With top of the range equipment and the newest technologies available, the National Bakery School is ideally placed to offer the student, for those already involved in the industry, the finest training and hands-on experience in London today
Courses are held for master bakers and confectioners in all areas of baking technology.
BTEC NATIONAL DIPLOMA IN SCIENCE (BAKING TECHNOLOGY)
Two Years Full Time
Why choose this course?
This course is aimed at those wishing to pursue a progressive career in research and development, production, sales or general management in the bread, cake, biscuit, pie, convenience or frozen food industries. The variety of units which form the BTEC course structure facilitates several options of career paths routes into Higher Education.
Where it can lead to
Students successfully completing the BTEC National Diploma will have a detailed knowledge of Bakery Education and the Industry as a whole. Career options include: Bakery Production, Sales, General Management or Research and Development in bread, cake, biscuit, pie, convenience or frozen food industries.
Professional Recognition
During the course you will gain:
- BTEC Diploma in Science (Baking Technology)
- City and Guilds Joint First Certificate in Food Safety
- CIEH Intermediate Hygiene Certificate
- NVQ level 3 in Bakery Operations
- OCR Computer Literacy
- City and Guilds NVQ 2 in Craft Baking
- City and Guilds - Progression Awards - Baking (underpins the NVQ 2 qualification)
- Centra 711 - Basic and Advanced Patisserie
Course Summary
- Applied Microbiology, Chemistry and Food Hygiene
- Book keeping, Cost Accounting and Financial Control
- Bread, cake biscuit and pie production
- Computing
- Industrial Relations, Communication and leadership
- Law and Business Legislation
- Marketing, salesmanship and sales promotion
- Packaging and Food preservation
- Process Engineering and Work Study
- Production Planning and control
- Raw Materials Analysis, Flour Testing and Test Baking
Entrance Requirements
3 GSCE Mathematics, English and a Science subject (Grade 3 or above) or equivalent, plus one other subject. The minimum age of entry is 16. Previous Bakery Qualifications may also be considered where appropriate and supported by references.
DIPLOMA OF THE NATIONAL BAKERY SCHOOL IN CRAFT STUDIES
Two Years Full Time
Why choose this course?
This course is designed for students wishing to follow all craft aspects of the bakery and allied trades.
Where it can lead to
Students successfully completing the Craft Studies course can gain entry to basic levels within the bakery and allied trades. The course also provides a route into the BTEC and degree courses offered at South Bank.
Professional recognition
During the course you will gain:
- City and Guilds joint certificate in Food Safety
- City and Guilds - Progression Awards - Baking (underpins the NVQ 2 qualification)
- City and Guilds 1205 NVQ in Craft Baking - levels 2 and 3
- Centra 139 Introductory and Intermediate Cake Decorating
- Centra 138 Wired Sugar Flowers - Basic and stage 2. (optional)
- Centra 711 Pastrycooks and Patissers - Basic and Advanced.
- Joint First Certificate in Food Safety
- CIEH Intermediate Food Hygiene Certificate
- OCR Computer Technology and Information Technology Certificate
- NVQ 1 & 2 Food Preparation and Cooking
- NVQ 1 & 2 Food & Drink Service
Course Summary
- Bread and Fermented Goods
- Cake Decoration and Design
- Cakes, Pastries, Sweets and Puddings
- Chocolate and Patisserie Work
- Computing
- Continental Confectionery
- Food Preparation
- Restaurant, Buffet and Reception Work forms part of the course and provides valuable industrial experience
Entrance Requirements
You should have a good secondary education plus enthusiasm for the subject. The minimum age of entry to the course is 16.
CENTRA - PASTRY COOKS AND PATISSIERS
These courses are intended for Patissiers, Pastry Cooks and people responsible for preparing sweets in catering establishments. Both courses are offered on a part time basis, one day per week over a year. Theoretical input is included in both courses.
711-1 - Basic - Course Summary
Practical course work includes:
- Fermented goods
- Pastes
- Sponge puddings
- Milk puddings
- Egg custards
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- Pancakes
- Fruit
- Bavarois
- Sponges
- Sauces
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Assessment
Students are systematically assessed throughout the year on practical work produced. They will also complete a two hour written examination.
