Study baking
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Duration and study methods
Full-time for 1 year (32 teaching weeks), 3 days per week.
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Start dates
February, May, July, October
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Qualification
New Zealand Certificate in Baking (Generalist) (Level 4)Programme code: NZ1842 -
Credits
120 -
Locations
MIT Ōtara
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Entry requirements
Open entry
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Domestic fees
$8,000 (approx.)
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International fees
NZD $26,000 (approx.)
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Free* study
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
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.
Level 4
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.
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
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.
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
Ready to put your plans in place?
Information is correct as at 13 December 2024. Programme fees are based on a full-time student and may vary depending on your final selection of courses that make up your programme. Where the fees are indicative, the approximate fees quoted in this publication are based on the indicative 2025 fee structure. The indicative programme fees for 2025 do not include the Compulsory Student Services Fee (CSSF). The CSSF is an additional levy to your 2025 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 2025 are based on the 2024 fee structure and subject to funding confirmation for 2025. 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.