Diploma in Culinary Excellence Level 5
Food & Beverage
A course by
SIT
A two-year, full-time diploma exclusively for international students, combining advanced cookery and patisserie with foundational cookery qualifications, designed to prepare graduates for chef roles in the hospitality sector.
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Interested in this course? Enquire now for Domestic & International pricing
Core skills this course teaches
Work as a chef in intermediate positions
Demonstrate competence as a chef producing advanced dishes in a professional kitchen environment.
Advanced cookery and patisserie skills
Prepare and cook a wide range of complex dishes and advanced patisserie items meeting industry standards.
About This Course
The Diploma in Culinary Excellence Level 5 incorporates the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie along with the New Zealand Certificate in Cookery Levels 3 and 4. This two-year full-time programme is offered onsite in Invercargill and is only available to international students. It aims to provide students with advanced skills in cookery and patisserie, preparing them for intermediate chef roles in a variety of hospitality settings and providing a pathway to further study.
Course Content
- Food safety and health & safety in a food business
- Workplace communication and professional practices
- Kitchen standard operating procedures
- Basic and advanced cookery techniques (stocks, sauces, soups, vegetables, eggs, rice, pasta, fish, meat, desserts)
- Food costing and portion control
- Staff performance, customer service and hospitality operation management
- Preparation and presentation of cocktail food, larder products, complex sauces, seafood, pasta, meats, soups, poultry
- Pastry, desserts and patisserie (including dough, cakes, sponges, cold/hot desserts)
- Menu design for commercial kitchens
- Culinary operations supervision and management
Entry Requirements
For applicants under 20: Minimum age 16, at least 3 years of secondary education, with 10 credits NCEA Level 1 Literacy and Numeracy
Build towards these roles
Intermediate chef positions in restaurants, hotels, resortsPatisserie rolesWork in fine dining, commercial kitchens, specialist and commercial cateringProgression to chef de partie or similar
Build skills in these industries
HospitalityFood ServicesCatering
