Diploma in Pâtisserie
Food & Beverage
A course by
AUT
The Diploma in Pâtisserie at AUT equips students with advanced skills and knowledge in cakes, desserts and pastry, with a strong focus on creative, practical and business aspects.
In-person study
Face-to-face learning in a physical classroom setting
City Campus, Auckland
It will take a total of 2 years
Core skills this course teaches
Master pâtisserie practices and principles
Develop fundamental, intermediate, and advanced skills in cakes, desserts, breads, and pastry making.
Acquire practical and creative skills
Combine hands-on patisserie techniques with creativity and business acumen to thrive in the food industry.
Gain industry workplace experience
Participate in a two-week professional experience placement to gain insight into the hospitality industry and build networks.
What You're Signing Up For
Study a patisserie course and gain practical patisserie skills alongside theoretical, creative and business foundations to launch a rewarding career. This two-year full-time diploma covers fundamental to advanced pâtisserie practices, workplace experience in the industry and courses in related food business and creativity.
Course Content
- PATS401 Foundation Pastries
- PATS402 Foundation Cakes
- PATS403 Sponges, Gâteaux and Torten
- PATS404 Pâtisserie Related Studies
- PATS405 Foundation Breads
- PATS406 Professional Experience (workplace placement)
- PATS407 Basic Hot Desserts
- PATS408 Basic Cold Desserts
- CULN512 Contemporary Kitchen Management
- FOOD501 Food and the Senses
- PATS501 Artisan Breads
- PATS502 Sugar and Chocolate Confectionary
- PATS503 Advanced Professional Desserts
- PATS504 Contemporary Entremets and Petits Gâteaux
- PATS505 Showpieces
- PATS506 Celebration Cakes
What you need to know first
Completion of Year 12 (NCEA: 48 level 2 credits or higher, including eight level 2 credits in any one subject from approved list)
What sort of industry will this job lead to
Hospitality
Food services
Baking
Culinary Arts
Future employment opportunities might be
Pâtissier
Owner-operated small business enterprise