Entry Requirements:

For external applicants:

• Level 2: Four or more GCSEs at Grade 3 or above, or successful completion of a full Level 1 study programme in any subject 
• Level 3: Four or more GCSEs at Grade 4 or above, including English or maths, plus a relevant Level 2 Bakery qualification 

• For all levels, you will also be required to: 

  • Demonstrate good attendance, punctuality and a positive attitude to learning 
  • Attend an interview with a member of the college admissions team 
  • Show a commitment to developing practical and professional bakery skills 

For internal progression learners (already studying with us):
Learners must be able to demonstrate that they:

• Have successfully completed a relevant course that naturally progresses onto this programme, achieving a good standard
• Have improved their English and maths grades since enrolment
• Have maintained good attendance and punctuality
• Show a consistently positive attitude to learning

What will I learn?

Depending on your chosen level, you may study: 

• Bakery ingredients and their functions 

• Flour types, fats and oils used in baking 

• Ingredient weighing, measuring and storage procedures 

• Yeast fermentation and bread making processes 

• Mechanical dough development and bulk fermentation 

• Producing breads, rolls and morning goods 

• Cake, pastry and flour confectionery production 

• Proving, baking, frying and finishing bakery products 

• Quality control and bakery production standards 

• Food safety, hygiene and HACCP procedures 

• Communication and teamwork within bakery environments 

• Enterprise and business planning 

• Legal requirements within food production 

What skills will I gain?

By studying a bakery qualification you will: 

• Develop professional bread and confectionery production skills 

• Learn industry-standard bakery techniques and processes 

• Gain experience working with specialist bakery equipment 

• Understand food safety, hygiene and quality assurance procedures 

• Develop customer service and communication skills 

• Learn how to monitor and maintain quality standards 

• Build problem-solving and organisational skills 

• Develop supervisory and workplace skills 

• Gain enterprise knowledge for starting and running a bakery business 

• Prepare for employment or further study within the food manufacturing and bakery sectors 

How will I be assessed?

During your course you will be assessed in the following ways: 

• Practical observations 

• Portfolio evidence 

• Assignments and project work 

• Knowledge tests and end-of-unit assessments 

• Professional discussions 

Assessment methods may vary depending on the level studied and awarding body requirements. 

What can I do next?

Successful completion of the course will enable you to progress to: 

• A higher-level Bakery qualification 

• Higher education study 

• An apprenticeship within the food and bakery sector 

• Employment within the bakery and confectionery industry 

• Self-employment or business ownership 

Potential career areas include: 

• Professional Baker 

• Confectioner 

• Cake Decorator 

• Bakery Supervisor 

• Bakery Manager 

• Food Production Operative 

• Quality Assurance Technician 

• Bakery Trainer or Assessor 

• Artisan Bread Baker 

• Bakery Business Owner