Diploma in Culinary Practice

About the Programme

The Diploma in Culinary Practice is the second-year cookery programme for students wishing to complete their chef training. It will prepare students for employment in the hospitality industry as a frontline worker with supervisory responsibilities, and provide the necessary knowledge to progress to kitchen management positions. The programme includes compulsory evening classes.

Offered by

Faculty of Consumer Services - School of Culinary and Hospitality Studies

Entry Requirements

Applicants must meet the following entry requirements:

• Successfully completed the MIT Certificate in Advanced Cookery (Level 4) or equivalent 
  OR 
• Completed at least 4000 hours in an appropriate culinary position, which is supported by a CV and referees. 
  And 
• Have English language  competence to undertake this programme which is taught and assessed in English. Any applicants whose first language is not English may be required to provide evidence of an overall IELTS (Academic) band score of 6.0 (with no score below 5.5) or equivalent 
• Be physically capable of completing the practical aspects of the programme. 

Selection Requirements:  Applicants will be selected in order of successful application and interview. 

Cost

$5,801 (approx)

International Student Fees

$18,050 per year (additional costs up to $1,000)

Programme Summary

The Diploma in Culinary Practice consists of the following seven courses:

Advanced Larder Practices
Work in a commercial kitchen to prepare and cook advanced larder items applying techniques used in the production of pates, terrines, mousses and hot canapés in a commercial kitchen.

Advanced Pastry Practices
Work in a commercial kitchen to cook advanced pastry items applying techniques used in the production of hot and cold deserts, complex cakes and sponges.

Kitchen Design and Maintenance
Students will develop an overview of the catering and service systems used within the industry, along with practic in planning the design of kitchens, effective equipment selection and the preparation of maintenance schedules.

Regional Cookery
The purpose of this course is to extend the student’s knowledge and skills in regional/ethnic based cuisine styles through practical lessons focused on regional/ethnic cookery, and the presentation of a research project into a regional or ethnic cuisine.

Menu Development and Implementation
Develop complex menus that demonstrate good dish composition and balance good menu planning principals. How to meet the needs of varying customers and the importance of demonstrating consistent menu and establishment concepts are emphasised.

Culinary Supervision
The purpose of this course is to implement a new menu. The students demonstrate the planning of the implementation, production and service, supervise kitchen staff during the production/service period, giving appropriate training, feedback and motivation to staff and analyse customer, staff, lecturer and personal feedback.

Industry Placement
Work in a commercial kitchen with a food safety programme in place to prepare and cook an advanced menu, applying techniques used in the production of industry standards.

National Qualification

This programme includes the remaining credits towards the National Certificate in Hospitality (Professional Cookery) (Level 4). The other unit standards for this qualification are contained within the MIT Certificate in Advanced Cookery (Level 4).

Additional Qualifications

Successful students of this programme are able to obtain the City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts) (optional) and additional fee applies.

Further Training or Study

Graduates of the Diploma in Culinary Practice can go on to further training or studies which can lead to hospitality industry management diplomas and degrees.

Career Opportunities

At the successful completion of the Diploma in Culinary Practice, students will be able to demonstrate professional practice standards to meet industry requirements. This qualification will prepare students for positions as chefs through to supervisory level within the catering industry (restaurants, cafés, commercial catering and hotels).

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