If you want to be 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 brand new cooking and hospitality school who are part of NZMA.
What will I learn?
What qualifications will I come away with?
New Zealand Certificate in Baking (Generalist) (Level 4) Food Safety Certificate
Student loans and allowances are available if you meet the criteria. Find out if you're eligible by calling StudyLink on Freephone 0800 88 99 00 or visit www.studylink.govt.nz.
• You need to be at least 17 years old.
• Have NCEA Level 1 or have relevant and current industry experience.
• If you do not meet these requirements you may still be enrolled if you show the motivation and the skills needed to succeed in the course.
• You should be physically able to do the practical components of this programme.
• You need to 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.
• 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).
• You must have travel and medical insurance and a valid visa.