Specialise in cookery
Study culinary and advance your skills as a chef
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Duration and study methods
Full-time for 1 year (32 teaching weeks), part-time available.
Full-time is 4 days per week. The maximum time to complete this programme part-time is 3 years. -
Start dates
February, May, July, October
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Qualification
New Zealand Diploma in Cookery (Advanced) (Level 5) Cookery strandProgramme code: NZ2102 -
Credits
120 -
Locations
MIT Ōtara
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Domestic fees
$7,600 (approx.)
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International fees
This programme is for domestic students only. Please see the International Diploma in Cookery.
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Free* study
Explore the free options available for this programme, and check your eligibility:
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.
"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
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
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).
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.
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
Career opportunities
Qualified chefs, highly sought after by industry. For potential salaries visit careers.govt.nz.
Ready to put your plans in place?
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 20 February 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 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.