Professional Bakery - 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.
Entry Requirements
GCSE Grade 3 (or equivalent) in English and maths
Plus
- A successful discussion with a tutor
- The ability to study independently
- A genuine interest in the subject
- Good communication skills
- Hardworking approach towards the industry
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.
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.
Key information
Qualification obtained
Certificate in Professional BakeryFees and funding
Courses for learners who are 16-18 years old at the start of their course and resident in the UK are fully funded. You may also be entitled to further financial help to support your studies depending on your personal circumstances. For more details of these, please visit our page on Finance Support for School Leavers.
If you are not a UK resident, we will confirm whether funding is available when we process your application. If not, you may be liable for course fees.
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?
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
All school leavers at B&FC are encouraged to continue developing their English and maths skills as higher ability in both these subjects is linked to long-term career success and increased earning potential - irrespective of how well you performed at GCSE. If, however, you achieve a GCSE Grade 3 or less in either subject, you will also have the opportunity to work towards re-sitting these to enhance your paper-based qualifications. This won’t delay your career journey because you will be undertaking this programme of study 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 tutors involved in the delivery of courses and apprenticeships within the College are approved to teach the subjects and modules they deliver.
Our recruitment process ensures that tutors delivering a given programme are suitably qualified and, where appropriate, possess relevant technical and industrial experience and a familiarity with professional practice. The aim of this is to enrich students’ learning experience, giving them an insight into what working in the industry is really like.
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.
Assessment Methods
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.