Enhance your employment opportunities in commercial kitchens with the New Zealand Diploma in Cookery (Advanced) Level 5
DurationEnhance your employment opportunities in commercial kitchens with the New Zealand Diploma in Cookery (Advanced) Level 5. This qualification will give you the credentials needed to advance into senior positions in the kitchen and develop your impressive culinary capabilities further.
You will learn:
Southern Institute of Technology (SIT) provides quality tertiary education and training across a wide range of subjects and qualifications. From certificates to postgraduate studies, we offer NZQA programmes for students to learn at a level and pathway that suits them.
We are home to the Zero Fees Scheme and are the only tertiary provider in New Zealand to offer a no tuition cost education to domestic NZ students for study at all levels.
We offer SIT programmes at campuses in Invercargill, Christchurch, Queenstown, Gore, and online through SIT2LRN Distance Learning.
We also have specialised faculties in music and rural education - MAINZ – Music and Audio Institute of New Zealand (Auckland & Christchurch) and Telford in Balclutha, South Otago.
We are excited to welcome you to our professional Café Chef course. Designed with the global trend of Café culture in mind – particularly New Zealand and Australia based, this course will give you all of the tools you need to thrive in the vibrant Café scene.
The Culinary Upskilling Short Course is perfect for those with basic foundation culinary skills or have previously completed one or more Le Cordon Bleu short courses and wish to advance their skills.
Got your sights set on becoming a top chef? This course expands on The Aspiring Chef (Level 4) course and will arm you with a range of advanced culinary techniques to take you further in your career.
This exciting course is about putting your business hat on and learning how to develop new food products or services for today’s market.
Gain an internationally recognised qualification and learn advanced cooking methods and techniques, a la carte menu planning, costing and design, as well as kitchen management and supervisory skills
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