The purpose of this qualification is: To provide competent employees for the hospitality sector who are able to work as chefs in senior positions producing advanced dishes in a professional kitchen. To provide for those individuals who are employed as chefs in senior positions, a credential that will enhance their employment opportunities in a professional kitchen across the hospitality sector. To establish standards of professional practice for advanced cookery that can provide customers with confidence in a range of hospitality environments. This strand in the qualification will allow graduates to have advanced general cookery skills. Career opportunities: Graduates of this qualification will be able to: Select and apply staffing strategies to meet performance targets. Plan and monitor workflow and supplies in a commercial kitchen. Manage operating procedures and compliance requirements for operational roles. Manage staff relationships for operational roles. Cookery strand: Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques. Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques. Plan, develop and design advanced dishes and menus suitable for implementation in a commercial hospitality environment. Satisfactory Completion The student will normally be expected to complete the Cookery strand of the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie full-time over 92 tutorial weeks, which includes NZ2100 New Zealand Certificate in Cookery (Level 3) and NZ2101 New Zealand Certificate in Cookery (Level 4). To satisfactorily complete the New Zealand Certificate in Cookery (Level 3), and be awarded this qualification the student must successfully achieve: A minimum of 60 credits in accordance with the programme schedule for the New Zealand Certificate in Cookery (Level 3) The student will normally be expected to complete the New Zealand Certificate in Cookery (Level 3) full-time within 17 weeks. To satisfactorily complete the New Zealand Certificate in Cookery (Level 4), and be awarded this qualification the student must successfully achieve: A minimum of 120 credits in accordance with the programme schedule for the New Zealand Certificate in Cookery (Level 4) The student will normally be expected to complete the New Zealand Certificate in Cookery (Level 4) full-time within 34 weeks. To satisfactorily complete the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie and be awarded the qualification the student must successfully achieve: Cookery Strand Achieve all of the graduate profile outcomes for that strand showing competence to a minimum of 120 credits in accordance with the programme schedule for the New Zealand Diploma in Cookery (Advanced) (Level 5) with strands in Cookery and Patisserie. Complete required theoretical and practical course work and assignments.