Auckland University of Technology

What you'll study

This diploma focuses on practical culinary skills delivered alongside applied food theory and workplace practice. You will spend substantial time in commercial-standard kitchens and food labs, learning the fundamentals of contemporary cookery and bakery plus supporting topics that underpin safe, efficient kitchen operations.

• Fundamental Cookery Techniques – knife skills, stocks, sauces, proteins, fish and vegetable cookery.
• Garde Manger and Cold Kitchen – salads, charcuterie, cold plates and plating techniques.
• Pastry and Baking – breadmaking, basic pastries, desserts and confectionery foundations.
• Kitchen Operations and Food Safety – food safety and hygiene, HACCP principles, kitchen organisation and operating procedures.
• Menu Planning and Nutrition – menu design, costing basics, dietary considerations and nutrition fundamentals.
• Sustainable Sourcing and Contemporary Cuisine – local ingredients, seasonality and an introduction to modern New Zealand and international food trends.
• Workplace Learning – industry placements or simulated service situations to develop teamwork and real‑world service skills.
• Professional Skills – communication in the kitchen, food presentation, time management and basic supervisory tasks.

Entry requirements

Entry is aimed at applicants with a genuine interest in food and hospitality and can include recent school leavers or those with relevant workplace experience. Typical requirements include:

• Completion of secondary school or equivalent relevant study, or demonstrable practical experience in a food service role.
• Basic literacy and numeracy sufficient for the study of recipes, costing and workplace documentation.
• Proficiency in English suitable for vocational study; international applicants must meet AUT's English language requirements through recognised qualifications or testing.
• Applicants may be asked to attend an interview or practical assessment to confirm suitability for hands-on training.

Career prospects

Graduates move into entry- and mid-level roles across the hospitality and foodservice sectors. The diploma prepares you for work in fast-paced kitchen environments as well as for supervisory responsibilities.

• Commis chef, demi chef or chef de partie positions in restaurants, hotels and catering operations.
• Pastry assistant or bakery roles in artisan bakeries and patisseries.
• Catering and events kitchen roles, including contract catering and corporate foodservice.
• Progression to supervisory or sous chef positions with experience, or starting a food-related small business.
• Pathways to further study in culinary, hospitality management or related degree programmes at AUT or other institutions.

Why study at Auckland University of Technology

AUT combines vocational, hands-on training with applied industry knowledge. The culinary training takes place in commercial-standard facilities, and teaching staff include experienced chefs and hospitality professionals who bring current industry practice into the classroom. Strong industry links support placement opportunities and local employer networks allow students to gain real-world experience in Auckland's diverse food scene.

The programme emphasises contemporary and sustainable approaches to food, reflecting New Zealand ingredients and culinary trends, and offers clear pathways for students who wish to advance into higher-level hospitality qualifications or build a career in professional kitchens.