New Zealand Diploma in Cookery (Advanced)

Note: As a subsidiary of Te Pūkenga - New Zealand Institute of Skills and Technology, UCOL is committed to providing the best learning outcome for you. As part of this, all programmes are currently being reviewed to make them portable, consistent, and closely aligned with the needs of the industry. When published, this course information is correct, but the courses offered may change over time.

This programme consists of 120 credits. The courses includes: 

Culinary Supervision (20 Credits)
Learn standards of professional practice for advanced cookery.

Advanced Cookery Preparation and Presentation Techniques (25 Credits)
Learn to perform advanced cookery preparation and presentation techniques in a professional kitchen.

Kitchen Operations Management (20 Credits)
Learn to plan, monitor workflow and supplies in a commercial kitchen, and manage operating procedures and compliance requirements for operational roles.

Menu Planning and Development (20 Credits)
Learn to design, plan and develop menus with advanced techniques for implementation in a commercial kitchen considering all requirements and restrictions. The course will cover:

• Menu planning for specific target markets
• Menu and dish research taking into consideration nutrition, costs, colour, flavour and texture
• Recipe refinement and testing
• Food costs
• Selling prices
• Menu compilation for different customer situations
• Work plans for menu implementation
• Menu evaluation
• Establishment of criteria, which include customer satisfaction, productivity, profitability and efficiency
• Designing of a questionnaire to be used with a menu to obtain customer feedback, analyse information, make recommendations and adjustment if necessary, and demonstrate professional practice standards.

Advanced Larder Practices (20 Credits)
Learn advanced larder preparation and presentation techniques in a professional kitchen.

Industry Placement (15 Credits) (105 work experience hours)
Learn standards of professional practice for advanced cookery. The course covers:

• Preparation of basic and complex dishes in cold larder, sauce selection, vegetable section, pastry/dessert section
• The kitchen brigade hierarchy and cultural diversity of staff members
• Jobs and staff responsibilities
• An e-journal on daily work experiences
• Legislative requirements and their compliance within the commercial kitchen
• Demonstrate professional practice standards.

Successful completion of New Zealand Certificate in Cookery (Level 4) or equivalent qualification and/or experience.

on a case-by-case basis at the discretion of the Executive Dean.

In addition to the Domestic Entry Requirements, the following applies to international student applicants.

English language proficiency
International student applicants whose first language is not English must have an IELTS Academic score of 5.5 with no band score lower than 5 (or equivalent including TOEFL). IELTS scores used must be taken from a single IELTS Test Report Form (i.e. combining scores from more than one test is not permissible). UCOL is a TOEFL testing centre.

Under 20 years of age
In addition to this, international applicants under 20 years of age must have NCEA equivalency.

As UCOL becomes Te Pūkenga on 1 January 2023, learners enrolling in a programme that is likely to continue into semester 1 2023 or starting in semester 1 2023 will become Te Pūkenga learners. They will receive their qualification from Te Pūkenga on completion.

Full attendance is encouraged to maximise learning opportunities and to optimise success for students. To meet external examination requirements, 80% attendance of practical classes is compulsory.

This programme will require students to work after hours when studying at the Palmerston North and Whanganui campus.

Timetable

Your personalised timetable will be available just prior to classes starting, and will comprise a weekly commitment of:

•  23 hours of lecturer supported learning (in UCOL's professional kitchen, theory, computer and project work)
•  10 hours of self-directed learning (your own time spent on practical skill development, theory and computer work to complete your assignments)

Work experience
This programme will require students to complete 105 hours of off-campus work experience, which requires compulsory attendance. Students will be required to pay for associated travel costs.

Students need to be aware of the physical requirements for operating in a commercial kitchen environment. Students will be advised to put any special needs or requirements in writing and advise the Head of School before the programme begins.

You will need to purchase a uniform, knives and shoes at an additional cost.

Recognition of prior learning
Applications for Recognition of Prior Learning, including Cross Credit, Credit Transfer and Assessment of Prior Learning may be made on the Recognition of Prior Learning Form where a student believes all learning outcomes for a course have already been met. Applications will be evaluated on a case-by-case basis in accordance with the UCOL Academic Statute and other relavant policies and procedures.

Application checklist
It will make the process easier if you prepare the following before you apply:

• National Student Number (NSN) (If you don't have a NSN, you may request one from NZQA, or you can supply a verified copy of your birth certificate, passport or Whakapapa statement.)
• Evidence of your highest level of academic achievement (and evidence of prior learning, if applicable)
• Evidence that you meet the entry requirements of the programme
• Check if you're eligible for additional support or a scholarship. If you're 19 years or younger, you may be eligible to enrol in one of our free Youth Transition programmes.

Note that you will need to provide any verified documents in person, via post or email (not via the online application form).