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Course Summary
You will learn the advanced practical skills and techniques that will equip you for work in this popular and rewarding industry. An ideal student for this course is one who is motivated and passionate about working in the bakery industry and with an interest in making and baking a wide range of cakes, breads, scones and pastries. You must be flexible and self-motivated. You will need good preparation skills and to be well organisedYou will learn the advanced practical skills and techniques that will equip you for work in this popular and rewarding industry.
An ideal student for this course is one who is motivated and passionate about working in the bakery industry and with an interest in making and baking a wide range of cakes, breads, scones and pastries. You must be flexible and self-motivated. You will need good preparation skills and to be well organised
What will I study?
Through this course you will further develop your practical and theoretical understanding of weighing and mixing processes involved in the production of a variety of bread and confectionery products. You will also develop further skills around confectionery finishing, packaging and selling techniques and food safety principles. Products in bread and confectionery range from traditional and craft items to modern
Advanced levels in:
- Patisserie
- Bread making
- Chocolate making
- Principles of bakery
- Functional Skills or GCSE in English and Maths depending on previous qualifications
How long will it take?
- 1 year, full-time
What qualifications do I need to start?
- At least 4 GCSEs at grade C or above, or
- Level 2 Diploma in Bakery and Patisserie
What qualifications will I gain?
- Level 3 Diploma in Professional Bakery
- Level 2 CIEH/Food Safety Level 2
- Functional Skills or GCSE in English and Maths depending on previous qualifications
Career options
This course can lead onto a full time level 2 qualification or employment in junior posts within the industry. Career opportunities could include supermarket in-store bakeries or independent bakeries of any size. Further study for science or technical qualifications can lead to test bakery or research and product development.
- Bakery technologist
- Patisserie chef
- New product development technologist
- Patisserie chef within the hospitality and catering industry
Nantwich,
Cheshire,
England,
CW5 6DF
