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NZ Diploma in Cookery (Advanced) – Patisserie Strand – [Level 5]

Study Options

Full-time

Length

1 year

Level

Level 5

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Intro

Do you want to become a Patisserie Chef? Once you have completed Cookery or Baking [Level 4], the NZ Diploma in Cookery (Advanced) – Patisserie Strand – [Level 5] delivers all the practical skills you need to create fine pâtisserie and pastry dishes. Employment can follow in fine dining restaurants, cafes, bakeries and specialized patisserie establishments.

Outline

The pathway for the NZ Diploma in Cookery (Advanced) – Pâtisserie Strand – [Level 5] at EIT is a full-time two year journey which offers you stimulating studies and provides the opportunity to begin a career in the hospitality industry.

The pathway consists of two programmes at different levels that build upon one another:

  • First Year: Level 4 – NZ Certificate in Cookery and/or NZ Certificate in Baking (Generalist) [Level 4]
  • Second Year: Level 5 – NZ Diploma in Cookery (Advanced) – Patisserie Strand

You will also attain the London City and Guilds Award, Diploma in Food Preparation and Patisserie 8065 – at completion of the programme

You are welcome to make an appointment to discuss your study options with our staff and to view our facilities.

Our Pâtisserie programme delivers all the practical skills you need to create fine pâtisserie / pastry dishes through a combination of demonstrations, practical sessions and theory lessons. Learning from our world class lectures who have experience working in senior positions in the world’s finest Pâtisseries, kitchens and Michelin starred restaurants. Our facilities include purpose-built kitchens, ensuring that our graduates are thoroughly grounded in all aspects of the trade.

Career Opportunities & Outcomes

The NZ Diploma in Cookery (Advanced) – Patisserie Strand – [Level 5] provides graduates with enhanced employment opportunities in fine dining restaurants and commercial kitchens including specialist and commercial catering, e.g. Chef de pâtissier in restaurants, Head Pastry Chef/Manager in large operations, Head section chef in Hotels, self-employment – Pâtisserie shop – chocolatier– cake decorator – bakery/cafe – confectioner– private caterer.

Dates

There is one entry date per year:

  • February

Entry

Entry requirements

International entry requirements

Practicum and Work Experience

During the first year of study all students will work on rostered lunch or dinner productions, mid-week, in fully licensed training restaurants on site as part of routine classes. In the second year specialized events are held including, dessert degustation, high tea and bake days.

Students will complete industry placement courses as part of the diploma programme.

Approximately 100 hours of industry-based experience per semester will ensure students develop professional networks, apply their professional skills in a commercial situation, and complete an enterprise report.

Academic Learning Services

Academic Learning Services is here to assist you on your journey towards the successful completion of your studies at EIT. Our aim is for you to become confident, competent and independent learners.

We have dedicated advisors who can assist with your learning.

Find out more:

Hawke’s Bay Campus