Student chef standing in restaurant kitchens

Culinary Arts Year 2

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

RS1701

Course details

Summary

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
5
15

 
COOK502
Advanced Larder Techniques 2
5
15
COOK501
 
COOK503Advanced Culinary Skills 1
5
15
COOK501
 
COOK504Advanced Culinary Skills 2
5
15
COOK501
 
COOK505Introduction to Menu Planning and Design
5
15
COOK501
 
COOK506Menu Planning, Design and Production
5
15
COOK501
 
COOK507Kitchen Operations
5
15
COOK501
 
COOK508Professional Roles and Supervision
5
15
COOK501
 

Career/further opportunities

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

Disclaimers

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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Pathways

Hospitality and Cookery pathway diagram

Please check the entry criteria for each programme to see which course is the best level for you to begin with. The entry criteria information can be found on each of the programme pages here online. You can also contact us directly to discuss the appropriate level for you at info@wintec.ac.nz.

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 beginning in February 2020

Date: Wednesday 12 February 2020
Time: 1-2pm
Location: Lecture Theatre 14, L Block, Rotokauri Campus

Returning students in February 2020

Date: Friday 14 February 2020
Time: 12-1pm
Location: Lecture Theatre 14, L Block, Rotokauri Campus

Students in stream C July 2020

Date: Monday 13 July 2020
Time: 8am-1pm
Location: Kitchen 3, L Block, Rotokauri Campus

Students in stream E July 2020

Date: Tuesday 14 July 2020
Time: 8am-1pm
Location: Kitchen 3, L Block, Rotokauri Campus

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

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. Please gather at the campus hubs, and a staff member will guide you through our pōwhiri.

Click here to find out where and when the next Pōwhiri will be.

Paying for your study

Course related costs

All Costs are Approximate:
 Uniform - Chefs (available from Listed Suppliers) (approx. $400 to $500)

 Equipment - Knives & Small Equipment (approx. $500 to $770)

 

You may be eligible to receive $1000 course related costs through StudyLink. Please contact StudyLink on phone: 0800 889 900 or apply online: www.studylink.govt.nz

Additional information

Equipment/Uniform Suppliers:
Direct Group Uniforms - 6 Latham Court (off Kahikatea Drive) Hamilton
Southern Hospitality - 47 King Street, Hamilton
Burns & Ferrell - 60 Alexandra Street, Hamilton
House of Knives - Auckland 0508 564-837

Booklist

Purchasing textbooks

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

Hamilton-based supplier

  • Bennetts (Bennetts has a store operating on campus at the University of Waikato, Hamilton)

New Zealand-based suppliers

General book suppliers

First aid certificate

Health status

Uniform

UNIFORM (CHEFS) (available from Listed Suppliers ) (approx. $400 to $500)

 3 X Chefs Jackets - White Polycotton; Double breasted; Long sleeve, Black or white buttons
 3 X Chefs Pants - Blue Check Polycotton
 3 X Skull Caps - White Polycotton
 3 X Waist Apron - White Cotton; calf length
 9 X Tea Towels - Heavy Duty Polycotton (3 per kitchen lesson)
 Black shoes (Leather enclosed, non-slip, non-marking)

Equipment

Knives & Small Equipment List (approx. $500 to $770)
 1 X 20-21cm Cooks Knife
 1 X Boning Knife
 1 X Steel
 1 X Teaspoon
 1 X Dessert Spoon
 1 X Piping Bag with Tubes
 1 X 300mm Wooden Spoon
 1 X Scissors
 1 X 8-10cm Office Knife
 1 X Filleting Knife
 1 X Metal Spatula
 1 X Fork
 1 X Rubber Spatula
 1 X Pastry Brush
 1 X 120mm Pastry Scraper
 1 X Refillable Gas Lighter
 
 1 X Turning Knife
 1 X Bread Knife
 1 X Peeler
 1 X Table Knife
 1 X Knife Edgeguard
 1 X 300mm Whisk
 1 X Zester
 1 X Knife Roll or Suitable Container
 1 X 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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