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Due to staff development, the college will be closed to all students on Friday 14th February 2020.

Course Mode
Start Date
Start Time
1 Year
End Date

Hospitality & Catering

"Kendal College, home to one of the most influential cooking courses in the country" - Jay Rayner

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Course Overview

This course will appeal to those who are serious about a career within the patisserie or bakery sector. The course will compromise of mainly practical aspects in both the bakery and patisserie kitchen with some theory. Work experience, directed study and on-line learning will also be given.

This course is designed for anyone wishing to:
- Gain more knowledge and understanding about the ingredients used in bakery
- Know the processes involved and develop new skills and techniques
- Develop new ideas for innovate bakery products
- Develop effective working practices

The course will combine the practical work with the understanding of how ingredients work together, and how to rectify products that go wrong.

You will learn the importance of weighing and measuring accurately and bake a wide range of goods including:
- Pastry: sweet pastry, choux pastry, shortcrust pastry, puff pastry
- Cakes and sponges: Swiss Rolls, Chocolate cake, and cup cakes
- Chemically aerated goods: Scones and soda bread
- Fermented goods: Flavoured breads, enriched doughs like ice fingers Chelsea Buns
- Biscuits: Shortbreads, Viennese, and Sable
- Use a range of finishing materials to complete the products
- Knowledge of the source of raw ingredients used in bakery, Flour, eggs, sugars and starches, and all the various methods of baking

To complement the practical aspects of the course you will learn how to:
- Store and maintain ingredients
- Food safety in the Bakery
- Packing of bakery ingredients
- Maintaining product quality
- How to work effectively with others

You will be assessed through a mix of written assignments, practical exercises and in class tests. There are no formal examinations on this programme.

Theoretical aspects of the course will mainly be assessed through assignments and short answer questions which are internally marked. Individual practice tests will take place throughout the course.

Entry Requirements

Four GCSEs Grade 3 or above (GCSE D).

After Your Course

After successfully completing this course, you could progress onto the full-time Level 3 course or a Level 3 apprenticeship.

The Level 3 course is also a hands on practical course, working to develop a new product and will concentrate on all aspects of the management of the bakery and the production schedules, HACCAP and effective team work.

This qualification will enable you to apply for positions in first class establishments with the knowledge that the qualification will enhance your job prospects.



Course fees are per year for full-time & degree-level courses, and per course for part-time ones. The current full-time & degree-level fee information is related to the 2019/20 academic year and is subject to change before the start of the course. Fees for 2020/21 will be updated in the Spring Term. There may also be additional costs associated with the course.

This course is funded by the government and may be free if you are:

  • Aged 16-18 on 31/08/19
  • Aged 19-23 on an Entry Level or Level 1 course with intent to progress to a Level 2 course
  • Aged 19-23 on your first full Level 2 or Level 3 course
  • Aged 19-23 on your first Level 4 course (if you haven’t already got a Level 3 qualification)
  • Aged 19+ on Functions Skills or GCSE English or Maths
  • Unemployed and in receipt of JSA/ESA(WRAG)/Universal Credit or another eligible state benefit on an Entry Level, Level 1 or Level 2 course
  • Member of a low income household & in financial hardship on an Entry Level, Level 1 or Level 2 course

Join us at our next

Open Evening

2 March 2020 4.30pm - 7pm