Diploma in Pâtisserie
Does a career in cakes, desserts and pastry appeal? The Diploma in Pâtisserie has a strong focus on creative, practical and business skills.
This programme has been developed in response to industry and student demand for advanced skills and knowledge in the field of pâtisserie.
Download programme guides
Minimum entry requirements
If you have New Zealand qualifications
- Completion of Year 12
- NCEA: 48 level 2 credits or higher including eight level 2 credits in any one subject from Classical Studies, Drama, English, Geography, Health Education, History, Art History, Media Studies, Social Studies, Te Reo Māori, Te Reo Rangatira, Business Studies, Economics, Physical Education
- CIE: 60 points on the UCAS Tariff, including any one subject similar to the NCEA subjects listed above
- IB: Completion of Year 12
If you have qualifications from another country
See entry requirements for students from other countries. Select your country from the dropdown menu.
English language requirements
- IELTS (Academic) 5.5 overall with all bands 5.0 or higher; or equivalent.
Other requirements
The practical side of this programme involves using commercial kitchen tools and equipment and requires you to demonstrate a level of awareness and skill that doesn’t compromise any health and safety standards for yourself and others.
You master the fundamental, intermediate and advanced pâtisserie practices and principles, giving you a comprehensive body of knowledge and skills so you can work in this highly creative and demanding environment.
There’s a strong practical focus, complemented by related theory, and creative and business skills.
Complete the following courses
Year 1
- PATS401 Foundation Pastries
- PATS402 Foundation Cakes
- PATS403 Sponges, Gâteaux and Torten
- PATS404 Pâtisserie Related Studies
- PATS405 Foundation Breads
- PATS406 Professional Experience
- PATS407 Basic Hot Desserts
- PATS408 Basic Cold Desserts
Year 2
- CULN512 Contemporary Kitchen Management
- FOOD501 Food and the Senses
- PATS501 Artisan Breads
- PATS502 Sugar and Chocolate Confectionary
- PATS503 Advanced Professional Desserts
- PAST504 Contemporary Entremets and Petits Gâteaux
- PATS505 Showpieces
- PATS506 Celebration Cakes
Workplace experience as part of the Diploma in Pâtisserie
In your second semester of the first year, you complete valuable workplace experience with an organisation (this is the Professional Experience course). You spend two weeks in an industry organisation where you can apply what you’ve learnt in your first semester, gain a better insight into the hospitality industry and develop industry networks.
Recent placements included:
- Bluebells Cakery
- Colestown Chocolates
- House of Chocolate
Want more info about work integrated learning at AUT?
Read more about workplace experience in AUT programmes, how it works and why it’s so beneficial when you start your career.
Workplace experience in AUT programmes
Skills you will develop
The outcomes for graduates of the Diploma in Pâtisserie are outlined in the Graduate Profile below.
- Pâtissier
- Owner-operated small business enterprise
- Product development
($7,289 - $7,308 tuition fees + $1146 student services levy)
($33,600 tuition fees + $1146 student services levy)
- Fees shown are based on a full-time workload for the points indicated next to the fee. The exact fee charged will depend on which courses you select at the time of enrolment.
- Fees are subject to change year to year. If you are planning for study beyond the current year, fees may vary from those stated.
- There may also be other fees and charges you need to pay.
- International students' tuition fees reflect the full cost of tuition. Domestic students' tuition fees are less due to a proportion of the tuition fees being funded by the New Zealand Government.
- Fees-free study may be available for domestic students
The information on this page was correct at time of publication. For a comprehensive overview of AUT qualifications, please refer to the Academic Calendar.