Qualification Overview
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Qualification Title | Diploma in Culinary Arts | |
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Qualification Type | Diploma | |
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Level | 5 | |
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Credits | 240 | |
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Subject Area |
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Strategic Purpose Statement |
Qualification Aim The aim of this diploma is to develop essential culinary skills and knowledge to an applied level in a range of culinary disciplines, including fundamental cold larder, patisserie and bakery applications. Students will gain practical experience and increased capability in food and kitchen safety, nutrition, kitchen operations and planning, designing and costing menus, and preparation, production and presentation of cuisine. On completion of this qualification, students can undertake further study in patisserie and bakery or culinary management, or pursue employment opportunities in food production operations. Graduate Profile After successful completion of this qualification, graduates will be able to: ; demonstrate and apply knowledge of culinary terminology and commodities; ; produce safe food in a professional industrial food production premise, meet regional requirements in food safety and self-evaluate safe practices; ; demonstrate knowledge of commercial kitchen design in relation to equipment, utility, storage, workflow and service requirements; ; plan and implement kitchen cleaning and maintenance requirements; ; produce a complex array of food products utilising the full range of culinary cookery methods; ; demonstrate and apply knowledge of cheese production; ; produce a selection of smallgoods utilising larder and butchery skills; ; design, plan, cost and produce menus for large functions to meet customers needs; ; produce a culinary staff roster utilising government legislation to meet production needs; ; analyse and modify menus in relation to nutrition principles and New Zealands nutritional guidelines; ; demonstrate and apply knowledge of bakeshop operations, commodities and equipment, and baking science; ; produce a complex range of patisserie and bakery products; ; communicate, interpret, respond and interact effectively within a commercial kitchen environment; ; demonstrate capability as an independent life-l
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Graduate profile |
The Culinary Arts Level 5 programme aims to develop graduates with applied skills and knowledge in advanced culinary applications, introductory management of food production operations, and food development, design and service. Students will gain extensive practical experience and develop capability in the planning, monitoring and co-ordination of food production operations including resource management, food and beverage events, and the design, development and costing of menus and food products. On completion of this programme, graduates can undertake higher-level study in culinary arts or hospitality, or pursue senior-level employment opportunities in food production operations.
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Education pathways |
Further studies in:
Diploma in Culinary Management Diploma in Patisserie and Bakery |
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Entry Requirements |
Admission and entry requirements for this qualification are open in accordance with Waiarikis academic regulations.
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Developed By | Te Pukenga - New Zealand Institute of Skills and Technology | |
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Quality Assured By | New Zealand Qualifications Authority | |
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Number | 3368 | |
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Status | Discontinued | |
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Created | 2016-03-23 08:54:02.0 | |
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Next Review | 2016-12-31 00:00:00.0 | |
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Discontinued | 2017-03-07 00:00:00.0 | |
Qualification Title
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There are different types of qualifications including certificate, diploma, degree and post-graduate certificates and diplomas. Qualification types relate to NZQF levels.
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The NZQF has ten levels. Level one is least complex and is often entry-level, for example foundation certificates. Levels eight to ten are the most complex, and include post-graduate study.
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