- Code: CULI.4207
- Fee: $819*
- Level: 4
- Credits: 15
- EFTS: 0.125
- Subject: Culinary Arts and Patisserie
|Time in class||28 (approximate total hours)|
|Offered (indicative)||Semester 2|
|Location||Rotorua (Mokoia), Tokoroa, Taupo, Whakatane|
|Related programmes||Culinary Arts Level 4;|
Course AimThe aim of this course is to enable students to develop the skills and knowledge required to prepare, produce and present a range of patisserie and bakery products, and hot and cold desserts. Students will gain an understanding of fundamental baking science that will enable them to interpret and adjust recipes for patisserie, bakery and dessert applications.
On successful completion of this course, students will be able to:
- demonstrate and apply knowledge of fundamental baking science in relation to patisserie and bakery products, and desserts;
- interpret and adjust recipe calculations and specifications to prepare, cook and finish a complex range of bakery products; and
- interpret and adjust recipe calculations and specifications to prepare, cook and present a complex range of hot and cold desserts.
*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