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Certificate in Baking (Generalist)
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.
You will learn:
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
Course start dates
“I really love having the opportunity to design new dishes as the seasons change. This is the chance to experiment, and create unique dishes.”
“The course was excellent. I felt like I really fitted in with everyone else, and the tutors were very approachable and understanding. I learnt so much about cookery, and I know that this has prepared me for a bright future.”
