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