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Student chef standing in restaurant kitchens

Culinary Arts Year 2

New Zealand Diploma in Cookery (Advanced) (Level 5) with strand in Cookery


Course details


Students in this programme will learn to plan and produce a broad range of larder dishes, meat, poultry and fish dishes using advanced preparation, cookery and preparation techniques.

This programme will provide students with the knowledge to manage staff, understand operating procedures and compliance requirements and to plan and monitor workflow and supplies in a commercial kitchen.

​View programme modules

Module codeModule titleLevelCreditsPre-requisitesCo-requisites
COOK501Advanced Larder Techniques 1

Advanced Larder Techniques 2
COOK503Advanced Culinary Skills 1
COOK504Advanced Culinary Skills 2
COOK505Introduction to Menu Planning and Design
COOK506Menu Planning, Design and Production
COOK507Kitchen Operations
COOK508Professional Roles and Supervision

Career/further opportunities

Graduates may be employed as chefs in senior positions producing advanced dishes in a professional kitchen.


Entry criteria

You can apply for this programme if you meet one of the below options.

Based on study completed after school (tertiary study)

  • Completed Culinary Arts Year 1;
  • Or a recognised equivalent.

Based on your work experience (on the job)

If you can demonstrate relevant knowledge, skills and experience that you have gained through work experience, that will help you to be successful in the programme.​

Based on discretionary entrance

If you don’t meet any of the above options, and you think you have what it takes to complete this programme, you can apply for discretionary entrance. Your application may be accepted if you can demonstrate a good chance of success. Approval of discretionary entrance applications is decided by the relevant manager. If your application is approved, your acceptance into further programmes relies on you demonstrating success in this programme.

Selection criteria

Candidates may be required to take part in a selection interview process.

English language requirements

Candidates who have English as a second language are required to have an International English Language Test System (IELTS) score of 5.5, with no individual band score lower than 5.0; or equivalent.

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Hospitality and Cookery pathway diagram

To check what you need to gain entry to a course, review the entry criteria available on each programme page. These assist you in understanding what qualifications or experience are typically required to gain entry. You can contact our team at or 0800 2 Wintec at any time for further guidance.

Your first day

Are you ready for your first day of class? Check out your start date and where you need to be. You can also find useful information about studying at Wintec on our welcome page.

Students starting Semester 1 2023

Date: Wednesday 15 February 2023
Time: 10am-1pm
Venue: rkLg14, L Block Lecture Theatre, Rotokauri Campus

Students starting Semester 2 2023

If you are a new student starting in Semester 2, we will contact you directly to arrange a personalised induction.

What you will need

Timetable information

All Wintec timetables are available online here.

How to find your way around

Campus maps can be found here.

Parking and bus information

Both the Rotokauri and City campuses have parking available - permits are required. Learn more about parking and find out about discounted bus services here.

He reo pōwhiri, your official welcome to Wintec

Tēnei te mihi mahana ki a koe e piki nei, e kake nei ki te Kuratini o Waikato.

You are warmly invited to attend the official welcome to Wintec for all new students, staff and whānau (family) at either our marae, Te Kōpū Mānia o Kirikiriroa or Rotokauri campus. The pōwhiri is a welcoming ceremony involving mihimihi (speeches), waiata (singing), and will conclude with kai timotimo (light refreshments). Please gather at the campus hubs, and a staff member will guide you through our pōwhiri.

Click here to find out when the next pōwhiri will be.

Paying for your study

Course-related costs

All costs are approximate. Please find uniform and equipment lists below.

Equipment and uniform suppliers

You may be eligible to receive course-related costs through StudyLink.

Additional information


Purchasing textbooks

If your programme requires you to have access to textbooks, these can be purchased through a range of suppliers listed below:

    New Zealand-based suppliers

    General book suppliers

    First aid certificate

    Health status


    Chefs uniform (approximately $400-$500)

    • Three chefs jackets - White polycotton; Double-breasted; Long sleeve, Black or white buttons
    • Three chefs pants - Blue-check polycotton
    • Three skull caps - White polycotton
    • Three waist apron - White cotton; calf length
    • Nine tea towels - Heavy-duty polycotton (three per kitchen lesson)
    • Black shoes (Leather enclosed, non-slip, non-marking)


    Knives and small equipment list (approximately $500-$770)

    • One 20-21cm cook's knife
    • One boning knife
    • One teaspoon
    • One dessert spoon
    • One piping bag with tubes
    • One 300mm wooden spoon
    • One scissors
    • One 8-10cm office knife
    • One filleting knife
    • One metal spatula
    • One fork
    • One rubber spatula
    • One pastry brush
    • One120mm pastry scraper
    • One refillable gas lighter
    • One turning knife
    • One bread knife
    • One peeler
    • One table knife
    • One knife edgeguard
    • One 300mm whisk
    • One zester
    • One knife roll or suitable container
    • One food temperature probe

    Clinical placement

    Prospectus (course guide)

    The Wintec Prospectus (otherwise known as a course guide) outlines everything you need to know about Wintec. It contains information about the Wintec campuses, student life, and the programmes that are on offer.

    Access your copy of the Wintec Prospectus

    The Wintec Prospectus (course guide) is available by downloading the file - click on the document below to access the file. Alternatively, to request a copy via email or the post, please complete the form below.

    Request an emailable or printed copy of the Prospectus


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