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The Diploma in Pâtisserie has been developed in response to industry and student demand for advanced skills and knowledge, building on the success of the Certificate in Practical Pâtisserie. It has a practical focus with a strong theoretical, creative and business foundation. Programme Code: AK3731
Level: 5
Points: 240
Duration: Two years full time
Venue: City campus
Starting date: 3 March 2008
Application deadline: 16 November 2007 AUT encourages early application.
Late applications will be accepted if the programme is not full. ENTRY REQUIREMENTS - NCEA: 48 Level 2 credits including 8 Level 2 credits in a language-rich subject
- CIE: Total 60 points at UCAS, including a language rich subject
- Interview may be required Language Rich Subjects: English, History, Geography, Classical Studies, History of Art or Media Studies, Economics, Te Reo, Physical Education, Drama, Social Studies.
ENGLISH LANGUAGE REQUIREMENTS Applicants for whom English or Māori is not their first language are required to provide proof of an acceptable pass/grade gained in an accepted English language test. THE KEY SKILLS YOU WILL ACQUIRE
You will master the fundamental, intermediate and advanced pâtisserie practices and principles resulting in a comprehensive body of knowledge and skills to operate successfully in this highly creative and demanding environment. CAREER OPPORTUNITIES This diploma creates a platform for a variety of rewarding careers in this specialist culinary sector, from international hotels, restaurants, contract catering, in-store bakeries through to owner-operated small business enterprises. FURTHER STUDIES
Diploma in Culinary Arts PAPERS
YEAR ONE
213308 Foundation Pastries
213309 Foundation Cakes
213314 Foundation Breads
214319 Basic Hot Desserts
214320 Basic Cold Desserts
214324 Pâtisserie Related Studies
214325 Sponges, Gâteaux and Torten
214359 Professional Experience
YEAR TWO
214416 Information Technology for Culinary Arts
215300 Advanced Professional Torten and Gâteaux
215301 Advanced Professional Desserts
215302 Artisan Breads
215303 Sugar and Chocolate Confectionery
215304 Showcase
215305 Advanced Pâtisserie Practices and Principles
215402 Kitchen Management
Students are also eligible to sit the City and Guilds International Diploma in Pâtisserie on completion of Year Two.
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