Level 3 Professional Bakery

This programme is the first step to gaining a qualification in the Bakery Industry.

The course covers the following units:

On this course you will learn, in a state of the art new practical environment. Based in the centre of Ashton at our new T1 campus with easy access to transport links. You will learn how to make a wide range of bakery products. Covering many different types of bakery products ranging from bread, confectionery such as cakes, biscuits and pastries, which are all available for purchase in our new 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 creating a digital portfolio of evidence.

Additionally you will learn creative skills in cake decoration, Chocolate and almond based patisserie. Covering products from Easter eggs, macaroons and celebration cakes.
Your weekly practical timetable would be made up of a bread, confectionery, chocolate and skills classes using brand new facilities and state of the art equipment to produce high quality products covering all aspects of the industry.

Your theory sessions are made up of underpinning knowledge questions and assignments taught by experienced tutors.

Products and experiences of our courses are available to see on Instagram. Check us out ! Tamesidebaker

Enrichment opportunities-

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

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

Proud supporter of the CBA (Craft Bakers Association) creating an industry network to provide enrichment opportunities.

Strong links with multiple local businesses in all aspects of the industry for level 2 apprenticeships
Learners must have;

To qualify for entry onto this course you have to previously completed Bakery level 2. You must be available for a full weekly timetable and be prepared to work at professional standards. 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)
You would be considered for full time employment in any aspect of the bakery industry.

University Level 4 & 5 Bakery and patisserie technology

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