North Shore International Academy NSIA is co-founded by Otto Groen QSM, the pioneer of New Zealand Hospitality Industry.

They have won Westpac Excellence in Business Awards for Hospitality & Tourism, Best Emerging business and Marketing.

NSIA Diploma in Professional Cookery Level 5

Course Starting:
January, April, July, September, November

Practical and theory classes are integrated in the curriculum

1 year-

Introduction to Cookery and Food Safety

Food safety is an important topic in this block as is
knife skills. Foundational practical requirements
include various stocks and sauces, seasonal soups,
traditional egg dishes, vegetarian offerings and
desserts.

General Cookery

Various methods and preparation techniques for
main course poultry, meat, fish dishes and their
accompaniments are covered in this block.
An introduction to commercial kitchen design with
attention to the importance of work flow, purchasing
kitchen equipment and maximising staff efficiencies
is also included.

Pastry and Pasta

Subjects in this block include various artisan pasta
dishes complemented with classical sauces; and the
preparation and presentation of a wide selection of
international hot and cold plated desserts and pastries.
Menu design is another important topic covered.

Advanced Culinary Products and Cuisine

In this block two integrated topics are offered:
culinary products and their production systems
as well as a variety of regional cuisines and their
nutritional content.
NSIA Diploma in Professional Cookery Level 5






Contact details

NSIA: The Professional Hospitality Academy
100 Symonds Street, Auckland 1010, New Zealand ‎
+64 9-442 3456 ‎ •

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