This Level 3 certificate equips students with essential baking skills, covering the preparation, baking, and presentation of products typically found in New Zealand bakeries. Students will gain experience working in a team to produce a variety of breads, biscuits, cakes, pastries, and more for real sale, while following food hygiene and safety standards. Graduates will be ready for entry-level bakery positions or further study at Level 4.

Course Content

• Preparation and baking of breads, biscuits, and cakes

• Use of different flour types, sugar varieties, and yeast

• Understanding ingredient combinations and measurements

• Producing yeast-raised classics: baguettes, bagels, pizza bread, plaited loaves

• Creating biscuits: shortbread, yo-yo biscuits, biscotti

• Producing cakes: lamingtons, Victoria sponge, berry friands, slices

• Pastry products: savoury pies, puff pastries, sweet tarts, turnovers

• Gluten-free baking alternatives

• Finishing and presentation techniques for bakery items

• Working as a team in a commercial bakery setting

• Food hygiene: safe preparation, cooking, serving, and storage