COURSE DESCRIPTION

The Diploma in Professional Cookery (with Internship) provides the essential knowledge and skills that are needed to undertake a career in cheffing, through hands-on practical cooking in a commercial kitchen.

Additional Qualifications Students will have the opportunity to gain internationally recognised City & Guilds Qualifications:

• City & Guilds 7065 Diploma in Food Preparation and Culinary Art
• City & Guilds 7065 Diploma in Patisserie

STUDY HIGHLIGHTS SUMMARY

Diploma in Professional Cookery Graduates will have a broad range of skills required in the catering/hospitality industry and will be able to contribute positively to this work environment. These skills will include:

• The ability to cook dishes with flair and creativity in a commercial kitchen
• The ability to cook dishes from fresh ingredients and to use a substantial range of preparation cooking methods, and finishing techniques
• The ability to cook a variety of dishes across each of the main food groups and types, using advanced techniques, multiple ingredients and differing flavours and textures
• Influenced by ingredients, methods and techniques, flavours and styles
• Specialised techniques in patisserie

CAREER OPTIONS

Kitchen hand, commis chef, chef de partie, sous chef, head cook, pastry chef, kitchen manager.

ENTRY REQUIREMENTS

1. Academic Equivalent of New Zealand High School completion.
2. English Language: IELTS (Academic Test) 5.5 or equivalence. No band less than 5.0

Course Level