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New Zealand Diploma in Cookery (Advanced) (Level 5) (In-work)

New Zealand Diploma in Cookery (Advanced) (Level 5) (In-work)

Level 5

Gain an advanced qualification in cookery while at work! UCOL’s New Zealand Diploma in Cookery (Level 5) (In-work) offers you the flexibility to obtain a nationally recognised qualification while you work as a cook or chef.

Chefs at work
Quick info

Level: 5

Locations: UCOL Manawatū in Palmerston North, UCOL Whanganui

Duration: 1 year full-time (40 weeks)
(See Course Hours & Duration for details)

Dates:
Feb 2023: Date TBC
(Call 0800 468 265 or register your interest  http://www.ucol.ac.nz/contact-us)

Domestic Fees: *
$2287.50 (2022 fees)Scholarship info

International Fees:*
Please enquire for details

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.

When you are in the cookery profession, finding time for learning is difficult and you will have already gained various skills while on the job. We understand this and have developed the New Zealand Diploma in Cookery (Level 5) (In-work) strand for cookery professionals eager to earn a qualification and take their skills to the next level while still working.

This programme is offered in a blended delivery mode, combining in person, online, and in-work learning. You will build on the knowledge and skills gained in your previous qualification or in the workplace to undertake various technical and managerial roles in the hospitality industry.

COVID-19 vaccination and work

Some private companies and organisations may require staff to be vaccinated. If placement or internship is part of your programme, please check with the companies or organisations about their policy. You can see more information on UCOL's Covid-19 page and on the Unite Against Covid-19 website.


 Course Hours & Duration

This programme runs for 40 weeks, including 6 holiday weeks.

Per week, your learning will include approximately:

Class Time
6 hrs

Lectures, tutorials and/or online recordings, cookery practicals, timetable set by your lecturer.
Work Time
20 hr

Work integrated learning.
Study Time
9 hrs

Study in your own time.


 Career & Study Outcomes

Successful graduates of the New Zealand Diploma in Cookery (Advanced) (Level 5)(In-work) will have the skills to perform technical or managerial roles in the hospitality industry, such as working as a chef in a senior position, producing advanced dishes in a professional kitchen. Those who wish to study further may seek higher qualifications in management or food production or a degree in culinary management.

 Course Information

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. If you have any questions call an Enrolment Advisor on 0800 468 265.

From 2023, UCOL and the programme you have enrolled in will become part of Te Pūkenga. So, if you join UCOL in 2023, you will be awarded Te Pūkenga certification. And, if you are a current learner graduating in 2023, you will be awarded a co-branded certificate.

This programme consists of 120 credits. The courses includes;

Workplace Culinary Practices 1  (Menu Planning and Development) (20 Credits)
Student will learn to design, plan and develop menus with advanced techniques for implementation in a commercial kitchen considering all requirements and restrictions. After completing this course, you will be able to:

  • Plan, develop, and design advanced dishes and menus suitable for implementation in a commercial hospitality environment.

Workplace Culinary Practices 2  (Advanced Larder Practices) (20 Credits)
Students will learn advanced larder preparation and presentation techniques in a professional kitchen. After completing this course, you will be able to:

  • Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques.

Workplace Culinary Practices 3  (Kitchen Operations Management) (20 Credits)

Students will learn to plan, monitor workflow and supplies in a commercial kitchen, and manage operating procedures and compliance requirements for operational roles. After completing this course, you will be able to:

  • Plan and monitor workflow and supplies in a commercial kitchen.
  • Manage operating procedures and compliance requirements for operational roles.

Workplace Culinary Practices 4 (Culinary Supervision) (20 Credits)
Students will learn standards of professional practice for advanced cookery. After completing this course, you will be able to:

  • Select and apply staffing strategies to meet performance targets.
  • Manage staff relationships for operational roles.

Workplace Culinary Practices 5  (Advanced Cookery Preparation and Presentation Techniques) (25 Credits)
Students will learn to perform advanced cookery preparation and presentation techniques in a professional kitchen. After completing this course, you will be able to:

  • Plan and produce a broad range of meat, poultry, and fish dishes employing advanced preparation, cookery and presentation techniques.

 Domestic Entry Requirements

You must be in paid employment (cook/chef position) in a UCOL-approved establishment for a minimum of 20 hours per week for the duration of the programme.

You should also have:

Successfully completed the New Zealand Certificate in Cookery (Level 4) or equivalent qualification and/or experience
OR
NCEA Level 3
OR
be accepted into the programme on a case-by-case basis at the discretion of the Executive Dean.

English language proficiency
If English is not your first language, you must also demonstrate English language skills equivalent to an IELTS overall band score (academic) of 5.5 with no band score less 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.

 

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 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.

 Advice & Guidance

Full attendance is encouraged to maximise learning opportunities and to optimise success for students.  

This programme may 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:

  • 20 hours work per week in a UCOL approved establishment throughout the duration of the programme
  • 8 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 Environment
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 Academic Portfolio Manager before the programme begins.

Refer also to UCOL policies and procedures related to Work Experience.

 Additional Costs

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


 Accreditation

The programme is approved by the New Zealand Qualifications Authority under the provisions of the Education and Training Act 2020, and Universal College of Learning Limited, a subsidiary of Te Pūkenga is accredited to teach it.

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