You will study subjects in; pastry skills, craft baking, bread making, cake decoration, food hygiene and teamwork. This wide range of skills will ensure you are fully prepared for further study and a rewarding career.
DurationCourse overview
Bakery NPA is an intensive 18-week course and is an industry-recognised qualification designed to give you key employability and basic practical skills needed to enter into the bakery industry.
You will study subjects in; pastry skills, craft baking, bread making, cake decoration, food hygiene and teamwork. This wide range of skills will ensure you are fully prepared for further study and a rewarding career.
Edinburgh College has links with many employers and industry professionals in Edinburgh, the Lothians and beyond as well as fantastic facilities.
You will work in Edinburgh College’s own cafe and serve freshly baked delicacies to College students, staff and the general public. You will be supported and encouraged by College lecturers to seek work experience in the industry. This will give you essential and first-hand experience in the baking industry.
What you will learn
Food Safety
REHIS Elementary Food Hygiene
Basic Pastry Skills
Basic Craft Baking
Basic Bread Making
Basic Cake Making
Basic Cake Decorating
Basic Barista and service ( customer care & selling skills)
Placement information
Although there is no mandatory placement requirement for this course you are recommended to seek work experience within the industry for example in bakeries or coffee shops to support your studies. Your course tutor may be able to assist you in finding suitable work experience.
How the course is assessed
You will be assessed through a mix of practical observations delivered in a realistic working environment while serving the public.
Theoretical assignments throughout the session.
Edinburgh College was formed on 1 October 2012 as part of the merger of Edinburgh's Jewel and Esk, Telford, and Stevenson colleges. The college has four campuses, all of which were previously the campuses of the constituents of the merger:
On 17 April 2012, Edinburgh's Jewel and Esk, Telford, and Stevenson colleges collectively submitted to the Scottish Government a business case for their merger into a single "Edinburgh" college.
The merger was approved by the Scottish Ministers, and came into force on 1 October 2012. Edinburgh College values it’s rich history, especially those of the many legacy colleges that have come together over the years to better serve the learners of the Edinburgh and Lothian’s region.
A project is currently underway to collate the history of Edinburgh College and its legacy institutions and to create an archive of material to tell its story. Lots of interesting items have already been uncovered including old prospectuses, student newsletters, photographs and a log book from Ramsay Technical Institute dated 1923.
Classes and workshops as well as all the equipment you will need to create stunning cakes.
Whether you‘ve had to adapt your diet due to an intolerance, or you simply want to explore the amazing alternatives available to you, this one day workshop is a comprehensive introduction to gluten free and dairy free ingredients, including tips on adapting and altering traditional recipes.
Fancy trying out some more unusual bread recipes? This class covers all the steps and techniques to produce two delicious breads, the bagel and the pretzel, using a mixture of familiar and less every day real bread making techniques.
Today enriched doughs are our focus, that altogether silkier almost melting dough that works perfectly with savoury ingredients as well as the more traditionally expected sweet variety. Master a Babka (Russian plait), Challah, Gotchial, a plum tart, cinnamon knots and a baked brie.
Throughout history, bread has been an important food staple. The virtually infinite combinations of different flours and proportions of ingredients have resulted in a wide array of bread around the world.
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