Certificate in Baking & Patisserie Micro-Credential
The Certificate in Baking & Patisserie (Micro-Credential) introduces fundamental baking and patisserie techniques covering classic cakes, pastries, desserts, and breads through practical sessions and assessments.
NZ$1,720
inc GST
Enquire about international pricing
Core skills this course teaches
Master fundamental baking and patisserie skills
Develop the essential skills to create a variety of cakes, pastries, desserts, and breads.
Apply food safety and kitchen planning
Learn and follow food safety theory and systematically plan baking tasks for efficient preparation and quality results.
About This Course
This NZQA-accredited micro-credential delivers hands-on training in essential baking and patisserie techniques, enabling learners to prepare classic cakes, pastries, desserts, and breads. The course embeds key food safety, terminology, and systematic kitchen planning skills, and celebrates New Zealand’s food story through the use of local and sustainable ingredients. Learners gain a foundation in bakery skills, supported by both theoretical and practical assessments, and build the confidence to pursue further culinary studies or entry-level industry roles.
Course Content
- Fundamental baking and patisserie techniques
- Preparation of classic cakes, pastries, desserts, and breads
- Food safety best practice
- Baking and patisserie terminology
- Kitchen task planning and workflow
- Cupcakes with piped decoration
- Sachertorte
- Pear and almond tart with shortcrust and crème Anglaise
- Puff pastry mille feuilles
- Crème Brulée
- Sourdough bread and other loaves
- Chocolate tempering and truffles
- Ice cream and sorbet
- Research project on a famous chef or restaurant
- Practical assessments (bread rolls and cupcakes)
Build towards these roles
Entry-level bakerJunior or commis chef in a café or restaurantCareer in hospitality or patisserie
Build skills in these industries
HospitalityFood and Beverage
