Due to high demand, we are unable to take any more applications for May.
We recommend applying early for the July 2025 intake.
Programme highlights
People are spending millions every year at cafés, restaurants, local supermarkets and bakeries.
This demand leads to more job opportunities for skilled bakers.
Learn skills in craft baking, plant baking, specialty gateaux and torte, breads and other baked items. You will also have the opportunity to run shop days at the campus and learn hands-on skills.
Entry requirements
General
Open entry for domestic students
There are no academic requirements that need to be met to enter this programme.
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/
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
You will need to complete the below four courses (120 credits):
Level 3
Level 4
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.
Further training or study
New Zealand Diploma in Baking (Level 5)
Career opportunities
Intermediate level employment in bakeries, restaurants, catering; or as a cake decorating specialist and artisan bakers. For potential salaries visit careers.govt.nz.
See why more people choose Baking and patisserie at MIT
“No two days are the same.”
“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
Considering baking, culinary and hospitality at MIT?
“The calibre of lecturers makes MIT unique.”
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
“Studying at MIT was an easy choice.”
“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
“If baking is your passion, this course is perfect.”
“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 met the lecturers before I enrolled – I was hooked.”
“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.”
“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
Considering baking, culinary and hospitality at MIT?
“The calibre of lecturers makes MIT unique.”
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
“Studying at MIT was an easy choice.”
“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
“If baking is your passion, this course is perfect.”
“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 met the lecturers before I enrolled – I was hooked.”
“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
