Diploma in
International Cookery
Level 5 and Patisserie
* Effective from September 2013
Diploma in International
Cookery and Patisserie
Level 5
Learning Outcomes
Graduates will be able to demonstrate the skills
and knowledge required for complex cooking
across the major food groups, as well as
Patisserie, in a commercial kitchen. Graduates
will obtain both classical and modern cooking
techniques including molecular gastronomy,
chocolate work and charcuterie etc. And
graduates will have a solid base from which to
further develop their investigative and presentation
skills of cuisine, including menu and kitchen
design.
Graduates may enter directly into the workforce
or consider further study at a degree level in
hospitality or culinary arts.
Entry Requirements:
•
•
Applicants are required to be 17 years or over.
International applicants who do not have English as
their first language require an English level of: IELTS
band score of 5.5 with no band score lower than 5
(or equivalent)
Course Fee Information (for International Students):
First year
Second year
Tuition fee
Course related fee
NZ$17,500
NZ$10,000
NZ$2,000
NZ$1,000
Course starting:
January, April, July, September, November
Further Career Opportunities:
Commis Chef, Demi Chef, Chef de Partie,
Chef: Sous Chef, Executive Chef, Head Chef
Patisserie: Baker, Pastry cook, Cake Decorator, Pastry Chef
Others: Menu Consultant, Restaurant Consultant, Kitchen Manager, Food Technician
Certificates:
• National Certificate in Hospitality (Cookery) L4
• Diploma in Professional Cookery L5
• Diploma in International Culinary Arts L5
• Diploma in International Cookery and
Patisserie L5
and dough’s. On completion of this block learners
will be work ready to enter cold larder, bakery and
dessert sections or establishments at a junior level.
Block D – Advanced Cookery
Advanced cookery will be the main focus of this
block, preparing learners for the rigours of hot line
service in catering establishments. Learners will
learn advanced preparation, cooking and service
techniques with complete dishes involving fish,
seafood, complex pasta’s, complex meats and
poultry. On completion of this block learners will be
work ready to enter an establishment where hot line
cooking is required.
Course Outline – Two Years
Block A – Introduction to Cookery and Food
Safety
As the foundation block, learners will be offered
an introduction to classical cookery methods, food
safety and knife skills with additional instruction on
working successfully in diverse environments. Key
culinary practices will include classical stocks and
sauces, café cabinet foods, pasta making, complex
egg dishes and basic desserts. On completion of this
block learners will be ready to enter the industry at an
introductory level.
Block B – Advanced Food Safety and Basic
Cookery
This block will introduce learners to preparation,
cookery and service techniques for a wide range
of products used in the catering industry. Learners
will cover meat, fish, vegetable and classical soup
dishes, be introduced to basic nutrition and advanced
food hygiene processes. On completion of this
block learners will be work ready for a junior role in a
commercial food establishment.
Block C – Introduction to cold kitchen work,
dough’s and pastries
The focus for this block is cold larder, function and
pastry work, components integral for entry into upper
level catering establishments. Learners will prepare
cook and serve advanced hot and cold cocktail food
and cold larder products, complex pastry and cake
making and complex bakery using different breads
Block E – International Cuisine and Advanced
Techniques
The first block of the second year will introduce
learners to level 5 writing and research, with practical
focus on International Cuisine and advanced cooking
methods. Learners will prepare, cook, serve and
complete projects relating to international and
regional cuisines, advanced chocolate work and
molecular gastronomy. This block will also introduce
students to the NSIA restaurant kitchen where
many practicums will take place serving food to
real customers in a realistic work environment. On
completion of this block learners will have developed
advanced culinary knowledge that may be applied to
mid level industry positions, or other fields relating to
the hospitality industry.
Block F – Menu Design and Culinary Products
This block will provide learners with in depth
understanding of commercial menu design, culinary
products, employment relationships and the provision
of information to customers. The practical focus
of this block will be advanced charcuterie with the
curing of meats, salamis, sausages, pates and
terrines coupled with advanced café and breakfast
foods in realistic commercial environments. This will
offer learners the opportunity to achieve success
in the demanding New Zealand café market. On
completion of this block learners will have developed
skills that will allow them to effectively prepare for
ownership of a small catering establishment.
Block G – Kitchen Design and Culinary Production
The last block offers learners the opportunity to
design a commercial kitchen, research and apply
production systems, with the practical focus on
advanced presentation techniques and designing,
preparing, cooking and presenting a menu of the
learner’s choice. On completion of this block the
learner will have detailed knowledge of culinary
arts, and be ready to enter the industry as a full time
professional.
“Course contents may be changed, term to term, without notice.”
“NEW” - Further Study after first year
“ Bachelor of Hospitality Management Level 7” at AIS
(NSIA career service team)
Our philosophy is making and meeting quality standards for students
and employers. The NSIA Career Service comprises of a professional
team who plan and develop strategies to help our students succeed in
gaining successful Hospitality Management and Cookery employment.
www.nsia.ac.nz
Main Campus (City Centre)
100 Symonds St, Auckland, NZ
City Campus 2 (City Centre)
171 Hobson St, Auckland, NZ
Postal Address
PO Box 101147 NSMC
Auckland, New Zealand
Phone: +64 9 442 3456
Fax: +64 9 441 6089
Email: [email protected]
Our Achievements
2006 to 2012 New Zealand Culinary Fare
National Training Excellence Award
2006 Westpac Business Excellence Award
in Hospitality and Tourism
2009 Westpac Business Excellence Award
in Best Emerging Business
2010 Westpac Business Excellence Award
in Marketing