Diploma in culinary arts (AUT)

By MARK STORY

Incorporating the national certificate in hospitality (cookery levels 2, 3 and 4) and the city and guilds diploma in professional cookery, this NZQA (level 5) diploma course takes students through the three stages of professional cooking and food management.

"This two-year, full-time programme is for students who have chosen a career in the culinary arts," says programme leader Warren Goodsir.

The course covers fundamental to advanced cookery practices, IT for hospitality, kitchen management, liquor technology and legal aspects - needed to manage wine and liquor outlets - right through to a mastery of food costing that lets students create recipes and menus, manage suppliers, commodities and invoices.

In their final year, students decide on one of three choices: food and beverage management, hospitality human resources or event planning.

Students who complete the diploma can apply for entry on to the bachelor of international hospitality management.

Graduates of the diploma in culinary arts can find jobs in commercial professional kitchens - restaurants, cafes, hotels or specialist catering companies - and function as productive chefs without supervision, says Goodsir.

As well as establishing and expanding dishes and techniques in classical and contemporary cooking, the diploma also covers managing a busy restaurant kitchen.

Lectures and practical training take place in the purpose-built school of hotel and restaurant studies.

Students must have Sixth Form Certificate with combined grades of 18 or less over four subjects, including English, or a level three certificate in an appropriate subject (certificate in hospitality studies international).

Applicants aged over 20 may be accepted on the basis of life and work experience. Those for whom English is a second language need an IELTS score of six or a pass in the (AUT) EPA with a minimum score of three (or equivalent), completed in the past two years.

The annual cost of AUT's diploma in culinary arts this year was $3550 (next year's fee is yet to be set).

Applications for the programme starting at the Wellesley St campus in February close on November 30, and on May 31 next year for the programme starting in July.

What past students think

Holly Shaw

Chef, aged 20

Monarch Cafe

Pukekohe

Graduated 2003

"I entered this course straight from high school and it really complements my passion for food.

"For someone like me, who plans to run their own business, it provides a really solid grounding in what is a very tough industry.

"As well as developing advanced skills in chefing, the course has also given me a sound window into the entire hospitality industry, from food and beverage, kitchen and bar-side management through to food-costing skills.

"To complete this two-year diploma, I also had to pass certificates in both basic and professional cookery.

"As well as learning the practical stuff, the course also showed me how to run my own restaurant. Most of the lectures during my final elective - food and beverage - were based on the tutor's experiences running his own businesses."

What employers think

Dean Sheppard

Owner/manager

Monarch Cafe

Pukekohe

"Holly's a dedicated chef who is bringing what she's learnt back into the kitchen - and this is rubbing off on the rest of my team.

"Having worked here for 15 months as one of the larder chefs working on hot main courses (steaks, lamb and so on), it's clear that she's able to put her practical knowledge immediately into practice.

"Having progressed through this course, I now expect Holly to advance to senior chef ranks fairly quickly. She knows her way around a kitchen and is always keen to try new techniques and styles - especially when it comes to desserts.

"Holly's drive and passion for this industry, together with her formal training, has put her well on the way to a successful career in the food and beverage industry."


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AUT School of Hotel and Restaurant Studies

AUT

Phone: 917 9999