Level 5

(International students only)

Study baking and patisserie (for international students)

Are you ready to manage a bakery? Take your career to new heights with the hands-on skills to manage commercial and boutique bakeries.
Overview

Programme highlights

Are you ready to manage a bakery?

Take your career to new heights with the hands-on skills to manage commercial and boutique bakeries.

You could lead a team in baking thousands of loaves of bread for a big food manufacturer or realise your dream of opening your own bakery or café.

Includes 210 hours of industry placement from commercial to boutique bakeries.

Please note: This diploma is designed specifically for the needs of international students and includes both the New Zealand Certificate in Baking (Generalist) (Level 4) and the New Zealand Diploma in Baking (Level 5).

Entry requirements

Entry requirements

International students: English language entry requirements

For the minimum English language requirements refer to the requirements set out in the NZQF Programme and Accreditation Rules
https://www.nzqa.govt.nz/providers-partners/qa-system-for-teos/english-international-students/

International students will generally be required to provide evidence of English language proficiency, for this programme an IELTS Academic score of 5.5 with no band score lower than 5 is required. Equivalent acceptable evidence can be seen at the following NZQA link:  https://www.nzqa.govt.nz/about-us/our-role/legislation/nzqa-rules/nzqf-related-rules/the-table/

Provisional entry

Students who have attained the age of 20 years and do not hold the minimum entry requirements for a programme or training scheme may be eligible to be enrolled. Such decisions must consider any applicable pre-requisites and will be made by the Head of School. Students who have not attained the age of 20 years and do not hold the required minimum entry requirements may also be eligible to be enrolled in exceptional circumstances where they can demonstrate capability for study at the required level. Such decisions must consider any applicable pre-requisites and will be made by the Head of School.

Need IELTS?

Book your British Council IELTS test with us.

You will complete your test in one day, plus get free online tuition to help you succeed. We offer paper-based or computer-delivered IELTS. Choose computer-delivered IELTS and get your results in 3-5 days.

Programme structure

Programme structure

Students will receive two awards including:

New Zealand Certificate in Baking (Generalist) (Level 4)

471.304 Introduction to Baking and Baking industry essentials (30 credits)

Begin your baking journey by learning how to make biscuits and basic pastry items, learn the basics of the baking industry including safe work practices and food safety; develop industry essential skills such as recipe interpretation, preparation of ingredients and equipment, terminology and processes and methods.

Learn to make cakes and yeasted doughs (breads) while also developing communication skills appropriate for the baking industry.

471.401 Proficiency in Baking industry skills (30 credits)

Demonstrate proficiency in baking industry skills to produce a range of bakery products including speciality torten and gateaux, learn more about food science and craft bakery.

472.411 Artisan Baking Skills (30 credits)

Learn the basic principles of bakery science and quality management to produce a range of bakery products.

472.412 Bakery Café Assistant and Introduction to Craft Baking skills (30 credits)

Apply industry knowledge and skills to work as an assistant in a bakery café operation.

Prepare, produce and present craft baking items for our on-site bakery. Continue to develop the skills and knowledge needed for your future career in the baking industry.

New Zealand Diploma in Baking (Level 5)

471.504 New Approaches to Baking Technologies and Techniques (15 credits)

Apply the knowledge you have gained in your studies to explore the application of new approaches, techniques and technologies in the baking industry.

471.506 Bakery Product Design (15 credits)

Explore the concepts behind producing decorative products; present a complex celebration cake based on your own research and design.

471.507 Specialist Baking (15 credits)

Learn how to produce bakery items on a large scale – explore the planning required to ensure efficient operations when working with large scale operations.

471.508 Practical Team Leadership Skills in a Bakery (15 credits)

Develop team leadership skills in bakery production and retail areas and planning operational activities; plan and implement bakery staff rosters; lead individuals and teams to achieve a pre-determined goal; and ensure personal and bakery team compliance with safe food handling, personal hygiene, and occupational health and safety practices.

472.505 Production and Quality Assurance of Baked Goods (15 credits)

In this course you will learn how to identify, analyse and correct faults in baked products as well as how to evaluate the success of corrective measures applied to the new baked products.

472.506 Bakery Business Design (15 credits)

Learn about business principles of bakery design and management.

472.507 Baking Industry Placement (15 credits)

Spend 105 hours working in a commercial baking environment with a food safety programme in place, applying advanced baking knowledge and skills and techniques developed in the production of baked goods to industry standards.

472.508 Specialist Baking Industry Placement (15 credits)

Work in a commercial baking environment with a food safety programme in place, applying advanced baking knowledge and skills to produce a range of specialist bakery products in a craft or plant baking environment.

Careers and pathways

Career opportunities

Bakery specialist, bakery business owner or bakery supervisor. For potential salaries visit careers.govt.nz.

Recognition of Prior Learning (RPL)

Your work experience or previous tertiary study may count towards achieving your qualification. Recognition of Prior Learning (RPL) at MIT is designed for those who already have on-the-job skills and knowledge, but want to take their career to the next level with a qualification.

With RPL we can measure and match your existing skills against credits in our courses – creating a tailored path of study that will not only save you money but also help you to complete your qualification faster. Learn more.

Information is correct as at 5 November 2022. Programme fees are based on a full-time student and may vary depending on your final selection of courses that make up your programme. To provide you with an indication of costs, the approximate fees quoted in this publication are based on the indicative 2023 fee structure. The indicative programme fees for 2023 do not include the Compulsory Student Services Fee (CSSF). The CSSF is an additional levy to your 2023 programme or course fees. Further information about the CSSF can be found here www.manukau.ac.nz/cssf. Programmes stated as eligible for free study in 2023 are based on the 2022 fee structure and subject to funding confirmation for 2023. All fees are in New Zealand Dollars. You will be advised of the current fees at the time of enrolment. All courses and programmes will proceed subject to numbers and academic approval. Manukau Institute of Technology is part of Te Pūkenga – New Zealand Institute of Skills and Technology. Te Pukenga is accredited under the provisions of the Education and Training Act 2020. International students must study in class and will not be able to enrol for online study options.