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Student chef standing in restaurant kitchens

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

NZ2102

Course details

Summary

In this programme, you will learn to plan and produce a broad range of larder dishes, meat, poultry and fish dishes using advanced preparation, cooking and preparation techniques.

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

You will also learn to design your own advanced dishes and menus and develop a deep understanding of sustainable practices to ensure you are current with industry cuisine trends.

What you will learn

This programme will see you:

  • prepare, cook and present a range of cold and hot dishes, patisserie and desserts
  • design advanced dishes and menus
  • employ complex preparation and presentation techniques
  • manage workflow, staff and supplies in a commercial kitchen
  • monitor and maintain standard operating policies and procedures, health and safety, food safety, and security practices in a commercial kitchen 
  • develop a deep understanding of sustainable practice and bicultural competency
  • stay up-to-date with regional, national and global cuisine trends.

Scheduling and workload

Taught via project-based learning and portfolio-based assessment, this programme can be tailored to meet your career aspirations. All of your studies are highly structured, with both classroom and self-directed learning.

As a full-time student, you are expected to aim for 30-40 hours of study per week, which includes work-based learning. A part-time student would ideally aim for 15-20 hours. You will need to engage with our online resources and activities as well as complete assessments and work placements.  

​View programme modules

Module codeModule titleLevelCreditsPre-requisitesCo-requisites
FOOD5018Introductory to Advanced Cookery
5
45

 
FOOD5019
Advanced Cookery
5
45

 
FOOD5020Work Experience 
5
15

 
FOOD5021Capstone
5
15

 

Career/further opportunities

Graduates may be employed as chefs in senior positions producing advanced dishes in a professional kitchen. You may also wish to pursue further study with a Bachelor of Culinary Arts.

Disclaimers

Entry criteria

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

  • completed Culinary Arts Year 1 New Zealand Certificate in Cookery (Level 4)
  • or a recognised equivalent
  • or two years of relevant culinary work experience or equivalent.

Selection criteria

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

English language requirements

Applicants 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.

Do not meet the entry criteria or need more information?

Pathways

Hospitality and Cookery pathway diagram

To check what you need to gain direct 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 info@wintec.ac.nz 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.

Semester 1 2025
Date: Monday 17 February 2025
Time: 10am-2pm

Venue: rkLg14, L Block Lecture Theatre, 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 - payment and permits may be required. The Gardens Campus has free parking available. Learn more about parking and find out about 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 suppliers below.

Equipment and uniform suppliers

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

Additional information

Booklist

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

    Uniform

    Chefs uniform (approximately $400-$500)

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

    Equipment

    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

    Portfolio

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