Private Training EstablishmentNew Zealand Management Academies
This course is available
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If you want to become a baker or to train further as a patisserie chef, this course teaches you a full array of baking techniques and gives you real world experience with a five week internship.
This course will teach you the foundation skills to become a baker or to train further as a patisserie chef.
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. Plus, gain real world experience through a five week internship in a commercial kitchen or bakery.
This course is delivered by The Culinary Collective, New Zealand’s culinary school who are part of NZMA.
You will learn:
How to make a range of breads and doughs
The basic systems used in a bakery and how to safely operate bakery equipment
How to make sponges, cakes, and cookies
What it's like to work in a bakery
Sweets, principles of bakery science and quality management
Experience a foodie field trip to see where some of the food or ingredients you work with come from
Five weeks internship spent working in a commercial kitchen or bakery.
Hands-on training from tutors who’ve been chefs and bakers
All international students must:
- 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.
- Have English language proficiency 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).
- Have travel and medical insurance and a valid visa.