In your first year you’ll take the Creative Baker (Level 4) course, where you'll learn the practical knowledge and theory behind working in a commercial bakery including how to create delicious speciality breads and doughs, as well as a variety of sweets. After just 30 weeks, you’ll be putting your
DurationIn your first year you’ll take the Creative Baker (Level 4) course, where you'll learn the practical knowledge and theory behind working in a commercial bakery including how to create delicious speciality breads and doughs, as well as a variety of sweets. After just 30 weeks, you’ll be putting your skills into practice with your first internship.
In year two you’ll build on this foundation and take the Pastry Chef (Level 5) course, developing an awesome range of skills in advanced patisserie techniques, including how to make artisan breads, pastries, tarts, gateaux and more.
Your second five week internship will see you applying your skills in a different workplace. This will grow your patisserie experience further and be a great help when it comes to those job interviews after the course.
In total, you’ll spend 10 weeks doing an internship over a two year period, so you’ll have plenty of real world experience in the kitchen to help get you work.
The Culinary Collective offers a whole range of courses with a Kiwi flavour, including barista and bartender training. To see all the different programmes you can study, choose cooking or hospitality from the tab below.
We are part of NZMA, a category one provider and the largest private tertiary group in New Zealand.
The Culinary Collective is New Zealand’s brand new cooking and hospitality school, based in Auckland City, Sylvia Park and at Hamilton. The Culinary Collective is one of the trading names for the registered Private Training Establishment New Zealand Management Academies Ltd (NZMA). Your enrolment is with NZMA and your qualification is issued by NZMA. © 2021
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