NEW ZEALAND DIPLOMA IN COOKERY ADVANCED (LEVEL 5)Information for International applicants

Qualification New Zealand Diploma in Cookery Advanced (Level 5)

Programme levels Year 1: New Zealand Certificate in Cookery Advanced (Level 4)

Year 2: New Zealand Diploma in Cookery (Level 5) - with strands in cookery and patisserie

Length Two years

Start dates 29 February

Study options Full-time

Fees Level 4: NZ$24,200Level 5: NZ$22,300

Course related costs included(subject to change)

Total number of credits

240 for full Diploma

Class times Classes are scheduled between 8.00am and 11.00pm Monday - Friday as timetabled

Individual study hours

One hour for each classroom hour

Location Napier Campus

Contact International Centre Phone: +64 6 974 8902 Email: international@eit.ac.nz

The programme for cookery and professional chef training at EIT is full-time for two years which offers you stimulating studies and provides the opportunity to begin a career in the hospitality industry.

You will also attain the International City and Guilds International Diploma in Food Preparation and Cooking at completion of the programme.

When students achieve the diploma at Level 5 this represents achieving an understanding of technical, menu planning and supervision proficiency in professional cookery. From Level 4 to Level 5, learning experience progresses to senior technical levels.

Formal work experience in industry is an important part of the programme, providing valuable on-the-job training as well as building professional networks and experience.

international.eit.ac.nz

STUDENT PROFILE

Name Masanori TakahashiCountry Japan

“I came to EIT to study English first and it was great. EIT’s campus in the Hawke’s Bay is beautiful. Now I am studying for a NZ Diploma in Cookery. This is a very different experience for me. The teachers are kind and friendly, but they are strict in the kitchen because real restaurants are like that, so it is good practice. EIT has great facilities and the two well-equipped kitchens give me new experiences of cooking every day.”

2016 ENTRY

SEPT

20

15

ADDITIONAL COSTS

Upon completion of diploma studies, academic attire required for the

graduation ceremony can be hired at the student’s expense.

JOB OPPORTUNITIES

The New Zealand Diploma in Cookery Advanced (Level 5) programme

offers you enhanced employment opportunities in restaurants and

commercial kitchens including Chef, and Mâitre ď.

The New Zealand Diploma in Cookery Advanced (Level 5) provides

graduates with enhanced employment opportunities in fine dining

restaurants and commercial kitchens including specialist and commercial

catering, e.g. Chef de Cuisine in smaller businesses, Assistant Manager in

commercial caterers, self-employment, Sous Chef in larger businesses, and

assistant or main Patissier.

ENTRY CRITERIA

ACADEMIC ENTRY REQUIREMENTS

Applicants entering at Level 5 need to have demonstrated equivalent

cookery knowledge or skills as attained via the NZ Certificated in Cookery

(Level 4) or National Certificate in Hospitality (Level 4). Demonstrations

of knowledge and skills can be either through study at EIT or another

institution, or practical work in the hospitality or similar industry that

includes a focus on professionalism.

Basic computer skills are required.

Please note: The learning activities for all qualifications require

students to cook with and consume all types of meat – applicants who are

vegetarian should speak directly with international staff (international@

eit.ac.nz) before completing the application process. Course duration and

final programme structure subject to change.

ENGLISH LANGUAGE ENTRY REQUIREMENT

Applicants for whom English is not their first language must have an

acceptable level of English language fluency prior to enrolment in the

programme. This may be demonstrated in a variety of ways, including

successful study of a programme in which English was the language of

instruction, completion of a New Zealand Certificate in English Language

(Level 4 with an Academic endorsement), approved scores on IELTS tests

(Academic score of 5.5 in all bands), or equivalent.

NEW ZEALAND DIPLOMA IN COOKERY ADVANCED (LEVEL 5)

PROGRAMME DATES

SEMESTER ONE

Programme Starts Monday, 15 February 2016

Easter Holidays 25 - 29 March

Semester One Break 15 April - 29 April

ANZAC Day Monday, 25 April

Queen’s Birthday Monday, 6 June

Semester One Ends Friday, 24 June

Mid Year Holidays 27 June - 15 July

SEMESTER TWO

Semester Two Starts Monday, 18 July

Semester Two Break 26 September - 7 October

HB Anniversary Day Friday, 21 October

Labour Day Monday, 24 October

Programme Ends Friday, 25 November 2016

STUDY HIGHLIGHTS SUMMARY• Real world industry work experience included in all programmes

• EIT hospitality students are spoilt with large modern training

kitchens, complemented by the fully licensed Training Restaurant

• EIT is the home of Food Hawke’s Bay, an organisation whose

vision is to become an innovative world-class centre of Excellence

in food and beverage production and culinary tourism

• Hawke’s Bay has a thriving café, restaurant and festival scene.

New Zealand is the premier destination for food, wine and lifestyle

ENTRY WITH CREDIT

For information and enquiries about Recognition of Prior Learning and

Cross Credit please contact international@eit.ac.nz

FACILITIES

Large modern training and production kitchens are complemented by the

fully licensed Training Restaurant and on The Terrace Café, open to the

public on selected days for lunch and dinner from February to December.

It is run by students from all the hospitality programmes, and forms an

integral part of these programmes.

ASSESSMENTSThroughout each programme students are required to achieve competency

in the outcomes of each course. The assessment of practical skills is by

observation of performance during classes and set assessment activities.

All assessments must be completed by the dates specified in course books.

Students are expected to successfully complete assessment tasks at their first

attempt. Re-assessment is available where a genuine first attempt occurred.

