Content

This course will provide you with a wide range of bakery skills and techniques and the knowledge and understanding of the many processes involved, including cake decoration and chocolate confectionery.

Core units include:
Craft baking; Flour confectionery processes; Food hygiene for the hospitality industry; Measuring and mixing; Prepare and produce dough products; Post baking processes; Aeration.

Optional units include:
Bread making: an introduction; Cake decorating: an introduction; Cake decorating: chocolate processes; Cake decorating: sugar paste processes; Craft baking: an introduction; pastry patisserie;
core skills.

Entry Requirements

3 subjects at National 5 including English and Maths, or other relevant national qualifications at SCQF Level 5. Successful performance at interview.

Progression Routes

HNC Professional Patisserie.

Employment within the bakery, food and hospitality industries as Bakers, Pastry Chefs, Apprentice Bakers, Confectioners, Cake Decorators and in-store Bakers.