NEW ZEALAND DIPLOMA IN COOKERY ADVANCED (LEVEL 5) Information for International applicants

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1 Information for International applicants 2016 ENTRY The programme for cookery and professional chef training at EIT is fulltime for two years which offers you stimulating studies and provides the opportunity to begin a career in the hospitality industry. You will also attain the International City and Guilds International Diploma in Food Preparation and Cooking at completion of the programme. When students achieve the diploma at Level 5 this represents achieving an understanding of technical, menu planning and supervision proficiency in professional cookery. From Level 4 to Level 5, learning experience progresses to senior technical levels. Formal work experience in industry is an important part of the programme, providing valuable on-the-job training as well as building professional networks and experience. Qualification New Zealand Diploma in Cookery Advanced (Level 5) Programme levels Year 1: New Zealand Certificate in Cookery Advanced (Level 4) Year 2: New Zealand Diploma in Cookery (Level 5) - with strands in cookery and patisserie Length Two years Start dates 29 February Study options Full-time Fees Total number of credits Class times Level 4: NZ$24,200 Level 5: NZ$22,300 Course related costs included (subject to change) 240 for full Diploma Classes are scheduled between 8.00am and 11.00pm Monday - Friday as timetabled STUDENT PROFILE Name Masanori Takahashi Country Japan Individual study hours Location One hour for each classroom hour Napier Campus Contact International Centre Phone: international@eit.ac.nz I came to EIT to study English first and it was great. EIT s campus in the Hawke s Bay is beautiful. Now I am studying for a NZ Diploma in Cookery. This is a very different experience for me. The teachers are kind and friendly, but they are strict in the kitchen because real restaurants are like that, so it is good practice. EIT has great facilities and the two well-equipped kitchens give me new experiences of cooking every day. international.eit.ac.nz SEPT 2015

2 STUDY HIGHLIGHTS SUMMARY Real world industry work experience included in all programmes EIT hospitality students are spoilt with large modern training kitchens, complemented by the fully licensed Training Restaurant PROGRAMME DATES SEMESTER ONE Programme Starts Monday, 15 February 2016 Easter Holidays March EIT is the home of Food Hawke s Bay, an organisation whose vision is to become an innovative world-class centre of Excellence in food and beverage production and culinary tourism Semester One Break ANZAC Day 15 April - 29 April Monday, 25 April Hawke s Bay has a thriving café, restaurant and festival scene. New Zealand is the premier destination for food, wine and lifestyle ADDITIONAL COSTS Upon completion of diploma studies, academic attire required for the graduation ceremony can be hired at the student s expense. JOB OPPORTUNITIES The New Zealand Diploma in Cookery Advanced (Level 5) programme offers you enhanced employment opportunities in restaurants and commercial kitchens including Chef, and Mâitre ď. The New Zealand Diploma in Cookery Advanced (Level 5) provides graduates with enhanced employment opportunities in fine dining restaurants and commercial kitchens including specialist and commercial catering, e.g. Chef de Cuisine in smaller businesses, Assistant Manager in commercial caterers, self-employment, Sous Chef in larger businesses, and assistant or main Patissier. ENTRY CRITERIA ACADEMIC ENTRY REQUIREMENTS Applicants entering at Level 5 need to have demonstrated equivalent cookery knowledge or skills as attained via the NZ Certificated in Cookery (Level 4) or National Certificate in Hospitality (Level 4). Demonstrations of knowledge and skills can be either through study at EIT or another institution, or practical work in the hospitality or similar industry that includes a focus on professionalism. Basic computer skills are required. Please note: The learning activities for all qualifications require students to cook with and consume all types of meat applicants who are vegetarian should speak directly with international staff (international@ eit.ac.nz) before completing the application process. Course duration and final programme structure subject to change. Queen s Birthday Monday, 6 June Semester One Ends Friday, 24 June Mid Year Holidays 27 June - 15 July SEMESTER TWO Semester Two Starts Monday, 18 July Semester Two Break 26 September - 7 October HB Anniversary Day Friday, 21 October Labour Day Monday, 24 October Programme Ends Friday, 25 November 2016 ENTRY WITH CREDIT For information and enquiries about Recognition of Prior Learning and Cross Credit please contact international@eit.ac.nz FACILITIES Large modern training and production kitchens are complemented by the fully licensed Training Restaurant and on The Terrace Café, open to the public on selected days for lunch and dinner from February to December. It is run by students from all the hospitality programmes, and forms an integral part of these programmes. ENGLISH LANGUAGE ENTRY REQUIREMENT Applicants for whom English is not their first language must have an acceptable level of English language fluency prior to enrolment in the programme. This may be demonstrated in a variety of ways, including successful study of a programme in which English was the language of instruction, completion of a New Zealand Certificate in English Language (Level 4 with an Academic endorsement), approved scores on IELTS tests (Academic score of 5.5 in all bands), or equivalent.

