Food Industry Skills (Bakery) - Level 1

Course Code: TF1FE049

Next available course:

Start DateLocationDuration
02/09/2019Bispham Campus1 YearApply

Course Overview

If you are keen to develop skills in food preparation and bakery and you have yet to achieve GCSE Maths and English, the Level 1 Food Industry Skills is for you. This is an introductory course that allows you to learn about bread, pastry and cake production. You will also develop an understanding of areas such as hygiene and working safely. We will encourage you to get involved in producing and selling products for our popular pop-up bakery, which will help you to develop important employability skills such as teamwork, punctuality and customer service.

Entry Requirements

We will assess your current level, including current qualifications and/or work experience to ensure you are placed on the right course at the right level.

If you are a year 11 student applying for this programme, we will compare your GCSE results with the minimum target grades set for you by your school. This will help us decide whether this is your most suitable programme of study. Other students, including those from outside the area, will have an opportunity to discuss their qualifications and experience to make sure they too are studying at the right level. For some programmes, we might need to observe you carrying out certain practical tasks before we can make you an offer.

Qualification Obtained

Certificate in Food Industry Skills (QCF)

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

Our expert tutors understand that everyone learns in different ways so they use a range of teaching methods to enable everyone to achieve their potential. A key method used is demonstration, which allows you to observe the practical application of skills before having a go yourself. The course centres around developing skills in dough and pastry preparation, learning about bakery methods and increasing your knowledge of food safety, supervision and professional working practices.

The course combines group work, practical cookery sessions and dedicated self-study periods. This needs to be supported by your own study outside of College, using online development platforms such as Moodle, our virtual learning environment, and Dynamic Learning. While we expect you to take responsibility for your own learning, our tutors will support you in preparing for assessments.

If you're aged 16 to 18, your main study programme is timetabled for 13 hours a week. Additional time is timetabled for maths and English, with the amounts being calculated and confirmed at enrolment. These will depend on what qualifications you already have - if you are re-taking GSCEs this will include 3.8 hours for each subjects; for Functional Skills this will include 1.5 hours for each subject. You will also need to complete a work placement (30 hours minimum) throughout the course of the year. .

If you're aged 19 or over, sessions are timetabled for up to 12 hours per week. This includes practical workshops and knowledge-building sessions.

We recommend that all students devote at last three hours a week to independent study.

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

Students who are 18 or under and resident in the EU pay no course fees. Read our tuition fees guide for students 19 and over.

Regulation and Accreditation

Terms and Conditions

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