Develop your creativity in the kitchen, and get hands-on work experience at events and functions.
Go from novice to intermediate level chef, covering cold larder dishes, complex preparation and presentation techniques, hot dishes and a range of patisserie and desserts. Combine practical cooking skills with knowledge on how a professional kitchen is run.
Start-up kit included
If you study this programme, you'll receive a start-up kit of essential equipment you need to complete your studies.
||34 weeks (full-time)
||Close when the programme is full
|International Student Fees
||Enquire upon application
Information is correct at November 2016. Programme fees may vary depending on your final selection of courses that make up your programme. To provide you with an indication of costs, the approximate fees quoted on this website are based on the indicative 2017 fee structure. All fees are in New Zealand Dollars. If your fees are paid by credit card, a credit card fee will be payable in addition to programme fees. You will be advised of the current fees at the time of enrolment. All courses and programmes will proceed subject to numbers and academic approval. Manukau Institute of Technology is accredited under the provisions of the Education Act 1989.
Intermediate level positions in restaurants, cafés, commercial catering, hotels, functions and events
Students complete the following courses:
- Cookery Fundamentals
- Applied Complex Cookery Skills
- Restaurant Cookery and Professional Practice
- Industry Cookery Skills.
On completion of this programme you will be eligible to sit the examination for the City & Guilds Certificate in Food Preparation and Cooking (Level 1) and the City & Guilds Diploma in Food Preparation and Cookery (Culinary Arts) (Level 2).
New Zealand Diploma in Cookery (Level 5).
Applicants must meet the following entry requirements:
- have English language competence to undertake this programme, which is taught and assessed in English. Any applicant whose first language is not English may be required to provide evidence of an overall IELTS (Academic) band score of 5.5 (with no score below 5.0) or equivalent;
- be able to demonstrate the attitude and ability to work and study at the level required for the programme; and
- be physically capable of completing the practical aspects of the programme
The above criteria will be assessed through an interview process.
Applicants will be selected in order of receipt of completed application.
Test your English level to help you plan.
Find out now.
Students who have attained the age of 20 years and do not hold the minimum entry requirements for a programme will be eligible to be enrolled as a student where their previous educational, work or life experience indicates they have a reasonable likelihood of success. Students who have not attained the age of 20 years and do not hold the required minimum entry requirements for a programme may also be eligible to enrol in exceptional circumstances. Such decisions will be made by the Faculty Dean.
Recognition of current competence
Students who believe they have significant experience which covers parts of these programmes should contact the School of Culinary and Hospitality Studies to check whether they meet the unit learning outcomes and qualify for recognition of current competence (RCC). There is a fee for RCC assessment based on credit value.