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This is a one day a week course designed primarily for learners who wish to develop intermediate occupational skills and knowledge in the baking industry.

It includes units covering a wide range of craft and automated baking techniques to confirm occupational competence to support in seeking employment as

  • Bakery operative
  • Bakery packaging and distribution operative
  • Bakery service/sales operative
  • Bakery quality assurance operative.

The qualification covers mandatory skills from a wide range of areas like: preparing and mixing dough, producing pastry, oven baking and frying, working with chocolate, making and decorating celebration cakes, wrapping and packing of baked goods.

For each unit your assessor watches and asks questions as you perform a task, or looks at a portfolio of work that you've built as formal evidence of your learning. Then they confirm you have the skills to do the job well.

The course is taught through both practical sessions within one of the College's realistic working environments, supported by theory sessions.

  • What will I study?

    The units you will study are likely to include: Core units:

    • Understand how to select, weigh and measure bakery ingredients
    • Prepare and mix dough
    • Hand divide, mould and shape fermented dough
    • Oven bake dough products
    • Batch-finish flour confectionery

    Specialist units:

    • Tray up and prepare flour confectionery for baking
    • Batch-finish flour confectionery
    • Principles of fats and oils in bakery
    • Principles of flour in bakery

    *All units are subject to change and may be withdrawn.

  • Who is this course for?

    This course is ideal if you have an interest in developing your career within the catering and hospitality sector with a specific focus towards the bakery industry and bakery retail outlets.

  • How is the course assessed?

    These qualifications are assessed using

    • Practical tasks
    • Written tests.
  • Knowledge

    You will develop a thorough knowledge and understanding of:

    • how external factors such as trends, business strategy and The environment influence The development of dishes and menus
    • advanced food preparation and cooking to produce complex dishes and menu items that meet business and customer requirements
    • The importance of maintaining food safety practices and procedures to ensure safe preparation and cooking of food.
  • Skills

    You will have the ability to:

    • Work as part of a team to Provide a unique dining experience
    • organise, multitask and Manage time well
    • be Creative, with a willingness to learn and self-develop.
  • Behaviours

    What is required?

    • Solve problems while working in a challenging, time-critical environment and remain calm under pressure
    • maintain high standards and promote a customer-centric culture
    • support colleagues, customers and The business.
  • General info

    Dress Code:

    All students are expected to follow our exacting stands of hygiene and health and safety.

    • A clean pressed chefs uniform in the kitchen
    • Casual day wear for theory classes

    The uniform and equipment cost is approximately £130. A list will be sent to you with your welcome pack before enrolling with us in September. Bursary support is available for students in receipt of certain benefits.

    The uniform and equipment is purchased through nominated suppliers, cost will be discussed at interview.

  • Progression and Career Opportunities

    FDQ L3 Certificate for Proficiency in Baking Industry Skills

    • Bakery operative
    • Bakery packaging and distribution operative
    • Bakery service/sales operative
    • Bakery quality assurance operative.
  • Entry Requirements for new students

    There are no formal entry requirements. You must have an interest in developing a career in the catering and hospitality industry.