Private Training EstablishmentNew Zealand Management Academies
Level of Study
Next start date
This course expands on Level 4 course and will give you an awesome range of skills in advanced patisserie techniques, including how to make artisan breads, pastries, tarts, gateaux and more. It’s also ideal if you have some baking experience and have the skills to go straight into this course.
The programme is designed to get you ready to work in a supervisory role in the baking and patisserie sides of the food industry. As part of the course, you’ll get real-world experience in the form of a five week internship in a commercial bakery or restaurant.
A TASTE OF WHAT YOU'LL EXPERIENCE
Learn what it takes to manage a bakery, including operating procedures and the laws and standards that people in operational roles need to follow. We’ll teach you how to manage staff and how to put in place the right staffing strategies to meet production targets.
Creating a range of baked goods
Expand your skill set as you learn how to prepare and make a wide range of advanced patisserie and yeast goods. This will include all sorts of breads, pastries, pies and tarts that you’ll need to know well when you’re working in the industry.
Planning and monitoring workflow
Being organised is everything in the cooking industry. We’ll teach you about planning and monitoring workflow and all the supplies that are commonly used when baking or working as a patisserie chef.
Developing more advanced skills
Get up to speed with another side of patisserie - how to prepare and create a range of mouth-watering gateaux and torte cakes. You’ll also be taught how to make a range of hot and cold desserts that any respectable restaurant would have on the menu.
Five week internship
The second to last five weeks of your course (weeks 26-30) will be spent working in a commercial kitchen as part of an internship. This will give you invaluable real-life industry experience and contacts.
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.
Become a patisserie chef or a skilled baker ready to make your mark in the industry
Work in restaurants
Work in craft bakeries
Work in cake shops
Work in hotels
Work for bakery product manufacturers
You need to be a minimum of 18 years old at the start of the course.
Have completed secondary school overseas 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).