Professional Bakery FDQ Level 3 Diploma (19+)

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If you would still like to enrol on a full time course that started in September 2025, please contact our admissions team directly – admissions@wolvcoll.ac.uk

Attendance: Full Time

Location: Wellington Road Campus

Course code: CP0045

Start dates:

07/09/2026

Age:

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Is this course right for me?

If you are passionate about baking and confectionery and want a career in the industry this is the course for you!

You will gain the skills and knowledge needed to become a professional baker, working with industry-standard ingredients and learning about the various ways in which bread, cakes, scones, muffins and pastry are made including mechanical dough development, bulk fermentation and many more.

You will get the chance to work with real customers and put your customer service skills to the test in our very own bakery shop and will also learn about the theoretical side of bakery such as HACCP (hazard analysis critical control points) and quality procedures in bakeries.

Gaining the qualification will enable you to pursue a career in the bakery industry or progress to a higher education qualification at university.

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Course details

Entry Requirements:

To access this course you are required to have:

Four or more GCSEs at Grade C / 4 or above including English or maths
Level 2 qualification in bakery

What will I learn?

During this course you will study the following modules:

Quality control
Ovens and the baking process
Post baking operational and legal requirements
Good communication in bakery
Creating and maintaining good working relationships
Fats and oils used in the bakery
Enterprise model studied throughout the year on how to set up a business

What skills will I gain?

By studying this course you will learn about:

Principles of food safety and working in food manufacture
Features of the food manufacture sector
Working effectively in food manufacturing
Monitoring and maintaining quality procedures
Monitoring and assessing risks in food manufacture
Principles of effective food manufacture
Compliance with food safety legislation
Application and monitoring of hygiene practices
Applying HACCP in food safety
Producing fermented dough products
Proving and baking fermented dough products
Producing and depositing flour confectionery batters and mixes in food manufacture
Food safety
Functional skills
Enterprise skills in setting up a business
Supervisory skills

How will I be assessed?

During the course you will be assessed through observations during practical sessions, gathering evidence for your portfolio and end of unit tests to assess to your learning, knowledge and understanding.

What can I do next?

The skills you will learn on this course will enable you to:

Pursue a career in the industry working in a bakery or confectionery establishment
Specialise in cake making and various fancy breads that are a key aspect of bakeries
Progress to a higher education qualification at university