Level 5

Study baking and patisserie

Take your career in baking to new heights and go from baker to bakery manager with this industry-leading qualification.
Overview
The intakes listed for this programme are for 2024.
If you are interested in joining one of our October 2023 intakes, please contact our friendly Ask Me! Student Services team to discuss your options.

Programme highlights

Take your career in baking to new heights and go from baker to bakery manager with this industry-leading qualification.

You will learn how to manage commercial and boutique bakeries.

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

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

Prior to enrolling it is required that you have completed the New Zealand Certificate in Baking (Level 4) or have recognition of prior learning and evidence of work experience.

International students

Entry requirements

Entry requirements

General

  • New Zealand Certificate in Baking Level 4 (Craft or Generalist) or:
  • industry experience. (Industry experience will be assessed on supplied CV, references and discussion).

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/

Special & discretionary admission

Any ākonga who is 20 years of age or older and has not reached the general admission requirements for their intended programme is eligible for Special Admission. Te Pūkenga works with the ākonga to ensure they are prepared for their intended programme. Any ākonga who is not yet 20 years of age and has not reached the general admission requirements for their intended programme may be eligible for Discretionary Admission. In assessing whether to grant Discretionary Admission, the delegated authority focuses on the applicant’s level of preparedness for their intended programme.

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.

Give yourself credit with Recognition of Prior Learning (RPL)

Did you know you can use the knowledge and experience you already have to your advantage?

Your previous work experience and on-the-job skills, volunteering, professional development, and other providers’ qualifications can be recognised as prior learning, matched against credits in our courses, and put towards your qualification – potentially saving you money and possibly helping you to complete your qualification faster Learn more.

Programme structure

Programme structure

You will need to complete the below seven courses (120 credits):

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.

Do you want to study a single course, without enrolling into the full programme?

Courses within some of our programmes may be offered as an individual Certificate of Proficiency (COP). Programme entry requirements and course fees apply. For more information, please speak to our friendly Ask Me! team.

Careers and pathways

Career opportunities

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

Free study for the first year of your Level 3 or above qualification may be available under the government’s fees-free study scheme. Visit feesfree.govt.nz for eligibility criteria and more information. Students must be eligible to study as a domestic student. All free study is subject to funding confirmation. Proof of residency status required. Entry criteria, and some costs, may also apply. Eligibility for student allowances or student loans may vary. Contact StudyLink for more information.

Information is correct as at 29 November 2023. 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 2024 fee structure. The indicative programme fees for 2024 do not include the Compulsory Student Services Fee (CSSF). The CSSF is an additional levy to your 2024 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 2024 are based on the 2023 fee structure and subject to funding confirmation for 2024. 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 Pūkenga 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.