Professional Bakery Skills

QQI Level 4 Professional Bakery Skills

This award winning two year course equips trainees 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 (Year 1)*
  • Diploma in Proficiency in Baking Industry Skills (QQI Level 4/ FDQ Level 2) (Year 2)*

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
  • Knife skills
  • Work experience

Course Duration: Two years*

For more information click HERE

Alliance Bakery Students & Trainee

Trainees also have the opportunity to take part in international competitions, such at the  ABST Conference in England where they have enjoyed great success.

At the ABST, trainees compete in bakery competitions with students/trainees across the UK & Ireland, while they also attend classes & demonstrations delivered by leading industry professionals.