Professional Baker

In your first year you’ll take the Creative Baker (Level 4) course, where you'll learn the practical knowledge and theory behind working in a commercial bakery including how to create delicious speciality breads and doughs, as well as a variety of sweets. After just 30 weeks, you’ll be putting your skills into practice with your first internship. 

In year two you’ll build on this foundation and take the Pastry Chef (Level 5) course, developing an awesome range of skills in advanced patisserie techniques, including how to make artisan breads, pastries, tarts, gateaux and more.

Your second five week internship will see you applying your skills in a different workplace. This will grow your patisserie experience further and be a great help when it comes to those job interviews after the course. 

In total, you’ll spend 10 weeks doing an internship over a two year period, so you’ll have plenty of real world experience in the kitchen to help get you work.