Description
Do you love baking? Ever dreamed of a professional career as a baker, cake decorator or working in confectionery? Our Bakery college course will provide you with the foundation of knowledge and skills to start pursuing your ambitions in the industry.
Our Level 2 baking courses put the emphasis on hands-on training, providing you with essential practical skills in bread and confectionery. Working in our industry-standard kitchen facilities at University College Birmingham, you will gain a thorough background in working with a broad range of bakery products, as well as learning about chocolate work and other special interest areas such as celebration cakes or artisan bread.
Entry requirements
- Ideally, you will require a minimum of 4 GCSEs at grade 3 (grade D) or above. However, our bakery lecturers are looking for students who are enthusiastic and keen to gain practical skills in bread, cake production and decoration, so please contact us if you have not achieved these grades.
- School applicants will be required to provide a good school report, which must include attendance.
What will you learn?
How to develop core practical skills and understanding in a wide range of bread making, pastry work, flour confectionary and cake decoration techniques. Professional standards of producing, finishing, packaging, and presenting baked goods for sale.
- Types of flour used in the baking industry
- Metering, weighing and storage of ingredients
- Yeast fermentation and its uses in the bakery
- Function of ingredients in the bakery
- Mixing methods and bread making used in the bakery
- Use of size reduction portioning equipment in the bakery
- Bread faults you may come across in the bakery trade
- Use of retardation, proving and pre-oven preparation in the bakery trade
What skill will you gain?
- Handling and storing bakery ingredients and supplies
- Processing bread using mechanical dough development
- Processing bread using bulk fermentation process
- Processing morning goods
- Proving, baking and frying fermented dough products
- Finishing and packing fermented dough products
- Pre-baking and post-baking almond and sugar-based flour confectionery
- Pre-baking and post-baking cake and sugar-based flour confectionery
- Pre-baking and post-baking pastry-based flour confectionery
- Pre-baking and post-baking scone-based flour confectionery
