WITT - NZ - HOSPITALITY

DIPLOMA IN PROFESSIONAL COOKERY

INTAKES: FEB 2020, JULY 2020, OCTOBER 2020

4 SEMESTERS DELIVERED OVER 18 MONTHS

FEES: $19,000 (YEAR 1)
           $14,500 (YEAR 2)

COURSE RESOURCE FEE $1850

QUALIFICATION OVERVIEW

Graduates of this programme will be able to:

• Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.
• Monitor and maintain interactions between colleagues, managers and customers.
• Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.
• Apply cookery skills to prepare, cook and present a range of cold larder and hot kitchen dishes employing complex preparation and presentation techniques.
• Select and apply staffing strategies to meet performance targets
• Plan and monitor workflow and supplies in a commercial kitchen
• Manage operating procedures and compliance requirements for operational roles
• Manage staff relationships for operational roles
• 
  

Students who complete this qualification will also receive

• New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery
• City & Guilds Level 3 Advanced Diploma in Food Preparation and Cooking (Supervision) 8065-04
• City & Guilds Level 2 Diploma in Food Preparation and Cooking (Patisserie) 8065-03
• City & Guilds Level 2 Diploma in Food Preparation and Cooking (Culinary Arts Principles) 8065-02
• City and Guilds Level 2 Award in Food Safety in Catering 8065-21
  
  
  ENTRY REQUIREMENTS
  Applicants should demonstrate an ability to succeed in tertiary study, shown by the completion of any of the following qualifications or courses of study:
  • 48 or more credits at NCEA Level 1 including NCEA Level 1 literacy and numeracy requirements or
  • Equivalent NZQF standards or
  • Another suitable equivalent level 1 or 2 qualification and 
  • IELTS 5.5 (academic) with no less than 5.0 in any band 
  
  
  CAREER OPTIONS
  Commis Chef, Chef De Partie, Sous Chef, Head Cook, Kitchen Manager and Chefs producing advanced dishes in a professional kitchen.
  
  
  
  

SOURCE: https://www.witt.ac.nz/Courses/Hospitality/Diploma-in-Professional-Cookery-(Level-5)-(for-International-Students-only)/

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