University College Birmingham Bakery

By | 20th April 2017

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University College Birmingham Bakery

Bakery level 2 Certificate & Level 3 Diploma

Course length
1 year full-time per level

Overview

You will develop practical skills in bread and confectionery, working in our state-of-the-art bakery areas as you broaden your knowledge of the industry and develop skills to an advanced level.

Why should I choose this course?

  • You will get a thorough training in a broad range of bakery products
  • You will learn about chocolate work
  • You will be able to develop special interest areas such as celebration cakes and artisan bread
  • There are opportunities for research into further specialist production
  • You will boost your confidence and improve your employment prospects

Why maths and English are so important to your career

Achieving a good level of English and maths is important so that you can compete in today’s labour market and securing the career you’ve always wanted. Alongside your full-time course, students will continue to develop their English and maths skills. If you haven’t yet achieved GCSE grade 4 (grade C) in English and maths at 16 you will continue to study these by resits or by taking Functional Skills at an appropriate level.

Maths:

Mathematics plays a vital role in the culinary arts, bakery and the food and beverage sectors.

  • Measurement (including weighing) is an important in cooking/baking and serving food and drink properly. This applies in following a recipe or in serving alcohol in the correct measurements.  There are many tools, such as measuring cups, measuring spoons and scales, which are used in food/drink preparation.
  • Being able to read both temperature and time and make suitable adjustments in both is vital in food/drink preparation.
  • Fractions are very important in recipes and determining serving sizes.
  • Geometry is used by top chefs and bakers in the presentation of food and baking in order to make them aesthetically appealing.
  • Nutritional data informs choices about health and the role of a balanced diet. This includes issues to do with calories, sugar, sodium and fat. This is important for those creating menus.

Maths is also central in successful stock management which is vital in running restaurant, bakeries and bars.

English:

  • Accurate spelling and a wide and specialist vocabulary are key in the presentation of quality menus
  • Good quality Speaking and Listening skills are needed when communicating with colleagues
  • Customer services skills require good English skills in speaking and written communication
  • Accurate reading is a vital skill when following instructions and recipes
  • Secure English is important when preparing a CV or a business proposal or when advertising/marketing your business

Bakery and product development laboratories

Take a look around some of our baking and product development laboratories, all of which include specialist equipment such as large planetary machines, industrial ovens, Koma computer-controlled retarder provers, steam ovens and specialist chocolate-production equipment.

Entry requirements

Please note the entry requirements below reflect the new GCSE grading structure for 2017 entry.

Normally, you will require a minimum of 4 GCSEs at grade 3 (grade D) or above. For Level 3, you will need a relevant Level 2 qualification and ideally English and maths at grade 4 (grade C) or above, or alternatively at least 2 years’ relevant work experience.

School applicants will need to have a good school report and references.

If you do not have a grade 4 (grade C) or above in English and/or maths, you will be required to take an assessment so we can ensure you receive the best support.

Uniform

Students are required to buy a uniform and a set of equipment.  To help keep costs to a minimum, these items are available to buy through UCB. If you have any concerns about the cost of the uniform, please discuss this at your interview as we may be able to help.

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