Level 2 Professional Bakery

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.

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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