New Zealand Diploma in Culinary Practice (Level 5)
Advance your culinary skills with this one-year hands-on diploma. Learn advanced dish and menu design, kitchen and staff management, and sustainable culinary practice to take the next step in the hospitality industry.
NZ$9,741
inc GST
Enquire about international pricing
In-person study
Face-to-face learning in a physical classroom setting
Available in 3 locations
It will take a total of 1 year
NZ$9,741
inc GST
Enquire about international pricing
Core skills this course teaches
Develop Advanced Culinary and Menu Design Skills
Graduates will be able to design and produce advanced dishes and menus, integrating current cuisine trends and sustainable practice.
Manage Commercial Kitchen Operations
Gain skills in staff management, rostering, supply selection, budgeting, and workflow leadership suitable for running a commercial kitchen.
Uphold Food Safety and Compliance Standards
Understand and apply legislative requirements, manage food safety and allergies, and maintain health and safety in professional culinary environments.
About This Course
Take your cooking skills to the next level and prepare for senior opportunities in New Zealand's dynamic hospitality industry. This diploma provides advanced hands-on training in commercial kitchens, blending culinary design, leadership, sustainable practice, food safety, menu planning, and the latest cuisine trends. Capstone experiences include managing real-life events as the head chef. Flexible pathways include traditional full-time study or a work-integrated 'earn and learn' model, allowing employed students to upskill while working.
Course Content
- Advanced Culinary Preparation and Service Techniques
- Introduction to Culinary Design Processes
- Introduction to Kitchen Management and Leadership
- Introduction to Biculturalism in the Culinary Workplace
- Culinary Communication
- Legislative Compliance
- Managing Food Safety
- Food Allergies
- Menu Planning and Costing
- Health and Safety
- Larder Dishes
- Nose to Tail Butchery
- Stock Management
- Food Sustainability
- Selection of Suppliers
- Budgeting
- Staff Rostering
Entry Requirements
New Zealand Certificate in Cookery (Level 4) or an equivalent qualification, or the ability to demonstrate equivalent knowledge and skills in culinary arts
NCEA Level 2 with passes in English/Te Reo Māori or educational achievement at least equivalent to NCEA Level 2 and a minimum of 42 credits at Level 3
Evidence of ability to complete academic requirements for the programme (for mature applicants)
Physical capability to withstand 4-8 hour sessions working in a commercial kitchen
Build towards these roles
ChefSous ChefKitchen ManagerHead Chef
Build skills in these industries
HospitalityFood and Beverage
Known for hands-on, industry-aligned education, Toi Ohomai focuses on giving learners real skills that lead to real outcomes. With strong employer connections, supportive teaching, and clear pathways across certificates, diplomas, and degrees, it’s a place where learning stays relevant and confidence grows over time. Courses span trades, construction, business, health, creative industries, technology, and primary industries, helping learners build experience and momentum for whatever comes next.
