The Superior Pâtisserie (Superior Certificate) combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work. Demonstrations, practical sessions and workshops help you gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work.
What you will learn
4 intakes per year: January, April, July, October (or late September)
Duration: 10 weeks
Price: NZD 13,800.00 (Subject to change)
Fees Include: All Ingredients, Course Materials, Exams, Graduation
Hours per week: Approximately 20-24 hours
Entry Requirements: IELTS score (or test equivalent) of 5.5 overall, completion of Basic and Intermediate Certificates, 16 years old (no upper age limit)
Who is the course for?
Schedule / Course StructureClasses 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 cuisine kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.AssessmentAssessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.
Contemporary Restaurant Desserts
The Art of Chocolate
Artistic Sugar Creations
Boulangerie and Viennoiserie
Pastry Chef, Executive Chef, Restaurant Manager, Pâtisserie owner, Food & Beverage Manager, Catering Manager, Cake designer