Diploma in International Cookery Level 5 and Patisserie

* Effective from September 2012 intake

Course Purpose
This Diploma is designed for people who have ambitions to become professional chefs, and would like a career in the hospitality sector earning high respect in the culinary world. It is a comprehensive professional training programme that ensures a rounded knowledge of food and a thorough awareness of contemporary trends. The course consists of two majors: Cookery and patisserie. In the cookery major, students learn about traditional and creative cookery in commercial kitchen settings. Students also study menu planning, culinary products, and budgeting. In the patisserie major, students learn speciality skills related to sugar craft, chocolate work and sauces under the guidance of our experienced pastry chef tutors. The students also have the opportunity to visit local hotels, fine-dining restaurants, join the New Zealand Chefs Association, Restaurant Association, and participate in food shows and the high profile New Zealand Culinary Fare. Graduates will be awarded three Diploma qualifications, accredited by NZQA, with double majors in Cookery and Patisserie.

Learn real-world skills in our award-winning Academy

Part 1: Hospitality and Cookery English This Part is for international students who have English as their second language. Students will acquire industry specific vocabulary and terminology of mainstream Western hospitality and develop their confidence in using English for communication in real-world hospitality and kitchen environments. Certificate: Certificate in Hospitality and Cookery English Level 3

Part 2: Professional Cookery & Cuisine Studies This section enables students to demonstrate the skills and knowledge required for complex cooking across the major food groups in a commercial kitchen. Students will have a solid base from which to develop further their creative and presentation skills of cuisine, including menu and kitchen design. In this section, students must prove their command of fundamental cooking methods of Western cuisine, and produce a contemporary menu that blends classic techniques with current styles and emerging trends.

Course Fee Information (for International Students):

Tuition fee Part 1 Part 2 Part 3 NZ$6,600 NZ$17,000 NZ$9,500 Course related fee NZ$500 NZ$2,000 NZ$1,000

Entry Requirements & Course Duration:

Applicants are required to be 17 years or over. Applicants who do not have English as their first language require an English level of : - IELTS 5.0 (or equivalent): 2 years (directly to Part 2) - IELTS 4.5 (or equivalent): 2 years & 20 weeks (from Part 1)

Part 3: Patisserie & Advanced Cuisine Studies This part delivers various patisserie production methods which are required by the industry demand, including hot and cold desserts, and baking leavened and unleavened bread. Students learn speciality skills related to sugar craft, chocolate work and sauces under the guidance of and demonstrations by our pastry chef tutors. Students will also learn advanced cuisine studies including a series of restaurant menus and recipes. Students must demonstrate adaptability, flexibility, and grace under pressure along with their mastery of cooking at NSIA restaurants or high profile culinary establishments. Certificates: Diploma in Professional Cookery L5 Diploma in International Culinary Arts L5 Diploma in International Cookery and Patisserie Level 5

Course starting:
January, April, July, September, November

Further Career Opportunities:

Chef: Commis Chef, Demi Chef, Chef de Partie, Sous Chef, Executive Chef, Head Chef Patisserie: Baker, Pastry cook, Cake Decorator, Pastry Chef Others: Menu Consultant, Restaurant Consultant, Kitchen Manager, Food Technician

NEW - Further Study after Part 2 studies

Bachelor of Hospitality Management Level 7 at AIS with 70 points cross-credits approved.
Course contents may be changed, term to term, without notice.

(NSIA career service team)

Our philosophy is making and meeting quality standards for students and employers. The NSIA Career Service comprises of a professional team who plan and develop strategies to help our students succeed in gaining successful Hospitality Management and Cookery employment.

www.nsia.ac.nz
Main Campus (City Centre) 100 Symonds St, Auckland, NZ City Campus 2 (City Centre) 171 Hobson St, Auckland, NZ North Shore Campus 8 Rothwell Ave, Albany, Auckland, NZ Postal Address PO Box 101147 NSMC Auckland, New Zealand Phone: +64 9 442 3456 Fax: +64 9 441 6089 Email: enrol@nsia.ac.nz

Our Achievements
2006 to 2011 New Zealand Culinary Fare National Training Excellence Award 2006 Westpac Business Excellence Award in Hospitality and Tourism 2009 Westpac Business Excellence Award in Best Emerging Business 2010 Westpac Business Excellence Award in Marketing