Programme highlights
The New Zealand Diploma in Culinary Practice (Level 5) is for chefs who want to take charge in the kitchen. Building on your Level 4 skills, you’ll sharpen your cooking, grow as a leader and learn how the business side of hospitality works, so you graduate ready to work independently and step into supervisory and senior roles. Skilled chefs who can lead are in high demand, and this is your fast track to becoming one.
You’ll go beyond technique to create dishes that look great, taste balanced and earn their place on the menu. You’ll learn to lead a team with confidence and cultural awareness, and to run a kitchen that’s safe, efficient and sustainable. Whether you’re aiming for head chef or dreaming of opening your own place, you’ll graduate with the skills employers are looking for right now.
Highlights
- Design menus that work: Develop, test and refine creative, sustainable dishes that customers love and kitchens can profit from.
- Learn to source top-quality ingredients and turn them into dishes that impress, with plenty of hands-on time in our purpose-built kitchen.
- Master the business side: Learn costing, pricing and forecasting so you can cut waste, protect margins and prove every dish earns its place.
- 100 hours of industry placement: Real kitchens. Real experience. Real results to put on your CV before you even graduate.
- Lead with confidence: Build the leadership and communication skills to guide a team, keep service running smoothly and earn your crew’s respect.
- Solve problems, spot opportunities: Learn to improve how a kitchen runs, stay compliant and turn challenges into wins.
- Look after your people (and yourself): Learn to support team wellbeing, including your own, so you can thrive in a demanding industry.
- Graduate career-ready: Step into senior and supervisory roles or keep going into higher-level hospitality and/ or business study.
Entry requirements
General
Applicants must meet the following criteria for admission into the programme:
- Successful completion of NZ Certificate in Cookery (Level 4); or
- Equivalent knowledge, skills and experience.
International
As above
AND
English Language Entry Requirements for International Students:
International students must meet the English Language Requirements specified by NZQA. For the minimum English language requirements refer to the requirements set out in the NZQF Programme and Accreditation Rules
Give yourself credit with Recognition of Prior Learning (RPL)
Did you know you can use the knowledge and experience you already have to your advantage?
Your previous work experience and on-the-job skills, volunteering, professional development, and other providers’ qualifications can be recognised as prior learning, matched against credits in our courses, and put towards your qualification – potentially saving you money and possibly helping you to complete your qualification faster Learn more.
Programme structure
You will need to complete the below six courses (120 credits):
461.541 Resource Planning, Sustainability & Compliance (20 credits)
461.542 Culinary Leadership & Professional Practice (20 credits)
461.543 Team Performance & Kitchen Operations (20 credits)
461.544 Advanced Menu Planning & Development (20 credits)
461.545 Applied Menu & Culinary Development (20 credits)
461.546 Hospitality Business & Cost Control (20 credits)
Do you want to study a single course, without enrolling into the full programme?
Courses within some of our programmes may be offered as an individual Certificate of Proficiency (COP). Programme entry requirements and course fees apply. For more information, please speak to our friendly Ask Me! team.
Further training or study
After completing the New Zealand Diploma in Culinary Practice with a strand in Cookery (Level 5), you can continue building your culinary expertise with a Bachelor of Culinary Arts.
Or
If you’re interested in developing your business and management skills, you could progress to the New Zealand Diploma in Business (Level 5) with strands in accounting, leadership and management, helping prepare you for supervisory, management, or business ownership opportunities.
Career opportunities
- Sous chef
- Chef de partie
- Kitchen supervisor
- Junior head chef
- Head chef (smaller venues, or with experience)
- Kitchen manager
- Menu development chef
- Catering chef
- Business owner (café, restaurant or catering)
Visit Tahatu Career Navigator for further study information.
See why more people choose Culinary at MIT
Considering baking, culinary and hospitality at MIT?
“I loved the location of MIT.”
“I loved the location of MIT – away from the city so I could concentrate on my studies. A lot of the equipment is new and the lecturers and staff are the most helpful I’ve ever met. We were just like a family. I also did some of my training at Novotel Auckland Airport which was a great experience. For international students, there are convenient payment options for fees. I heard about my current job from another MIT graduate. There are so many ways that MIT will help you find a good job.”
Anne Anggraeni
MIT graduate
“Cooking is for everyone, it’s a life skill.”
“Landing a job at a top Auckland hotel through my internship is a dream result.”
International student Ravneel Anand was delighted when his industry placement at a top Auckland hotel lead to a part-time job. Ravneel, from Fiji, spent a month working at The Langham as part of his International diploma in culinary course at MIT. The placement gave him a chance to work in every department in their kitchens, from pastry to mains to desserts. After Ravneel completed the internship, he was offered a part-time job as a commis chef. Ravneel loved his job and says his studies at MIT were excellent preparation for his future career.
“MIT was a great choice to prepare me for a culinary career. I have found studying at MIT interesting and challenging and amazing. Everything has been enjoyable. The lecturers are so down-to-earth and helpful.”
Ravnell is also enjoying living in Auckland. “I like going out with my friends, seeing new places and having a good time.”
Ravneel Anand
MIT graduate
“See what we do in the culinary world at MIT.”
“MIT is a wonderful learning facility with an excellent reputation.”
“The qualification you obtain from MIT will open up so many doors for you.
Level 4 cookery is a fantastic course for those wanting to start learning culinary arts. You will learn the fundamentals and principles of working in a commercial kitchen and walk out with your qualification and ready to walk into an entry-level position.
I love the facilities at MIT and the calibre of students that we attract. The lecturers are all industry relevant and have such passion for their subjects. It’s a great learning space for anyone who wants to get a great qualification towards their career.”
Tamara Johnson
MIT lecturer
See why more people choose Culinary at MIT
Considering baking, culinary and hospitality at MIT?
“I loved the location of MIT.”
“I loved the location of MIT – away from the city so I could concentrate on my studies. A lot of the equipment is new and the lecturers and staff are the most helpful I’ve ever met. We were just like a family. I also did some of my training at Novotel Auckland Airport which was a great experience. For international students, there are convenient payment options for fees. I heard about my current job from another MIT graduate. There are so many ways that MIT will help you find a good job.”
Anne Anggraeni
MIT graduate
“Cooking is for everyone, it’s a life skill.”
“Landing a job at a top Auckland hotel through my internship is a dream result.”
International student Ravneel Anand was delighted when his industry placement at a top Auckland hotel lead to a part-time job. Ravneel, from Fiji, spent a month working at The Langham as part of his International diploma in culinary course at MIT. The placement gave him a chance to work in every department in their kitchens, from pastry to mains to desserts. After Ravneel completed the internship, he was offered a part-time job as a commis chef. Ravneel loved his job and says his studies at MIT were excellent preparation for his future career.
“MIT was a great choice to prepare me for a culinary career. I have found studying at MIT interesting and challenging and amazing. Everything has been enjoyable. The lecturers are so down-to-earth and helpful.”
Ravnell is also enjoying living in Auckland. “I like going out with my friends, seeing new places and having a good time.”
Ravneel Anand
MIT graduate
“See what we do in the culinary world at MIT.”
“MIT is a wonderful learning facility with an excellent reputation.”
“The qualification you obtain from MIT will open up so many doors for you.
Level 4 cookery is a fantastic course for those wanting to start learning culinary arts. You will learn the fundamentals and principles of working in a commercial kitchen and walk out with your qualification and ready to walk into an entry-level position.
I love the facilities at MIT and the calibre of students that we attract. The lecturers are all industry relevant and have such passion for their subjects. It’s a great learning space for anyone who wants to get a great qualification towards their career.”
Tamara Johnson
MIT lecturer
