Certificate in Baking and Patisserie (Micro-credential)
New Zealand School of Food and Wine Limited
Baking and Pastry Making
Check out Fees Free to see whether you are eligible for a year of fees-free study or two years industry training. Contact your provider to confirm your study options meet the criteria.
Learners must be over 17 years.
It is recommended that learners have IELTS 5 or equivalent.
About the course
What can I expect out of this qualification?
The Certificate in Baking and Patisserie (Micro-credential) introduces fundamental baking and patisserie techniques required to prepare a range of classic cakes, pastries, desserts and breads in a commercial kitchen. Knowledge of food safety, baking and patisserie terms and techniques are applied in practical sessions. Planning the progression of baking tasks enables systematic preparation in the kitchen with satisfying
NZQA supplies course information based on material from the provider.
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