Bread and Flour Confectionery Baking

Learners who wish to gain knowledge and expertise in the manufacturing of specialised fermented, pastry, flour confectionery and non-flour confectionery products, will benefit from this programme. Learners will also be able to maintain quality assurance and monitor critical control points in the craft baking environment. The qualification also provides the learner with the essential skills needed at a technical level and will facilitate a pathway for further learning and will give recognition for existing skills and knowledge. This qualification aims to promote professionalism and work ethics in the sector whilst providing portable skills into other areas and areas of specialisation. It provides learners with opportunities for further education and training at higher levels as well as continued professional development.

Qualifying learners will be able to know and do the following:

Communicate in a variety of ways in a craft bakery environment.
Maintain quality assurance and monitor critical control points in a craft-baking environment.
Produce a specialized range of fermented products.
Produce a range of pastry products.
Produce a range of flour confectionery and non-flour confectionery products.

This qualification provides the learner with accessibility to be employed within the baking, wholesale and retail and hospitality industry and provides the flexibility to pursue different careers in the baking, wholesale and retail industry and articulation within the hospitality industry. The level of flexibility within the range of electives will allow the individual to peruse a career within an applied technical baking environment, wholesale and retail, and or the opportunity to encourage entrepreneurship.