Patisserie Fundamentals

    Course details

    • Code: CULI.4007
    • Fee: $819*
    • Level: 4
    • Credits: 15
    • EFTS: 0.125
    • Subject: Culinary Arts and Patisserie
Study optionsFull-time
Time in class24 (approximate total hours)
Offered (indicative)Semester 1
LocationRotorua (Mokoia)

Course Aim

Develop knowledge of safety in the bakeshop, baking science, and the different categories and varieties of basic yeast-based products and gelatine-set desserts. Students will gain advanced skills in preparing, producing and presenting a range of yeast-based products and gelatine-set desserts

Learning outcomes

On successful completion of this course, students will be able to:

  1. Safely handle and maintain tools, equipment and utensils in a commercial kitchen.
  2. Identify and record hazards, and respond to emergencies within a practical cookery environment.
  3. Demonstrate and apply knowledge of fundamental baking science in relation to yeast-based products and gelatine-set desserts.
  4. Read and interpret recipe calculations and specifications to process and produce a range of yeast-based products and gelatine-set desserts.

Embedded unit standards or achievement standards

Title Code
Prepare and bake basic dough products in a commercial kitchen 13319
Safety at work C&G 7065-42 341
Prepare gelatine set desserts C&G 7065-42 348
Prepare and bake fermented products C&G 7065-42 353

For more information on Unit Standards explore the NZQA Framework


*Course cost/fee: Indicative standard fee for New Zealand residents only. Fees for non-New Zealand residents will vary, visit the Programmes and Tuition Fees for International Students information page.

*Course cost/fee last updated 13-Dec-2016

Page last updated: 01 Sep 2017