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.
Modules:
Career/further opportunities
Graduates may be employed as chefs in senior positions producing advanced dishes in a professional kitchen.
This programme will also give students internationally recognised City & Guilds qualifications.
July 2025
Rotokauri Campus
Student Hub, 51 Akoranga Rd,
Hamilton,
Waikato,
3240, North Island, New Zealand
February 2025
Rotokauri Campus
Student Hub, 51 Akoranga Rd,
Hamilton,
Waikato,
3240, North Island, New Zealand
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.?
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
Candidates may be required to take part in a selection interview process.
*There may be different IELTS requirements depending on your chosen course.
Help me Apply
