Diploma in Culinary Excellence Level 5

Year One

US167 Practise food safety methods in a food business under supervision

NZC301 Monitor and maintain core skills and knowledge of health, safety and security practices within a hospitality operation

Students will identify and apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for others.

NZC302 Conduct and apply effective workplace communication and professional practices within hospitality operations

Students will communicate effectively and behave in a professional manner with colleagues, managers and customers.

NZC303 Comply with, maintain, implement and evaluate standard operating procedures within a kitchen operation

Students will follow standard operating procedures to deal with familiar problems in a commercial kitchen.

NZC304 Prepare and cook basic stocks, sauces and soups

Students will prepare to cook and cook and present basic stocks, sauces and soups, in a commercial kitchen.

NZC305 Prepare and cook basic vegetable dishes in a commercial kitchen  

Students will prepare to cook and cook and present basic vegetable dishes, in a commercial kitchen.

NZC306 Prepare and cook egg dishes in a commercial kitchen   

Students will prepare to cook and cook and present basic egg dishes, in a commercial kitchen.

NZC307 Prepare and cook rice and farinaceous in a commercial kitchen  

Students will prepare to cook and cook and present rice and farinaceous dishes, in a commercial kitchen. 

NZC308 Prepare and cook basic pasta dishes in a commercial kitchen   

Students will prepare to cook and cook and present basic pasta dishes, in a commercial kitchen.

NZC309 Prepare and cook basic fish dishes in a commercial kitchen  

Students will prepare to cook and cook and present basic fish dishes, in a commercial kitchen. 

NZC310 Prepare and cook basic meat dishes in a commercial kitchen

Students will cook and present basic meat dishes in a commercial kitchen.

NZC311 Prepare and cook basic hot and cold dessert items in a commercial kitchen 

Students will prepare to cook and produce and present basic hot and cold dessert items, in a commercial kitchen.

NZC401 Demonstrate knowledge of food costing and portion control in a commercial kitchen

Students will gain knowledge of skills required to monitor and maintain specific standard operating and budgeting procedures in a hospitality workplace.

NZC402 Monitor and maintain staff performance and interactions with customers to meet service delivery outcomes

Students will gain knowledge of skills required to monitor and maintain staff performance and customer interactions to ensure service delivery outcomes are met in a hospitality workplace.

NZC403 Monitor and maintain the application of standard operating policies and procedures in a service delivery organisation

Students will gain knowledge of skills required to monitor and maintain the application of specific standard operating procedures and code of conduct in a hospitality workplace.

NZC404 Monitor and maintain health, safety and security practices for a service delivery organisation

Students will gain knowledge of skills required to monitor and maintain specific health, safety and security practices in a hospitality workplace.

NZC405 Prepare and present cold cocktail food in a commercial kitchen

Students will have an advanced understanding of preparation practices and cooking techniques. The students credited with this paper are able to prepare and present cold cocktail food for service in a commercial kitchen.

NZC406 Prepare and present cold larder products in a commercial kitchen

Students will gain the understanding of preparation practices and advanced preparation and presentation techniques in cold larder work.

NZC407 Prepare and cook hot cocktail food in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. This involves preparation from fresh ingredients and cooking hot cocktail food.

NZC408 Prepare and cook complex sauces in a commercial kitchen

The students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to cook, and cook and present complex sauces, in a commercial kitchen.

NZC409 Prepare and cook complex fish dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures.

NZC410 Prepare and cook seafood dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to cook, and cook and present seafood dishes, in a commercial kitchen.

NZC411 Prepare and cook complex pasta dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. This paper is for preparation and cooking of pasta and pasta dishes from fresh ingredients and does not include the use of pre-prepared or dried pasta. People credited with this paper are able to prepare to cook, and cook and present complex pasta dishes, in a commercial kitchen.

NZC412 Prepare and cook complex meat dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to: prepare to cook; and cook and present complex meat dishes in a commercial kitchen.

NZC413 Prepare and cook complex soups in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. This paper is for preparation and cooking of soups from fresh ingredients. People credited with this paper are able to prepare to cook, and cook and present complex soups, in a commercial kitchen.

NZC414 Prepare and cook complex poultry dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to cook, and cook and present complex poultry dishes, in a commercial kitchen.

NZC415 Prepare and cook complex pastry dishes in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to cook, and cook and present complex pastry dishes, in a commercial kitchen.

NZC416 Prepare and finish marinades, dressings, cold sauces, and dips in a commercial kitchen

The students will have an advanced understanding of preparation practices and larder work.

People credited with this paper are able to prepare and finish marinades, dressings, cold sauces and dips in a commercial kitchen.

NZC417 Prepare and produce complex hot and cold desserts in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. This paper is for preparation and production of desserts from fresh ingredients.

People credited with this paper are able to: prepare to cook; and produce and present complex hot and cold desserts, in a commercial kitchen.

NZC418 Prepare and bake dough products in a commercial kitchen

Students will have an understanding of preparation practices and dough development and baking techniques. Ingredients used in this paper must be fresh. People credited with this paper are able to prepare to bake, and bake and present dough products, in a commercial kitchen.

NZC419 Prepare and bake complex dough products in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this paper are able to prepare to bake, and bake and present complex dough products, in a commercial kitchen.

NZC420 Prepare and bake complex cakes and sponges in a commercial kitchen

Students will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple fresh ingredients, and differing flavours and textures. People credited with this paper are able to prepare to bake, and bake and present complex cakes and sponges, in a commercial kitchen.

Year Two

NDC501 Larder Production

The student will plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques.

NDC502 Food Preparation

The student will plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.

NDC503 Menu Design

The student will plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality environment.

NDC504 Culinary Operations Supervision

The student will select and apply staffing strategies to meet performance targets and manage staff relationships for operational roles.

NDC505 Culinary Operations Management

The student will manage operating procedures and compliance requirements, including developing maintenance schedules, and will be able to demonstrate knowledge of purchasing and stores management in the hospitality industry.