Level 1 Professional Bakery

On this course you will learn, in a practical environment, how to make a whole range of bakery products. Covering many different types of bread and confectionery which includes cakes, biscuits and pastries, which are all sold in our College Bakery Shop.

You will also gain knowledge of bakery ingredients and processes along with food hygiene.

Assessment will be based on practical skills as well as a portfolio of evidence.

Additionally you will learn creative skills in cake decoration, learning how to make and decorate Christmas and Celebration cakes suitable for Birthdays.
Master classes from industry leaders Renshaws, Zeelandia, Rank Hovis and many more

National membership to the Alliance for Bakery Students and Trainees including annual Conference

North West trainer of choice for Morrisons’ Bakers for over 15 years

Sponsorship opportunities to the Lesaffre School in France

Established winners of prestigious national competitions including, Hovis Scholarships, Worshipful Company of Bakers Scholarships and California Raisins Young Bakers

Progression opportunities to product development roles with leading manufacturers, such as Park Cake Bakeries and ingredients manufacturers

Current holder of the BBC’s National Young Baker of the Year
To qualify for entry onto this course, you should have achievement at GCSE at Grades D-G or equivalent, be at Entry Level 2 or above in English and Maths. You will also be invited to an interview to assess your interest, aptitude and suitability to the course.

Bakery whites will be required to be purchased, to a specific standard and style (guidance given)
Once you have successfully completed this course you will have gained 140 points at level 1 (equivalent to 5 GCSEs at grade D to G). You will then be able to progress to Level 2 Certificate in Bakery and Confectionery Excellence.


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.

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