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Artisan Breads Prescriptor Qualifications TimeTable Course Code PATS501 EFTS 0.1250 Points 15.00 Level 5 Download Course Descriptor 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 PATS401 ,  PATS402 ,  PATS403 ,  PATS404 ,  PATS405 ,  PATS406 ,  PATS407 ,  PATS408   ICE1   Individual Course Enrolment   (ICE) 0.00 No requisite courses specified.   INEXCH1   International Exchange (Inbound)   (INEXCH) 0.00 No requisite courses specified.   SABRD1   Study Abroad   (Study Abroad) 0.00 No requisite courses specified. Timetable No timetable information is available. Contents Main Menu Qualification Specialisations Qualification Types Qualifications by Faculty Short Courses Course Search Academic Calendar Downloadable Forms and Guides

Auckland University of Technology

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).