Venues

Kilmarnock Campus

Content

This practical course covers a wide variety of baking techniques from bread making to cake decorating and making chocolates. You will spend most of your time in our state-of-the-art training kitchen, being taught by a bakery industry expert. As baking is a science, there is theory associated to what you do in practical classes.

Content includes:

Baking skills; Professional insights; Cake decorating - sugar paste, chocolate processes, gateaux finishing; Dough products - short, sweet, choux, puff, hot water; Flour confectionary processes; Food hygiene.

Entry Requirements

Relevant national qualifications at SCQF Level 4

Progression Routes

Bakery and Patisserie (Level 6)