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

Gain advanced baking and patisserie skills and open a world of job opportunities. Work with advanced doughs, pastries and decorative mediums to produce saleable quality bakery and patisserie items. Grow your capability to work as part of a commercial bakery team, by getting real experience in a bakery or patisserie environment.
Whether you want to expand your culinary skills in patisserie or continue on your journey as a baker. You will gain the advanced patisserie and baking skills necessary to produce: restaurant-quality desserts, work with decorative mediums to finish gateaux and celebration cakes, experience the development of a range of superior doughs and baked goods.
Learn the skills to compose both classical and modern patisserie work with mousseline, curds and pastes that stand out from the rest
Understand the success techniques that contribute to well-made bread, from handling through to baking of simple, laminated and complex bread from around the world
Discover the varieties of components from possets, fluid gels including garnishes and the formulas to balance and present stylish restaurant desserts and café sweets
Learn the practical importance of organising your work and professional communication when baking in a team
Understand gluten-free and other dietary requirements
Broaden knowledge of bakery science, terminologies and commodities associated with Baking
Finish traditional cakes and contemporary multi-layered crèmes and mirror glazed gateaux the way professionals do
Bring chocolate sculptures to life and put on the finishing touches with blown and pulled sugar showpieces
Understand the safe handling and maintenance of bakery equipment
Undertake a work experience placement within industry

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