Diploma in Professional Cookery (Level 5)
|Abbreviation:||Diploma in Professional Cookery (Level 5)|
|Duration:||40 weeks (4 modules of 10 weeks)|
|Intakes:||January / April / July / October / November|
|Entry Criteria:||IELTS 5.5 or equivalent, must be at least 17 years or over and physically able to complete the practical requirements of the course, applicants may be required to be interviewed.|
Cornell offers an in depth Diploma course taught over a one year period.
With a thorough training in the skills of professional cookery, you will learn everything required to prepare classical European dishes through to the creative innovations of modern cuisine.
Our professional trainers, coupled with modern training kitchens, along with our years of experience in educational excellence make us a first choice training establishment in the careers of future international chefs.
Cornell has recognised the need for highly trained and competent chefs to cater for the demands of the hospitality Industry. At Cornell, you will learn the skills needed from the basics of sauces, soups and salads right through to pastry, bread making and full La la carte, buffet and function menus. The comprehensive skills you will acquire will ensure you can respond effectively and efficiently to the requirements of the modern kitchen.
An introduction to the modern kitchen equipment, knife skills, kitchen / food hygiene, basic kitchen accounting, computer skills and learn how to prepare stocks and sauces, fruit and vegetables and complex soups. Students develop a basic nutritional understanding.
Preparation and presentation of fish and shellfish, egg and savouries dishes. Further development of sauce and vegetable dishes. Theory training will include basic nutrition, food costing and portion control.
Preparation and presentation of meat and poultry dishes. Preparation and presentation of pasta and rice dishes, further development of. Theory training will include staff organisation in kitchens and materials management
Practical and theoretical introduction to pastry, and bread making along with hot and cold deserts, cakes and sponges.
Theory training will include examining the cultural dimensions of food Possible job opportunities.
On successful completion of this Diploma Programme our students will have the experience to obtain employment in the hospitality industry both in New Zealand and overseas as a Head Chef of Restaurants or Hotel Cafés, Patisserie Chef, Kitchen Manager, Menu Consultant or Food Technician. Students wishing to travel have the possibility to become a Chef in overseas establishments such as International Hotel Kitchens, Cafes and Restaurants, Cruise Liners or International Airlines.