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 course includes;

Workplace Culinary Practices 1 (Menu Planning and Development) (20 Credits)
Ākonga 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)
Ākonga 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)
Ākonga 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)
Ākonga 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)
Ākonga 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.
Note: Horowhenua ākonga are required to travel to UCOL Te Pūkenga Manawatu in Palmerston North for workshops.

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.