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Bakery NQ

(SCQF level 5)

, Hospitality and Leisure

Applications closed
COURSE FULL - WAITING LIST ONLY

Mode of Study

Full-time

Start Date

31st Aug 2020, 1 year

Location

City Campus

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. For more information on the framework visit: www.scqf.org.uk/the-framework/.

Entry requirements

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.

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.

ESOL entry requirements

Applicants whose first language is not English should have minimum ESOL Intermediate level 2 or equivalent for NC/NQ courses and ESOL Higher for HNC/D courses.

What you study

Your course will include a variety of hands on practical and theory based units:

  • Bakery Processes.
  • Aeration.
  • Post-baking Process Skills.
  • Craft Baking.
  • Food Hygiene.
  • Flour Confectionery Processes.
  • Measuring and Mixing.

After the course

Careers

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.

Teaching

How the course is taught

  • A series of practical Bakery units.
  • Bakery knowledge units.
  • Ongoing practical theory assessment.

Assessment methods

  • Open and closed book assessment 
  • Log book completion
  • Ongoing practical assessment

Additional Information

Materials

  • Personal Protective Equipment (bakery whites).
  • Equipment.

Dress code

  • PPE (bakery whites) in practical classes.
  • Mode of Study:
    Full-time
  • Start Date:
    31st Aug 2020, 1 year
  • Location:
    City Campus