Level 3 Professional Bakery

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 assignments.

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

You will gain a greater understanding of the science behind baking and have a technical understanding of the role of ingredients.

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.
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
Level 2 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 Higher Education 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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