Build on your love of cooking and get set for a career that takes you to the top kitchens of the world with TPP's New Zealand Diploma in Cookery programme.

Hone your professional chef skills with our advanced cookery training. You'll develop the core techniques you've already learned, covering all aspects of cookery and learning about global trends and influences as well as the management side of the food business. Your study will set you up for senior positions in the food business or prepare you to go on to more specialised training. The programme is focused on practical training in the kitchen and includes visits to local businesses and suppliers.

  • Level:
  • Credit Value:
  • Awards:
    New Zealand Diploma in Cookery (Advanced)
  • Location:
  • Holiday Duration:
    7 weeks
  • Teaching Duration:
    32 weeks
  • Total Duration:
    39 weeks
  • Start Date:
    February 2019
  • End Date:
    November 2019
  • International Fee (2018):

    Full fee breakdown click here

Course Components

  • Kitchen operations management including resource management and regional sustainability
  • Culinary supervision
  • Advanced cookery preparation and presentation techniques
  • Menu design and implementation
  • Global influences on food and preparation
  • Food nutrition
  • Food and kitchen safety
  • Advanced larder practices

Programme Structure and Workload

Theoretical and Practical Components

Teaching delivery includes a combination of face-to-face lectures and tutorials, and extensive practical classes within the institute's commercial kitchen. Core content and practical applications for the course will be delivered to ensure sufficient focused time for students to master the culinary knowledge, techniques and applications to be covered. Practical assessment tasks for the course will occur within the designated delivery weeks, however, theory tasks will be timed to ensure a workload balance is maintained across the semester for students.

Off-Campus Delivery

Off-campus learning components specific to this course are as follows:

  • Field trips/visits to local industry organisations/producers

Any off-campus learning will be carried out in accordance with Health and Safety in Academic Programmes Procedure.

Further Study Paths

On completion of this qualification, students can undertake further study in patisserie and bakery or culinary management, or pursue employment opportunities in food production operations.

Career Opportunities

On completion of this programme, graduates can undertake higher-level study in culinary arts or hospitality, or pursue senior-level employment opportunities in food production operations.

Entry Criteria

Applicants must meet the following criteria:

  • Applicants will need to hold the New Zealand Certificate in Cookery (Level 4) qualification or an equivalent qualification. Alternatively applicants must be able to demonstrate equivalent knowledge and skills in culinary arts.
  • Academic credit may be granted for relevant learning achieved prior to enrolment on a course or programme.
  • Students must be able to confirm that they will have the physical capability to safely withstand 4-8 hour sessions of working in the commercial kitchen environment.
  • Applicants for whom English is a second language must meet IELTS (or equivalent) Level 5.5 with no band lower than 5.0