Specialise in cookery
Study culinary and advance your skills as a chef
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Duration and study methods
Full-time for 1 year (32 teaching weeks), part-time available.
Full-time is 4 days per week. The maximum time to complete this programme part-time is 3 years. -
Start dates
February, May, July, October
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Qualification
New Zealand Diploma in Cookery (Advanced) (Level 5) Cookery strandProgramme code: NZ2102 -
Credits
120 -
Locations
MIT Ōtara
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Domestic fees
$8,100 (approx.)
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International fees
This programme is for domestic students only.
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Free* study
Explore the free options available for this programme, and check your eligibility:
Programme highlights
Take your culinary career to the next level and become a chef with the skills to plan a menu and lead a team in a professional kitchen.
Develop your understanding of restaurant management by learning how to plan, develop and cost menus, and manage staff.
Learn how to source the best ingredients to produce world-class dishes and test out your hands-on skills in our purpose-built kitchen.
You will also get real-world experience on work placements in restaurants.
With the industry adapting, this qualification and experience can help you to stand out and be in higher demand for roles as a qualified chef in a restaurant, hotel or the catering and events industry.
Entry requirements
Entry requirements general
Applicants must meet the following criteria for admission into the programme:
- Successful completion of NZ2101 (New Zealand Certificate in Cookery Level 4); or
- Equivalent to the above
Students who have not attained the age of 20 years and do not hold the required minimum entry requirements for a programme may also be eligible to enrol in exceptional circumstances.
Such decisions will be made by the Head of Hospitality and Tourism.
English language entry requirements
You will need English language competence to undertake this programme which is taught and assessed in English (an assessment may be required if your first language is not English).
Special & discretionary admission
Any ākonga who is 20 years of age or older and has not reached the general admission requirements for their intended programme is eligible for Special Admission. Te Pūkenga works with the ākonga to ensure they are prepared for their intended programme. Any ākonga who is not yet 20 years of age and has not reached the general admission requirements for their intended programme may be eligible for Discretionary Admission. In assessing whether to grant Discretionary Admission, the delegated authority focuses on the applicant’s level of preparedness for their intended programme.
Give yourself credit with Recognition of Prior Learning (RPL)
Did you know you can use the knowledge and experience you already have to your advantage?
Your previous work experience and on-the-job skills, volunteering, professional development, and other providers’ qualifications can be recognised as prior learning, matched against credits in our courses, and put towards your qualification – potentially saving you money and possibly helping you to complete your qualification faster Learn more.
Programme structure
You will need to complete the below eight courses (120 credits):
461.533 Concepts of menu planning (15 credits)
Identify the components of menu planning in the culinary industry.
461.534 Applied menu planning concepts (15 credits)
Apply the concepts of menu planning to a familiar menu.
461.535 Hospitality business concepts (15 credits)
Provides an overview of catering establishments, marketing and costing.
461.536 Applied hospitality business concepts (15 credits)
Identify the impact of catering establishment style, marketing and costing on culinary preparations.
461.537 Professional kitchen management (15 credits)
Provide an overview of resourcing, suppliers and legislation in the culinary industry
461.538 Applied professional kitchen management (15 credits)
Identify the impact of resourcing, suppliers and legislation on culinary preparations
461.539 Culinary staff management (15 credits)
Provide an overview of staff management to achieve service delivery outcomes in the culinary industry
461.540 Applied culinary staff management (15 credits)
Identify and apply staff management techniques to achieve service delivery outcomes in the culinary industry
Do you want to study a single course, without enrolling into the full programme?
Courses within some of our programmes may be offered as an individual Certificate of Proficiency (COP). Programme entry requirements and course fees apply. For more information, please speak to our friendly Ask Me! team.
Career opportunities
Qualified chefs, highly sought after by industry. For potential salaries visit careers.govt.nz.
"I loved the location of MIT – away from the city so I could concentrate on my studies. A lot of the equipment is new and the lecturers and staff are the most helpful I’ve ever met. We were just like a family. I also did some of my training at Novotel Auckland Airport which was a great experience. For international students, there are convenient payment options for fees. I heard about my current job from another MIT graduate. There are so many ways that MIT will help you find a good job."
Anne Anggraeni
MIT graduate
International student Ravneel Anand was delighted when his industry placement at a top Auckland hotel lead to a part-time job. Ravneel, from Fiji, spent a month working at The Langham as part of his International diploma in culinary course at MIT. The placement gave him a chance to work in every department in their kitchens, from pastry to mains to desserts. After Ravneel completed the internship, he was offered a part-time job as a commis chef. Ravneel loved his job and says his studies at MIT were excellent preparation for his future career.
"MIT was a great choice to prepare me for a culinary career. I have found studying at MIT interesting and challenging and amazing. Everything has been enjoyable. The lecturers are so down-to-earth and helpful."
Ravnell is also enjoying living in Auckland. “I like going out with my friends, seeing new places and having a good time."
Ravneel Anand
MIT graduate
"The qualification you obtain from MIT will open up so many doors for you.
Level 4 cookery is a fantastic course for those wanting to start learning culinary arts. You will learn the fundamentals and principles of working in a commercial kitchen and walk out with your qualification and ready to walk into an entry-level position.
I love the facilities at MIT and the calibre of students that we attract. The lecturers are all industry relevant and have such passion for their subjects. It’s a great learning space for anyone who wants to get a great qualification towards their career."
Tamara Johnson
MIT lecturer
Ready to put your plans in place?
Fees Free scheme: Free study for the first or final year of your Level 3 or above qualification may be available under the Government’s Fees Free study scheme. Visit feesfree.govt.nz for eligibility criteria and more information. Students must meet New Zealand residency criteria. Note: The Government has announced that Fees Free for the first year of study will finish at the end of 2024. A final-year Fees Free scheme will replace it, starting from January 2025. Learners who have already used Fees Free in their first year of study won’t be able to access Fees Free under the new final-year policy. However, from now until the end of 2025, first-year Fees Free will operate under ‘first-year transition rules’. For more information, visit feesfree.govt.nz. All free study is subject to availability and funding confirmation. Proof of residency status required. Entry criteria, and some costs, may also apply. Eligibility for student allowances or student loans may vary. Contact StudyLink for more information.
Information is correct as at 10 December 2024. Programme fees are based on a full-time student and may vary depending on your final selection of courses that make up your programme. Where the fees are indicative, the approximate fees quoted in this publication are based on the indicative 2025 fee structure. The indicative programme fees for 2025 do not include the Compulsory Student Services Fee (CSSF). The CSSF is an additional levy to your 2025 programme or course fees. Further information about the CSSF can be found here www.manukau.ac.nz/cssf. Programmes stated as eligible for free study in 2025 are based on the 2024 fee structure and subject to funding confirmation for 2025. All fees are in New Zealand Dollars. You will be advised of the current fees at the time of enrolment. All courses and programmes will proceed subject to numbers and academic approval. Manukau Institute of Technology is part of Te Pūkenga – New Zealand Institute of Skills and Technology. Te Pūkenga is accredited under the provisions of the Education and Training Act 2020. International students must study in class and will not be able to enrol for online study options.