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.


***NOTE: Semester 1, 2014 applications have closed for this programme.***

Programme code: AK3714
Level: 5
Points: 240
Duration: 2 years full time
Venue: City campus
Start date: 3 March 2014 / 21 July 2014

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

214405    Food and Beverage Operations
214412    Culinary Fundamentals
214413    Garde Manger Practices and Principles
214414    Culinary Practices and Principles
214415    Patisserie Practices and Principles
215009    Applied Project
215013    Advanced Culinary Practices and Principles I
215014    Advanced Culinary Practices and Principles II
215015    Advanced Hot and Cold Desserts
215016    Advanced Cakes and Pastry
215019    Food and the Senses
215402    Kitchen Management
215416    Information Technology for Culinary Arts
216623    Gastronomy
CULN401  Cookery Practices and Principles I
CULN402  Cookery Practices and Principles II
CULN403  Cookery Practices and Principles III

Career opportunities

  • Professional chef
  • Product development
Last updated: 07 Feb 2014 1:15pm

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