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Arion
Course Details
Artisan Breads
Course Code PATS501
EFTS 0.1250
Points 15.00
Level 5
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Prescriptor
Explores the art and science of artisan bread-making, covering essential techniques for mixing, shaping, fermentation, baking, finishing, and presentation. Focuses on developing the skills, knowledge, and confidence needed to create a variety of yeast-based baked goods, with a special emphasis on artisan and specialty breads. Develops confidence in creating naturally leavened bread. Gains a solid understanding of food hygiene and safety practices crucial to the craft of bread production.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  AK3731   Diploma in Patisserie   (DipPat)
240.00
Prerequisites
PATS401PATS402PATS403PATS404PATS405PATS406PATS407PATS408
  ICE1   Individual Course Enrolment   (ICE)
0.00
  INEXCH1   International Exchange (Inbound)   (INEXCH)
0.00
  SABRD1   Study Abroad   (Study Abroad)
0.00
Timetable
2026Other
Class Stream Starting Ending Day Time Room
PATS501/W101  23-Feb-2026  16-Mar-2026  MON  11:00 AM - 1:00 PM  WH308 
    24-Feb-2026  24-Mar-2026  TUE  8:00 AM - 2:00 PM  WH218 
    25-Feb-2026  25-Mar-2026  WED  8:00 AM - 2:00 PM  WH218 
    26-Feb-2026  12-Mar-2026  THU  8:00 AM - 2:00 PM  WH218 
    26-Mar-2026  26-Mar-2026  THU  8:00 AM - 2:00 PM  WH218 
PATS501/W102  23-Feb-2026  16-Mar-2026  MON  3:00 PM - 5:00 PM  WH415 
    24-Feb-2026  24-Mar-2026  TUE  3:00 PM - 9:00 PM  WH218 
    25-Feb-2026  25-Mar-2026  WED  3:00 PM - 9:00 PM  WH218 
    26-Feb-2026  12-Mar-2026  THU  3:00 PM - 9:00 PM  WH218 
    26-Mar-2026  26-Mar-2026  THU  8:00 AM - 2:00 PM  WH218 
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The courses you study may be offered at any of AUT's three campuses. If the room for your course starts with A, that means it's held at the North Campus (Akoranga). If it starts with M, it's held at the South Campus (Manukau) and if it starts with W, it's held at the City Campus (Waihorotiu).