Build on your culinary skills to understand and apply advanced cooking techniques. Develop your supervisory and kitchen management knowledge in menu planning, costing and dish design. Your learning will be supported with an industry placement in a commercial kitchen.

 

What you will learn

• Advance your dish presentation ideas using best-practice and contemporary techniques
• Learn how to design, develop, plan and cost menus
• Use advanced culinary skills such as smoking, curing and sous vide to provide a variety of products for menu diversity
• Kitchen operations and the management of resources using sustainable practices 
• Food safety, allergens and special diets 
• The influences of global cuisine 
• Traditional and modern larder techniques and preparations
• Artisan crafts cheesemaking and sausage making

 

Career options

Perfect if you have long-term career aspirations for any of the following positions:

• Kitchen manager
• Sous chef
• Banquet chef
• Executive chef
• Food production manager

 

Entry requirements

Under 20

New Zealand Certificate in Cookery Level 4, or equivalent.

Over 20

If you’re 20 years or over, you may qualify for special admission on this programme. Contact us if you don’t meet the entry criteria as provided on the Under 20 tab.