AUT - Diploma in Culinary Arts

AUT

Diploma in Culinary Arts

Do you love working with food and want to become a creative professional in this field? The Diploma in Culinary Arts produces graduates with sound operational management skills 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.

Programme code: AK3714
Level: 5
Points: 240
Duration: 2 years full time
Venue: City campus
Start date: 2 March 2015 / 20 July 2015

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.

Structure and content

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 Professional Cookery
  • Certificate in Advanced Professional Cookery.
These certificates are available as exit qualifications within the Diploma in Culinary Arts. The practical side of this programme involves using commercial kitchen tools and equipment and requires students to demonstrate a level of awareness and skill that does not compromise any health and safety standards for yourself and others.

View a full list of skills and capabilities required to participate in this programme >>

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.

On successful completion of Year 2, you have the option to sit the City and Guilds International Diploma in Food Preparation and Cooking (Culinary Arts).

Papers

CULN401    Cookery Practice and Principles I
CULN402    Cookery Practice and Principles II
CULN403    Cookery Practice and Principles III
CULN404    Culinary Fundamentals
CULN405    Garde Manger Practices and Principles
CULN406    Culinary Practices and Principles
CULN407    Patisserie Practices and Principles
CULN502    Advanced Culinary Practices and Principles I
CULN503    Advanced Culinary Practices and Principles II
CULN504    Advanced Cakes and Pastry
CULN505    Advanced Hot and Cold Desserts
CULN506    Applied Project
CULN507    Kitchen Management
GAST601    Gastronomy
FOOD501    Food and the Senses
HOSP404    Food and Beverage Operations
INFS501    Information Technology for Culinary Arts

Career opportunities

  • Professional chef
  • Product development
Last updated: 28-Aug-2014 3.44pm

The information on this page was correct at time of publication. For a comprehensive overview of AUT qualifications, please refer to the Academic Calendar.

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