On this course you will learn professional baking skills. Working in the College’s realistic operational Bakeries, you will learn all aspects of Bread and Confectionery, preparing products for sale in the Bakery Shop, such as traditional bread-making, enriched dough’s including Danish pastries, confectionery items including cakes and sponges, puff pastry, enriched biscuits, almond and meringue products.
Assessments will be based on practical skills and underpinning knowledge gained in interactive, theoretical knowledge workshops.
Additionally you will learn creative skills in cake decoration covering all aspects including working with decorative media, royal icing, sugar paste and chocolate couverture.
Practical units in Bread and Confectionery - These cover a range of bread products using a variety of methods to industry standards with underpinning knowledge.
The confectionery covers a full range of powder aerated products, cakes, sponges, almond and sugar goods.
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 of Artisan Sour Doughs 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
Level 1 in bakery or relevant industrial experience. Bakery whites will be required to be purchased, to a specific standard and style (guidance given).
You will be able to progress to Level 3 Diploma in Bakery and Confectionery Excellence or employment.