Introduction to Bakery - Level 2
Summary
This 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.
Next course dates
| Start date | Location | Duration | |
|---|---|---|---|
|
02 Sep 2026
|
Bispham Campus
|
1 Year
|
Where can this subject lead?
Career progression
You could progress onto further study on the Level 2 Diploma in Professional Bakery or the Level 2 Certificate in Culinary Skills.
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
Key information
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 obtained
Certificate in Food Industry SkillsFees 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 on this course.
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.
What will I learn?
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
There are no placements or field trips scheduled for this programme.
How will I learn?
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 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?
Assessment Methods
Each unit consist of 80% practical assessments and 20% theoretical assignments, using a range of assessment methods including observations, product evidence, verbal and written questioning.
The theory assignments will test your theoretical knowledge of units using short answer questions.