NEW ZEALAND DIPLOMA IN COOKERY ADVANCED (LEVEL 5)Information for International applicants
QualificationNew Zealand Diploma in Cookery Advanced (Level 5)
Programme levels
Year 1: New Zealand Certificate in Cookery Advanced (Level 4)
Year 2: New Zealand Diploma in Cookery (Level 5) - with strands in cookery and patisserie
Length Two years
Start dates 27 February
Study options Full-time
Fees
Level 4: NZ$24,700Level 5: NZ$22,300Course related costs included, subject to change
SCHOLARSHIPS AVAILABLE FOR 2017! Contact [email protected] for more information
Total number of credits
240 for full Diploma
Class timesClasses are scheduled between 8.00am and 11.00pm Monday - Friday as timetabled
Individual study hours
One hour for each classroom hour
Location Napier Campus
ContactInternational Centre Phone: +64 6 974 8902 Email: [email protected]
The programme for cookery and professional chef training at EIT is full-time for two years which offers you stimulating studies and provides the opportunity to begin a career in the hospitality industry.
You will also attain the International City and Guilds International Diploma in Food Preparation and Cooking at completion of the programme.
When students achieve the diploma at Level 5 this represents achieving an understanding of technical, menu planning and supervision proficiency in professional cookery. From Level 4 to Level 5, learning experience progresses to senior technical levels.
Formal work experience in industry is an important part of the programme, providing valuable on-the-job training as well as building professional networks and experience.
2017 ENTRY
MA
R 2
01
6
international.eit.ac.nz AU
G 2
01
6
STUDENT PROFILE
Name Gurpreet SinghCountry India
"The EIT campus and student village offer a home away from home. A warm and welcoming atmosphere helped me to settle down in a foreign country quickly. The tutors at EIT are very friendly and supportive. Studying at EIT has given me international exposure and first-hand knowledge of the western culture, cuisine, concepts and ways of working and thinking. Studying at EIT has provided invaluable experiences in the kitchen and knowledge through practical application. My dream is to be a Chef de Cuisine and work globally. Eventually, after gathering all the expertise in this field, I dream to have my own set-up, and a signature dish maybe!"
ASSESSMENTSThroughout each programme students are required to achieve competency
in the outcomes of each course. The assessment of practical skills is by
observation of performance during classes and set assessment activities.
All assessments must be completed by the dates specified in course books.
Students are expected to successfully complete assessment tasks at their first
attempt. Re-assessment is available where a genuine first attempt occurred.
PRACTICUM, WORK EXPERIENCE During the year all students will work on rostered lunch or dinner
productions, mid-week, in Scholars Restaurant as part of routine classes.
Students will complete industry placement courses as part of the diploma
programme.
Approximately 150 hours of industry-based experience over the two
years will ensure students develop professional networks, apply their
professional skills in a commercial situation, and complete an enterprise
report.
PROGRAMME INFORMATIONStudy at Level 4 consists of 120 credits and is made up of five core
compulsory courses.
Study at Level 5 consists of 120 credits, made up of two strands -
cookery or patisserie.
Students who have completed the diploma at another institution and wish
to complete a further strand with EIT, are able to do so, subject to their
original qualification having been completed within the five years prior to
their enrolment at EIT. Those who completed the diploma over five years
ago will undertake a cross credit/ recognition of prior learning process
through which they will be guided by the programme coordinator.
The diploma incorporates the New Zealand Certificate in Cookery (Level 4)
and the New Zealand Diploma in Cookery Advanced (Level 5) with strands
in cookery and patisserie.
STUDY HIGHLIGHTS SUMMARY• Real world industry work experience included in all programmes
• EIT hospitality students are spoilt with large modern training
kitchens, complemented by the fully licensed Training Restaurant
• EIT is the home of Food Hawke’s Bay, an organisation whose
vision is to become an innovative world-class centre of Excellence
in food and beverage production and culinary tourism
• Hawke’s Bay has a thriving café, restaurant and festival scene.
New Zealand is the premier destination for food, wine and lifestyle
ADDITIONAL COSTS
Upon completion of diploma studies, academic attire required for the
graduation ceremony can be hired at the student’s expense.
JOB OPPORTUNITIES
The New Zealand Diploma in Cookery Advanced (Level 5) programme
offers you enhanced employment opportunities in restaurants and
commercial kitchens including Chef, and Mâitre ď.
The New Zealand Diploma in Cookery Advanced (Level 5) provides
graduates with enhanced employment opportunities in fine dining
restaurants and commercial kitchens including specialist and commercial
catering, e.g. Chef de Cuisine in smaller businesses, Assistant Manager in
commercial caterers, self-employment, Sous Chef in larger businesses, and
assistant or main Patissier.
