Professional Bakery - Level 3

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.

Successful completion of Level 2 qualification in related subject (Students can re-sit English and maths GCSE alongside the course) PlusA successful discussion with a tutorThe ability to study independentlyA genuine interest in the subjectGood communication skillsHardworking approach towards the industry

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.

Please contact the College on 01253352352 for further details on course delivery

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

Most courses are assessed via a combination of coursework, exams and practical assessments. Exams are formal, timed written assessments, carried out in a controlled environment and overseen by one or more invigilators. Coursework differs from exams in that it is usually non-timed and carried out independently. Practical assessments involve observation of your practical skills and competencies by a trained assessor.

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.