This course will appeal to those who are serious about a career within the patisserie or bakery sector.
The course is delivered over 3 days, which comprises 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.
You will learn relevant skills and bakery methodology and will develop practical skills in bread and confectionery. You will get a thorough training in a broad range of bakery products ranging from chocolate work, special interest areas such as celebration cakes and artisan bread. There are opportunities for research into further specialist production, which will boost your confidence and improve your employment prospects.
On this course you will study a variety of units including:
- Understand how to control the production of bakery goods
- Design and develop specialist products - product development
- Understand how to evaluate specialist bakery goods
- Principles of preparing and handling bakery materials
- Principles of baking goods
To complement the practical aspects of the course you will learn how to:
- Develop working relationships with colleagues
- Principles of HACCP in food manufacture
- How to contribute to optimising work areas in food manufacture
- Diagnose problems in food manufacture
- Resolve problems in food manufacture
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.
You will need a Level 2 Bakery qualification and ideally English and Maths at Grade 4 (GCSE C) or above, or alternatively at least 2 years relevant work experience.
After Your Course
After successfully completing the Level 3 Diploma, you will have the opportunity to progress directly into employment and/or to higher levels of learning e.g. HNC/HND Hospitality Management. 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 courses.
The current full-time & degree-level fee information is related to the 2020/21 academic year and is subject to change before the start of the course. Fees for 2021/22 will be updated in the Spring Term 2021. 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 31/08/21
- Aged 19-23 on an Entry Level or Level 1 course with the 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
The fees displayed are for the 1-year AS-Level course. If you would like to progress onto the full A-Level, please contact us for the cost of the second year as it will be different.
Level 3-6 Courses for Adults
Advanced Learning Loans are available for students aged 19+ and studying an eligible Level 3/4/5 and 6 Course. If you are on an Access course, the loan will be written off if you complete a degree.
Please speak to Student Services for more information on course fees.