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Bakery (SP) NPA

(SCQF level 4)

Professional Cookery and Bakery, Hospitality and Leisure

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Mode of Study

Part-time

Start Date

19th Aug 2025, 31 weeks

Day(s):

Tuesday, Thursday

Time:

13:30 - 16:00

Location

City Campus

Overview

Please note - this is a school-college partnership course for school students in S4-6.

 

This course will guide you through the basic skills and requirements needed to be a baker or cake decorator and start you on your career path. 

Working with highly qualified lecturers with a wealth of professional experience, you’ll practice Bread Making, Cake Decoration, Pastry and Craft Baking. 

You’ll learn to produce a range of bakery products in one of our specialist bakeries. You’ll explore the bread-making processes currently used within the craft baking industry and use equipment and techniques to bake a range of breads. 

You’ll practice decorative techniques and discover how to use them to produce the desired effect on a cake. 

You’ll develop introductory knowledge and practical skills in pastry work. You’ll consider the ingredients and techniques used to produce simple pastry items. You’ll investigate common faults when making different types of pastry and how to remedy these. 

Entry requirements

Minimum entry requirements

Students should have some experience of the Home Economics curriculum gained during S1 to S4, have an enthusiasm for food and/or baking and have literacy and numeracy skills at SCQF Level 4. 

What you study

  • Craft Baking: An Introduction. 
  • Bread Making: An Introduction. 
  • Cake Decoration: An Introduction. 
  • Pastry.

After the course

Careers

This course offers multiple progression routes to employment or further study. Recent events have resulted in increased opportunities in the Hospitality and Tourism Sectors.  This course is an ideal first step toward a career in hotel kitchens, restaurants, or retail bakeries.   

Continuing Study 

Following successful completion of this course, you can continue studying Bakery at the college, from NQ at Level 5 to Professional Cookery HND at Level 8. 

Explore the Full Course Progression Pathway. 

Teaching

How the course is taught

A series of practical Bakery units and Bakery knowledge units. Ongoing practical and theory throughout lessons.

Assessment methods

  • Ongoing practical assessment. 
  • Open and closed book assessment. 
  • Log book completion. 

 

Additional Information

Dress code

You will be provided with PPE (bakery whites) in practical classes. 

  • Mode of Study:
    Part-time
  • Start Date:
    19th Aug 2025, 31 weeks
  • Day(s):
    Tuesday, Thursday
    Time:
    13:30 - 16:00
  • Location:
    City Campus