Diploma in Cookery & Kitchen Management, Level 5 (2 Years)
A comprehensive two-year diploma combining advanced cookery techniques, kitchen management and French cuisine principles for aspiring chefs and kitchen managers.
NZ$21,822
inc GST
Enquire about international pricing
Core skills this course teaches
Develop professional cookery skills
Gain advanced knowledge of culinary techniques, food preparation, and presentation, applying speed, accuracy, and consistency in a professional kitchen.
Apply principles of French cuisine and culinary arts
Understand and use classic French culinary techniques, including sauce and stock making, precise ingredient handling, and menu development.
About This Course
The flagship Diploma in Cookery & Kitchen Management (Level 5) at NZSFW is a two-year, full-time programme developing professional kitchen skills from foundation through to advanced level. The course incorporates the principles of French cuisine, Garde Manger, A la carte cookery, operations and human resources management, as well as menu design, work placements, and real-world hospitality industry preparation. Graduates are prepared for senior cookery and kitchen management positions worldwide.
Course Content
- Knife training
- Stock making, soups, and classic sauces
- Vegetables, stocks & sauces
- Eggs, baking & pastry
- Meats, starches & grains
- Fish & seafood
- Meats, poultry & classic sauces
- Larder, vegetables & grains
- Seafood & pasta
- Wines & spirits in food
- Menu design, costing & nutrition
- Food safety & employment
- Garde Manger
- Kitchen operations management
- Human resources management
- A la carte cookery
- Menu design (advanced)
- Regional cuisine and culture
- Work placements (hospitality industry)
Build towards these roles
Professional chef in restaurants, cafés, resorts, lodges, cruise liners and yachtsKitchen manager or supervisorOwn hospitality business (restaurateur, café owner)
Build skills in these industries
HospitalityTourismFood & BeverageCulinary Arts
