New Zealand Diploma in Cookery, Level 5
Food & Beverage
A course by
New Zealand School of Food & Wine
An intensive 36-week, NZQA Level 5 diploma covering advanced cookery techniques, kitchen management, menu development, food safety, and practical culinary work placement. Graduates gain the skills to work in professional kitchens across the hospitality and tourism sector.
NZ$10,034
inc GST
Enquire about international pricing
NZ$10,034
inc GST
Enquire about international pricing
Core skills this course teaches
Master advanced cookery techniques
Develop proficiency in professional culinary techniques including preservation (curing, smoking, fermentation), a la carte preparation, and presentation.
Understand kitchen operations and management
Ability to prepare business plans, understand food compliance requirements, and implement food safety practices in a professional kitchen.
What You're Signing Up For
This full-time diploma programme develops in-depth knowledge of ingredients, advanced cookery techniques, kitchen operations management, and restaurant menu development. The course features modules on Garde Manger, People & Culture, A la Carte Cookery, Regional Cuisine & Culture, and 150 hours of practical work placement at leading Auckland restaurants and hotels. Human resources, legal aspects of employment, team management, and business planning are integral parts, preparing graduates for diverse careers across the food and beverage industry.
Course Content
- Garde Manger (cold kitchen techniques: vegetable, dairy, seafood, preservation, curing, smoking, fermentation, sous vide)
- Kitchen Operations Management (business planning, food safety compliance, Food Control Plan)
- People & Culture (employment law, recruitment, training, rosters, performance management, delivering onsite events)
- A la Carte Cookery (advanced cookery, meat, charcuterie, seafood, poultry, presentation, assessments)
- Contemporary Restaurant Menu Development (culinary theory, menu design, costing, practical assessments)
- Regional Cuisine & Culture (international cuisines, culinary history and culture, practical cooking)
- 150 hours work placement in industry
Find these employment opportunities
Chef in cafes, restaurants, resorts, hotels, lodges, cruise ships, luxury yachtsBusiness owner in culinary/hospitality sector
