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New Zealand Diploma in Cookery (Advanced)

New Zealand Diploma in Cookery (Advanced)

Level 5

The New Zealand Diploma in Cookery (Advanced) with strand in Cookery will provide you with the management and supervision skills to run a commercial kitchen and get real-world experience with work placement opportunities in local restaurants.

Quick info

Level: 5

Locations: UCOL Manawatū in Palmerston North, UCOL Whanganui

Duration: 1 year, full-time

21 Feb 2022 - 25 Nov 2022

Domestic Fees: *
$7579.00Scholarship info

International Fees:*

Additional Fees
Compulsory course costs may apply.

* Fees are indicative only, and are inclusive of the student services levy and GST (goods and services tax). The fee shown is for one year of study.

This one year culinary arts programme will prepare you to take on a full range of managerial roles in a professional kitchen and advance your skills in:

  • Chef training
  • Planning, developing and costing menus
  • Managing staff allocations
  • Restaurant supervision
New Zealand Diploma in Cookery (Advanced) students in Palmerston North have the opportunity to create the meals served at Ambitions Training Restaurant. Here's behind the scenes with the class of 2017 preparing the five course degustation dinner (30 seconds):

 Career & Study Outcomes

Employment opportunities include undertaking a technical or managerial role in the hospitality industry, such as working as a chef in a senior position producing advanced dishes in a professional kitchen:

  • Fine dining restaurants
  • Restaurants
  • Cafés
  • Bars
  • Hotels
  • Function catering
  • Cruise liners
  • Catering companies
  • Airlines
  • Commercial catering businesses
To find out more about possible job prospects and salaries, see Ministry of Business, Innovation and Employment's Occupation Outlook for Chefs.

 Course Information

This programme comprises 120 credits. 

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.

 Student & Staff Profiles

 Industry Connections

UCOL Hospitality Schools are members of NZ Chefs, and Baking Industry Association of New Zealand. We are active participants in Manawatu Hospitality Awards and each campus is well supported by our local industries.

 Learning Facilities

Our students learn from professionals and get practical experience in our training kitchens and restaurants in Palmerston North (Ambitions) and Whanganui (Visions).

 Domestic Entry Requirements

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

NCEA Level 3


Equivalent academic achievement


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


For more information about NCEA Credits see UCOL's NCEA explained page.

 International Entry Requirements

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 (or equivalent including TOEFL) score of 5.5 with no band score lower than 5. UCOL is a TOEFL iBT testing centre. IELTS scores used must be taken from a single IELTS Test Report Form (ie combining scores from more than one test is not permissible).

Under 20 years of age
For international applicants under 20 years of age who do not hold NCEA, International Academic Qualifications Entry Criteria apply.

 Advice & Guidance

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.


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).

 Additional Costs

Please note that you are expected to already have your own chef uniform, safety shoes and knives (approximately $622).


The programme is approved by the New Zealand Qualifications Authority under the provisions of the Education Act 1989, and Universal College of Learning (UCOL) Trading as Universal College of Learning (UCOL) is accredited to teach it.