Certificate in Baking & Patisserie Micro-Credential
Food & Beverage
A course by
New Zealand School of Food & Wine
The Certificate in Baking & Patisserie Micro-Credential introduces foundational techniques required to prepare classic cakes, pastries, desserts, and breads, with practical sessions and industry-relevant assessments.
In-person study
Face-to-face learning in a physical classroom setting
NZ School of Food and Wine Campus, Auckland
It will take a total of 10 weeks
This course requires 8 hours per week
Core skills this course teaches
Apply fundamental baking and patisserie techniques
Demonstrate practical ability with a range of classic cakes, pastries, desserts, and breads.
Understand food safety principles
Apply theoretical and practical knowledge of food safety applicable to baking and patisserie environments.
Use baking and patisserie terminology
Correctly use key terms and concepts in baking and patisserie.
What You're Signing Up For
This micro-credential introduces fundamental baking and patisserie techniques for classic cakes, pastries, desserts, and breads. Food safety, terminology, and planning are covered, with a focus on practical hands-on sessions using local ingredients and sustainable practices. Designed for novice bakers, students complete projects and practical assessments to gain a strong foundation in bakery skills and confidence for future study or entry-level kitchen roles.
Course Content
- Food safety theory
- Classic cakes and gateaux
- Shortcrust and puff pastry
- Breads and brioche
- Chocolate tempering and truffles
- Egg custards, crème anglaise, crème brulée
- Cup-cakes with piped decoration
- Sachertorte
- Pear and almond tart
- Puff pastry mille feuilles
- Sourdough bread and loaves
- Ice cream and sorbet
- Research project on chefs or restaurants
What sort of industry will this job lead to
Hospitality
Food Services
Baking and Patisserie
Future employment opportunities might be
Entry-level bakery positions
Junior/commis chef in a café or restaurant
Bakery assistant