Qualification Overview
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Qualification Title | New Zealand Diploma in Culinary Practice (Level 5) with strands in Cookery, and Patisserie | |||
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Qualification Type | Diploma | |||
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Level | 5 | |||
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Credits | 120 | |||
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Subject Area |
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Strategic Purpose Statement |
The purpose of this qualification is to provide the hospitality sector with people who have the personal and technical knowledge and skills to work as culinary practitioners, in positions of responsibility, producing dishes to a professional standard.
The qualification is suitable for people employed in a senior role. They will be able to participate in planning, controlling and directing the day-to-day and long-term operations of a professional kitchen, including supervision of staff, and contributing to personal wellbeing and that of staff. The strands in this qualification allow learners to advance their general cookery skills or to specialise in pâtisserie. Graduates of this qualification will be equipped to work independently. |
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Graduate profile |
Graduates of this qualification will be able to:
- Apply leadership skills and behave in a professional and culturally responsive manner to enable a team to meet service requirements in a culinary environment. - Apply knowledge of planning, forecasting and sustainability to contribute to managing food preparation, cooking processes, staff and kitchen resources in a culinary environment. - Contribute to continuous improvement of operating procedures and compliance requirements, to resolve problems or create opportunities in a culturally sensitive, sustainable and productive manner in a culinary environment. Graduates of the Cookery strand will also be able to: - Apply culinary practices to adapt cooking techniques, methods, ingredients, and presentation to develop and prepare dishes that achieve a sensory balance. - Apply culinary design skills to plan, develop, test, and implement a range of sustainably viable dishes. Graduates of the Patisserie strand will also be able to: - Apply culinary practices to adapt cooking techniques, methods, ingredients, and presentation to develop and prepare pâtisserie products that achieve a sensory balance. - Apply culinary design skills to plan, develop, test, and implement a range of sustainably viable pâtisserie products. |
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Education pathways |
This qualification builds on the New Zealand Certificate in Cookery (Level 4) [Ref: 2101].
This qualification can lead to higher-level qualifications in hospitality management, cookery or culinary arts and industry certifications. |
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Employment pathways |
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Entry Requirements | Not available | |||
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Education Organisation | 22 Organisations can assist in gaining this qualification | |||
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Developed By | Ringa Hora Services Workforce Development Council | |||
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Quality Assured By | New Zealand Qualifications Authority | |||
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Number | 2102 | |||
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Status | Current | |||
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Created | 2013-06-28 13:16:26.0 | |||
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Next Review | 2030-07-31 00:00:00.0 | |||
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Content | View full qualification details | |||
Qualification Title
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