Course Code: TF1FE054 Professional Bakery - Level 3 Next course dates Start dateLocationDuration 04 Sep 2023 Bispham Campus 1 Year Apply now Overview Is this course for me? What will I learn? How will I be assessed? Key information Where could this course take me? Course SummaryThis course is for anyone wishing to start or advance a career in the bakery industry who already have a previous level 2 qualification or supervisory experience in the workplace. The course looks at the bakery processes used to make products and the science behind them. As well as theory units that are assessed on assignment work you will undertake extensive practical assessments that cover a wide range of dough, pastry, cake, chocolate and decoration. You will cover food safety and have the opportunity to complete your food allergen certificate from the Food Standards Agency. You will have the opportunity to apply for internships around Europe in order to help build your confidence and skill levels. , Entry Requirements Level 2 relevant qualification. Require English OR Maths at grade 4 or above a successful interview with a tutor the ability to study independently a genuine interest in the subject good communication skills hardworking approach towards the industry Essential Skills – English and Maths If you achieve a grade 3 in GCSE Maths or English you will have to work towards re-sitting these subjects as part of your main study programme. At B&FC, this won’t delay your career journey because you’re working towards these subjects at the same time as your chosen subject. Qualification ObtainedDiploma in Professional Bakery Industry Placement and Field TripsThis course has a mandatory work placement of 20 hours and 6 optional field trips. Learning and Teaching Methods Theoretical subjects studied include: CBP MDD Supply and suppliers Quality assurance Ovens Aeration in confectionery Building a business By the end of the course you will be able to demonstrate practical skills in: Pre and post bake bake Pastry Pre-bake and post-bake morning goods Chocolate and ganache Pre-bake and post-bake almond goods Pre-bake cakes and sponges Cake decoration Cake decoration techniques Pre and post bake dough products We recognise that all students learn differently and for some it may be a return to the classroom following a break from formal learning. Our tutors will work with you to ensure that their teaching methods support the way that you like to learn. One key teaching and learning method is that of demonstration. Your tutors will ensure that demonstrations are used whenever possible so that you can see the practical skills being used and then you can practice the skills. You will work collaboratively with your peers in group work and within practical cookery sessions. Following demonstrations you will have hands on practical time where you will be learning knife skills, preparation and cooking methods, food safety and professional working practices. There will be dedicated individual/self-study times on your programme which needs to be supported by your own study outside of the college learning environment. E-learning is also a key element of our courses and will involve you using our moodle platform and dynamic learning for independent study. Your tutors will support you in preparing for assessment alongside your own responsibility for your learning. If you’re aged16-18 your time spent in class will be 13 hours for your main qualification plus 3.8 hours additional for GCSE maths and 3.8 hours additional for GCSE English or 1.5 hours for each functional skill (subject to prior qualifications). This will be calculated and confirmed at enrolment. In addition you will be required to complete a minimum of 20 hours of work placement during the year. If you’re aged 19 and over your time spent in class will be 12 hours per week. This includes practical workshops and knowledge building sessions. You are required to do at least 3 hours independent study, guided by your tutor. Expert Tutors All staff involved in the delivery of adult education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice. Assessment Methods Formal practical assessments agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results. You will be tested on theoretical knowledge using short answer tests and assignments. During the course you will build a portfolio of evidence in practical and theoretical competency. The portfolio is an integral part of your course and must be updated on a regular basis with the guidance of your tutor. It is the student’s responsibility to maintain an accurate and up to date portfolio. There is no formal exam. Other Costs and Equipment NeededAll equipment, uniform and food items are supplied by B&FC at no extra cost. Tuition Fees If you are 18 and under no fees are payable. If you are 19+, please read our tuition fee guide for adult learners. Regulation and Accreditation Accrediting Institution: N/A Awarding Body: FDQ Regulatory Body: Ofsted Terms and Conditions Read our full terms and conditions Career Options and Progression On completion of this course you may wish to progress into work or move onto an advanced apprenticeship. You could also progress to a degree in Food Technology . The career options can be divided into two types: plant bakery and craft bakery. Plant bakery is mass production and normally automated work that often goes on for 24 hours a day. Most bread products are made in this way. The main product of plant bakeries is bread, pre-packed cakes and pastries. In plant bakeries, operators and assistants control various types of machinery that prepare dough and then pass it through different processes. These processes include moulding, proving (rising the dough), baking, cooling, slicing and wrapping. Craft bakeries tend to be smaller and produce a greater variety of goods, but in smaller quantities. There is greater scope for creative work such as icing or decorating celebration cakes in the craft side of baking.