Course Options
No course offerings available at the moment.
Overview
Want to develop your bakery skills? This course will help you gain the practical experience, knowledge and qualifications needed for a job in the Bakery Industry.
You'll have the opportunity to study and train for a career as a baker or cake decorator, with excellent career opportunities and progression routes (please see the "After the Course" section to find out more).
The course is delivered by highly qualified lecturers who have a wealth of experience within the Bakery Industry.
This course is placed on the Scottish Credit Qualifications Framework at Level 5.
Minimum entry requirements
- NQ Bakery Level 4 (SCQF Level 4); OR
- Three National 4 qualifications preferably including Health and Food Technology and Hospitality; OR
- Other equivalent qualifications or experience.
Applicants whose first language is not English should have minimum SQA ESOL National 5 or equivalent for NC/NQ courses and ESOL Higher or equivalent for HNC/D courses.
Additional selection requirements
- You'll be invited for a group and/or individual interview where you can find out more about the course and tell us why you're interested in this subject area. Where COVID restrictions are in place we will invite you to either a video meeting, telephone conference call or make an offer based on your application form.
What you study
Your course will include a variety of hands-on practical and theory-based units:
- Measuring and Mixing.
- Prepare and Produce Dough Products.
- Cake Decoration: Royal Icing and Sugarpaste.
- Food Hygiene.
- ICT & Numeracy.
- Craft Baking.
After the course
Opportunities to work in the Bakery and Cake Decoration industry.
Continuing Study
Progression onto the NQ Bakery Level 6 (SCQF 6) on successful completion of the course.
How the course is taught
- A series of practical Bakery units, taught on campus in our bespoke bakeries and cake decoration room.
- Bakery knowledge and core skill units which will be delivered online.
- Ongoing practical and theory assessment.
- Closed book assessments.
Materials
- Personal Protective Equipment (bakery whites).
- Equipment.
Dress code
- PPE (bakery whites) in practical classes.