Level 3 Diploma in Professional Bakery

Course Content

This course includes a greater depth of knowledge and application of skills in bread, confectionery and pastry work.

Practical skills of a high standard are developed in the realistic College Bakery environment.

Assessment is via observation of skills, written questions and underpinning knowledge tests.

Additionally learners will gain pastry skills via specialist workshops producing advanced bread and confectionery dishes.

Practical units in Bread and Confectionery

These cover a full range of bread products using industry standards and artisan bread skills to include Danish pastries, advanced breads, sour dough’s and display breads and rolls.

The confectionery covers a full range of advanced work such as almond and sugar based items, pastry products, cakes, biscuits, sponges and decorative skills with chocolate work.

Special Features

You will have the opportunity to develop your craft skills to a very high level, while at the same time gaining the necessary underpinning knowledge. Learners will also be encouraged to participate in competitions and external awards.

Previous learners on this programme have progressed to product development and technical roles within the Food Industry.

Entry Qualifications

NVQ Level 2 or VRQ Level 2 in Food Manufacture or industrial experience.


You will be able to progress to Higher Education or employment.


For enquiries please contact the College on 0161 908 6789 or web: www.tameside.ac.uk/contact.

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Please Note: While every effort is made to maintain the accuracy of these details, changes can and do occur. Government policy changes rapidly (particularly from one academic year to the next) which often has an effect on availability, eligibility for funding and the fee contribution required. Please confirm the course details when enrolling.