Qualification Overview
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Qualification Title | New Zealand Certificate in Baking (Trade) (Level 4) with strands in Bread, Cake and Biscuit, Instore, Pastry, and Plant | |
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Qualification Type | Certificate | |
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Level | 4 | |
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Credits | 190 - 205 | |
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Subject Area |
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Strategic Purpose Statement |
The qualification is for people who are working in a range of commercial baking environments, who are responsible for meeting production and quality requirements.
This qualification provides the baking industry with trade qualified bakers from various trade baking environments who can produce a wide range of bakery products to commercial standards. This qualification includes strands to allow graduates to specialise in producing a full range of either bread, cake and biscuit, or pastry baking products, with additional strands in plant and instore manufacturing facilities. Graduates will be able to work independently. |
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Graduate profile |
Graduates of this qualification will be able to:
- Adhere to food safety, health and safety, and legislative regulations to ensure the production of commercial bakery products meets compliance standards. - Apply knowledge of the principles of baking science in the production of bakery products in a commercial baking environment. - Apply knowledge of baking equipment, baking ingredients, baking calculations, planning and processes in a commercial baking environment - Achieve production targets to meet quality assurance and ensure waste reduction processes relevant in a commercial baking environment. Graduates of the Bread strand will also be able to: - Produce and finish a wide range of bread products to commercial standards using baking processes, ingredients, equipment, and utilities in a commercial baking environment. Graduates of the Cake and Biscuit strand will also be able to: - Produce and finish a wide range of cake and biscuit products to commercial standards using baking processes, ingredients, equipment, and utilities in a commercial baking environment. Graduates of the Instore strand will also be able to: - Produce and finish a wide range of bakery products instore to commercial standards using baking processes, ingredients, equipment, and utilities in a commercial baking environment. Graduates of the Pastry strand will also be able to: - Produce and finish a wide range of pastry products to commercial standards using baking processes, ingredients, equipment, and utilities in a commercial baking environment. Graduates of the Plant strand will also be able to: - Produce a range of bread products in large quantities using baking processes, ingredients, equipment, and utilities in a commercial baking environment. |
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Education pathways |
The qualification in combination with the New Zealand Certificate in Baking (Trade) (Level 3) [Ref: 5322] forms the intended framework for becoming a qualified tradesperson in the baking industry.
This qualification may lead to the New Zealand Diploma in Baking (Level 5) [Ref: 1844]. |
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Entry Requirements | Not available | |
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Education Organisation | No organisations currently offer this qualification. | |
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Developed By | Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council | |
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Quality Assured By | New Zealand Qualifications Authority | |
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Number | 5322 | |
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Status | Current | |
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Created | 2025-06-09 09:37:39.19 | |
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Next Review | 2030-05-31 00:00:00.0 | |
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Content | View full qualification details | |
Qualification Title
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