Bakery (Professional) - Level 2

Course Code: TF1FE048

16-18 19+

Next available course:

Start DateLocationDuration
05/09/2022Bispham Campus1 YearApply

Course Overview

This course is for anyone interested in a career in the bakery industry.

The course looks at the ingredients used to make products and the science behind them. As well as theory units that are assessed on assignment work and short test papers you will undertake extensive practical assessments that cover a wide range of dough, pastry, cake, chocolate and decoration.

You will also cover food safety and have the opportunity to complete your food allergen certificate from the Food Standards Agency.

Entry Requirements

4 GCSEs grade 3 - 1 including English and Maths

  • 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






Qualification Obtained

Certificate in Professional Bakery

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.

Career Options and Progression

Assessment Methods

Teaching and Learning Methods

At Blackpool and the Fylde College 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 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 tutor ensure that demonstrations are used whenever possible so that you can see the practical skill used so that you can practice the skill.. 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 skills in dough and pastry preparation and bakery methods, food safety, and professional working practices.

There will be de dedicated individual/self-study time 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 assessments alongside your own responsibility for your learning.

For 16-18 year olds- subject to prior qualifications Maths and English study may vary. 13 hours for your main qualification class contact with both 3.8hours additional for GCSE Maths and 3.8 hours additional for GCSE English or 1.5 hrs for each functional skill. This will be calculated and confirmed at enrolment.

For 16 – 18 Yr students you will be required to complete a minimum of 20 hours work placement during the year.

For 19+ students your class contact time will be 12 hours per week. This includes practical workshops and knowledge building sessions.

All students are required to do at least 3hrs independent study, guided by your tutor.

Industry Placement and Field Trips

Other Costs and Equipment Needed

Expert Tutors

All staff involved in the delivery of further 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.

Tuition Fees

Regulation and Accreditation

Terms and Conditions

European Structural and Investment Funds
Council for Independent Education
European Social Fund
Lancaster University
Disabled Confident
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