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Intermediate Bakery NQ

(SCQF level 5)

Food, Events, Hospitality & Tourism, Faculty of Leisure and Lifestyle

Mode of Study

Part-time

Start Date

31st Aug 2018, 36 weeks

31st Aug 2018, 36 weeks

Day(s):

Friday

Time:

9:00 - 12:00

Location

City Campus

Cost

£ 240

Overview

The Intermediate Bakery course is ideal for any student who already has foundation skills, knowledge and experience of baking, either in the home or in the workplace.  The course contains three SQA Units - namely Post Baking Processes, Prepare and Produce Dough Products and Pastry. These units will develop a range of skills and give you an opportunity to prepare, bake and finish a wide range of cakes, pastries, breads and doughs. Each unit is delivered over a twelve week period.

All units are delivered at SCQF Level 5 and have theoretical and practical components. Lessons are delivered in purpose-built accommodation, therefore appropriate clothing must be worn in the Bakeries. Additionally, students will need to buy specialist equipment for use on the course.

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

  • SCQF Level 4 in Numeracy & Communication OR
  • Qualification in Food, Bakery or Cake Decoration at SCQF Level 4 or equivalent.

Additional selection requirements

  • Current or former City of Glasgow College Students will be asked to provide a Tutor Reference.

What you study

  • Post Baking Processes.
  • Prepare and Produce Dough Products.
  • Pastry.

After the course

Careers

Employment in the bakery industry.

Continuing study

Successful students can progress on to:

You can move onto full-time NC Level 5 Bakery.

Teaching

How the course is taught

  • Theoretical knowledge is taught through practical application.
  • All written assessments MUST meet the SQA requirements for the unit.
  • Practical Bakery lessons are assessed by the Course Tutor weekly. Products must meet commercially acceptable standards.

Assessment methods

  • Written Assessments
  • Practical Assessments

Additional Information

Materials

You'll need to buy specialist equipment for use on the course.

Dress code

  • Appropriate clothing and footwear for the Bakery.
  • Apron to protect your clothing.
  • Tea towel for drying dishes.
  • Mode of Study:
    Part-time
  • Start Date:
    31st Aug 2018, 36 weeks
  • Day(s):
    Friday
    Time:
    9:00 - 12:00
  • Location:
    City Campus
  • Cost:
    £ 240