Diploma in Professional Chef Practice

Southern Institute of Technology
Invercargill, Southland, New Zealand
Qualification
Diploma
Study mode
Full-time
Duration
1 year
Intakes
February July
Tuition fee (local)
Information not available
Tuition fee (foreign)
US$ 9,660

Entry Requirements

  • Students are preferred to be a minimum of 18 years of age.
  • All applicants should demonstrate a keen interest in professional cookery and have academic attributes which indicate they have a reasonable likelihood of successful completion of the programme.
  • Applicants must be prepared to meet the work ethic required for a career in the hospitality industry.
  • Applicants must have a high level of personal presentation.
  • School leavers should have a minimum of 12 credits at NCEA Level 1 Numeracy and 12 credits at NCEA Level 1 Literacy.
  • Mature students are welcome to apply.
  • Completed Certificate or Diploma at Level 5
  • IELTS Score of 5.5 with no band score lower than 5 

Curriculum

  • Prepare and cook complex meat dishes in a commercial kitchen
  • Prepare and cook complex fish dishes in a commercial kitchen
  • Prepare and cook complex poultry dishes in a commercial kitchen 
  • Demonstrate knowledge of basic nutrition in commercial catering
  • Work in a food business under a food safety programme
  • Analyse and present an international cuisine in the hospitality industry
  • Prepare and produce complex hot and cold desserts in a commercial kitchen
  • Prepare and cook complex pastry dishes in a commercial kitchen
  • Deliver an oral presentation to an audience
  • Investigate and present a culinary production system topic in the hospitality industry
  • Lead a group/team to achieve an objective with some complexity
  • Research methods
  • Plan, develop, implement and evaluate a menu in the hospitality industry
  • Wine and food matching
  • Investigate and present a culinary product topic in the hospitality industry
  • Food preparation and cookery
  • Professional chef practice

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