(International students only)
Study baking and patisserie (for international students)
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Duration and study methods
Full-time for 2 years (32 teaching weeks per year), 3 days per week, plus industry placement in year 2.
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Start dates
February, May, July, October
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Qualification
International Diploma in Baking (Level 5)Programme code: MN4550 -
Credits
240 -
Locations
MIT ?tara
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Domestic fees
International students only
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International fees
NZD$25,000 (approx.) per academic year*
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Free* study
Explore the free options available for this programme, and check your eligibility:
Programme highlights
Are you ready to manage a bakery?
Take your career to new heights with the hands-on skills to manage commercial and boutique bakeries.
You could lead a team in baking thousands of loaves of bread for a big food manufacturer or realise your dream of opening your own bakery or café.
Includes 210 hours of industry placement from commercial to boutique bakeries.
Please note: This diploma is designed specifically for the needs of international students and includes both the New Zealand Certificate in Baking (Generalist) (Level 4) and the New Zealand Diploma in Baking (Level 5).
Entry requirements
International students: English language entry requirements
For the minimum English language requirements refer to the requirements set out in the NZQF Programme and Accreditation Rules
https://www.nzqa.govt.nz/providers-partners/qa-system-for-teos/english-international-students/
International students will generally be required to provide evidence of English language proficiency, for this programme an IELTS Academic score of 5.5 with no band score lower than 5 is required. Equivalent acceptable evidence can be seen at the following NZQA link: https://www.nzqa.govt.nz/about-us/our-role/legislation/nzqa-rules/nzqf-related-rules/the-table/
Special & discretionary admission
Any ākonga who is 20 years of age or older and has not reached the general admission requirements for their intended programme is eligible for Special Admission. Te Pūkenga works with the ākonga to ensure they are prepared for their intended programme. Any ākonga who is not yet 20 years of age and has not reached the general admission requirements for their intended programme may be eligible for Discretionary Admission. In assessing whether to grant Discretionary Admission, the delegated authority focuses on the applicant’s level of preparedness for their intended programme.
Need IELTS?
Book your British Council IELTS test with us.
You will complete your test in one day, plus get free online tuition to help you succeed. We offer paper-based or computer-delivered IELTS. Choose computer-delivered IELTS and get your results in 3-5 days.
Give yourself credit with Recognition of Prior Learning (RPL)
Did you know you can use the knowledge and experience you already have to your advantage?
Your previous work experience and on-the-job skills, volunteering, professional development, and other providers’ qualifications can be recognised as prior learning, matched against credits in our courses, and put towards your qualification – potentially saving you money and possibly helping you to complete your qualification faster Learn more.
Programme structure
Students will receive two awards including:
New Zealand Certificate in Baking (Generalist) (Level 4)
471.304 Introduction to Baking and Baking industry essentials (30 credits)
Begin your baking journey by learning how to make biscuits and basic pastry items, learn the basics of the baking industry including safe work practices and food safety; develop industry essential skills such as recipe interpretation, preparation of ingredients and equipment, terminology and processes and methods.
Learn to make cakes and yeasted doughs (breads) while also developing communication skills appropriate for the baking industry.
471.401 Proficiency in Baking industry skills (30 credits)
Demonstrate proficiency in baking industry skills to produce a range of bakery products including speciality torten and gateaux, learn more about food science and craft bakery.
472.411 Artisan Baking Skills (30 credits)
Learn the basic principles of bakery science and quality management to produce a range of bakery products.
472.412 Bakery Café Assistant and Introduction to Craft Baking skills (30 credits)
Apply industry knowledge and skills to work as an assistant in a bakery café operation.
Prepare, produce and present craft baking items for our on-site bakery. Continue to develop the skills and knowledge needed for your future career in the baking industry.
New Zealand Diploma in Baking (Level 5)
471.504 New Approaches to Baking Technologies and Techniques (15 credits)
Apply the knowledge you have gained in your studies to explore the application of new approaches, techniques and technologies in the baking industry.
471.506 Bakery Product Design (15 credits)
Explore the concepts behind producing decorative products; present a complex celebration cake based on your own research and design.
471.507 Specialist Baking (15 credits)
Learn how to produce bakery items on a large scale – explore the planning required to ensure efficient operations when working with large scale operations.
471.508 Practical Team Leadership Skills in a Bakery (15 credits)
Develop team leadership skills in bakery production and retail areas and planning operational activities; plan and implement bakery staff rosters; lead individuals and teams to achieve a pre-determined goal; and ensure personal and bakery team compliance with safe food handling, personal hygiene, and occupational health and safety practices.
472.505 Production and Quality Assurance of Baked Goods (15 credits)
In this course you will learn how to identify, analyse and correct faults in baked products as well as how to evaluate the success of corrective measures applied to the new baked products.
472.506 Bakery Business Design (15 credits)
Learn about business principles of bakery design and management.
472.507 Baking Industry Placement (15 credits)
Spend 105 hours working in a commercial baking environment with a food safety programme in place, applying advanced baking knowledge and skills and techniques developed in the production of baked goods to industry standards.
472.508 Specialist Baking Industry Placement (15 credits)
Work in a commercial baking environment with a food safety programme in place, applying advanced baking knowledge and skills to produce a range of specialist bakery products in a craft or plant baking environment.
Do you want to study a single course, without enrolling into the full programme?
Courses within some of our programmes may be offered as an individual Certificate of Proficiency (COP). Programme entry requirements and course fees apply. For more information, please speak to our friendly Ask Me! team.
Career opportunities
Bakery specialist, bakery business owner or bakery supervisor. For potential salaries visit careers.govt.nz.
I have always been a passionate home-baker. So after 29 years of being a beauty therapist, I decided to undergo study at MIT. I came and chatted with the lecturers about the course and I was excited to hear about the opportunities it would give me career-wise.
The lecturers were exciting so I decided to embark on a new educational journey. The timetable suits and also gave me the flexibility to work part-time.
MIT has been a journey of new skills, new friends, and new challenges. Enrol now and let your baking journey begin because you never know where it will Bake you. The caliber of lecturers makes MIT unique, particularly Ralph Schmidt, he has a wealth of knowledge, he makes learning fun and exciting, and his experience is something you really can't put a price on. Not only does he set you up with skills in a bakery environment. He teaches you life skills.
Varsha Patel
MIT student
"The field trips and industry-based knowledge became invaluable when setting up my own business. One and half years later I’m running a very successful bakery, which I could not have done without my MIT qualification. I can’t speak highly enough about studying here: it was the best year ever. What MIT invested in me, I’m paying back to the New Zealand economy.”
Philippa Stephenson
MIT graduate
"I chose MIT because it was the only school where I could complete both the baking and patisserie training in one year, and it offered real-life experience through student-run shop days.
The lecturers were extremely knowledgeable, experienced, and helpful. Because of MIT’s excellent training and great facilities, I had the right skills to get a job straight after I finished the course.
Nicest of all, my customers tell me my bread and quiches are the best they’ve tasted outside of Europe!”
Harpreet Singh
MIT graduate
“I checked out MIT before I enrolled and met the lecturers, who were friendly, patient, and passionate – I was hooked.
The programme covers it all and you can branch off in any field, but the part I loved best was breadmaking – bread is food for the soul. The qualification helped tremendously and gave me the confidence to enter what was a new trade for me. My employer is a former MIT graduate so she knew what I could bring to the job. One year ago I was in a boring desk job; now I’m getting paid to do what I love!”
Paul Leaming
MIT graduate
"No two days are the same, the weather is different, we do things differently, the seasons are different, the flowers are different, we have to adjust our recipes all the time. Even now after 15 years, I'm still learning every day. If you love good food, and you love to eat, that's what will motivate you to go into the industry. That's why I started in the industry."
Oscar Zhou
Business owner and MIT lecturer
"MIT is the only place where baking is taught at diploma level. After completing the course here, students can start working in industry or start their own business. The course teaches them all the skills and knowledge required to be successful in the industry."
Jayshree Somnath
MIT lecturer
Ready to put your plans in place?
Free study for the first year of your Level 3 or above qualification may be available under the government’s fees-free study scheme. Visit feesfree.govt.nz for eligibility criteria and more information. Students must be eligible to study as a domestic student. All free study is subject to funding confirmation. Proof of residency status required. Entry criteria, and some costs, may also apply. Eligibility for student allowances or student loans may vary. Contact StudyLink for more information.
Information is correct as at 29 November 2023. Programme fees are based on a full-time student and may vary depending on your final selection of courses that make up your programme. To provide you with an indication of costs, the approximate fees quoted in this publication are based on the indicative 2024 fee structure. The indicative programme fees for 2024 do not include the Compulsory Student Services Fee (CSSF). The CSSF is an additional levy to your 2024 programme or course fees. Further information about the CSSF can be found here www.manukau.ac.nz/cssf. Programmes stated as eligible for free study in 2024 are based on the 2023 fee structure and subject to funding confirmation for 2024. All fees are in New Zealand Dollars. You will be advised of the current fees at the time of enrolment. All courses and programmes will proceed subject to numbers and academic approval. Manukau Institute of Technology is part of Te Pūkenga – New Zealand Institute of Skills and Technology. Te Pūkenga is accredited under the provisions of the Education and Training Act 2020. International students must study in class and will not be able to enrol for online study options.