New Zealand Certificate in Baking

This programme comprises 60 credits.

Breads and Doughs (15 Credits)
Learn to produce breads and doughs, and about food safety, kitchen safety and hygiene practices to industry standards. You will also develop your communication skills as an effective team member and in one-on-one situations. The course covers:

• Weighing and measuring
• Bakers' percentages
• Flour types and their uses
• Main commodities used
• Quality points
• Correct storage procedures for dough products
• Preparation of fermented doughs, unfermented doughs and enriched doughs

Pastry Products (15 Credits)
Learn to produce pastry products including short pastry, sweet pastry, puff pastry and choux pastry.

Cakes and Sponges (15 Credits)
Learn to produce cakes and sponges, including fruit and plain cakes, sponges, and gateaux/tortes.

Bakery Small Goods (15 Credits)
Learn to produce bakery small goods including biscuits, slices, scones, muffins and friands.

NCEA Level 1 (including 10 Literacy credits and 10 Numeracy credits)

OR

Equivalent academic achievement

OR

On a case-by-case basis at the discretion of the Executive Dean

In addition to the Domestic Entry Requirements, the following applies to international student applicants.

English language proficiency
International student applicants whose first language is not English must have an IELTS (or equivalent including TOEFL) score of 5.0 with no band score lower than 5. UCOL is a TOEFL iBT testing centre. The English Proficiency test is accepted for English language entry into all UCOL programmes.

This programme may require students to work outside normal office hours. To optimise chances of student success, 100% attendance is recommended. It is recommended that applicants have met the literacy and numeracy requirements for NCEA Level 1 or equivalent. 

Students need to be aware of the physical requirements for operating in a commercial kitchen environment. Students will be advised to put any special needs or requirements in writing and advise the Programme Leader  before the programme begins. Students who have successfully completed the requirements for the relevant Learning Outcomes in all 4 courses will be eligible for the award of Unit Standard 167 ‘Practise food safety methods in a food business’.

Your personalised timetable will be available just prior to classes starting, which run from 

Monday to Friday:

• 6am - 12pm in Palmerston North

• 8.30am - 5pm in Whanganui

Your weekly commitment comprises:

•  19.5 hours of lecturer supported learning (practical learning in UCOL's professional kitchen, theory and computer work)
  
•  16 hours of self-directed learning (your own time spent on practical skill development, theory and computer work to complete your assignments)

Recognition of prior learning
Applications for Recognition of Prior Learning, including Cross Credit, Credit Transfer and Assessment of Prior Learning may be made on the Recognition of Prior Learning Form where a student believes all learning outcomes for a course have already been met. Applications will be evaluated on a case-by-case basis in accordance with the UCOL Academic Statute and other relavant policies and procedures.

Application checklist
It will make the process easier if you prepare the following before you apply:

• National Student Number (NSN) (If you don't have a NSN, you may request one from NZQA, or you can supply a verified copy of your birth certificate, passport or Whakapapa statement.)
• Evidence of your highest level of academic achievement (and evidence of prior learning, if applicable)
• Evidence that you meet the entry requirements of the programme
• Check if you're eligible for additional support or a scholarship. If you're 19 years or younger, you may be eligible to enrol in one of our free Youth Transition programmes.

Note that you will need to provide any verified documents in person, via post or email (not via the online application form).