Course Overview
New Zealand's hospitality industry wants chefs with a range of skills. Take your cooking skills to the next level and go places!
In this one-year culinary arts course you'll get plenty of hands-on experience to advance your culinary talents.
You'll learn to design your own advanced dishes and menus, manage work flow, staffing and supplies in a commercial kitchen. You'll also develop an understanding of sustainable practice and keep up with the latest cuisine trends.
The course consists of four areas that align to the overarching 'work experience' component.
Towards the end of the course, you'll use your newly found skills and apply them to an event where you'll lead a team as head chef.
If you’re employed in a culinary job, you can study towards the New Zealand Diploma in Cookery qualification while you work. To apply for this option choose ‘Apply’ then ‘Apply for work and study‘ or for more information email [email protected]
Emma-Louise Ball, Graduate
“If you have a dream to be a chef, do the course. I have made some amazing memories this past year and a half and made some lifelong friends. You learn all sorts of dishes from all over the world and gain lots of skills."
Upon successfully completing the requirements you'll receive the award of:
New Zealand Diploma in Cookery (Advanced) (Level 5) (Cookery)
| Locations | Rotorua, Tauranga, Wider BOP/Other |
|---|---|
| Next intake | Feb 2025 View more details |
| Study options |
1 year full-time, including holidays (if applicable) Part-time study available |
| Total credits | 120 |
| StudyLink assistance | Available |
| Indicative Fees | $7,991 for domestic students View full fees information |
| Eligibility | View entry criteria |
To see the information for international students change your location using the button at the top right of the screen.
Career opportunities
- Senior‐level opportunities as chefs
Topics you'll cover
- Advanced Culinary Preparation and Service Techniques
- Introduction to Culinary Design Processes
- Introduction to Kitchen Management and Leadership
- Introduction to Biculturalism in the Culinary Workplace
- Culinary Communication
- Legislative Compliance
- Managing Food Safety
- Food Allergies
- Menu Planning and Costing
- Health and Safety
- Larder Dishes
- Nose to Tail Butchery
- Stock Management
- Food Sustainability
- Selection of Suppliers
- Budgeting
- Staff Rostering
Course Fees
| Indicative Fees * | $7,991 for domestic students |
|---|---|
| Course related costs | Domestic students: During your induction week, you'll have the opportunity to purchase your uniform and kit from our preferred supplier. You can expect to spend approximately $700 - $800 on course-specific equipment and uniforms. This can be covered by the 'Course-Related Costs' component of your student loan if applicable. Please contact StudyLink for more information. If you have already completed Culinary Arts (Level 4), allow approximately $50 - $100 for uniform top-ups. International students: Uniform and equipment supplies will be charged in addition to standard tuition fees. If you have already completed Culinary Arts (Level 4): During your induction week, you'll have the opportunity to purchase uniform top ups. Allow approximately $50 - $100. |
Your final fee may vary if:
- you have a choice of topics/papers to study
- the qualification excludes GST
- there are extra course materials to purchase
- student levies apply
We’ll let you know if any of these apply to you.
* Important fee information, and hints and tips
Help with fees
Are you Eligible for Free Fees?
There are several ways to take advantage of free study at Toi Ohomai. Find out how on our Fees Free FAQ page.
Student Loans and Allowances
This course meets the requirements for student allowance and student loan applications through StudyLink.
- A student loan helps to pay for your course fees (the compulsory fees), study materials e.g. books, equipment, and living costs. You'll have to pay this money back.
- A student allowance is a weekly payment that can help with your living expenses while you're studying. You don't have to pay the money back.
Find out more and apply at studylink.govt.nz
Scholarships
Scholarships are one way you might be able to get some financial help. Any scholarships specifically related to this course are shown below, otherwise check out the full list of scholarships promoted by Toi Ohomai.
Course Entry Information
Entry criteria
You must:
- hold the New Zealand Certificate in Cookery (Level 4) or an equivalent qualification as approved by relevant department staff, OR
- be able to demonstrate equivalent knowledge and skills in culinary arts to the relevant department staff.
Information Session
You’ll be invited to an information meeting. This is your opportunity to find out more about the course content and to make sure you're on the most appropriate course for your career aspirations and current level of experience.
Standard Entry Criteria
Admission, entry, selection, and enrolment into programmes will be in accordance with the Academic Regulations and/or, where approved, specific programme regulations.
For Levels 5, 6 and 7 certificate or diploma, domestic students under 20 and all international students must have:
NCEA Level 2 with passes in English/Te Reo Māori or education achievement at least equivalent to NCEA Level 2 and a minimum of 42 credits at level 3; OR
Evidence of ability to complete academic requirements for the programme.
Other Considerations
You'll need to confirm you have the physical capability to safely withstand 4‐8 hour sessions of working in the commercial kitchen environment.
Due to health and safety factors and space constraints, which restrict the number of students who can be accommodated in the commercial kitchens, limits on numbers may be imposed on this course.
English language requirements
Level 5 certificate or diploma IELTS Academic score of 5.5 with no band score lower than 5 or completed NZ Certificate in English Language Level 4 with the Academic Endorsement or meets a relevant English Proficiency Outcome as outlined by NZQA.
Return to course overview
Course Locations and Intake Information
| Location | Campus | Start Date | |
|---|---|---|---|
| Wider BOP/Other | --- | 17 Feb 2025 | |
| Rotorua | Mokoia Campus | 14 Jul 2025 | |
| Tauranga | Windermere Campus | 14 Jul 2025 | |
| Wider BOP/Other | --- | 14 Jul 2025 |
Study options
- 1 year full-time, including holidays (if applicable)
- Part-time study available
