Students taste success on new Level 5 Cookery Diploma

The first students studying for a brand new Diploma in Professional Cookery (Level 5) offered at Otago Polytechnic’s Central Otago Campus are heading to Auckland this Saturday (July 16) to compete in the national Nestlė Toque D’Or competition on Monday 18 July.

The prestigious Toque D’Or puts students under pressure as they meet some of the best kitchen teams in the country in competition. Representing Otago Polytechnic in the cooking stakes will be Diploma (Level 5) students Georgia Ball and Richard Bloxham while Alex Blease from the Certificate in Cookery (Level 3) course will accompany them with front of house service.

The Nestlé Toque d’Or competition is held in 17 countries around the world and is regarded as a launching pad for a successful career in the hospitality industry. Former competitors in the New Zealand event include Sonya Paget, Executive Chef at Auckland’s George Restaurant and Bar, and Josh Emett, who now works as Head Chef at London’s prestigious Savoy Grill. International chefs Jamie Oliver and Anton Mosimann are former competitors in the UK event.

Armed with skills learned on the highest level cookery programme available in the region, the budding chefs are set to become testament to the unique teachings of the new diploma.

Otago Polytechnic Programme Manager Jo-anne Brun said the one-year programme, which launched in February, strongly placed emphasis on working with foods from Central Otago and was attractive to people from all over the country.

“Central Otago foods are becoming world renowned and these students have amazing access to all aspects of growing or hunting and preparing the produce and specialities of the region,” she said.

“Students are hands-on from the start in all our cookery programmes - we like to grow and source our own food so they find themselves experiencing wine production, olive picking and pressing, and even plucking ducks.

“The hands-on experience with locally produced food is a huge element of the learning on the Diploma course. It’s about sourcing ingredients from the sky, stream or paddock and appreciating their nutritional and cultural properties as you put them onto a plate. Students have the opportunity to hunt their own game or harvest ingredients – they get a huge appreciation of the product through this process.”

The new Level 5 Diploma is a comprehensive course that teaches theory such as food costings, kitchen management, kitchen design, food safety and nutrition alongside practical cookery.

It is a qualification that is recognized worldwide, incorporating the National Certificate in Hospitality (Cookery) Level 4 and City and Guilds International Diploma in Food Preparation and Cooking (Culinary Arts).

Ms Brun said most students on the course were also working in local restaurants and hotels.

“It makes sense for our students to work in the industry as well as studying. The formula of study, workplace practice, earning and learning means people leave the course with a great qualification and the experience to go straight into a high level position,” she said.

Entry requirement for the Diploma is a Certificate in Cookery Level 3 or equivalent. Students can apply for the programme by contacting the Otago Polytechnic Central Otago Campus on 0800 765 9276. Enrolments for 2012 are being accepted now.

For more information on cookery programmes provided at Otago Polytechnic’s Central Otago Campus please visit www.otagopolytechnic.ac.nz.