This course includes a greater depth of knowledge and application of skills in bread, confectionery and pastry work. Practical skills of a high standard are developed in the realistic College Bakery environment. Assessment is via observation of skills, written questions and underpinning knowledge tests. Additionally learners will gain pastry skills via specialist workshops producing advanced bread and confectionery dishes. Practical units in Bread and Confectionery These cover a full range of bread products using industry standards and artisan bread skills to include Danish pastries, advanced breads, sour doughs and display breads and rolls. The confectionery covers a full range of advanced work such as almond and sugar based items, pastry products, cakes, biscuits, sponges and decorative skills with chocolate work.
Name: FDQ Level 3 Diploma in Bakery and Confectionery Excellence Qualification title: Diploma in Professional Bakery (QCF) Qualification type: Assessment Awarding FDQ (Formerly Food and Drink Qualifications) Created 20151201 10:11:09 Updated 20151201 10:11:09
You will have the opportunity to develop your craft skills to a very high level, while at the same time gaining the necessary underpinning knowledge. Learners will also be encouraged to participate in competitions and external awards. Previous learners on this programme have progressed to product development and technical roles within the Food Industry. Equipment required You will have the opportunity to develop your craft skills to a very high level, while at the same time gaining the necessary underpinning knowledge. Learners will also be encouraged to participate in competitions and external awards. Previous learners on this programme have progressed to product development and technical roles within the Food Industry.
Tameside College
Further Education
info@tameside.ac.uk
0161 908 6600
http://www.tameside.ac.uk
Ashton Campus
Beaufort Road
Town:
Ashton-Under-Lyne
County:Lancashire
Title: Diploma in Professional Bakery (QCF) Qualification: Diploma in Professional Bakery (QCF) Classification: Engineering and Manufacturing Technologies