223 Food and Beverage Degree Programs in Oceania

The New Zealand Diploma in Cookery Level 5 – Patisserie, is for students who wish to develop their existing skills and knowledge in advanced culinary practice with the aim of advancing the learner’s skills in culinary management. There will be a particular focus on Patisserie, learning specific techniques to produce a range of cake and pastries and bakery products.

The Graduate Diploma in Wine Science (GDWSci) is designed for future winemakers and assistant winemakers, winery technical staff, senior cellar staff, winery enterprise managers and other specialised staff such as a technical supplier. This qualification provides a comprehensive coverage of winemaking, wine science, chemistry and wine palate development plus an intensive introduction to viticulture to round out your knowledge.

Massey University holds two-day brewing courses in both April and November. You'll get a comprehensive introduction to brewing, including malts, hops, yeast and the process of making good beers. You'll also design and brew two beers as part of the course using our 200L microbrewery. Enrolments are accepted throughout the year for these courses. Numbers are limited to 18 people per course.

Extra extra read all about it…finally some good news! Learn how to produce your own creamy gourmet ice cream and seasonal sorbets. In this exacting one day course you will discover the delights of making semifreddo, an assortment of fresh seasonal fruit sorbets and a variety of naturally flavoured ice cream, such as vanilla, chocolate and strawberry, all from scratch

Give your budding Chef the culinary confidence to learn new skills and experience the wonderful world of cooking and baking. No need for Fancy Equipment or Expensive Ingredients. Learn about Health, Safety & Hygiene in the Kitchen. Upload your creations to receive feedback from your Chef Instructor. Our online platform is exciting, interactive and user friendly – We bring the classroom to your kitchen.

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Graduates will be able work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

If you are already a qualified chef and want to gain specialized skills and knowledge in patisserie work to take your career to the next level, this course is for you. The sweetest career of all is surely a career in Patisserie… so why not learn the art of creating delectable delights for dessert lovers with this ‘sweet as’ Certificate III-level qualification? In this course, you’ll learn a wide range of patisserie skills to produce high-quality – and delicious – patisserie products including creating gateaux, desserts, pastries, and petits fours.

Certificate IV in Patisserie reflects the role of pastry chefs who have a supervisory or team-leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.This qualification provides a pathway to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafe, and coffee shops.

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Graduates will be able to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This apprenticeship will develop core skills across both bread making and cake and pastry competencies. Our graduates of this baking course are prepared for a broad range of baking career options, from specialty production to retail baking.

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.