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Professional Bakery Skills

QQI Level 4 Professional Bakery Skills

This award winning two year course equips trainees (16-21yrs) with the skills in both bread making and flour confectionery with trainees progressing to employment and/or further education/training.

On graduating from the course a trainee will receive the following:

  • Certificate in Baking Industries Skills (after 1 year)*
  • Diploma in Proficiency in Baking Industry Skills QQI Level 4/FDQ Level 2 (On completing two years)*

The course outline includes:

  • Bread Making, Traditional, Modern and Sour Dough
  • Morning Goods, Doughnuts, sweet breads, Danish Pastry and Croissants
  • Chocolate, tempering, handmade and ganache
  • Scone products, savoury, sweet and griddle
  • Pastry, pies, biscuit, choux and puff
  • Almond and Sugar based, meringues, macaroons, frangipane and almond slices
  • Sponge and Cake, Swiss roll, sandwiches, sheeted products, cupcakes, madeira and fruit cake
  • Cake Decoration, royal icing, marzipan, sugar paste, decoration and modelling techniques
  • Theory based products
  • Food Safety
  • HACCP
  • Knife skills
  • Work experience

ABST

Trainees also have the opportunity to take part in competitions & have enjoyed great success at the ABST Conference in England.

As a member of the ABST, they are invited to an annual conference to compete in bakery competitions against other students in the UK &Ireland, while they also attend classes & demonstrations delivered by leading industry professionals.

Course Duration:  Two Years*

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