The focus of the programme is the preparation and service of French classical and contemporary cuisine dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.
What you will learn
4 intakes per year: January, April, July, September
Duration: 9 Months (3x 10 week terms)
Price: NZD $26,400 per year (Subject to change)
Fees Include: All Ingredients, Course Materials, Exams, Graduation
Hours per week: Approximately 22 hours
Entry Requirements: Diplôme de Cuisine Achieved, NZQF L4 qualification in a similar or related field. OR Equivalent personal, practical, professional or educational experience of an appropriate kind. (Please note a practical assessment maybe required on site in New Zealand). Plus a minimum IELTS Academic score (or test equivalent) of 5.5 with no band lower than 5. 17+ years (no upper age limit).
Who is the course for?
The programme of study requires completion of 120 credits over three 10 week periods. Please refer to the graduation criteria for more details.
The programme of study uses a variety of assessment techniques including but not limited to: Progress tests of practical skills, summative practical tests and summative theory tests, examinations, reports and presentations.
The Internship occurs in the final ten week term of the programme. The Career Management department partners with the student to identify and secure appropriate work experience in a commercial environment in New Zealand or overseas. The Career Management department prepares the student throughout the second term for the Internship and also outlines the assessment requirements of the placement. Internship placement is a minimum of 200 hours (20 hours per week for 10 weeks).
The Internship enables the student to apply their learning, to further develop their skills, to gain in-depth knowledge of the industry and to develop professional networks. This provides a platform for students to link directly with industry and to enhance their employment opportunities.
The following outlines the key knowledge, skills, attitudes and values graduates will have when they successfully complete this programme:
Select and apply staffing strategies to meet performance targets.
Plan and monitor work-flow and supplies in a commercial kitchen.
Manage operating procedures and compliance requirements for operational roles.
Manage staff relationships for operational roles.
Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation
Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and
Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality