With our Level 4 baking course, you’ll learn both practical knowledge and theory behind working in a commercial bakery including how to create delicious speciality breads and doughs, as well as a variety of cakes and slices.
As part of your course, you’ll learn the principles of bakery science, the basic systems used in a bakery and how to safely operate the equipment you need to use as a baker. We’ll also teach you about food hygiene and health and safety requirements.
Plus, the last five weeks will be spent working in a commercial kitchen or bakery as part of an internship. This will give you invaluable real-life industry experience and contacts. From here, many students go on to do the Level 5 course and train further as a patisserie chef
Expected July 2027
NZMA Auckland Central Campus
100 Symonds Street,
Auckland Central,
Grafton,
1010, North Island, New Zealand
Expected August 2027
NZMA Sylvia Park Campus
56-60 Carbine Road,
Mount Wellington,
Auckland,
1010, North Island, New Zealand
- Be a minimum of 18 years old at the start of the course.
- Have completed secondary school overseas or New Zealand Year 11 from a New Zealand TEO) or have equivalent work experience.
- Have travel and medical insurance and a valid visa.
*There may be different IELTS requirements depending on your chosen course.
Product of
Get to hear first-hand experiences from past students, join groups and more with our new community feature!
View community now!
Help me Apply
