Level 5

Specialise in cookery

Study culinary and advance your skills as a chef

Take your culinary career to the next level and become a chef with the skills to plan a menu and lead a team in a professional kitchen.

Programme highlights

Take your culinary career to the next level and become a chef with the skills to plan a menu and lead a team in a professional kitchen.

Develop your understanding of restaurant management by learning how to plan, develop and cost menus, and manage staff.

Learn how to source the best ingredients to produce world-class dishes and test out your hands-on skills in our purpose-built kitchen.

You will also get real-world experience on work placements in restaurants.

With the industry adapting, this qualification and experience can help you to stand out and be in higher demand for roles as a qualified chef in a restaurant, hotel or the catering and events industry.

International students

Entry requirements

Entry requirements

Entry requirements general

Applicants must meet the following criteria for admission into the programme:

  • Successful completion of NZ2101 (New Zealand Certificate in Cookery Level 4); or
  • Equivalent to the above

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 Head of Hospitality and Tourism.

English language entry requirements

You will need English language competence to undertake this programme which is taught and assessed in English (an assessment may be required if your first language is not English).

Special & discretionary admission

Any ākonga who is 20 years of age or older and has not reached the general admission requirements for their intended programme is eligible for Special Admission. Te Pūkenga works with the ākonga to ensure they are prepared for their intended programme. Any ākonga who is not yet 20 years of age and has not reached the general admission requirements for their intended programme may be eligible for Discretionary Admission. In assessing whether to grant Discretionary Admission, the delegated authority focuses on the applicant’s level of preparedness for their intended programme.

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

Programme structure

You will need to complete the below eight courses (120 credits):

461.533 Concepts of menu planning (15 credits)

Identify the components of menu planning in the culinary industry.

461.534 Applied menu planning concepts (15 credits)

Apply the concepts of menu planning to a familiar menu.

461.535 Hospitality business concepts (15 credits)

Provides an overview of catering establishments, marketing and costing.

461.536 Applied hospitality business concepts (15 credits)

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

461.537 Professional kitchen management (15 credits)

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

461.538 Applied professional kitchen management (15 credits)

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

461.539 Culinary staff management (15 credits)

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

461.540 Applied culinary staff management (15 credits)

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

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.

Careers and pathways

Career opportunities

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

Free study for the first year of your Level 3 or above qualification may be available under the government’s fees-free study scheme. Visit feesfree.govt.nz for eligibility criteria and more information. Students must be eligible to study as a domestic student. All free study is subject to funding confirmation. Proof of residency status required. Entry criteria, and some costs, may also apply. Eligibility for student allowances or student loans may vary. Contact StudyLink for more information.

Information is correct as at 29 November 2023. 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 2024 fee structure. The indicative programme fees for 2024 do not include the Compulsory Student Services Fee (CSSF). The CSSF is an additional levy to your 2024 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 2024 are based on the 2023 fee structure and subject to funding confirmation for 2024. 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 Pūkenga 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.