AUT - Diploma in Culinary Arts
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Diploma in Culinary Arts
Programme Code: AK3714
Level: 5
Points: 240
Duration: 2 years full time
Venue: City campus
Starting date: 27 February 2012 / 16 July 2012
ENTRY REQUIREMENTS
- NCEA: 48 Level 2 credits including 8 Level 2 credits in a language-rich subject
- CIE: Total 60 points at UCAS, including a language rich subject
The Diploma in Culinary Arts is designed for students who have chosen to pursue a career in the demanding and exciting arena of culinary arts, which includes a sound operational management aspect to underpin the creation and production of food.
Theory lectures and practical tutorials are conducted in our purpose-built School of Hospitality and Tourism, with facilities rated amongst the best in Australasia. This creates a realistic commercial environment in which to learn.
WHAT THIS PROGRAMME COVERS
This is an advanced professional cookery programme that establishes a strong theoretical and practical body of knowledge and skills necessary to work in a professional culinary environment.
This programme also incorporates the:
- Certificate in Basic Cookery
- Certificate in Professional Cookery
- Certificate in Advanced Professional Cookery
This course contains a high practical element using tools and equipment that can be injurious. Students will need to be able to demonstrate a level of awareness and skill that does not compromise any health and safety standards for themselves and others.
Students are also eligible to sit the City and Guilds International Diploma in Food Preparation and Cooking (Culinary Arts) on completion of year two.
Year 1
Papers studied in year one lay the foundation of professional cookery concepts and systems essential for managing a professional kitchen.
Year 2
Papers studied in year two build on from Year One and allow students to develop confidence in their culinary and supervisory skills.
CAREER OPPORTUNITIES
- Professional chef
- Product development
YEAR ONE
213099 Basic Cookery Practices and Principles I
213101 Basic Cookery Practices and Principles II
213110 Basic Cookery Practices and Principles III
214405 Food and Beverage Operations
214412 Culinary Fundamentals
214413 Garde Manger Practices and Principles
214414 Culinary Practices and Principles
214415 Pâtisserie Practices and Principles
YEAR TWO
214416 Information Technology for Culinary Arts
215009 Culinary Cooperative Education
215402 Kitchen Management
215013 Advanced Culinary Practices and Principles I
215014 Advanced Culinary Practices and Principles I
215015 Advanced Culinary Practices and Principles II
215016 Advanced Cakes and Pastry
216623 Gastronomy