The main focus of the course is the development of skills and knowledge, which are required in order to work in a professional bakery environment. You'll also gain confidence as you progress through the theoretical units on the course and your understanding of baking, fermentation, recipe balance, product development and hygienic working practices increases.
Advanced Royal Icing Techniques; Advanced Sugar Paste and Sugar Flower Techniques; Food Hygiene; Hospitality Costing; Fermented Product Processes; Design and Develop Flour Confectionery Products.
NQ Bakery (Level 5), or other relevant national qualifications at SCQF Level 5. All applicants will be invited for interview.
This course prepares you for a career as a trainee baker or baker in the craft baking or in-store bakery industry.
Food, Events, Hospitality and Tourism