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 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.
How to manage a bakery, operating procedures, laws and standards
How to prepare and make a wide range of advanced patisserie and yeast goods.
About food trends, food and culture and regional food
Planning and monitoring workflow
Supplies that are commonly used when baking or working as a patisserie chef.
Advanced skills in patisserie
How to prepare and create a range of mouth-watering gateaux, and torte cakes to hot and cold desserts.
Opportunity to secure an internship where you’ll gain invaluable work experience.