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BAKE401 – Introduction to Craft Baking Skills

Module code
Module title
Introduction to Craft Baking Skills
To enable students to develop the range of skills and knowledge requires to work effectively as an assistant in a craft baking environment.
  • TE2201
NZQA Level
Level 4
NZQA Credits
Delivery method
  • Web-Supported
Learning hours
Total learning hours
Resources required
Teaching and Learning Strategy
- Individual practical experiential learning in an industry environment.
- Group and team experiential activities in an industry environment
- Industry related field trips
- Observations of, and interactions with, industry professionals
- Use of associated online learning activities to enhance understanding of baking industry knowledge and skills
- Principles of Kaitiakitanga and Manaakitanga will be followed to allow all students to embrace the philosophy of support for one another
Fundamentals of baking and Patisserie:
- Underpinning prior knowledge and prior knowledge and increasing repertoire
- Prepare, produce and present a range of bakery products according to quality and production targets in a craft bakery environment
- Apply industry knowledge to working as an assistant in a craft bakery operations
- Apply effective sociocultural skills to work within a craft bakery environment
Learning and Teaching Resource
- Bring your own device (BYOD)
- Two fully equipped commercial bakery kitchens incorporating a range of facilities and commercial baking equipment appropriate to the requirements of the programme
- A commercially operating food outlet suitable for the sale and supply of bakery items produced in a classroom environment
- Study space
- Smart Suite Classroom Resource
- Wi-Fi internet
- Individual access to iPad/tablet or laptop for the Programme duration
- Computer lab
Assessment Criteria
80% of all assessments will be practical and 20% of all assessments will be theory with an overall combined pass mark of 50%.
Learning Outcomes
Use baking knowledge and skills to produce a range of bakery products, including biscuits, breads, cakes and pastries to agreed standards under broad guidance.

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