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New Zealand Certificate in Baking

New Zealand Certificate in Baking

Level 3

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Interested in baking? Take your skills to the next level and gain an industry recognised qualification with UCOL's New Zealand Certificate in Baking.

A delicious strawberry dessert, created by a student at our Palmerston North campus
Quick info

Level: 3

Locations: UCOL Manawatū in Palmerston North, UCOL Whanganui

Duration: 19 weeks, full-time

Dates:
17 Feb 2020 - 26 Jun 2020
20 Jul 2020 - 27 Nov 2020
July start only for Whanganui

Domestic Fees: *
$3,748.00Scholarship info

Find out if you're eligible for fees-free study

International Fees:*
$10,250.00

Additional Fees
Compulsory course costs may apply.

* Fees are indicative only, and are inclusive of the student services levy and GST (goods and services tax). The fee shown is for one year of study.

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Join UCOL's intensive bakery programme to master the essentials of baking and pastry production. New Zealand Certificate in Baking is a hands-on programme where you'll learn how to make breads and dough, pastry products, cakes and sponges, and bakery small goods. 

Our industry-experienced chefs will guide you to hone your practical skills and apply theory, such as producing baked goods in commercial volumes for sale to retail shops or restaurants.

You'll be able to work safely with limited supervision in a factory or craft bakery. Employers will value your familiarity with baking industry standards, and the ability to adapt to their specific production environment.

Hear from 2017 graduate, Zach Meads:

 

 Career & Study Outcomes

Successful graduates of UCOL's New Zealand Certificate in Baking will be able to:

  • Follow health and safety, and food hygiene processes and procedures related to baking industry standards
  • Apply basic baking skills to produce biscuit, bread, cake, and pastry products in accordance with industry standards
  • Work as an effective member of a team to produce required bakery products
  • Communicate clearly and appropriately

Employment opportunities include working in:

  • Baking
  • Hotels
  • Restaurants
  • Cafés
To find out more about possible job prospects and salaries, see Ministry of Business, Innovation and Employment's Occupation Outlook for Chefs.

Education pathway

Graduates who wish to further specialise can enrol in:

 Course Information

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.

 Student & Staff Profiles

  • A photograph of Sunil Gupta.

    Sunil Gupta

    New Zealand Certificate in Baking Graduate

    Not everyone is suited to working the hours of a baker, but Sunil Gupta is happy to pull a 3.00pm to midnight shift.

    Meet Sunil

 Industry Connections

UCOL Hospitality Schools are members of NZ Chefs, Restaurant Association of New Zealand, and Baking Industry Association of New Zealand. We are active participants in Manawatu Hospitality Awards and each campus is well supported by our local industries.

 Learning Facilities

Our students learn from professionals and gain practical experience in our on-site commercial kitchens.

 Domestic Entry Requirements

NCEA Level 1 (including 10 Literacy credits and 10 Numeracy credits)

OR

Equivalent academic achievement

OR

On a case-by-case basis at the discretion of the Executive Dean

 

For more information about NCEA Credits see UCOL's NCEA explained page.

 International Entry Requirements

In addition to the Domestic Entry Requirements, the following applies to international student applicants.

English language proficiency
International student applicants whose first language is not English must have an IELTS (or equivalent including TOEFL) score of 5.0 with no band score lower than 5. UCOL is a TOEFL iBT testing centre. The English Proficiency test is accepted for English language entry into all UCOL programmes.

Under 20 years of age
For international applicants under 20 years of age who do not hold NCEA, International Academic Qualifications Entry Criteria apply.

 

 Advice & Guidance

UCOL's New Zealand Certificate in Baking comprises 60 credits.

This programme may require students to work outside normal office hours. To optimise chances of student success, 100% attendance is recommended. It is recommended that applicants have met the literacy and numeracy requirements for NCEA Level 1 or equivalent. 
 
Students need to be aware of the physical requirements for operating in a commercial kitchen environment. Students will be advised to put any special needs or requirements in writing and advise the Programme Leader  before the programme begins. Students who have successfully completed the requirements for the relevant Learning Outcomes in all 4 courses will be eligible for the award of Unit Standard 167 ‘Practise food safety methods in a food business’.

Timetable
Your personalised timetable will be available just prior to classes starting, which run from Monday to Friday:
  • 6am - 12pm in Palmerston North
  • 6am - 12pm in Whanganui
Your weekly commitment comprises:
  •  19.5 hours of lecturer supported learning (practical learning in UCOL's professional kitchen, theory and computer work)
  •  16 hours of self-directed learning (your own time spent on practical skill development, theory and computer work to complete your assignments)
Recognition of prior learning
Applications for Recognition of Prior Learning, including Cross Credit, Credit Transfer and Assessment of Prior Learning may be made on the Recognition of Prior Learning Form where a student believes all learning outcomes for a course or unit standards have already been met.

Application checklist
It will make the process easier if you prepare the following before you apply:

  • National Student Number (NSN) (If you don't have a NSN, you may request one from NZQA, or you can supply a verified copy of your birth certificate, passport or Whakapapa statement.)
  • Evidence of your highest level of academic achievement (and evidence of prior learning, if applicable)
  • Evidence that you meet the entry requirements of the programme
  • Check if you're eligible for additional support or a scholarship. If you're 19 years or younger, you may be eligible to enrol in one of our free Youth Transition programmes.

Note that you will need to provide any verified documents in person, via post or email.

 Additional Costs

Please note that there are additional costs associated with the New Zealand Certificate in Baking of approximately $520 as follows:
  • UCOL uniform
  • Knives
  • Safety shoes 

 Accreditation

The programme is approved by the New Zealand Qualifications Authority under the provisions of the Education Act 1989, and Universal College of Learning (UCOL) is accredited to teach it.

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