Bakery (Professional) - Level 2

Summary

This course is for anyone interested in a career in the bakery industry. The course looks at the ingredients used to make products and the science behind them. As well as theory units that are assessed on assignment work and short test papers you will undertake extensive practical assessments that cover a wide range of dough, pastry, cake, chocolate and decoration. You will also cover food safety and have the opportunity to complete your food allergen certificate from the Food Standards Agency.  

Next course dates

Start date Location Duration
01 Sep 2025
Bispham Campus
1 Year
A bakery tutor demonstrates cake decorating techniques to three eager students in a bustling kitchen environment.
A bakery student joyfully throws flour in the air, creating a playful mess in the kitchen.
A bakery student utilises chocolate crafting techniques two easter egg halves to the camera.
A male bakery student with tattoos on his arms skillfully mixes an egg mixture on a metal counter using scrapers.
A bakery tutor demonstrates cake decorating techniques to three eager students in a bustling kitchen environment. A bakery student joyfully throws flour in the air, creating a playful mess in the kitchen. A bakery student utilises chocolate crafting techniques two easter egg halves to the camera. A male bakery student with tattoos on his arms skillfully mixes an egg mixture on a metal counter using scrapers.
A bakery tutor demonstrates cake decorating techniques to three eager students in a bustling kitchen environment.
A bakery student joyfully throws flour in the air, creating a playful mess in the kitchen.
A bakery student utilises chocolate crafting techniques two easter egg halves to the camera.
A male bakery student with tattoos on his arms skillfully mixes an egg mixture on a metal counter using scrapers.

Where can this subject lead?

Career progression

You could progress onto further study on the Level 3 Diploma in Professional Bakery or the Level 3 Certificate in Patisserie and Confectionery.

The career options can be divided into two types: plant bakery and craft bakery.

Plant bakery is mass production and normally automated work that often goes on for 24 hours a day. Most bread products are made in this way. The main product of plant bakeries is bread, pre-packed cakes and pastries.

In plant bakeries, operators and assistants control various types of machinery that prepare dough and then pass it through different processes. These processes include moulding, proving (rising the dough), baking, cooling, slicing and wrapping.

Craft bakeries tend to be smaller and produce a greater variety of goods, but in smaller quantities. There is greater scope for creative work such as icing or decorating celebration cakes in the craft side of baking.

Key information

Entry Requirements

GCSE Maths and English at 4 and above, along with the following:

  • A successful interview with a tutor
  • The ability to study independently
  • A genuine interest in the subject
  • Good communication skills
  • Hardworking approach towards the industry

For adult students aged 19+, no previous training or experience is required however, you must have a keen interest in the subject. You should have good communication and dexterity skills and have a professional attitude towards learning.

Qualification obtained

Certificate in Professional Bakery

Fees and funding

Students who are 18 and under do not usually pay tuition fees. If you are 19+ please read our tuition fees guide for more information.

Extra costs and equipment

All resources required are provided by B&FC.

Regulation and Accreditation

Accrediting Institution: N/A

Awarding Body: FDQ

Regulatory Body: Ofsted

Terms and conditions

Read our full terms and conditions for more information.

What will I learn?

What will I learn?

You will study the following modules.

Principles of:

  • Flour
  • Eggs
  • Dairy
  • Yeast
  • Sugars/starches
  • Salt/dough conditioners
  • Food safety

Demonstrate practical skill in:

  • The use of ADD
  • Pre-bake pastry
  • Proving, baking and frying dough
  • Morning goods
  • Chocolate and ganache
  • Pre-bake cakes and sponges
  • Scones

Essential skills: English and Maths

If you achieve a grade 3 in GCSE Maths or English you will have to work towards re-sitting these subjects as part of your main study programme.

At B&FC, this won’t delay your career journey because you’re working towards these subjects at the same time as your chosen subject.

Industry placement, field trips and guest speakers

This course has a mandatory work placement of 20 hours and 1 optional field trip.

How will I learn?

At Blackpool and the Fylde College we recognise that all students learn differently and for some it may be a return to the classroom following a break from formal learning. Our tutors work with you to ensure that their teaching methods support the way that you like to learn.

One key teaching and learning method is that of demonstration. Your tutor ensure that demonstrations are used whenever possible so that you can see the practical skill used so that you can practice the skill.. You will work collaboratively with your peers in group work and within practical cookery sessions.

Following demonstrations you will have hands on practical time where you will be learning skills in dough and pastry preparation and bakery methods, food safety, and professional working practices.

There will be de dedicated individual/self-study time on your programme which needs to be supported by your own study outside of the college learning environment. E-learning is also a key element of our courses and will involve you using our moodle platform and dynamic learning for independent study. Your tutors will support you in preparing for assessments alongside your own responsibility for your learning.

For 16-18 year olds - subject to prior qualifications Maths and English study may vary. 13 hours for your main qualification class contact with both 3.8hours additional for GCSE Maths and 3.8 hours additional for GCSE English or 1.5 hrs for each functional skills. This will be calculated and confirmed at enrolment.

For 16-18 students you will be required to complete a minimum of 20 hours work placement during the year.

For 19+ students your class contact time will be 12 hours per week. This includes practical workshops and knowledge building sessions.

All students are required to do at least 3hrs independent study, guided by your tutor.

Expert tutors

All staff involved in the delivery of further education courses within the College are approved to teach the subjects and modules they deliver.

The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice.

How will I be assessed?

How will I be assessed?

Formal practical assessments agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results.