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Level 2 Baking Course in Kendal

Cost£1,250.00
Duration35 weeks
LevelLevel 2
DeliveryClassroom based
Start1 Sep 2026
Study modeFull-time
AttendanceDaytime
Awarding bodyCity & Guilds awarding body
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About this course

Level 2 Proficiency in Baking Industry Skills in Kendal. Classes run at Kendal College, full-time during the day. This is a hands-on proficiency in baking industry skills course focused on both bakery and patisserie. Most of your time is spent in the kitchen developing practical techniques, with some theory, work experience, and directed study alongside. You'll explore ingredients, processes, and skills across bread, pastry, and patisserie work. The course runs for 35 weeks. You'll need four GCSEs at Grade 3 or above to apply.

Who this course is for

This course will appeal to those who are serious about a career within the patisserie or bakery sector. The course will compromise of mainly practical aspects in both the bakery and patisserie kitchen with some theory. Work experience, directed study and on-line learning will also be given.

This course is designed for anyone wishing to:

  • Gain more knowledge and understanding about the ingredients used in bakery
  • Know the processes involved and develop new skills and techniques
  • Develop new ideas for innovate bakery products
  • Develop effective working practices

The course will combine the practical work with the understanding of how ingredients work together, and how to rectify products that go wrong.

You will learn the importance of weighing and measuring accurately and bake a wide range of goods including:

  • Pastry: sweet pastry, choux pastry, shortcrust pastry, puff pastry
  • Cakes and sponges: Swiss Rolls, Chocolate cake, and cup cakes
  • Chemically aerated goods: Scones and soda bread
  • Fermented goods: Flavoured breads, enriched doughs like ice fingers Chelsea Buns
  • Biscuits: Shortbreads, Viennese, and Sable
  • Use a range of finishing materials to complete the products
  • Knowledge of the source of raw ingredients used in bakery, Flour, eggs, sugars and starches, and all the various methods of baking

To complement the practical aspects of the course you will learn how to:

  • Store and maintain ingredients
  • Food safety in the Bakery
  • Packing of bakery ingredients
  • Maintaining product quality
  • How to work effectively with others

You will be assessed through a mix of written assignments, practical exercises and in class tests. There are no formal examinations on this programme.

Theoretical aspects of the course will mainly be assessed through assignments and short answer questions which are internally marked. Individual practice tests will take place throughout the course.

Entry requirements

Four GCSEs Grade 3 or above (GCSE D).

What you will learn

  • You'll develop practical baking and patisserie techniques in a professional kitchen setting.
  • You'll learn about the ingredients used in bakery and how they affect the finished product.
  • You'll understand the processes involved in bread, pastry, and patisserie production.
  • You'll practise new skills through hands-on kitchen work and directed study.
  • You'll gain experience in a real workplace through a work placement.
  • You'll build knowledge of food safety and hygiene relevant to the baking industry.

How you will learn

Most of your learning is practical, in the bakery and patisserie kitchen at Kendal College. You'll also complete theory work, directed study, and online learning alongside your practical sessions. Assessment is through a combination of practical tasks and written work. Work experience is included as part of the course.

What you will need to bring

The centre will provide most materials. Kendal College will confirm anything else you need before you start.

Where next

Jobs you could do

  • Baker: producing bread, pastries, and baked goods in a bakery or supermarket.
  • Pastry chef: making patisserie and desserts in a restaurant or hotel kitchen.
  • Patisserie assistant: supporting senior chefs in a specialist patisserie setting.
  • Bakery production operative: working in large-scale food manufacturing.
  • Cake decorator: creating celebration and specialist cakes for retail or bespoke orders.
  • Deli or food counter assistant: preparing and presenting baked goods for retail sale.

What you could study next

  • Level 3 Advanced Technical Diploma in Professional Cookery (Patisserie and Confectionery): deepens your patisserie skills and opens senior kitchen roles.
  • Level 3 NVQ Diploma in Professional Cookery: a practical qualification recognised for skilled chef roles.
  • Food Science or Bakery Technology degrees: for those interested in product development or the science behind baking at a higher level.
Apply on join.kendal.ac.uk →
Apply now →

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