The tuition fees shown in the right-hand column are part of the Government’s Key Information for Students (KIS). This data is pulled from a database that the Tertiary Education Commission (TEC) control. It is based on an average fee from the previous year.
This means there is always a difference between the TEC/KIS fee shown and Otago Polytechnic’s current indicative fee (other reasons also affect the KIS data such as fee reductions for students granted Recognition of Prior Learning). Due to this, the indicative fee below is the best guide for prospective students.
- Domestic fee: $7,258 though you may be eligible for Fees Free
Please note: The KIS data only applies to domestic students. Up-to-date international student fees can be found by clicking the International tab in the top right corner of this page.
More about the Central Otago experience
Embrace the world-renowned Central Otago food and wine experience and enjoy the chance to use local, fresh produce in your dishes. Our unique approach focuses on sourcing ingredients grown on campus to strengthen your understanding of the connection between ‘paddock and plate’. Our extensive horticultural facilities include a hydroponics unit, nursery, modern glasshouses, orchard and the Bannockburn Road vineyard and give you the opportunity to incorporate locally grown and harvested herbs, vegetables, fruit, berries, salad and wine into your cooking and chef training.
One of the highlights of the programme is the opportunity to showcase your culinary talents at events created by you, where you have the chance to showcase and sell your food to the public. During the programme, you will also benefit from the input of knowledgeable guest lecturers and conversations within the culinary community.
- The ability to work well under pressure
- To be motivated and have a good work ethic
- A willingness to constantly update your skills.
- The New Zealand Certificate in Cookery (Level 4), or equivalent, OR evidence of at least one year of relevant industry experience.
- International students will be individually assessed to ensure you meet the entry requirements. Click here for your country's equivalent entry criteria.
All students (international and domestic) for whom English is not a first language:
- must demonstrate English Language skills with an IELTS overall band score (academic) of 5.5, with no band score lower than 5.0 OR
- must provide acceptable alternative evidence of English language proficiency depending on the visa decline rate of the country you are from. See here for acceptable evidence and visa decline rates by country.
Please note: All scores must be achieved in a single test completed in the preceding two years. You cannot combine scores from multiple tests. If you have achieved NCEA Level 3 University Entrance you are not required to provide evidence of English Language skills.
You must supply certified copies of proof of identity and proof of residency (where appropriate).
If the number of applicants exceed the available places, a waitlist will be used to ensure preference is given to applicants in order of application.
You will need to purchase your own knife kit, knives, uniform. Please contact us for more information. Email email@example.com
Further study options
Upon successful completion of this Diploma, you'll be in a great position to apply for our Bachelor of Culinary Arts (offered at our Dunedin campus).
Programme specific risks
You will be advised of all risks associated with this programme in the covering letter that is enclosed with all enrolment packs. Parental consent must be obtained if you are under 18.
You will spend the majority of your time in the training and production kitchens. You will be required to participate in classroom and online learning. You will undertake work placement which is a vital component of this programme as you will be expected to compare Otago Polytechnic procedures and standards with what occurs in your placement.
Graduate outcomes and qualification structure
Upon successful completion of this qualification, you will be able to:
- Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.
- Monitor and maintain interactions between colleagues, managers and customers.
- Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.
- Apply cookery skills to prepare, cook and present a
- range of cold larder dishes,
- range of hot kitchen dishes, and a
- range of patisserie and desserts
- employing complex preparation and presentation techniques.
|Course name||Level||OP Credit|
|Introduction to Advanced Cookery||5||45|
Student loans and allowances
Student loans and allowances are for domestic students only. For information about student loans and allowances please visit the Studylink website. It is important to apply for your student loan/allowance at the same time as you apply for this programme, due to the length of time Studylink take to process. Loan/allowance applications can be cancelled at any time if you decide to withdraw your programme application or if it is unsuccessful.
Recognition of prior learning
If you have extensive knowledge and skills due to practical experience in this area, enquire at our Central Otago campus about our recognition of prior learning process. You may have already gained credits towards this qualification. Phone 0800 765 9276 or email firstname.lastname@example.org.
While every effort is made to ensure that this sheet is accurate, Otago Polytechnic reserves the right to amend, alter or withdraw any of the contained information. The fees shown in this document are indicative ONLY. Both domestic and international fees are subject to change and are dependent on the development and implementation of Government policies. Please note that additional fees may from time to time be required for external examination, NZQA fees and/or additional material fees.