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, building on the success of the Certificate in Practical Pâtisserie.

Minimum entry requirements

  • 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, History of Art, Media Studies, Social Studies or Business Studies, Economics, Physical Education, Te Reo Māori, Te Reo Rangatira.
  • CIE: 60 points on the UCAS Tariff, including any one subject similar to the NCEA subjects listed above.

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.

Skills needed for culinary arts courses

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 papers

Year 1

Year 2

Preparing you for City and Guilds qualifications

After completing Year 2, you can sit the City and Guilds Diploma in Food Preparation and Cooking (Pâtisserie).

  • Pâtissier
  • Owner-operated small business enterprise
  • Product development

The information on this page was correct at time of publication. For a comprehensive overview of AUT qualifications, please refer to the Academic Calendar.