Level 3 Professional Bakery Course in Blackpool. Classes run at Bispham Campus, full-time during the day. You'll need a Level 2 qualification in a related subject, or supervisory experience in the bakery industry, plus a successful interview with a tutor. The course covers the science and processes behind bakery production, with theory assessed through assignments and extensive practical work across dough, pastry, cake, chocolate, and decoration. Food safety is also included. This professional bakery qualification takes one year to complete. Level 3 Diploma in Professional Bakery with certificate.
Who this course is for
This course is for anyone wishing to start or advance a career in the bakery industry who already have a previous level 2 qualification or supervisory experience in the workplace. The course looks at the bakery processes used to make products and the science behind them. As well as theory units that are assessed on assignment work you will undertake extensive practical assessments that cover a wide range of dough, pastry, cake, chocolate and decoration. You will cover food safety and have the opportunity to complete your food allergen certificate from the Food Standards Agency. You will have the opportunity to apply for internships around Europe in order to help build your confidence and skill levels.
Entry requirements
Successful completion of Level 2 qualification in related subject (Students can re-sit English and maths GCSE alongside the course) PlusA successful discussion with a tutorThe ability to study independentlyA genuine interest in the subjectGood communication skillsHardworking approach towards the industry
What you will learn
You'll study the science and processes behind a wide range of bakery products.
You'll develop practical skills in dough, pastry, cake, chocolate, and decoration work.
You'll learn food safety principles as they apply to bakery production.
You'll complete theory units assessed through written assignments.
You'll undertake extensive practical assessments covering professional bakery techniques.
How you will learn
You'll learn through a mix of classroom theory and hands-on practical sessions at Bispham Campus. Theory units are assessed through assignment work. Practical skills are assessed through a wide range of production tasks covering dough, pastry, cake, chocolate, and decoration. The course is delivered full-time during the day over one year, so you'll build skills steadily across both the technical and scientific sides of professional bakery.
What you will need to bring
The centre will provide most materials. Bispham Campus will confirm anything else you need before you start.
Where next
Jobs you could do
Baker: producing bread, pastry, and specialist bakery products.
Pastry chef: creating cakes, desserts, and patisserie in professional kitchens.
Cake decorator: specialist decoration work for retail or bespoke orders.
Chocolatier: crafting chocolate products for hospitality or retail.
Bakery supervisor: overseeing production in a commercial bakery.
Artisan baker: working in craft or independent bakery settings.
What you could study next
Level 4 or Higher National Certificate in Hospitality Management: broadens your options into management roles across food and hospitality.
Food Science or Bakery Technology degree: for those wanting to move into product development or food manufacturing.
NVQ Level 3 in Food and Drink Operations: useful if you move into a production or supervisory role in a food manufacturing environment.
