AUT - Diploma in Pâtisserie
- ArionWhere applying and enrolled students can access AUT course information, check your enrolment status, make fee payments, update your personal details and view your academic results.
- AUTOnlineOnline access to course resources and learning activities through AUT's central learning management system.
- UnicentralUniCentral is the AUT University Student Portal. Here you will find useful information about you as a student and quicklinks to all the important online systems you will need to use while studying at AUT University.
Diploma in Pâtisserie
Programme Code: AK3731
Level: 5
Points: 240
Duration: 2 years full time
Venue: City campus
Starting date: 28 February 2011
ENTRY REQUIREMENTS
- NCEA: 48 Level 2 credits including 8 Level 2 credits in a language-rich subject
- CIE: Total 60 points at UCAS, including a language rich subject
- Interview may be required Language Rich Subjects: English, History, Geography, Classical Studies, History of Art or Media Studies, Economics, Te Reo, Physical Education, Drama, Social Studies.
The Diploma in Pâtisserie has been developed in response to industry and student demand for advanced skills and knowledge, building on the success of the Certificate in Practical Pâtisserie. It has a practical focus with a strong theoretical, creative and business foundation.
WHAT THIS PROGRAMME COVERS
Students master the fundamental, intermediate and advanced pâtisserie practices and principles resulting in a comprehensive body of knowledge and skills, enabling them to operate successfully in this highly creative and demanding environment.
This course contains a high practical element using tools and equipment that can be injurious. Students will need to be able to demonstrate a level of awareness and skill that does not compromise any health and safety standards for themselves and others.
CAREER OPPORTUNITIES
- Pâtissier
- Owner-operated small business enterprise
- Product development
PAPERS
YEAR ONE214328 Foundation Pastries
214329 Foundation Cakes
214330 Foundation Breads
214319 Basic Hot Desserts
214320 Basic Cold Desserts
214324 Pâtisserie Related Studies
214325 Sponges, Gâteaux and Torten
214359 Professional Experience
YEAR TWO
214416 Information Technology for Culinary Arts
215300 Advanced Professional Torten and Gâteaux
215301 Advanced Professional Desserts
215302 Artisan Breads
215303 Sugar and Chocolate Confectionery
215304 Showcase
215305 Advanced Pâtisserie Practices and Principles
215402 Kitchen Management
Students are also eligible to sit the City and Guilds International Diploma in Pâtisserie on completion of Year Two.