New Zealand Certificate in Baking (Generalist)
Toi Ohomai Institute of Technology Ltd
Subject area
Baking and Pastry Making
Qualification
Check out Fees Free to see whether you are eligible for a year of fees-free study or two years industry training. Contact your provider to confirm your study options meet the criteria.
Entry requirements
None.
About the course
What can I expect out of this qualification?
This qualification provides the baking sector with graduates who are able to produce a range of baking products under broad guidance.
Graduates will be able to demonstrate safe work practices and significant responsibility for the production quality of a broad range of bakery products. They are also able to take responsibility for their own learning and progression.
What graduates earn
Graduates who studied Food and Hospitality at this level can earn:
$28,000
Median earnings one year after study
$31,000
Median earnings two years after study
$38,000
Median earnings five years after study
Status one year after study
Employment rate two years after study
60%
Employment rate two years after study
Scholarship information
Examples of related scholarships
Barbara Wood Memorial Foundation Scholarships
Provided by:
Barbara Wood Memorial Foundation - Executive Officer
Website:
Value:
Up to $1,000.00 depending on the need and cost of the course being undertaken.
Invercargill Licensing Trust Foundation Scholarships
Provided by:
Invercargill Licensing Trust - Manager and Grants Manager
Website:
Value:
up to $2000
This information comes from Generosity New Zealand. For more scholarships, search their givME database (formerly called BreakOut) via your college, university or local library website.
Contact details
Main Campus Office
Free phone: (0800) 86 46 46
Phone: (0800) 86 46 46
Fax: (07) 544 2386
Email: info@toiohomai.ac.nz
Web: http://www.toiohomai.ac.nz
The MyQ data is compiled by the Tertiary Education Commission based on responses to the MyQ survey provided by recent graduates of this qualification.
NZQA supplies all other information based on material from the provider.