Southern Institute of Technology/Te Pukenga

Diploma in Culinary Excellence

Qualification Education systems in some countries might use a level system divided into 10 levels. High levels imply more complex learning. Learn more	New Zealand Diploma
Level Most education systems cover a wide range of qualifications from certificates to PhD. Learn more	5
Duration	24 Months
Credits	301
Study area	Tourism, Food and Hospitality
English level requirement	IELTS 5.5
Country	New Zealand
City	Invercargill
Price international Please note: amounts shown are indicative and estimates only.	29,363
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Programme overview

The Diploma in Culinary Excellence level 5 incorporates the New Zealand Diploma in Cookery (Advanced) level 5 with strands in Cookery and Patisserie and the New Zealand Certificate in Cookery level 3 and 4. The purpose of this qualification is to provide competent employees for the hospitality sector who are able to work as chefs in senior positions producing advanced dishes in a professional kitchen. This strand in the qualification will allow graduates to have advanced general cookery skills.

Graduates of this qualification will be able to select and apply staffing strategies to meet performance targets, plan and monitor workflow and supplies in a commercial kitchen and manage operating procedures and compliance requirements for operational roles.

Course Content

Monitor and maintain core skills and knowledge of health, safety and security practices within a hospitality operation
Practise food safety methods in a food business under supervision
Conduct and apply effective workplace communication and professional practices within hospitality operations.
Comply with, maintain, implement and evaluate standard operating procedures within a kitchen operation.
Prepare and cook basic stocks, sauces and soups
Prepare and cook basic vegetable dishes in a commercial kitchen
Prepare and cook egg dishes in a commercial kitchen
Prepare and cook rice and farinaceous in a commercial kitchen
Prepare and cook basic pasta dishes in a commercial kitchen
Prepare and cook basic fish dishes in a commercial kitchen
Prepare and cook basic meat dishes in a commercial kitchen
Prepare and cook basic hot and cold dessert items in a commercial kitchen
Demonstrate knowledge of food costing and portion control in a commercial kitchen
Monitor and maintain staff performance and interactions with customers to meet service delivery outcomes
Monitor and maintain the application of standard operating policies and procedures in a service delivery organisation
Monitor and maintain health, safety and security practices for a service delivery organisation
Prepare and present cold cocktail food in a commercial kitchen
Prepare and present cold larder products in a commercial kitchen
Prepare and cook hot cocktail food in a commercial kitchen
Prepare and cook complex sauces in a commercial kitchen
Prepare and cook complex fish dishes in a commercial kitchen
Prepare and cook seafood dishes in a commercial kitchen
Prepare and cook complex pasta dishes in a commercial kitchen
Prepare and cook complex meat dishes in a commercial kitchen
Prepare and cook complex soups in a commercial kitchen
Prepare and cook complex poultry dishes in a commercial kitchen
Prepare and cook complex pastry dishes in a commercial kitchen
Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen
Prepare and produce complex hot and cold desserts in a commercial kitchen
Prepare and bake dough products in a commercial kitchen
Prepare and bake complex dough products in a commercial kitchen
Prepare and bake complex cakes and sponges in a commercial kitchen
Larder Production
Food Preparation
Menu Design
Culinary Operations Supervision
Culinary Operations Management

Entry requirements

Diploma in Culinary Excellence

Programme overview

Career opportunities