Diploma in Professional Cookery (Level 5)

The Diploma in Professional Cookery (Level 5) at Western Institute of Technology is a comprehensive program that provides students with the skills and knowledge necessary to succeed in the culinary industry. The course covers all aspects of professional cookery, including kitchen management, menu planning, food safety, and cooking techniques. Students will learn how to prepare and present dishes using fresh, seasonal ingredients, as well as how to manage a commercial kitchen. The program also includes practical placements in industry, giving students real-world experience and the opportunity to build their professional network. Graduates of this program will be well-prepared for entry-level positions in restaurants, cafes, and other food service establishments.

Additional Information

Students will have access to state-of-the-art facilities, including a commercial kitchen, bakery, and food science laboratory. The program is delivered by experienced chefs and food scientists, who bring their knowledge and expertise to the classroom. Students will also have the opportunity to participate in workshops and events, such as food festivals and competitions, which provide valuable industry experience.

Unlock Your Culinary Potential at Western Institute of Technology

Western Institute of Technology is a leading provider of culinary education, with a strong reputation for producing skilled and knowledgeable professionals. The institute's state-of-the-art facilities and experienced teaching staff make it the perfect place to launch your career in the culinary industry. Graduates of this program will have access to a wide range of job opportunities, both within Australia and internationally.

Graduates of this programme will be able to:

• Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.

• Monitor and maintain interactions between colleagues, managers and customers.

• Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.

• Apply cookery skills to prepare, cook and present a range of cold larder and hot kitchen dishes employing complex preparation and presentation techniques.

• Select and apply staffing strategies to meet performance targets

• Plan and monitor workflow and supplies in a commercial kitchen

• Manage operating procedures and compliance requirements for operational roles

• Manage staff relationships for operational roles

Applicants should demonstrate an ability to succeed in tertiary study, shown by the completion of any of the following qualifications or courses of study:

• 48 or more credits at NCEA Level 2 including NCEA Level 1 literacy and numeracy requirements or

• Equivalent NZQF standards or

• Other suitable equivalent level 1 or 2 qualification and