Vocational Course

Professional Bakery Level 3 Diploma

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About this course

This very practical course could be your second step towards an exciting career in Bakery .

This is an opportunity for you to develop the practical and knowledge skills achieved at Level 2, which cover a wide range of bread, pastry and flour confectionery units.

It offers a unique mix of units covering bakery knowledge and business enterprise, ideal for those budding shop or bakery owners.

What will I learn?

You will demonstrate skills in:

  • Craft Bread Making
  • Enriched Dough and Morning Goods
  • Proving and Baking Craft Fermented Dough Products
  • Finishing and Packing Fermented Dough Products

For these practical units you will select, weigh, measure, prepare and mix, divide, shape and mould, tin and tray up, pre-bake and bake.

You will demonstrate pre-bake and post-bake skills in:

  • Almond and Sugar Based Flour Confectionery
  • Cake and Sponge Flour Confectionery
  • Pastry Based Flour Confectionery
  • Scone Based Flour Confectionery

For these practical units you will select, weigh and measure ingredients, prepare and mix, deposit and process, pre-bake, bake and cool, prepare and finish, wrap, label and pack.

You will demonstrate skills in:

  • Cake Decoration Craft Skills in Making Fondant

For these practical units you select the correct tools, equipment and ingredients to design a range of decorations. Theory units will help to further your understanding of the ingredients and methods used within bakery including:

  • Principles of flour, fats and oils, sugars and starches, dairy products, egg and egg products, oven baking, bakery products, preparing and handling bakery finishing materials, quality in food operations and product development in food operations.

You will also learn about the business aspects of running a bakery business and cover topics such as creating a vision, the planning to sell products and services and establishing customers' needs.

How will I be assessed?

Assessment will be through assignments, practical observations and theory tests.

What do I need?

General Requirements

  • 5 GCSEs at Grade A*-C including English and Maths at grade 4 (grade C)

Specific Requirements

  • Level 2 Diploma in Professional Bakery

In certain circumstances we will accept variations to this entry guide and create a personalised programme.

Where can it take me?

  • College Progression - Level 2 Diploma in Professional Cookery course
  • University Progression - Bakery and Confectionery Technology Management Degree
  • Careers - Junior baker or team leader in a bakery manufacturing environment

Additional Information

Throughout the year you will participate in a range of educational visits.

You will participate in work experience in a bakery and have the option of playing a part in the annual Bakery Star competition.