Level 5

(International students only)

Study culinary (for international students)

Learn the advanced cooking skills you need to cook in a professional kitchen anywhere in the world. Develop your managerial skills in menu planning and managing staff to increase your job opportunities.
Overview

Programme highlights

Develop advanced cooking skills and learn the skills you need to lead a kitchen.

Gain experience cooking and presenting a range of dishes in our world-class kitchen facilities.

Further your understanding of restaurant management. Learn how to plan, develop and cost menus and manage staff. You will also get real-world experience on work placements in restaurants.

When you graduate, you will be ready to take on a managerial role in a professional kitchen.

This qualification is for international students.

Please noteThis diploma is designed specifically for the needs of international students and includes both the New Zealand Certificate in Cookery (Level 4) and the New Zealand Diploma in Cookery (Level 5) Cookery strand.

Study culinary at Manukau Institute of Technology

Entry requirements

Entry requirements

International students: English language entry requirements

For the minimum English language requirements refer to the requirements set out in the NZQF Programme and Accreditation Rules
https://www.nzqa.govt.nz/providers-partners/qa-system-for-teos/english-international-students/

International students will generally be required to provide evidence of English language proficiency, for this programme an IELTS Academic score of 5.5 with no band score lower than 5 is required. Equivalent acceptable evidence can be seen at the following NZQA link:  https://www.nzqa.govt.nz/about-us/our-role/legislation/nzqa-rules/nzqf-related-rules/the-table/

Provisional entry

Students who have attained the age of 20 years and do not hold the minimum entry requirements for a programme or training scheme may be eligible to be enrolled. Such decisions must consider any applicable pre-requisites and will be made by the Head of School. Students who have not attained the age of 20 years and do not hold the required minimum entry requirements may also be eligible to be enrolled in exceptional circumstances where they can demonstrate capability for study at the required level. Such decisions must consider any applicable pre-requisites and will be made by the Head of School.

Need IELTS?

Book your British Council IELTS test with us.

You will complete your test in one day, plus get free online tuition to help you succeed. We offer paper-based or computer-delivered IELTS. Choose computer-delivered IELTS and get your results in 3-5 days.

Programme structure

Programme structure

Students will receive two awards including:

New Zealand Certificate in Cookery (Level 4)

Boiling poaching and steaming (15 credits)

Prepare to work in a commercial kitchen by learning how to confidently, safely and hygienically use wet methods of cookery such as boiling, poaching and steaming.

Frying (15 credits)

Prepare to work in a commercial kitchen by learning how to confidently, safely and hygienically use short order methods of cookery such as frying.

Baking, roasting and grilling (15 credits)

Prepare to work in a commercial kitchen by learning how to confidently, safely and hygienically use hot line methods of cookery such as baking, roasting and grilling.

Cold food service (15 credits)

Prepare to work in a commercial kitchen by learning how to confidently, safely and hygienically produce cold food items.

Farinaceous and dairy (15 credits)

Apply cookery skills to prepare, cook and present a range of dishes using farinaceous and dairy items and employing complex preparation and presentation techniques.

Fruits and vegetables (15 credits)

Apply cookery skills to prepare, cook and present a range of dishes using fruit and vegetable items and employing complex preparation and presentation techniques.

Meat, fish and poultry (15 credits)

Apply cookery skills to prepare, cook and present a range of dishes using meat, fish and poultry items and employing complex preparation and presentation techniques.

Desserts and patisserie (15 credits)

Prepare, produce and present a range of dessert and patisserie dishes in a commercial kitchen.

New Zealand Diploma in Cookery (Level 5) (Cookery Strand)

Concepts of menu planning (15 credits)

Identify the components of menu planning in the culinary industry.

Applied menu planning concepts (15 credits)

Apply the concepts of menu planning to a familiar menu.

Hospitality business concepts (15 credits)

Provides an overview of catering establishments, marketing and costing.

Applied hospitality business concepts (15 credits)

Identify the impact of catering establishment style, marketing and costing on culinary preparations.

Professional kitchen management (15 credits)

Provide an overview of resourcing, suppliers and legislation in the culinary industry

Applied professional kitchen management (15 credits)

Identify the impact of resourcing, suppliers and legislation on culinary preparations

Culinary staff management (15 credits)

Provide an overview of staff management to achieve service delivery outcomes in the culinary industry

Applied culinary staff management (15 credits)

Identify and apply staff management techniques to achieve service delivery outcomes in the culinary industry

Careers and pathways

Career opportunities

Qualified chefs, highly sought after by industry. For potential salaries visit careers.govt.nz.

Recognition of Prior Learning (RPL)

Your work experience or previous tertiary study may count towards achieving your qualification. Recognition of Prior Learning (RPL) at MIT is designed for those who already have on-the-job skills and knowledge, but want to take their career to the next level with a qualification.

With RPL we can measure and match your existing skills against credits in our courses – creating a tailored path of study that will not only save you money but also help you to complete your qualification faster. Learn more.

Information is correct as at 4 November 2022. Programme fees are based on a full-time student and 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 in this publication are based on the indicative 2023 fee structure. The indicative programme fees for 2023 do not include the Compulsory Student Services Fee (CSSF). The CSSF is an additional levy to your 2023 programme or course fees. Further information about the CSSF can be found here www.manukau.ac.nz/cssf. Programmes stated as eligible for free study in 2023 are based on the 2022 fee structure and subject to funding confirmation for 2023. All fees are in New Zealand Dollars. 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 part of Te Pūkenga – New Zealand Institute of Skills and Technology. Te Pukenga is accredited under the provisions of the Education and Training Act 2020. International students must study in class and will not be able to enrol for online study options.