Entrance Requirements
No previous qualifications are necessary.
711 - 2 - Advanced - Course Summary
Practical course work builds on the previous year. In addition to this, the following areas are covered:
- Gateaux and torten
- Rice
- Fancies
- Petits-fours
- Meringues
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- Souffles & omelettes
- Marzipan work
- Chocolate couverture work
- Sugar work
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Assessment
Students are systematically assessed throughout the year on practical work produced. They will also complete a three hour written examination.
Entrance Requirements
The basic 711 or a suitable equivalent qualification, or be 21+ with suitable industrial experience.
Professional Recognition
Successful completion of either course will result in a certificate accredited by CENTRA.
CENTRA - CAKE DECORATION
The scheme has been designed for a wide variety of students who are interested in developing skills in cake decorating and sugarcraft as either a vocational or non-vocational study. Both courses are on a part time basis one day a week.
139-1 Introductory - Course Summary
The following practical areas are addressed:-
- Health and safety
- Preparation and use of Royal Icing
- Convenience products
- Marzipan and almond/nut paste
- Sugar paste
Assessment
A series of practical assessment covering various skills will be set on a continuous basis, this accounts for 75% of the marks. The course is also assessed on written and design work.
Entrance Requirements
No specific requirements necessary.
139-2 Intermediate - Course Summary
The syllabus covers the development and extension of the following basic techniques:
- Royal Icing
- Marzipan, almond/nut paste
- Sugar paste
- Stencilling
Assessment
Intermediate work is assessed in a similar manner to the described for the Introductory course.
Entrance Requirements
Students entering the intermediate course will be expected to have covered the content of the introductory course or have reached an equivalent standard.
Professional Recognition
Successful completion will result in a certificate accredited by CENTRA
What does it cost?
The tuition fee for the academic year 2001/2002 is £250. Plus examination fees, these currently range between £30 and £70 depending on the course.
CENTRA - WIRED SUGAR FLOWERS
The scheme has been designed for a wide variety of students who are interested in developing skills in wired sugar flowers as either a vocational or non-vocational study. This course is on a part time basis one day a week for 1 year.
138-01 Basic - Course Summary
The following practical areas are addressed:-
- Health and safety
- Preparation and use of Flower Paste
- Convenience products
- Equipment
- Colouring methods
- Steaming and glazing flowers
- Ribbons, stamens and tulle
- Taping up sprays
Assessment
Practical assessments covering various skills will be set on a continuous basis, this accounts for 75% of the marks. 25% is for written and design work.
Entrance Requirements
No specific requirements necessary.
138-02 Wired Sugar Flowers (stage 2) - Course Summary
Students must be aware of Health, Hygiene & Safety in current legislation:
- Use of flower paste
- Equipment
- Colouring methods
- Stamens
- Taping up
Assessment
Intermediate work is assessed as for the basic course
Entrance Requirements
Students entering stage 2 of the course must have achieved the basic certificate.
Professional Recognition
Successful completion will result in a certificate accredited by CENTRA.
CATERING AND HOSPITALITY COURSES - PART TIME DAY
The National Bakery School has a splendid training facility known as the Tower Restaurant. This restaurant offers students the chance to experience all types of food preparation and service as it ranges from informal Bistro style through to Silver Service and Banquets.
Students wishing to follow the City and Guilds 7247 Catering and Hospitality do so within this versatile learning resource.
Food Preparation NVQ level 1 -
Students must complete the modules as follows:
Compulsory modules
- Maintain a safe and secure working environment.
- Develop effective working relationships.
- Clean food production areas, equipment and utensils.
- Maintain and handle knives.
- Maintain hygiene in food storage, preparation and cooking.
Plus 3 of the following modules
- Prepare and fry food.
- Prepare and bake food.
- Prepare, boil, poach and steam food.
- Prepare and grill food.
- Prepare and griddle food.
Plus 2 of the following modules
- Prepare and microwave food.
- Prepare and finish reconstituted food.
- Prepare vegetables.
