Full-time; Part-time study will be considered on a case by case basis.
40 weeks full-time including six weeks of study breaks
$6,914 plus $240 Student Services Levy
Fees listed are for each year of the programme, indicative only and may vary with course selection. View course details for individual fees.
NZ2102 - New Zealand Diploma in Cookery (Advanced) (Level 5)
Take the next step in your chef career or build your own food business.
Expand your creative knowledge by learning the latest culinary techniques, along with exploring the more traditional artisan methods for which our region is renowned.
Nelson is the perfect place to study at this level with a vibrant hospitality scene, internationally recognised food producers and many award winning boutique industries.
Study sustainable future focused practices and a 'farm to table' approach; this programme will develop your understanding of culinary arts, from food production to the marketplace.
Learn the art of cheesemaking, butchery, crafted small goods (salami, pate and terrine), locally foraged foods, traditional and international cuisine and the excitement that is molecular gastronomy. Consolidate all your learning in an industry placement.
Plan and execute a community charity event - from the idea and planning, to the execution on the day.
Gain experience 'on the pass' in our training restaurant, The Rata Room.
Complete projects that develop skills in designing a commercial kitchen, rosters, costing and implementing sustainable economic practices and systems that support a commercially viable business.
At NMIT we work closely with local industry, iwi and the community so that your learning happens in a wide range of commercial, training and community settings.
You will be involved in events which could see you catering for 40 or 400 people, running our mobile food cart, working alongside leading chefs in commercial environments, or participating in a noho marae.
Kerensa Johnston, Chief Executive, Wakatū Incorporation said, "Wakatū Incorporation held a gala dinner event for 650 people at the Trafalgar Centre. This was part of our celebrations of Wakatū Inc’s 40th anniversary. The gala dinner was a big undertaking for us and it was important it was successful. We contracted the NMIT Culinary Arts team to work with our executive chef, Martin Bosley. The Culinary Arts team was professional and easy to work with, and their input greatly contributed to the overall success of what was a lovely evening."