Assistant Baker Skills Programme

Introduction

The Assistant Baker programme equips students with the skills to create a diverse range of baked goods while mastering essential food safety and professional practices. With a particular focus on fermentation, students will work with mediums such as sourdough, ciabatta, bagels, croissants and their derivatives, puff pastry and traditional breads. The programme also includes pastry fundamentals, such as pâte brisée and pâte sucrée, for producing both savoury and sweet tarts.

Students will further expand their expertise through advanced Master Classes, gaining hands-on experience in decorating techniques, biscuit-making fundamentals and the art of crafting homemade jams and marmalades. In the final week, students will choose a specialisation to tailor their skills: Artisanal Bakers will master contemporary trends in artisanal bread-making, while Confectionery Bakers will focus on creating elegant, intricately decorated confections.

What will I learn?

• Safety, hygiene and professional practices.
• Ingredient knowledge such as types of wheat flours, sugars, dairy products, eggs and other essential baking ingredients.

• Master dough development, fermentation and baking processes for a variety of breads and sweet treats:
  • White, brown and whole-wheat bread loaves
  • Crisp rolls, soft hamburger and hotdog rolls
  • Artisan breads such as sourdough, ciabatta, bagels and French bread
  • Perfect croissants, Danish pastries, sweet and savoury pastries
  • Traditional and festive breads
• Master Classes: Broadening students’ knowledge and skills in decorating techniques, biscuit fundamentals and the art of making homemade jams and marmalades.
• Specialisation in the field of choice.

Technical Requirements

Digital Portfolio of Evidence on our Learning Management System, CANVAS. Laptop or device is required and a smartphone for photographic evidence.