- Prepare fruit.
- Prepare hot/cold sandwiches and bread products.
- Prepare, cook and assemble food for service.
Evidence of competence within the 10 modules will be gathered throughout the course in the form of a portfolio. This is submitted for external verification before the certificate can be awarded.
Food & Drink Service NVQ level 1 -
Students must complete the modules as follows:
Compulsory modules
- Maintain a safe and secure working environment.
- Develop effective working relationships.
- Maintain customer care.
Plus 1 of the following modules
- Provide a table/tray service.
- Provide a counter/take away service.
- Provide a drinks service for licensed premises.
- Maintain a vending machine.
Plus 2 of the following modules
- Prepare and clear areas for table/tray service.
- Prepare and clear areas for counter/take away service.
- Requisition, handle and transport vending stock and supplies.
- Assemble meals for distribution via a conveyor belt.
- Provide a trolley service.
- Prepare and clear areas for vending service.
- Prepare and clear areas for a drink service in licensed premises.
- Maintain and deal with payments.
- Provide and maintain an automated drinks service.
Evidence of competence within the 6 modules will be gathered throughout the course in the form of a portfolio. This is submitted for external verification before the certificate can be awarded.
Food Preparation NVQ level 2 -
Students must complete the modules as follows:
Compulsory modules
- Maintain a safe and secure working environment.
- Create and maintain effective working relationships.
- Clean food production areas, equipment and utensils.
- Maintain and handle knives.
- Maintain and promote hygiene in food storage, preparation and cooking.
Plus 4 of the following modules
- Prepare and cook basic meat and poultry dishes.
- Prepare and cook basic fish dishes.
- Prepare and cook basic hot and cold sauces.
- Prepare and cook basic soups.
- Prepare and cook vegetables for basic hot dishes and salads.
Plus 3 of the following modules
- Prepare and cook basic hot and cold desserts.
- Prepare and cook basic pastry dishes.
- Prepare and cook basic cakes. sponges and scones.
- Prepare fruit.
- Prepare hot/cold sandwiches and bread products.
- Prepare and cook basic egg dishes.
- Prepare and cook basic pasta dishes.
- Prepare and present food for cold presentation.
- Prepare and cook basic shellfish dishes.
- Prepare and cook basic vegetable protein dishes.
- Prepare and cook basic pulse dishes.
- Prepare and cook basic rice dishes.
- Prepare and cook basic dough dishes.
- Prepare and cook basic offal dishes.
- Fill and decorate basic cakes and sponges.
- Cook-chill food.
- Cook-freeze food.
- Clean and maintain cutting equipment.
- Receive, handle and store food deliveries.
Evidence of competence within the 12 modules will be gathered throughout the course in the form of a portfolio. This is submitted for external verification before the certificate can be awarded.
Food & Drink Service NVQ level 2 -
Students must complete the modules as follows:
Compulsory modules
- Maintain a safe and secure working environment.
- Customer care skills.
- Create and maintain effective working relationships.
- Prepare and clear areas for table service.
Plus 3 of the following modules
- Maintain and deal with payments.
- Provide a table service.
- Prepare and serve bottled wines.
- Provide a silver service.
- Provide a carvery/buffet service.
- Provide a table drink service.
- Prepare and serve hot drinks.
- Provide and maintain a counter/take away service.
Evidence of competence within the 7 modules will be gathered throughout the course in the form of a portfolio. This is submitted for external verification before the certificate can be awarded.
When does it run?
You can follow these courses on the day of your choice, Monday to Friday, they will begin in late September. They can generally each be completed in a year.
What does it cost?
The tuition fee for the academic year 2001/2002 is £250. Plus examination fees, these are currently £18.75 registration for NVQ 1, £24.50 for NVQ 2, plus £20 per certificate.
NVQ 3 - PATISSERIE AND CONFECTIONERY
About the course
We are offering this scheme as a follow on to the Centra 711. It is offered on a part time day release basis.
