Course details

Summary

The focus of the programme is the preparation and service of French classical and contemporary patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.

COURSE STRUCTURE

The programme of study requires completion of 120 credits over three 10 week periods. Please refer to graduation criteria for more details.

Assessment

The programme of study uses a variety of assessment techniques including but not limited to: Progress tests of practical skills, summative practical tests and summative theory tests, examinations, reports and presentations.

Internship

The Internship occurs in the final ten week term of the programme. The Career Management department partners with the student to identify and secure appropriate work experience in a commercial environment in New Zealand or overseas. The Career Management department prepares the student throughout the second term for the Internship and also outlines the assessment requirements of the placement. Internship placement is a minimum of 200 hours (20 hours per week for 10 weeks).

The Internship enables the student to apply their learning, to further develop their skills, to gain in-depth knowledge of the industry and to develop professional networks. This provides a platform for students to link directly with industry and to enhance their employment opportunities.

WHAT QUALIFICATION WILL I GAIN?

The following outlines the key knowledge, skills, attitudes and values graduates will have when they successfully complete this programme:

• Select and apply staffing strategies to meet performance targets.
• Plan and monitor work-flow and supplies in a commercial kitchen.
• Manage operating procedures and compliance requirements for operational roles.
• Manage staff relationships for operational roles.
• Plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality business.
• Plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business.
• Plan and produce a broad range of advanced hot and cold desserts suitable for a commercial hospitality business.

CAREER PATHWAYS

Patissier, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.

Entry criteria

Diplôme de Pâtisserie Achieved, NZQF L4 qualification in a similar or related field.

OR Equivalent personal, practical, professional or educational experience of an appropriate kind. (Please note a practical assessment maybe required on site in New Zealand)

Plus a minimum IELTS score of 5.5 with no band lower than 5

17+ years (no upper age limit)