Course Details
Fundamentals of Pâtisserie
Course Code CULN513
EFTS 0.2500
Points 30.00
Level 5
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Prescriptor
Introduction to the production of pâtisserie items in a commercial organisation. Fundamental pâtisserie techniques will be developed to produce quality pâtisserie items and the ability to evaluate the quality characteristics required to produce professional pâtisserie items.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  AK3704   Bachelor of Arts   (BA)
360.00
  ICE1   Individual Course Enrolment   (ICE)
0.00
  SABRD1   Study Abroad   (Study Abroad)
0.00
Timetable
2026, Semester 2 Standard
Class Stream Starting Ending Day Time Room
CULN513/W201  A  13-Jul-2026  06-Nov-2026       
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Auckland University of Technology