Culinary Arts Level 5

Programme details

Translation Te Pōkairua Pātaka Kai (Paerima)
Code WR3089
Level 5
Credits 120
Duration 1 year
Domestic student fee $6,552* (per year)
IntakesSemester 1, Semester 2
Application information

International students may enrol on the level 5 programme as it is combined with the level 4 programme and is delivered over 2 years.

Applications for semester 1 are now closed. Semester 2 intake is still available.

Study options Full-time
LocationRotorua (Mokoia), Tokoroa
*Fees are applicable to study in 2017 and are indicative only; fees will vary depending on the courses selected, and/or course-related costs where applicable.
All of our full-time programmes qualify for student loans and allowances through StudyLink. Many part-time programmes also qualify. Apply online at www.studylink.govt.nz or phone 0800 88 99 00. Apply early to help avoid enrolment and payment delays.

Information for international students

Tuition fee$31,950
IntakesFebruary, July
Minimum IELTS5.5 with no band less than 5.0
Duration (length of study)2 years (combined with Culinary Arts Level 4)
Application Checklist and RequirementsView the information page to see what documents you must supply with your application.
 International Student Apply now International Student Enquiry

Programme aim

Take your cooking to the next level in this one-year programme. You will gain advanced knowledge and skills in culinary applications, extensive real-life experiences, and develop your abilities to plan, monitor and coordinate food production operations.

You’ll also gain introductory management skills such as developing and costing menus and food products, as well as food development, design and service.

Career opportunities

Senior‐level employment and career opportunities as chefs in food production operations within the hospitality industry.

Award information

To achieve the award of the New Zealand Diploma in Cookery (Advanced) (Level 5) Cookery strand, students must pass a total of 120 credits.

Knowledge and skills you will gain

Graduates will be able to:

  • select and apply staffing strategies to meet performance targets;
  • plan, monitor and organise workflow, supplies and resources in a commercial kitchen;
  • manage operating procedures and compliance requirements for operational roles;
  • manage staff relationships for operational roles;
  • co‐ordinate and supervise food production and front‐of‐house services for food and beverage events;
  • plan and produce a broad range of larder, meat, poultry and fish dishes, and artisan foods employing advanced preparation, cookery and presentation techniques;
  • plan, develop, design, cost and produce advanced dishes, menus and food products suitable for implementation in a commercial hospitality environment;
  • apply knowledge of factors that influence global cuisine trends to the design of food products and menus;
  • analyse sustainable practice in food production operations and identify improvements; and
  • employ introductory research techniques to source and interpret information appropriately.

Entry criteria

  • You must have earned the New Zealand Certificate in Cookery (Level 4) or an equivalent qualification as approved by the programme area lead for culinary arts.
  • Alternatively, you must be able to demonstrate equivalent knowledge and skills in culinary arts to the programme area lead for culinary arts.
  • Academic credit may be granted for relevant learning achieved prior to enrolment on a course or programme.
  • Evidence of English language competency must be provided if English is not your first language.
  • In addition, you will need to confirm you have the physical capability to safely withstand 4‐8 hour sessions of working in the commercial kitchen environment.

Back to top ^

Compulsory courses

Course details
CULI.5101 Global Cuisine and Sustainability
The aim of this course is to enable students to examine the origins of global cuisine including indigenous, local and global traditions, and ethnic, cultural and other factors that influence global cuisine trends and sustainability in food production operations. Students will develop introductory research and analytical skills which will enable...
Credits 15 Intakes Semester 1
CULI.5102 Artisan Foods
The aim of this course is to enable students to develop knowledge of artisan food products and applications with a specific focus on cheeses, pâtés, terrines, breads and condiments. Students will develop skills in producing a range of basic cheese and artisan food products using advanced preparation and presentation techniques....
Credits 15 Intakes Semester 1
CULI.5103 Advanced Meat, Poultry and Fish
The aim of this course is to enable students to develop knowledge and skills in meat, poultry and fish fabrication, and advanced techniques for the preparation, production and presentation of specialised meat, poultry and fish products including sausage-making, salamis and small goods. Students will also gain increased understanding and capability...
Credits 15 Intakes Semester 1
CULI.5104 Menu Design and Restaurant Production
The aim of this course is to enable students to develop the knowledge and skills required to design, plan, prepare, cost and produce a range of menus. Students will learn how to perform a cost analysis of menu items to determine menu profitability and viability. They will also be introduced...
Credits 15 Intakes Semester 1
CULI.5105 Kitchen Operations
The aim of this course is to enable students to gain the skills and knowledge required to analyse, plan, organise and manage resources, storage, maintenance, staffing and workflow requirements for a commercial kitchen. Students will develop knowledge of the deployment of staff, operational roles, staff rostering and training, the supply...
Credits 15 Intakes Semester 2
CULI.5106 Food and Beverage Events
The aim of this course is to enable students to develop the knowledge and skills required to plan and organise food and beverage events including resource management, event logistics, catering requirements and supervision of food production operations. Students will apply their learning to a real‐life food and beverage event.
Credits 15 Intakes Semester 2
CULI.5107 Industry Placement
The aim of this course is to enable students to gain practical experience in a commercial hospitality setting, and provides the opportunity for students to apply theoretical knowledge and further develop their practical skills and capabilities in food production operations. Students will also develop reflective skills throughout the industry placement...
Credits 15 Intakes Semester 2
CULI.5108 Applied Food Project
The aim of this course is to equip students with the skills and knowledge to research, develop, package, label, merchandise and promote food products for commercial purposes. Students will develop and showcase a unique food product, and present a portfolio of exemplary advanced cuisine dishes and food products they have...
Credits 15 Intakes Semester 2


*Course cost: Standard fee for New Zealand residents only. Fees for non-New Zealand residents will vary, visit the International Programmes and Tuition Fees information page.

Page last updated: 26 Sep 2017