3 ASSESSMENTS Throughout each programme students are required to achieve competency in the outcomes of each course. The assessment of practical skills is by observation of performance during classes and set assessment activities. All assessments must be completed by the dates specified in course books. Students are expected to successfully complete assessment tasks at their first attempt. Re-assessment is available where a genuine first attempt occurred. PRACTICUM, WORK EXPERIENCE During the year all students will work on rostered lunch or dinner productions, mid-week, in Scholars Restaurant as part of routine classes. Students will complete industry placement courses as part of the diploma programme. Approximately 150 hours of industry-based experience over the two years will ensure students develop professional networks, apply their professional skills in a commercial situation, and complete an enterprise report. PROGRAMME INFORMATION Study at Level 4 consists of 120 credits and is made up of five core compulsory courses. Study at Level 5 consists of 120 credits, made up of two strands - cookery or patisserie. Students who have completed the diploma at another institution and wish to complete a further strand with EIT, are able to do so, subject to their original qualification having been completed within the five years prior to their enrolment at EIT. Those who completed the diploma over five years ago will undertake a cross credit/ recognition of prior learning process through which they will be guided by the programme coordinator. The diploma incorporates the New Zealand Certificate in Cookery (Level 4) and the New Zealand Diploma in Cookery Advanced (Level 5) with strands in cookery and patisserie. ACADEMIC STAFF Our lecturers are highly trained professionals with particular areas of expertise in culinary arts and food and beverage service. The staff maintains contact with other professionals through organisations such as Hotel and Catering Industry Management Association (HCIMA), London City & Guilds Association, Restaurant Association of New Zealand (RANZ), Hospitality Association of New Zealand (HANZ), Service Industry Qualifications (Service IQ), New Zealand Chefs Association NZCA, and Cookery and Food Association of New Zealand (CFANZ). We value our partnership with students and aim to provide quality education in a supportive environment, encouraging personal growth and professional development. Name Qualification Grant McHenry City & Guilds-Chef, Diploma 706/1 & 706/2 Mark Caves Korey Field Celia Kurta Chris Toomey Workplace Assessor, NZQA 751, 752 & Professional Chef NZQA 751, 752 & Professional Chef Dip Hotel Management & Admin, London Wine & Spirit Education Trust Certificate and Higher Certificate in Wine Master Professional Studies, Workplace Assessor Hospitality Standards Institute (HSI), Institute of Hospitality (AIH), Accredited Trainer Australian Hospitality Review Panel

4 COURSE DESCRIPTIONS NB: Courses are offered subject to sufficient numbers applying. The courses at EIT are a blend of unit standards, International City & Guilds content and locally-developed EIT content. Unit standards in the national certificates have been bundled together to create a logical course structure centred on core cooking skills. Progression is from the more basic to the more complex with the teaching, learning, and assessment being integrated throughout the programme. COURSE LEVEL 4 COURSES - YEAR 1 CREDIT VALUE NZQA LEVEL PCP4.01 Culinary Concepts 10 3 PCP4.02 Productions 20 4 PCP4.03 Garde Manger 20 4 PCP4.04 Saucier 50 4 PCP4.05 Patissier 30 4 TOTAL 130 COURSE LEVEL 5 COURSES - YEAR 2 CREDIT VALUE NZQA LEVEL PCP5.01 Staff Management in the Kitchen 25 5 PCP5.02 Managing Operational Roles In a food and beverage establishment 20 5 COOKERY STRAND (OPTIONAL 75 CREDITS) PCP5.11 Food Preservation 25 5 PCP5.12 Advanced Saucier 25 5 PCP5.13 Advanced Menu Design 25 5 PATISSERIE STRAND (OPTIONAL 75 CREDITS) PCP5.21 Artisan Breads & Pastries 25 5 PCP5.22 Advanced Cake Decorating 25 5 PCP5.23 Advanced Plated Dessert & Garnishes 25 5

5 01 Complete and sign our international student application form 02 Attach certified copies translated into English of your: Passport or birth certificate Proof of name change (if applicable) Evidence of your English language proficiency ie. IELTS or equivalent Academic transcripts and qualification certificates Please note that some programmes may require you to submit additional documentation such as your Curriculum Vitae, portfolio or references. Please check our website for any programme specific documentation required. 03 Send your application to us The easiest way is to send it by to We d also be happy to accept it by post. You can also now apply online at 04 We will assess your application and let you know the outcome as soon as possible If you are accepted we will send you an Offer of Place along with details of the fees payable. If you do not meet all of the entry criteria we may issue you with a Conditional Offer of Place. You will need to meet all of the conditions as set out on your Offer of Place before you can apply for your Student Visa. 05 Pay your fees and apply for your Student Visa Once you have accepted your offer to study with us and paid your fees, we will send you a receipt that you will need to submit when applying for your visa. Details on applying for your Student Visa are available on the Immigration New Zealand website 06 Let us know your arrival details Once your visa has been approved you can then book your flights. Please let us know your arrival details whether you ll be living in EIT accommodation or not. If you are staying in EIT accommodation, we will arrange for you to be collected from the Napier airport for FREE. Please note that you must be 18 years of age or older when you begin your studies at EIT. DISCLAIMER. The programme fees, other costs, entry requirements, duration, and programme start dates are for 2016 and are listed as a guide only. All fees shown in the prospectus are in New Zealand dollars and include Goods and Services Tax (GST) at current rates. Programme content is based on current information and may be subject to change. EIT reserves the right to cancel or postpone any programme and shall not be liable for any claim other than that proportion of the programme fee, which the cancelled or postponed portion bears.