College of Science, Technology, and Environment

DIPLOMA OF CULINARY ARTS AND MANAGEMENT (LEVEL 5)

DESCRIPTION

This qualification reflects the role of highly skilled culinary practitioner who uses a broad range of skills and sound knowledge of industry standards to coordinate and/or contribute strongly in a kitchen business environment.

The qualification prepares graduates to work independently, have responsibility for others and be involved in or make a range of kitchen operational business decisions.

CAREER OPPORTUNITIES

This programme is designed to prepare individuals for:

  • Professional Cookery
  • Baking and Pastry
  • Food & Beverage Services
  • Hospitality Marketing and Management
  • Events Management
LENGTH OF PROGRAMME
Full Time 2 years (including existing 3 semesters of Certificate III and IV)
Part Time 2 and a half years
ELIGIBILITY/ADMISSION REQUIREMENTS

To be admitted to this programme, a person:

With a current Medical Certificate, and

  • Pass in Senate recognized Year 12/Form 6 or equivalent with English; or
  • Pass in a nationally recognized Certificate level IV qualification or equivalent from a recognized provider; or
  • Recommendation and confirmation of work experience and sponsorship of studies by employer; or
  • Met the University mature student admission criteria.
COURSE INFORMATION

This programme has a total of thirteen (13) courses.

Course Code Course Title Semester Delivery Mode Campus Fees (FJD)
CECC31 Kitchen Ergonomics          1 & 2 Face to face Laucala/Nadi $835
CECC32 Cookery Methods & Skills I 1 & 2 Face to face Laucala/Nadi $835
CECC33 Cookery Methods & Skills II           1 & 2 Face to face Laucala/Nadi $835
CECC34 Technology, Menu Planning & Stock Control  1 & 2 Face to face Laucala/Nadi $835
CECC35 Commercial Cookery Practicum   1 & 2 Face to face Laucala/Nadi $835
CECC41 Pacific Rim Cuisine             1 & 2 Face to face Laucala/Nadi $1,175
CECC42 International Cuisine 1 & 2 Face to face Laucala/Nadi $1,175
CECC43 Kitchen Menus & Budgets 1 & 2 Face to face Laucala/Nadi $850
CECC44 Kitchen Teams & Leadership 1 & 2 Face to face Laucala/Nadi $850
CECC51 International Cuisine II  2 Blended Selected Campuses $1,365
CECC52 Yeast Products, Pastries, Desserts and Specialty Cakes  2 Blended Selected Campuses $1,365
CECC53 Managing Teams and Service Delivery                2 Blended Selected Campuses $950
CETH53 Hospitality Operations Budgets and Finance 2 Blended Selected Campuses $950

Expression of Interest – Fill this form to get a quick advise from our academic team.

EOI 2020