National Certificate in Baking from The New Zealand Institute for Plant and Food Research Limited
Contact infoPhone: (03) 325 9493
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What can I learn during this qualification?
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What can I expect out of this qualification?
The National Certificate in Baking (Level 3) is the second in a series of Baking qualifications for baking trainees/apprentices employed in the varied workplaces of the baking industry. This qualification builds on the introductory National Certificate in Baking (Level 2) [Ref: 0588]. It is designed to expand on relevant industry skills and knowledge and is intended for people already working in baking industry roles.
The qualification consists of a compulsory and two elective sections.
The compulsory section covers:
. health and safety;
. food safety;
. legislative and food code requirements;
. bakery science;
. personal presentation.
Elective A requires 60 credits for industry specific standards from the domains for Baking; Baking - Biscuit; Baking - Bread; Baking - Cake; and/or Baking - Pastry.
Elective B allows candidates to select from a range of skill standards such as quality management, computing, storekeeping, retail and customer service, which will support varied roles within baking industry.
This qualification is a progression from the National Certificate in Baking (Level 2) [Ref: 0588]. It is designed to provide a pathway to trade qualifications at level 4 such as:
. National Certificate in Baking (Craft Baking) (Level 4) [Ref: 0590]
. National Certificate in Baking (Plant Baking) with strands in Bread, Biscuit, Cake, and Pastry (Level 4) [Ref: 0591]
. National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267].
Examples of related scholarships
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The New Zealand Institute for Plant and Food Research Limited training provider details
Main Campus Office
Source: New Zealand Qualifications Authority (www.nzqa.govt.nz)