NZ$39,400
Taxes included
Course overview
Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie (NZQF Level 4 certificate in pastry). You will learn to master the necessary skills to create fine Pâtisserie dishes through a combination of demonstrations, practical sessions and theory lessons, gaining knowledge from our classically trained French chefs who have experience working in senior positions in the world’s finest kitchens and Michelin star restaurants. Our Pastry chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated Pâtisserie practical kitchens.
What you will learn
4 intakes per year: January, April, July, September
Key Information
Duration: 9 Months
(3x 10 week certificates in Basic, Intermediate & Superior Pâtisserie)
Fees Include: 2x uniforms (jacket, trousers, hat, necktie), ZWILLING Knife Tool Kit, All Ingredients, Course Materials, Exams, Graduation
Hours per week: Approximately 25-30 hours
Entry Requirements: IELTS 5.0 Basic Pâtisserie, IELTS 5.5 Intermediate and Superior Pâtisserie with no band lower than 5.0 for all courses.
16 years old (no upper age limit)
Course details
Who is the course for?
Classes are taught across 3 - 5 days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised pâtisserie kitchens and 2 hours of self-directed theory, for approximately 24 hours per week study time.
Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie.
Career Paths - Pastry Chef, Executive Chef, Restaurant Manager, Pâtisserie owner, Food & Beverage Manager, Catering Manager, Cake designer