New Zealand Diploma in Cookery Advanced (Level 5) with strands in cookery (with Internship)

The New Zealand Diploma in Cookery (Advanced) (Level 5) is intended for people with prior cooking experience to acquire advanced knowledge and skills to pursue a career as a senior chef in the hospitality industry.

This qualification recognises that the holder has sound knowledge and practical skills of advanced cookery techniques as applicable to a professional kitchen and will be able to perform core, practical activities at advanced level. The knowledge and understanding gained through attaining this qualification will provide sound preparation for entry into management-level positions within the hospitality industry, particularly in the areas of kitchen production and food service. The breadth of knowledge and practical experience acquired through this qualification will equip holders of the qualification to be valuable staff members across areas of commercial cookery.

In addition, the holder will be able to applying management theory to operational situations as they arise. Holders of this qualification will also be able to provide advanced levels of staff management strategies through the direct provision of operational service.

The programme will be tailored to meet the particular demands of the cookery hospitality staff working within hospitality businesses within New Zealand.

Auckland Hotel and Chef Training School is able to offer the student significant workplace experience within the learning programmes through facilities available on our premises and through directed and/or self- directed work placements.


    Upon successful completion of this course students achieve:


    Domestic Students

    Graduates of the New Zealand or National Certificate in Hospitality Level 4 Professional Cookery, or  London City and Guilds 7065 or 8065 Diploma in Food Preparation and Cooking, or Candidates, who are currently working in senior positions within hospitality, who are assessed at a skill level equivalent to a Level 4 cookery standard, and looking for additional hospitality knowledge and skills. This will be assessed on a case by case RPL basis. Learners of a minimum of 18 Years of age.

    International students

    Students must be a minimum of 18 years old  Students must hold a valid visa.  Students with English Language as a second language must have competency in English to the required level for the qualification in which they intend to study i.e. IELTS 5.5 or TOEFL 550 with TWE 4.0 and above for Level 5 programmes or qualifications, or the equivalent of NCEA level 2, Year 12, English from their home country.  Auckland Hotel and Chef Training School has agreed to observe and be bound by the Code of Practice for the Pastoral Care of International Students published by the Minister of Education.


    On successful completion of this qualification, graduates will be able to demonstrate a knowledge and understanding of food commodities, larder, sauce, soups, fish, meat, poultry, hot and cold dessert items.

    Candidates would be at ‘Chef de partie’ level, and be able to work without supervision in the cold larder area of the kitchen.

    This qualification can pathway to study a Diploma in Hospitality or directly into the workforce.

  • FEES

    Domestic: $6400.00. 100% student loans are available for NZ residents.

    International Students: Full fee $17,790
    Tuition Fee: $15,500
    Course related fees: $2,000
    Insurance: $290
    Total: $17,790 incl GST


    • Staff supervision, training and weekly staffing roster systems
    • Strategies for solving conflict and problems in the workplace
    • Strategies for positive work place relationships and team work
    • Strategies for planning, conducting and evaluating staff appraisal and performance reviews.
    • Food purchasing and store management procedures
    • Commercial kitchen design planning and analysis
    • Commercial kitchen equipment purchase to ensure effective workflow
    • Advanced meat, poultry, offal, fish, and game cookery and presentation
    • Advanced cold larder food production, including terrines, pates, and mousses.
    • Regional and international cuisine research, cooking and presentation.
    • Culinary product research and presentation.
    • Plan and develop food which addresses specific nutritional and/or dietary requirements.
    • Menu planning, development, implementation and analysis
    • Kitchen supervision in a food service situation
    • Menu costing and menu design
    • Recipe research and development

    Monday to Thursday for 40 weeks Courses see course time table.

    Check the Course Intake Dates or contact our Recruitment adviser 0800 00 24 33.


    Provides the student valuable experience to gain skills to pursue a career as a senior chef in the hospitality industry.

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