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 is an advanced professional cookery qualification that covers the theoretical and practical skills to work in a professional culinary environment.
Papers cover the professional cookery concepts and systems essential for managing a professional kitchen. You study in AUT’s outstanding facilities, which are rated among the best in Australasia and resemble a professional culinary arts environment.
Start date: 2018
Start date: 2019
Minimum entry requirements
- NCEA: 48 level 2 credits or higher including eight level 2 credits in any one subject from Classical Studies, Drama, English, Geography, Health Education, History, History of Art, Media Studies, Social Studies or Business Studies, Economics, Physical Education, Te Reo Māori, Te Reo Rangatira.
- CIE: 60 points on the UCAS Tariff, including any one subject similar to the NCEA subjects listed above.
Selection criteria
- Interview may be required.
English language requirements
- IELTS (Academic) of 5.5 overall with all bands 5.0 or higher; or equivalent.
Other requirements
The practical side of this programme involves using commercial kitchen tools and equipment and requires you to demonstrate a level of skill that doesn’t compromise any health and safety standards for yourself and others.
Year 1
Papers this year lay the foundation of professional cookery concepts and systems essential for managing a professional kitchen.
Complete the following 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
Year 2
Papers in Year 2 build on from Year 1 and help you develop confidence in your culinary and supervisory skills.
Complete the following papers
- 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
- CULN512 Contemporary Kitchen Management
- FOOD501 Food and the Senses
- GAST601 Gastronomy
- HOSP404 Food and Beverage Operations
Preparing you for City and Guilds qualifications
On successful completion of Year 1, you have the option to sit the City and Guilds Certificate in Food Preparation and Cooking Principles.
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).
Exit qualifications
This programme incorporates the:
- Certificate in Professional Cookery
- Certificate in Advanced Professional Cookery
These certificates are available as exit qualifications within the Diploma in Culinary Arts.
- Professional chef
- Product development
16 Jul 2018
25 Feb 2019
15 Jul 2019
- The tuition fee for a year of full-time study varies depending on your course of study and the combination of papers you study within your qualification. Estimates given are based on paper selection of previous student enrolments within each qualification. Your exact fees will be calculated at the time of invoicing.
- The tuition fee for a year of full-time study varies depending on your course of study and the combination of papers you study within your qualification. Estimates given are based on paper selection of previous student enrolments within each qualification. Your exact fees will be calculated at the time of invoicing.
The information on this page was correct at time of publication. For a comprehensive overview of AUT qualifications, please refer to the Academic Calendar.