Note: As a subsidiary of
Te Pūkenga - New Zealand Institute of Skills and Technology, UCOL is committed to providing the best learning outcome for you. As part of this, all programmes are currently being reviewed to make them portable, consistent, and closely aligned with the needs of the industry. When published, this course information is correct, but the courses offered may change over time.
This programme consists of 60 credits. The courses includes:
Breads and Doughs (15 Credits)
Learn to produce breads and doughs, and about food safety, kitchen safety and hygiene practices to industry standards. You will also develop your communication skills as an effective team member and in one-on-one situations. The course covers:
- Weighing and measuring
- Bakers' percentages
- Flour types and their uses
- Main commodities used
- Quality points
- Correct storage procedures for dough products
- Preparation of fermented doughs, unfermented doughs and enriched doughs
Pastry Products (15 Credits)
Learn to produce pastry products including short pastry, sweet pastry, puff pastry and choux pastry.
Cakes and Sponges (15 Credits)
Learn to produce cakes and sponges, including fruit and plain cakes, sponges, and gateaux/tortes.
Bakery Small Goods (15 Credits)
Learn to produce bakery small goods including biscuits, slices, scones, muffins and friands.