Course Summary
The following units are mandatory:-
- Control the receipt, storage and issue of resources
- Manage oneself
- Monitor and maintain the health, safety and security of workers, customers and other members of the public
- Prepare and cook complex hot and cold desserts
- Prepare, cook and finish complex pastry products
- Prepare process and finish complex fermented dough products
- Prepare, process and finish complex cake, sponge and biscuit products
- Prepare, process and finish complex marzipan and chocolate products
- Prepare, process and finish complex pastillage and sugar products
Assessment
This course is assessed on a continuous basis as students learn and practice their skills on the course. Additionally students will be questioned regularly to allow assessment of background and underpinning knowledge. To qualify for a certificate students must submit a completed portfolio of evidence to prove their competence in the above.
Entrance Requirements
Students entering the NVQ level 3 are required to have qualifications and or previous experience within the subject area.
Professional Recognition
Successful completion will result in a certificate accredited by City & Guilds.
NATIONAL VOCATION QUALIFICATION IN CRAFT BAKING - LEVEL 2
This scheme has been designed for students from a wide variety of backgrounds who are interested in developing their basic bakery skills and obtaining a qualification without having to sit examinations. The qualification is obtained by the student being assessed in the classroom over a period of time, during which they compile a portfolio of evidence.
The course is run on a part time basis one day a week.
Course Summary
The following units may be gained:
- Receive, store and transport bakery materials
- Maintain a safe and hygienic environment
- Maintain good working relationships
- Operate and monitor bakery machines
- Contribute to production control, efficiency and product quality
- Prepare and mix ingredients for fermented products
- Portion, form and shape fermented mixtures
- Condition and bake fermented products
- Prepare and mix ingredients for non-fermented products
- Portion, form and shape non-fermented mixtures
- Condition and bake non-fermented products
- Finish batch bakery products
Assessment
The course is assessed on a continuous basis as students learn and practice their skills on the course. Additionally students will be questioned regularly to allow assessment of background and underpinning knowledge. To qualify for a certificate students must submit a completed portfolio of evidence to prove their competence in the areas shown above.
Entrance Requirements
No previous qualifications are necessary.
Professional Recognition
Successful completion will result in a certificate accredited by City & Guilds.
Access to Other Courses
The qualified candidate may progress to further courses offered by the National Bakery School.
NATIONAL VOCATION QUALIFICATION IN CRAFT BAKING
(Technical Operations) - LEVEL 3
The scheme has been designed for students from a wide variety of backgrounds who are interested in obtaining qualifications at supervisory level without having to sit written examinations. It builds on the skills gained and is structured like the level 2 qualification.
The course is run on a part time basis one day a week as follows:
Course Summary
- Maintain and contribute to the continuous improvement in the quality of bakery process and services.
- Evaluate the quality of bakery products and packaging.
- Contribute to the introduction of new bakery products and processes for production.
- Contribute to teamwork and team development.
- Develop and maintain standards of health and safety.
- Develop and maintain standards of hygiene.
- Design and develop specialist individual confectionery/fermented products.
- Produce and evaluate specialist individual confectionery/fermented products.
Assessment
The course is assessed on a continuous basis as students learn and practice their skills on the course. Additionally students will be questioned regularly to allow assessment of background and underpinning knowledge. To qualify for a certificate students must submit a completed portfolio of evidence to prove their competence in the above.
Entrance Requirements
Students entering the NVQ level 3 are required to have completed the level 2 qualification.
Professional Recognition
Successful completion will result in a certificate accredited by City and Guilds.
HOW DO I APPLY FOR ANY OF THESE COURSES?
Complete and return the enclosed application form to:
Jenny Durman
National Bakery School,
South Bank University,
103 Borough Road,
London SE1 0AA
We will then send you enrolment details. Enrolment for part time courses will take place in early September.
Click Here to download an application form
HOW MUCH WILL IT COST?
The tuition fees for 2001/2002 as follows:-
| Full time home student |
£735.00 |
| Full time overseas student |
£4,500.00 - inc whites & exam fees |
Part time student
(home students only) |
£250.00 |
Concessionary rate
(in some circumstances) |
£20.00 |
FOR FULL COURSE DETAILS/
APPLICATION FORM CLICK HERE!
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