Professional Bakery - Level 3

Course Code: TF1FE054

Next available course:

Start DateLocationDuration
02/09/2019Bispham Campus1 YearApply

Course Overview

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.

Entry Requirements

The entry requirements for the course are Level 2 Certificate in Professional Bakery or relevant work experience.

Qualification Obtained

Diploma in Professional Bakery

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.

Career Options and Progression

Modules and Assessment

Teaching and Learning Methods

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 aged16-18 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.

Work Placement and Field Trips

Other Costs and Equipment Needed

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.

Tuition Fees

Regulation and Accreditation

Terms and Conditions

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