diploma in Culinary Arts at AUT is an advanced qualification in professional cookery. It covers both the theoretical knowledge and practical skills needed to thrive in a professional culinary environment. Courses teach essential cookery concepts, production, patisserie, kitchen management, and specialty techniques, with learning taking place in state-of-the-art facilities that reflect real industry standards.
Course Content
- Culinary Fundamentals
- Produce to Plate
- Patisserie
- Commercial Production Kitchen
- Advanced Patisserie
- Kai Pacifica – Food of the South Pacific
- Commercial Culinary Practice
- Contemporary Kitchen Management
- Advanced Culinary Techniques
- Food and the Senses
Entry Requirements
Completion of Year 12 (NCEA Level 2: 48 credits including 8 in one subject from approved list)
CIE: 60 UCAS points including one suitable subject
Build towards these roles
Professional chefCulinary professionalProduct development roles in food industry
Build skills in these industries
HospitalityCulinary ArtsFood Services
