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.
Course start dates
“I really love having the opportunity to design new dishes as the seasons change. This is the chance to experiment, and create unique dishes.”
“The course was excellent. I felt like I really fitted in with everyone else, and the tutors were very approachable and understanding. I learnt so much about cookery, and I know that this has prepared me for a bright future.”
