A bakery tutor demonstrates cake decorating techniques to three eager students in a bustling kitchen environment.

Professional Bakery - Level 3

Summary

This course is for anyone wishing to start or advance a career in the bakery industry who already have a previous level 2 qualification or supervisory experience in the workplace. The course looks at the bakery processes used to make products and the science behind them.

As well as theory units that are assessed on assignment work you will undertake extensive practical assessments that cover a wide range of dough, pastry, cake, chocolate and decoration. You will cover food safety and have the opportunity to complete your food allergen certificate from the Food Standards Agency. You will have the opportunity to apply for internships around Europe in order to help build your confidence and skill levels.

Next course dates

Start date Location Duration
02 Sep 2026
Bispham Campus
1 Year
A bakery tutor demonstrates cake decorating techniques to three eager students in a busy kitchen.
A bakery student joyfully throws flour in the air, creating a playful mess in the kitchen.
A tattooed male bakery student skillfully mixes an egg mixture on a metal counter using scrapers.
A bakery student uses chocolate crafting techniques on two Easter egg halves for the camera.
A bakery tutor demonstrates cake decorating techniques to three eager students in a busy kitchen. A bakery student joyfully throws flour in the air, creating a playful mess in the kitchen. A tattooed male bakery student skillfully mixes an egg mixture on a metal counter using scrapers. A bakery student uses chocolate crafting techniques on two Easter egg halves for the camera.
A bakery tutor demonstrates cake decorating techniques to three eager students in a busy kitchen.
A bakery student joyfully throws flour in the air, creating a playful mess in the kitchen.
A tattooed male bakery student skillfully mixes an egg mixture on a metal counter using scrapers.
A bakery student uses chocolate crafting techniques on two Easter egg halves for the camera.

Where can this subject lead?

Career progression

On completion of this course you may wish to progress into work or move onto an advanced apprenticeship. You could also progress to a degree in Food Technology.

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

On completion of this course you may wish to progress into work or move onto an advanced apprenticeship. You could also progress to a degree in Food Technology .

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

Successful completion of Level 2 qualification in related subject (Students can re-sit English and maths GCSE alongside the course)

Plus

  • 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

Qualification obtained

Diploma in Professional Bakery

Fees 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 equipment, uniform and food items are supplied by B&FC at no extra cost.

Regulation and Accreditation

Accrediting Institution: N/A

Awarding Body: FDQ

Regulatory Body: Ofsted

Terms and conditions

Read our full terms and conditions.

What will I learn?

Theoretical subjects studied include:

  • CBP
  • MDD
  • Supply and suppliers
  • Quality assurance
  • Ovens
  • Aeration in confectionery
  • Building a business

By the end of the course you will be able to demonstrate practical skills in:

  • Pre and post bake bake Pastry
  • Pre-bake and post-bake morning goods
  • Chocolate and ganache
  • Pre-bake and post-bake almond goods
  • Pre-bake cakes and sponges
  • Cake decoration
  • Cake decoration techniques
  • Pre and post bake dough products

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

For students aged between 16 - 18, this course has a mandatory work placement of 20 hours.  You will be required to secure your own placement, however we can support if needed. 

Up to six field trips will be planned, further information will be provided during enrolment. 

How will I learn?

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 will 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 tutors will ensure that demonstrations are used whenever possible so that you can see the practical skills being used and then you can practice the skills. 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 knife skills, preparation and cooking methods, food safety and professional working practices.

There will be dedicated individual/self-study times 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 assessment alongside your own responsibility for your learning.

If you’re aged 16-18 your time spent in class will be 13 hours for your main qualification plus 3.8 hours additional for GCSE maths and 3.8 hours additional for GCSE English or 1.5 hours for each functional skill (subject to prior qualifications). This will be calculated and confirmed at enrolment. In addition you will be required to complete a minimum of 20 hours of work placement during the year.

If you’re aged 19 and over your time spent in class will be 12 hours per week. This includes practical workshops and knowledge building sessions.

You are required to do at least 3 hours 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.

You will be tested on theoretical knowledge using short answer tests and assignments.

During the course you will build a portfolio of evidence in practical and theoretical competency. The portfolio is an integral part of your course and must be updated on a regular basis with the guidance of your tutor. It is the student’s responsibility to maintain an accurate and up to date portfolio.

There is no formal exam.

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.

You will be tested on theoretical knowledge using short answer tests and assignments.

During the course you will build a portfolio of evidence in practical and theoretical competency. The portfolio is an integral part of your course and must be updated on a regular basis with the guidance of your tutor. It is the student’s responsibility to maintain an accurate and up to date portfolio.

There is no formal exam.