How many students in the class?

NZSFW has a maximum of 16 - 20 students in our cookery programmes.

Diploma in Cookery & Kitchen Management, Level 5 (2 Years)

Our flagship two-year Cookery Diploma, this programme combines advanced techniques including Garde Manger, Operations Management and A la carte cookery, leading you to more senior positions and management.

PROSPECTUS

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INTRODUCTION

This programme will begin with building on your foundation to work in a professional kitchen, you will then concentrate on the principles of French cuisine and a thorough grounding in culinary arts. Speed, accuracy and consistency are characteristics that you will develop and as your confidence grows, you learn to correct your mistakes, adjust seasoning and enjoy experimenting with flavours. Each week has a specific theme, starting with knife training and moving onto stock making, soups and classic sauces.

During the second year, you will focus on ingredients and understand advanced cookery techniques. Human Resources and kitchen management will also form an important part of skill development.

Course Structure

This is a two-year programme that combines the Certificate in Cookery Level 3, 4 and 5 into one flagship Level 5 Diploma.

Course Content

Module 1

Year 1: Semester One

This semester covers the content of the New Zealand Certificate in Cookery & Bakery (Level 3):

Vegetables, Stocks & Sauces
Eggs, Baking & Pastry
Meats, Starches & Grains
Fish & Seafood

View the full module summary here.

Module 2

Year 1: Semester Two

This semester covers the content of the New Zealand Certificate in Cookery (Level 4):

Meats, Poultry & Classic Sauces
Larder, Vegetables & Grains
Seafood & Pasta
Wines & Spirits in Food
Menu Design, Costing & Nutrition
Food Safety & Employment

View the full module summary here.

Sommelier of the year 2023 Highres 42 v2

Module 3

Year 2: Semester Three

This semester covers the content of the New Zealand Diploma in Cookery (Level 5):

Garde Manger (Cookery)
Kitchen Operations Management
Human Resources Management

View the full module summary here.

Module 4

Year 2: Semester Four

This semester covers the content of the New Zealand Diploma in Cookery (Level 5):

A la Carte Cookery
Menu Design (Advanced)
Regional Cuisine and Culture

View the full module summary here.

WORK PLACEMENT

During the programme, you will have two weeks work placement during semester one and a further two weeks in semester two (150 hours). This gives you invaluable hands-on experience in some of Auckland’s premier cafe’s, restaurants and hotels. During this time you will gain real-life insights into working as a front of house in a restaurant and café. Many students are offered full-time work at these businesses following their work experience module.

CAREER OPPORTUNITIES

Graduates will be able to work in all fields of culinary arts within the hospitality and tourism sector. This may be for cafes, restaurants, resorts, lodges, cruise liners, luxury yachts as well as setting up your own business.

PATHWAYS TO FURTHER STUDY

Certificate in Professional Wine Knowledge (Level 5)
Further study at University

INTERNATIONAL STUDENT WORK RIGHTS

This course allows International students to work 20 hours per week.

ASSESSMENTS

Practical assessments occur throughout the programme enabling you to build and improve your skills. From semester two, assessments are based on a series of three course menus prepared and presented within a set time frame.

The programme is approved by the New Zealand Qualifications Authority under section 439 of the Education Act 2020, and New Zealand School of Food and Wine Limited is accredited to provide it under section 441 of the Act.

Page Updated: 06 Dec 2024