This programme is designed to develop the knowledge and skills required for basic patisserie preparations through to the level of culinary arts. Each student has their own designated work station and under the guidance of a world class tutor, gain insight into the culinary world and develop specific patisserie skills to lead on to further cookery study or become a pastry chef.

Follow your hospitality education pathway with Aoraki Polytechnic for two years and have the chance to go on an exchange to the polytechnic Notre Dame du Roc, in the heart of France.

What will this programme cover?

• Safe and hygienic working practices
• Budgets, costing and kitchen maintenance
• Paste-based products, meringues, creams, fillings and glazes
• Cakes, sponges and desserts
• Hot and cold sauces
• Decorative mediums

Related Careers

Pastry chef in cafés, restaurants or bakeries

What do you need to apply?

For entry to this programme it is desirable you have at least 3 years secondary education, successful completion of NCEA level 1 with a minimum of 12 credits in literacy and 12 credits in numeracy; or equivalent and successful completion of a 60 credit (minimum) Level 3 Tertiary qualification in food preparation or culinary arts, Cookery Level 3 or Bakery Level 2.

If you don't have the stated entry criteria, talk to us about whether you have the equivalent skills and knowledge or to determine if this is the right programme for you.

Programme Recognition

This programme is accredited by City & Guilds and NZQA.

Further Study Options

Diploma in Professional Cookery
(Level 5, Aoraki Polytechnic Programme)