International Diploma in Food Preparation and
Cookery Supervision (Advanced) (Level 5)
New Zealand Certificate in Cookery ( Level 4)
New Zealand Diploma in Cookery ( Advanced) ( Level 5) with strand in Cookery and Patisserie
|Abbreviation:||International Diploma in Food Preparation and
Cookery Supervision (Advanced) (Level 5)
|Duration:||72 weeks (8 modules of 9 weeks)|
|Intakes:||April / July / September /October / November|
|Entry Criteria:||Students must be 17 years of age or older, and physically able to complete the practical requirements of the course.
English language requirement: International students for whom English is not a first language must have an IELTS score of 5.5 (Academic) with no band score lower than 5.0, or an equivalent NZQA approved English language test.
Cornell offers an in depth Diploma course taught over a two year period: four modules in the first year lead to the New Zealand Certificate in Professional Cookery (level 4 ) and the City and Guilds Diploma in Food Preparation and Cooking – Culinary Arts (International) ; four modules in the second year lead to the New Zealand Certificate in Cookery ( Level 4), New Zealand Diploma in Cookery ( Advanced) ( Level 5) with strand in Cookery and Patisserie , and the City & Guilds Advanced Diploma in Food Preparation and Cookery Supervision. 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 for the future careers of international chefs.
Cornell has recognised the need for highly trained and competent chefs to cater for the demands of the hospitality Industry. In year one, 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. In the second year you will specialise in either hot & cold Cookery or Patisserie and also study supervisory and management aspects of catering including the supervision of food safety, management of resources, supervision of staff training, menu planning and costing and global influences on eating and drinking. You will complete a work placement, plan and organise a food & beverage event and plan, design and produce a food product.
Module 1 – Cookery Fundamentals
Introduction to the hospitality and catering industry
Introduction to basic kitchen procedures
Safety at work
Prepare food for cold presentation
Prepare, cook and finish stocks, soups and sauces
Methods of cookery – baking
Module 2 – Applied complex cookery skills
Methods of cookery – frying, braising and stewing, boiling, poaching and steaming, roasting and grilling.
Prepare, cook and finish egg dishes
Prepare, cook and finish rice, grain and farinaceous products
Introduction to nutrition
Prepare, cook and finish vegetables fruit and pulses
Module 3 – Restaurant cookery and professional practices
Prepare, cook and finish fish and shellfish
Prepare, cook and finish meat, poultry and offal
Catering operations, costs and menu planning
Module 4 – Industry cookery skills
Healthier foods and special diets
Prepare, cook and finish bakery products
Prepare cook and finish hot and cold desserts and puddings
Students will choose to specialise in either hot & cold Cookery or Patisserie
The trainee chef learns to plan implement & evaluate menus while spending time in the training kitchen and commercial kitchen environment studying advanced culinary or patisserie techniques and production of advanced dishes.
Module 5 – International Cuisine studies and advanced food production
Global influences on eating and drinking
Resource management in food production
Menu planning & costing
Module 6 – Kitchen operations and advanced food production
Presentation, and investigation of regional topics, cuisine, and culinary systems.
Module 7 – Menu planning, Restaurant service & event catering
Further study of dietary needs and nutritional concepts, along with menu planning and implementation.
Module 8 – Advanced applied food project and work placement
Industry work placement
Advanced applied food project