Course Code: TF1FE108 Food Industry Skills - Level 2 Next course dates Start dateLocationDuration 02 Sep 2024 Bispham Campus 1 Year Apply now Overview Is this course for me? What will I learn? Key information Where could this course take me? Course SummaryThis course is suitable for anyone interested in an introduction to a career in the bakery industry. As well as learning key bakery skills, you will also acquire the additional knowledge necessary to work in a professional environment. For example, you will learn about food hygiene practices, team working and maintaining health and safety standards. Working in the training kitchen at Bispham campus, you will become familiar with industry-standard equipment helping you to transition seamlessly into the world of work. Close Previous Next Previous 1 2 3 4 Next Entry Requirements GCSE Maths and English at 2 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 All 16-18 year old applicants will be invited to attend an interview to meet a tutor and ask any questions they may have about the course. Qualification ObtainedCertificate in Food Industry Skills Industry Placement and Field TripsThere are no placements or field trips scheduled for this programme. Learning and Teaching Methods The course looks at the processes involved in becoming a baker and working as a bakery team. You will undertake extensive practical assessments that cover a wide range of doughs, pastries, scones and cakes. You will also cover key issues related to the food industries such as health and safety, food safety, bakery processes and skills. Whilst there will be some theoretical aspects of baking taught on the course, the focus will mainly be on the practical application of skills as demonstrated by our industry-expert tutors. You will have plenty of opportunity to practice these skills in our professional kitchens with tutors on hand to advise on techniques and processes. 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. Other Costs and Equipment NeededAll equipment, uniform and food items are supplied by B&FC on this course. Tuition Fees Students who are 18 or under pay no course fees. Read our tuition fees guide for students 19 and over. Regulation and Accreditation Accrediting Institution: N/A Awarding Body: City and Guilds 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 2 Diploma in Professional Bakery or the Level 2 Certificate in Culinary Skills