Course Code: TF1FE048 Bakery (Professional) - Level 2 Next course dates Start dateLocationDuration 04 Sep 2023 Bispham Campus 1 Year Apply now 03 Sep 2024 Bispham Campus 1 Year Apply now Overview Is this course for me? What will I learn? How will I be assessed? Key information Where could this course take me? Course SummaryThis 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. Entry Requirements GCSE Maths and English at 4 and above, in addition to: 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. 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. Qualification ObtainedCertificate in Professional Bakery Industry Placement and Field TripsThis course has a mandatory work placement of 20 hours and 1 optional field trip. Learning and Teaching Methods 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 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 skill. This will be calculated and confirmed at enrolment. For 16 – 18 Yr 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. Assessment MethodsFormal 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. Other Costs and Equipment NeededAll resources required are provided by B&FC. Tuition Fees 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. 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. Career Options and 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.