The programme is targeted at people who have made a commitment to train for a career as a professional chef.
If you're passionate about cooking awesome food, or if you want to be part of an evolving progressive industry, and kick start a professional Culinary Arts career, this programme is for you.
Gain a New Zealand certificate and an International (City & Guilds) Culinary Arts qualification, or go onto further tertiary studies to gain a higher level Culinary Arts qualification.
If you want to travel with your career, and gain professional positions within hotels, restaurants, cafés, exclusive lodges, fine dining establishments, ski resorts, surfing resorts, cruise ships, event catering and more, this programme is for you.
The programme is an exciting mix of theoretical and practical modules, with a large component of on-line learning. We start with the basics and take you to a level where you're preparing and presenting outstanding restaurant food.
- Credit Value:120
- Awards:NZ Certificate in Cookery L4, IVQ 8065 - 02 City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts)
- Method of Study:Full time
- Holiday Duration:4 weeks
- Teaching Duration:34 weeks
- Total Duration:38 weeks
- Start Date:February 2020
- End Date:November 2020
$6,242** (plus additional costs, see below)
- Domestic Breakdown
- Tuition Fee:$6,242
** Additional costs:
You will need to purchase your own chef kit, that includes knives and a uniform (we will give you the details of our preferred supplier).
You should expect to spend approximately $700 on programme specific equipment. This can be covered by the course-related costs section of your student loan (if you are eligible). You can borrow up to $1,000 even if you are not drawing down the tuition fees component of your student loan, e.g. those students who are fees-free.
The programme is made up of eight courses that cover an extensive range of content, including::
- Health and safety, food safety, and security
- Introduction to the hospitality and catering industry and standard operating procedures for work roles in a commercial kitchen
- Preparation of food for cold presentation
- Introduction to nutrition, healthy foods and special diets
- Prepare, cook and finish food by braising and stewing; frying; boiling, poaching and steaming; baking, roasting and grilling
- Prepare, cook and finish stocks, soups and sauces; vegetables, fruit and pulses; rice, grain, farinaceous products, and egg dishes; meat, poultry and offal; and shellfish, including sauces
- Effective professional interactions with colleagues, managers and customers
- Catering operations, costs and menu planning
- Prepare, cook and finish bakery products
- Work experience
Programme Structure and Workload
An intensive programme of study that combines face-to-face theoretical, practical and online lessons including integrated work place learning and student self-directed components.
There are extensive practical classes in TPP's commercial kitchen along with live services undertaken in TPP's Tutoro training restaurant.
Our training kitchen is well equipped to meet your training needs. The modular design on which our facility is based provides moveable work stations and allows it to be used not only as a practical classroom, but also as a production kitchen for our restaurant, Tutoro.
Class sizes on the professional cookery programmes are much smaller than in larger polytechnics, which means that you will enjoy lots of individual tuition from tutors. This is a real plus when studying, as the extra attention that you get from your tutors can be of enormous benefit.
Further Study Paths
This programme opens the door to further study in cookery or more specialised related fields, such as:
- NZ Diploma in Hospitality Management (Level 5 or Level 6)
- NZ Certificate in Butchery Operations Management (Level 5)
- Bachelor of Applied Hospitality and Tourism Management (Level 7)
- Specialisation in Bakery, or as a Pastry Chef
- Professional chef
- Cook - quantity cookery / industrial catering
- Kitchen assistant / manager
- Industry food representative
Applicants must meet the following criteria:
- Open entry - Scholastic and comprehension abilities adequate to successfully achieve the qualification.
- In addition, 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.
- For students with English as a second language City & Guilds IESOL B2 or IELTS (or equivalent) level 5.5 or above is required.
- Special Entry may be granted where evidence exists that the applicant can successfully complete the programme.
- Academic credit may be granted for relevant learning achieved prior to enrolment on a course or programme.