This certificate programme provides advanced baking and patisserie training, covering doughs, pastries, and decorative mediums to produce sale-ready bakery and patisserie items. Students will develop skills necessary for work in a bakery or patisserie, including organisation, communication, understanding bakery science, and safe handling of equipment. Work experience placements give learners practical industry exposure and opportunities to put their skills into practice.

Course Content

• Bread making: techniques, from handling to baking of simple, laminated, and complex breads

• Organisation and professional communication in a team baking environment

• Patisserie and dessert production: restaurant-quality desserts, gateaux, celebration cakes

• Use of decorative mediums

• Development of a range of superior doughs and baked goods

• Dietary requirements: gluten-free and other dietary options

• Bakery science, terminology, and commodities

• Safe handling and maintenance of bakery equipment

• Work experience placement within industry