Private Training EstablishmentNew Zealand Management Academies
Level of Study
Next start date
Our diploma course will give you a range of skills in advanced patisserie techniques, including how to make artisan breads, pastries, tarts, gateaux and more.
You will learn what it takes to manage a bakery and get ready to work in a supervisory role in the baking and patisserie sides of the food industry.
As part of the course, you’ll have an opportunity to secure an internship working in a commercial kitchen or bakery where you’ll gain invaluable work experience.
This course is delivered by The Culinary Collective, New Zealand’s culinary school who are part of NZMA.
You will learn:
How to manage a bakery, operating procedures, laws and standards
How to prepare and make a wide range of advanced patisserie and yeast goods.
How to manage staff and to meet production targets
How to prepare and create a range of mouth-watering gateaux, and torte cakes to hot and cold desserts.
Have fun during your study on a foodie field trip to see where some of the food or ingredients you work with come from.
Opportunity to secure a 5 week internship where you’ll gain invaluable work experience.
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).