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Bakery NQ

(SCQF level 6)

Food, Events, Hospitality & Tourism, Hospitality and Leisure

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Mode of Study


Start Date

13th Jan 2020, 1 year


City Campus

Applications from International Students Welcome


The NQ course will give you the opportunity to build upon the skills gained during the successful completion of the NC Level 5 Bakery course. The course provides a platform for you to further enhance your skills in the preparation, production and finishing of a wide range of fermented and flour confectionery goods, whilst improving your Royal icing and sugar paste skills in our purpose-built, state of the art bakeries.

This course is an excellent choice for students aiming to gain employment in the baking industry or progress onto further study at the City of Glasgow College. The course is delivered by highly qualified lecturers who all have extensive experience in the baking industry and is structured to include a significant number of practical units, along with related theory units.

The main focus of the course is the development of skills and knowledge, which are required in order to work in a professional bakery environment. You'll also gain confidence as you progress through the theoretical units on the course and your understanding of baking, fermentation, recipe balance, product development and hygienic working practices increases.

Your career prospects will be excellent and we'll actively encourage you to gain part-time employment to enhance your college studies.

Entry requirements

Minimum entry requirements

  • National Certificate at SCQF level 5 in Bakery; OR
  • Other equivalent qualifications or experience.

Additional selection requirements

  • You’ll be invited for a group and/or individual interview where you’ll get the opportunity to find out more about the course and tell us why you’re interested in this subject area.

What you study

You'll study:

  • Advanced Royal Icing Techniques.
  • Advanced Sugar Paste and Sugar Flower Techniques.
  • Food Hygiene.
  • Hospitality Costing.
  • Fermented Product Processes.
  • Design and Develop Flour Confectionery Products.

After the course


This course prepares you for a career as a trainee baker or baker in the craft baking or in-store bakery industry.


How the course is taught

The course is taught through both practical bakery and theoretical lessons.

Assessment methods

Continuous assessment in practical lessons and written assessments on theoretical topics including, closed book assessments.

Additional Information


Equipment appropriate to the level of study to be purchased.

Dress code

  • Appropriate PPE to be worn in all practical bakery environments.
  • Bakery whites and hat in all practical bakery lessons.
  • Smart casual clothing in theory lessons.

Alternative Dates and Times

Days(s) Time Dates Duration Duration Course
0:00 - 0:00 24th Aug 2020 - 11th Jun 2021 1 year 1 year View »
  • Mode of Study:
  • Start Date:
    13th Jan 2020
    End Date:
    26th Jun 2020
  • Location:
    City Campus
  • Applications from International Students Welcome