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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
01 Sep 2025
Bispham Campus
1 Year
A male culinary student delicately arranges food on a plate, showcasing an attention to detail in gourmet dish presentation.
An artistic presentation plates with colorful vegetables and tender meat, demonstrating the talents of culinary students.
A culinary student wearing a hairnet uses a kitchen towel to place food in the oven, emphasizing safety and hygiene in cooking.
A culinary student perfects a gourmet dish with the finishing touch highlighting their attention to detail in presentation.
A male culinary student delicately arranges food on a plate, showcasing an attention to detail in gourmet dish presentation. An artistic presentation plates with colorful vegetables and tender meat, demonstrating the talents of culinary students. A culinary student wearing a hairnet uses a kitchen towel to place food in the oven, emphasizing safety and hygiene in cooking. A culinary student perfects a gourmet dish with the finishing touch highlighting their attention to detail in presentation.
A male culinary student delicately arranges food on a plate, showcasing an attention to detail in gourmet dish presentation.
An artistic presentation plates with colorful vegetables and tender meat, demonstrating the talents of culinary students.
A culinary student wearing a hairnet uses a kitchen towel to place food in the oven, emphasizing safety and hygiene in cooking.
A culinary student perfects a gourmet dish with the finishing touch highlighting their attention to detail in presentation.

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.

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 Skills

Fees and funding

Students who are 18 or under pay no course fees. Read our tuition fees guide for students 19 and over.

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?

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 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.