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 get real-world experience in the form of a five-week internship in a commercial bakery or kitchen.
This course is delivered by The Culinary Collective, New Zealand’s brand new cooking and hospitality 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 and all the supplies that are commonly used when baking or working as a patisserie chef.
Advanced skills in patisserie from how to prepare and create a range of mouth-watering gateaux, and torte cakes to hot and cold desserts.
Five weeks internship spent working in a commercial kitchen or bakery.