The Diploma in Pâtisserie at AUT is a specialised Level 5 qualification designed for students passionate about cakes, pastries, desserts, breads, confectionery, and professional patisserie. The programme combines advanced practical training with creative, theoretical, and business-focused learning to prepare students for professional pastry careers.

Students develop:

• Fundamental and advanced pâtisserie skills
• Cake and dessert production techniques
• Bread and confectionery expertise
• Professional kitchen management knowledge
• Creative presentation and showpiece skills
• Workplace industry experience

Key Reasons to Choose This Programme

• Strong practical and hands-on learning approach
• Industry-focused pastry and dessert training
• Professional commercial kitchen experience
• Creative and artistic culinary environment
• Learn advanced pastry, chocolate, bread, and dessert techniques
• Workplace industry placement included
• Develop both culinary and business skills
• Study in Auckland, New Zealand’s hospitality hub
• Pathway to further culinary and hospitality qualifications

Programme Structure / Subjects Offered

Year 1 Courses

• 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 Courses

• CULN512 Contemporary Kitchen Management
• FOOD501 Food and the Senses
• PATS501 Artisan Breads
• PATS502 Sugar and Chocolate Confectionery
• PATS503 Advanced Professional Desserts
• PATS504 Contemporary Entremets and Petits Gâteaux
• PATS505 Showpieces
• PATS506 Celebration Cakes

Workplace Experience

A major highlight of the programme is the Professional Experience course.

Industry Placement

Students complete:

• Two weeks of workplace experience
• Industry-based practical learning
• Professional networking opportunities

Recent Placement Organisations

• Bluebells Cakery
• Colestown Chocolates
• House of Chocolate

Disciplines / Specialisations Covered

Students gain knowledge in:

• Professional Pâtisserie
• Cake Design
• Artisan Bread Production
• Chocolate and Sugar Confectionery
• Dessert Production
• Contemporary Pastry Arts
• Culinary Creativity
• Kitchen Management
• Food Science
• Food Presentation
• Hospitality Operations

Career Outcomes

Graduates may pursue careers such as:

Culinary & Pastry Careers

• Pâtissier
• Pastry Chef
• Cake Designer
• Dessert Specialist
• Artisan Baker
• Chocolate and Confectionery Specialist

Hospitality Industry

• Bakery Operations
• Dessert Production
• Catering Services
• Food Product Development

Entrepreneurship

• Bakery Owner
• Cake Business Entrepreneur
• Boutique Dessert Business Operator

Further Study Pathways

Graduates may continue into:

• Diploma in Culinary Arts
• Bachelor of Arts in Culinary Arts

Visa Requirements for International Students

International students generally require:

• Valid New Zealand student visa
• Offer of Place from AUT
• Proof of tuition fee payment
• Evidence of sufficient living funds
• Valid passport
• Medical and travel insurance
• English language proficiency proof

Latest Updates / Important Notes

International Student Availability

Some external course directories mention that international student availability may occasionally be restricted or limited for this programme. Students should confirm the latest availability directly with AUT before applying.

Competitive Entry

Community discussions suggest the programme can be competitive due to limited practical class sizes and strong demand.

Practical Industry Exposure

AUT culinary students regularly participate in:

• Public pastry showcases
• Student culinary events
• Dessert exhibitions
• Hospitality learning activities

Programme Highlights

• Level 5 specialised pâtisserie qualification
• Advanced pastry and dessert training
• Strong practical commercial kitchen learning
• Industry placement included
• Professional cake and confectionery training
• Creative and business skill development
• Study in Auckland’s hospitality industry environment
• Pathway to higher culinary and hospitality education