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.
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