Background Located in the heart of Auckland’s busy metropolis, Cornell Institute of Business and Technology, in consultation with leaders of the hospitality industry, the Hospitality Standards Institute of New Zealand and top chefs from throughout the country, has developed an innovative and exciting course in Professional

Derek’s letter of welcome

Derek j Robertson Programme Manager Professional School of Cookery Cornell Institute of Business & Technology Bon appetite.

As the programme manager for the Cornell Institute of Business and Technology’s Professional School of Cookery, I welcome you to New Zealand’s newest Professional Chefs Training Establishment.

After working in Professional Cookery, at educational and management levels, for the past 15 years, together with television commitments and authoring many cookbooks, one can say that I have a reasonable knowledge of how the industry works. With this background, I have had a long desire to work with true professionals to put together a course that addresses the requirements of both national and international markets.
To this extent I have consulted with many leading chefs and industry regulators to put together a course for the nation’s newest Professional Cookery training institute.

I believe that we at The Cornell Institute of Business and Technology have put together a course in Professional Cookery that will captivate and address the demands of the hospitality industry in New Zealand and throughout the world.

Because of the ever increasing demand for professional chefs in cafés, restaurants, hotels, cruise ships and super yachts, Cornell Institute of Business and Technology has created a course that will both take your education to another level and provide an opportunity to enhance your lifestyle.

To make your time with us exciting and fulfilling, but most of all professional, we have structured the course to international standards, incorporating the basic skills that lead through to classical cuisine while not forgetting the new innovations from the Pacific Rim.
You will learn in the best possible instructional environment using only the finest of food and equipment as well as instruction from a highly trained and enthusiastic tutorial staff.

The Course
This in-depth two year course, taught over eight terms, prepares the trainee chef for the exciting and challenging world of professional cuisine. With a thorough training in the skills of Professional Cookery you will learn everything from how to prepare classical dishes through to the creative innovations of modern cuisine. Our professional trainers, outstanding facilities and years of educational excellence make us a first choice training establishment for the future careers of the international chef.
The course is taught over 80 weeks in 8 terms it includes, Kitchen (training) time and theory.
This course ensures that the trainee reaches the highest standards required by the hospitality industry and can lead to Professional Trade Certification.

The aim

Cornell Institute of Business and Technology has recognized New Zealand’s need for highly trained and competent chefs. To cater for the demands of the fast growing hospitality market, Cornell has designed a course in Professional Cookery that addresses clear market needs and provides future career opportunities for tomorrows’ chefs. By enrolling in Cornell’s Professional Cookery course you are on a trade and educational pathway that

Diploma in International Culinary Arts (Level 5)

Including National Certificate in Hospitality (Professional Cookery) level 4 in Patisserie, Rice & Pasta and Fish & Shell fish.

Module 1 : An Introduction to the modern kitchen equipment, knife skills, kitchen / food hygiene, basic kitchen accounting, computer skills and employment responsibilities.

Module 2 : Learn how to prepare stocks and sauces, fruit and vegetables and complex soups.. Students develop a basic nutritional understanding.

Module 3 : Preparation and presentation of complex meat, dairy, fish, egg, pasta, further development of sauce and vegetable dishes. Theory training will include basic nutrition, food costing and portion control.

Module 4 : Practical and theoretical introduction to pastry, and bread making along with hot and cold deserts, cakes and sponges.

Module 5 : In depth study of shell fish, buffet and functions. Preparations for their diploma studies.

Module 6 : The trainee chef learns to plan, implement & evaluate menus while spending time in the training kitchen and commercial kitchen environment.

Module 7 : Presentation and investigation of regional topics, cuisine, and culinary systems.

Work experience and placement

On completion of the Diploma in International Culinary Arts (Level 5), Students will be offered, resume/cv editing services and interview preparation.


Entry Criteria

Minimum requirement is IELTS 5.0 or a pass in Cornell’s internal English assessment test.
Minimum of 18 years of age.