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Institute of Technology or Polytechnic

Universal College of Learning (UCOL)
Universal College of Learning (UCOL) logo

New Zealand Certificate in Baking (Level 3)

This course is available

On-Campus

Level of Study

Certificate

Duration

19 weeks

Next start date

Expected Feb 2023

Campus

Palmerston North Campus (Main Campus)

Summary

Take your skills to the next level and gain an industry recognised qualification with UCOL's New Zealand Certificate in Baking.

Join UCOL's intensive bakery programme to master the essentials of baking and pastry production. New Zealand Certificate in Baking is a hands-on programme where you'll learn how to make breads and dough, pastry products, cakes and sponges, and bakery small goods.

Our industry-experienced chefs will guide you to hone your practical skills and apply theory, such as producing baked goods in commercial volumes for sale to retail shops or restaurants.

You'll be able to work safely with limited supervision in a factory or craft bakery. Employers will value your familiarity with baking industry standards, and the ability to adapt to their specific production environment.

Career & Study Outcomes

Successful graduates of UCOL's New Zealand Certificate in Baking will be able to:

  • Follow health and safety, and food hygiene processes and procedures related to baking industry standards
  • Apply basic baking skills to produce biscuit, bread, cake, and pastry products in accordance with industry standards
  • Work as an effective member of a team to produce required bakery products
  • Communicate clearly and appropriately

Employment opportunities include working in:

  • Baking
  • Hotels
  • Restaurants
  • Cafes

Education pathway

Graduates who wish to further specialise can enrol in:

  • New Zealand Certificate in Cookery

Course Information

Note: As a subsidiary of Te Pukenga - New Zealand Institute of Skills and Technology, UCOL is committed to providing the best learning outcome for you. As part of this, all programmes are currently being reviewed to make them portable, consistent, and closely aligned with the needs of the industry. When published, this course information is correct, but the courses offered may change over time.

This programme consists of 60 credits. The courses includes:

  • Breads and Doughs (15 Credits)
  • Pastry Products (15 Credits)
  • Cakes and Sponges (15 Credits)
  • Bakery Small Goods (15 Credits)

Industry Connections

UCOL Hospitality Schools are members of NZ Chefs, and Baking Industry Association of New Zealand. We are active participants in Manawatu Hospitality Awards and each campus is well supported by our local industries.

Learning Facilities

Our students learn from professionals and gain practical experience in our on-site commercial kitchens.

Entry criteria

  • NCEA Level 1 or equivalent qualification (including 10 Literacy credits and 10 Numeracy credits) or
  • Equivalent academic achievement or
  • On a case-by-case basis at the discretion of the Executive Dean.

Applicants whose first language is not English must have an IELTS (or equivalent including TOEFL) score of 5.0 with no band score lower than 5. TOEFL (iBT) score of 35 (with a writing score of 14); Cambridge B2 First (for Schools), C1 Advanced, C2 Proficiency: B2 with score of 154; no less than 154 in each skill; OET: Minimum Grade C or 200 in all subtests; PToE (Academic) score of 36 with no band less than 36. The English Proficiency test is accepted for English language entry into all UCOL programmes.

Under 20 years of age:

For international applicants under 20 years of age who do not hold NCEA, International Academic Qualifications Entry Criteria apply (Entry requirements vary from country to country).

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