This programme prepares students for senior chef and supervisory roles by combining advanced culinary techniques with commercial kitchen management. Students build on their existing cookery knowledge while learning menu development, food trends, leadership, and business operations.

Key reasons to study this programme include:

• NZQA-approved Level 5 diploma qualification
• Delivered by The Culinary Collective, NZMA's culinary school
• Advanced cookery and kitchen management training
• Opportunity to undertake an industry internship
• Learn menu planning and food costing
• Exposure to New Zealand food suppliers and food production
• Practical training in commercial kitchen environments
• Develop leadership and supervisory skills
• Pathway to international hospitality opportunities through NZMA's global partnerships
• Open to international students.

Subjects / Programme Structure

Students study advanced culinary and hospitality management topics including:

• Advanced cooking techniques
• Advanced food production methods
• Commercial kitchen management
• Kitchen design and workflow
• Leadership and supervision
• Menu development and menu engineering
• Food costing and pricing
• Marketing food menus
• Regional cuisine and international food culture
• Contemporary food trends
• Building effective workplace relationships
• Food supplier and industry visits
• Internship/work placement opportunity

Disciplines / Specialisations Offered

The programme focuses on:

• Professional Cookery
• Advanced Culinary Arts
• Commercial Kitchen Management
• Menu Planning and Development
• Food Production
• Hospitality Leadership
• Food Culture and Trends
• Restaurant Operations

Programme Highlights

• NZQA-recognised Level 5 diploma
• Internship opportunities with industry employers
• Advanced culinary and kitchen management training
• Learn from experienced professional chefs
• Visit New Zealand food suppliers
• Practical commercial kitchen experience
• Focus on menu creation and food innovation
• Leadership and supervisory skill development
• Global progression opportunities through NZMA's partnership with the International Management Institute (IMI), Lucerne, Switzerland
• Strong industry connections with leading hospitality employers.

Career Outcomes

Graduates may pursue careers such as:

• Chef de Partie
• Sous Chef (with experience)
• Senior Chef
• Kitchen Supervisor
• Commercial Kitchen Manager
• Catering Supervisor
• Restaurant Kitchen Manager
• Hotel Chef
• Banquet Chef
• Food Production Supervisor

Latest Updates / Special Requirements

• The programme includes internship opportunities to gain real-world industry experience.
• Students participate in visits to New Zealand food suppliers to understand ingredient sourcing and production.
• Graduates may pathway to the International Management Institute (IMI), Lucerne, Switzerland, for internationally recognised hospitality qualifications and work experience opportunities with leading global hospitality brands.
• Practical training requires participation in commercial kitchen activities and compliance with professional food safety standards.

Student Visa Requirements

International students generally require:

• A valid New Zealand Student Visa
• Offer of Place from NZMA
• Valid passport
• Proof of payment or ability to pay tuition fees
• Evidence of sufficient funds for living expenses
• Proof of English language proficiency
• Comprehensive medical and travel insurance
• Any additional documentation required by Immigration New Zealand