PRACTICUM, WORK EXPERIENCE During the year all students will work on rostered lunch or dinner

productions, mid-week, in Scholars Restaurant as part of routine classes.

Students will complete industry placement courses as part of the diploma

programme.

Approximately 150 hours of industry-based experience over the two

years will ensure students develop professional networks, apply their

professional skills in a commercial situation, and complete an enterprise

report.

PROGRAMME INFORMATIONStudy at Level 4 consists of 120 credits and is made up of five core

compulsory courses.

Study at Level 5 consists of 120 credits, made up of two strands -

cookery or patisserie.

Students who have completed the diploma at another institution and wish

to complete a further strand with EIT, are able to do so, subject to their

original qualification having been completed within the five years prior to

their enrolment at EIT. Those who completed the diploma over five years

ago will undertake a cross credit/ recognition of prior learning process

through which they will be guided by the programme coordinator.

The diploma incorporates the New Zealand Certificate in Cookery (Level 4)

and the New Zealand Diploma in Cookery Advanced (Level 5) with strands

in cookery and patisserie.

ACADEMIC STAFF

Our lecturers are highly trained professionals with particular areas of

expertise in culinary arts and food and beverage service. The staff

maintains contact with other professionals through organisations such

as Hotel and Catering Industry Management Association (HCIMA), London

City & Guilds Association, Restaurant Association of New Zealand

(RANZ), Hospitality Association of New Zealand (HANZ), Service Industry

Qualifications (Service IQ), New Zealand Chefs Association NZCA, and

Cookery and Food Association of New Zealand (CFANZ).

We value our partnership with students and aim to provide quality

education in a supportive environment, encouraging personal growth and

professional development.

Name Qualification

Grant McHenry City & Guilds-Chef, Diploma 706/1 & 706/2

Mark CavesWorkplace Assessor, NZQA 751, 752 & 753 - Professional Chef

Korey Field NZQA 751, 752 & 753 - Professional Chef

Celia KurtaDip Hotel Management & Admin, London Wine & Spirit Education Trust Certificate and Higher Certificate in Wine

Chris Toomey

Master Professional Studies, Workplace Assessor Hospitality Standards Institute (HSI), Institute of Hospitality (AIH), Accredited Trainer Australian Hospitality Review Panel

COURSE LEVEL 4 COURSES - YEAR 1 CREDIT VALUE

NZQA LEVEL

PCP4.01 Culinary Concepts 10 3

PCP4.02 Productions 20 4

PCP4.03 Garde Manger 20 4

PCP4.04 Saucier 50 4

PCP4.05 Patissier 30 4

TOTAL 130

COURSE LEVEL 5 COURSES - YEAR 2 CREDIT VALUE

NZQA LEVEL

PCP5.01 Staff Management in the Kitchen 25 5

PCP5.02 Managing Operational Roles In a food and beverage establishment 20 5

COOKERY STRAND (OPTIONAL – 75 CREDITS)

PCP5.11 Food Preservation 25 5

PCP5.12 Advanced Saucier 25 5

PCP5.13 Advanced Menu Design 25 5

PATISSERIE STRAND (OPTIONAL – 75 CREDITS)

PCP5.21 Artisan Breads & Pastries 25 5

PCP5.22 Advanced Cake Decorating 25 5

PCP5.23 Advanced Plated Dessert & Garnishes 25 5

COURSE DESCRIPTIONS

NB: Courses are offered subject to sufficient numbers applying.

The courses at EIT are a blend of unit standards, International City & Guilds content and locally-developed EIT content. Unit standards in the national certificates have been bundled together to create a logical course structure centred on core cooking skills. Progression is from the more basic to the more complex with the teaching, learning, and assessment being integrated throughout the programme.

01 Complete and sign our international student application form

02 Attach certified copies translated into English of your:

• Passport or birth certificate

• Proof of name change (if applicable)

• Evidence of your English language proficiency

ie. IELTS or equivalent

• Academic transcripts and qualification certificates

Please note that some programmes may require you to submit

additional documentation such as your Curriculum Vitae,

portfolio or references. Please check our website for any

programme specific documentation required.

03 Send your application to us

The easiest way is to send it by email to

international@eit.ac.nz

We’d also be happy to accept it by post. You can also now apply

online at www.eit.ac.nz/students/international-students

04 We will assess your application and let you know the

outcome as soon as possible

If you are accepted we will send you an Offer of Place along with

details of the fees payable. If you do not meet all of the entry

criteria we may issue you with a Conditional Offer of Place. You

will need to meet all of the conditions as set out on your Offer of

Place before you can apply for your Student Visa.

05 Pay your fees and apply for your Student Visa

Once you have accepted your offer to study with us and paid

your fees, we will send you a receipt that you will need to submit

when applying for your visa. Details on applying for your Student

Visa are available on the Immigration New Zealand website

www.immigration.govt.nz

06 Let us know your arrival details

Once your visa has been approved you can then book your

flights. Please let us know your arrival details whether you’ll

be living in EIT accommodation or not. If you are staying in EIT

accommodation, we will arrange for you to be collected from the

Napier airport for FREE.

Please note that you must be 18 years of age or older

when you begin your studies at EIT.

NEW ZEALAND DIPLOMA IN COOKERY ADVANCED (LEVEL 5)

DISCLAIMER. The programme fees, other costs, entry requirements, duration, and programme start dates are for 2016 and are listed as a guide only. All fees shown in the prospectus are in New Zealand dollars and include Goods and Services Tax (GST) at current rates. Programme content is based on current information and may be subject to change. EIT reserves the right to cancel or postpone any programme and shall not be liable for any claim other than that proportion of the programme fee, which the cancelled or postponed portion bears.