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New Zealand Certificate in Baking (Generalist) (Level 4) Food Safety Certificate

This course is available


Level of Study



35 weeks

Next start date



Start here to become a baker or get the foundation skills to train further as a patisserie chef. This course teaches you the full array of baking techniques and gives you real world experience through a five week internship in a commercial kitchen. This is a great head start when you're starting your baking career.

You’ll learn both the practical knowledge and theory behind working in a commercial bakery including how to create delicious speciality breads and doughs, as well as a variety of cakes and slices. From here, many Creative Baker students go on to do the Pastry Chef course (Level 5).


Breads and doughs, safety and systems

Learn how to make a range of breads and doughs, the basic systems used in a bakery and how to safely operate the equipment you need to use as a baker. We’ll also teach you about food hygiene and health and safety requirements.

Sponges, cakes, cookies and working in a bakery

Get introduced to the sweet side of things, picking up how to make sponges, cakes and cookies. You’ll also learn about working in a team, how successful bakeries are run and how to manage yourself to meet production targets.

Bakery production and pastry

Learn about baking at scale in a commercial environment and the trick to making great pastry.

Sweets, bakery science and quality management

Discover how to make a range of sweets and the basic principles of bakery science that ensure your recipes actually work. Also how to keep standards high, through learning about quality management across a range of bakery products.

A foodie field trip

As part of your course, you’ll get to visit a New Zealand food supplier to see where some of the food or ingredients you work with comes from and how they are harvested or produced.

Five week internship

The last five weeks of your course will be spent working in a commercial kitchen or bakery as part of an internship. This will give you invaluable real-life industry experience and contacts.


Start working as a baker or train further in patisserie or cookery


New Zealand Certificate in Baking (Generalist)(Level 4)

Food Safety Certificate


Work in craft bakeries

Work in cake shops

Work for bakery product manufacturers

Work in cafes

Work in supermarkets

Entry criteria

You need to be a minimum of 18 years old at the start of the course.

Have completed secondary school overseas or New Zealand Year 11 from a New Zealand TEO) or have equivalent work experience.

If English is your second language, you need an English level of 5.5 IELTS or equivalent with no band score lower than 5 (other English tests or evidence of your English language ability may be approved as advised by NZQA).

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