FACILITIES
Large modern training and production kitchens are complemented by the
fully licensed Training Restaurant and on The Terrace Café, open to the
public on selected days for lunch and dinner from February to December.
It is run by students from all the hospitality programmes, and forms an
integral part of these programmes.
COURSE LEVEL 4 COURSES - YEAR 1 CREDIT VALUE
NZQA LEVEL
PCP4.01 Culinary Concepts 10 3
PCP4.02 Productions 20 4
PCP4.03 Garde Manger 20 4
PCP4.04 Saucier 50 4
PCP4.05 Patissier 30 4
TOTAL 130
COURSE LEVEL 5 COURSES - YEAR 2 CREDIT VALUE
NZQA LEVEL
PCP5.01 Staff Management in the Kitchen 25 5
PCP5.02 Managing Operational Roles In a food and beverage establishment 20 5
COOKERY STRAND (OPTIONAL – 75 CREDITS)
PCP5.11 Food Preservation 25 5
PCP5.12 Advanced Saucier 25 5
PCP5.13 Advanced Menu Design 25 5
PATISSERIE STRAND (OPTIONAL – 75 CREDITS)
PCP5.21 Artisan Breads & Pastries 25 5
PCP5.22 Advanced Cake Decorating 25 5
PCP5.23 Advanced Plated Dessert & Garnishes 25 5
COURSE DESCRIPTIONS
NB: Courses are offered subject to sufficient numbers applying.
The courses at EIT are a blend of unit standards, International City & Guilds content and locally-developed EIT content. Unit standards in the national certificates have been bundled together to create a logical course structure centred on core cooking skills. Progression is from the more basic to the more complex with the teaching, learning, and assessment being integrated throughout the programme.
NEW ZEALAND DIPLOMA IN COOKERY ADVANCED (LEVEL 5)
ENTRY CRITERIA
ACADEMIC ENTRY REQUIREMENTS
Applicants entering at Level 5 need to have demonstrated equivalent
cookery knowledge or skills as attained via the NZ Certificated in Cookery
(Level 4) or National Certificate in Hospitality (Level 4). Demonstrations
of knowledge and skills can be either through study at EIT or another
institution, or practical work in the hospitality or similar industry that
includes a focus on professionalism.
Basic computer skills are required.
Please note: The learning activities for all qualifications require
students to cook with and consume all types of meat – applicants who are
vegetarian should speak directly with international staff (international@
eit.ac.nz) before completing the application process. Course duration and
final programme structure subject to change.
ENGLISH LANGUAGE ENTRY REQUIREMENT
Applicants for whom English is not their first language must have an
acceptable level of English language fluency prior to enrolment in the
programme. This may be demonstrated in a variety of ways, including
successful study of a programme in which English was the language of
instruction, completion of a New Zealand Certificate in English Language
(Level 4 with an Academic endorsement), approved scores on IELTS tests
(Academic score of 5.5 in all bands), or equivalent.
Name Qualification
Grant McHenry City & Guilds-Chef, Diploma 706/1 & 706/2
Mark CavesWorkplace Assessor, NZQA 751, 752 & 753 - Professional Chef
Korey Field NZQA 751, 752 & 753 - Professional Chef
Celia KurtaDip Hotel Management & Admin, London Wine & Spirit Education Trust Certificate and Higher Certificate in Wine
Chris Toomey
Master Professional Studies, Workplace Assessor Hospitality Standards Institute (HSI), Institute of Hospitality (AIH), Accredited Trainer Australian Hospitality Review Panel
ACADEMIC STAFF
Our lecturers are highly trained professionals with particular areas of
expertise in culinary arts and food and beverage service. The staff
maintains contact with other professionals through organisations such
as Hotel and Catering Industry Management Association (HCIMA), London
City & Guilds Association, Restaurant Association of New Zealand
(RANZ), Hospitality Association of New Zealand (HANZ), Service Industry
Qualifications (Service IQ), New Zealand Chefs Association NZCA, and
Cookery and Food Association of New Zealand (CFANZ).
We value our partnership with students and aim to provide quality
education in a supportive environment, encouraging personal growth and
professional development.
DISCLAIMER. The programme fees, other costs, entry requirements, duration, and programme start dates are for 2016 and are listed as a guide only. All fees shown in the prospectus are in New Zealand dollars and include Goods and Services Tax (GST) at current rates. Programme content is based on current information and may be subject to change. EIT reserves the right to cancel or postpone any programme and shall not be liable for any claim other than that proportion of the programme fee, which the cancelled or postponed portion bears.
Top Related