Diploma in Culinary Arts

St Paul Precinct

A taste of France at Four Seasons

Culinary arts lecturer, Hussain Sabori, teaches a first-year student of the Bachelor of Arts (Culinary Arts) how to serve a Crepe Suzette, one of the six courses served at Four Seasons restaurant for their French themed tasting menu.

The themed tasting menu is a new addition to the semester calendar, occuring on the third week of each month. It's an opportunity for students to gain experience in front and back of house, and for diners to take a culinary journey around the world. Check out the upcoming events at Four Seasons.

button for easy access to information about this qualification
Do you love working with food and want to become a creative professional in this field? The Diploma in Culinary Arts produces graduates with sound operational management skills to underpin the creation and production of food.
Theory lectures and practical tutorials are conducted in our purpose-built School of Hospitality and Tourism, with facilities rated amongst the best in Australasia. This creates a realistic commercial environment in which to learn.

Learn about the capabilities required in culinary arts

Programme code: AK3714
Level: 5
Points: 240
Duration: 2 years full-time
Venue: City Campus
Start date: 26 February 2018 / 16 July 2018

Entry requirements

  • NCEA: 48 Level 2 credits including 8 Level 2 credits in a language-rich subject.
  • CIE: Total 60 points at UCAS, including a language rich subject.

Career opportunities

  • Professional chef
  • Product development.

Structure and content

This is an advanced professional cookery programme that establishes a strong theoretical and practical body of knowledge and skills necessary to work in a professional culinary environment.

This programme also incorporates the:

  • Certificate in Professional Cookery
  • Certificate in Advanced Professional Cookery.
These certificates are available as exit qualifications within the Diploma in Culinary Arts. The practical side of this programme involves using commercial kitchen tools and equipment and requires students to demonstrate a level of awareness and skill that does not compromise any health and safety standards for yourself and others.

**Students need to be aware that if they experience an interruption in their enrolment period greater than 3 weeks during a semester they may be impacted in their Studylink entitlements. 

Year 1
Papers studied in year one lay the foundation of professional cookery concepts and systems essential for managing a professional kitchen.

Year 2
Papers studied in year two build on from Year One and allow students to develop confidence in their culinary and supervisory skills.

On successful completion of Year 2, you have the option to sit the City and Guilds International Diploma in Food Preparation and Cooking (Culinary Arts).


CULN401 Cookery Practice and Principles I
CULN402 Cookery Practice and Principles II
CULN403 Cookery Practice and Principles III
CULN404 Culinary Fundamentals
CULN405 Garde Manger Practices and Principles
CULN406 Culinary Practices and Principles
CULN407 Patisserie Practices and Principles
CULN502 Advanced Culinary Practices and Principles I
CULN503 Advanced Culinary Practices and Principles II
CULN504 Advanced Cakes and Pastry
CULN505 Advanced Hot and Cold Desserts
CULN506 Applied Project
CULN512 Contemporary Kitchen Management
FOOD501 Food and the Senses
GAST601 Gastronomy
HOSP404 Food and Beverage Operations

Fees information

To find out about student fees for programmes, see the fees information page.

Last updated: 21-Jul-2017 10.17am

The information on this page was correct at time of publication. For a comprehensive overview of AUT qualifications, please refer to the Academic Calendar.