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Start Date
Start Time
1 Year
End Date

Hospitality & Catering

"Kendal College, home to one of the most influential cooking courses in the country" - Jay Rayner

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Course Overview

This course will appeal to those who are serious about a career within the patisserie or bakery sector. The course will compromise of mainly practical aspects in both the bakery and patisserie kitchen with some theory. Work experience, directed study and on-line learning will also be given.

This course is designed for anyone wishing to:
- Gain more knowledge and understanding about the ingredients used in bakery
- Know the processes involved and develop new skills and techniques
- Develop new ideas for innovate bakery products
- Develop effective working practices

The course will combine the practical work with the understanding of how ingredients work together, and how to rectify products that go wrong.

You will learn the importance of weighing and measuring accurately and bake a wide range of goods including:
- Pastry: sweet pastry, choux pastry, shortcrust pastry, puff pastry
- Cakes and sponges: Swiss Rolls, Chocolate cake, and cup cakes
- Chemically aerated goods: Scones and soda bread
- Fermented goods: Flavoured breads, enriched doughs like ice fingers Chelsea Buns
- Biscuits: Shortbreads, Viennese, and Sable
- Use a range of finishing materials to complete the products
- Knowledge of the source of raw ingredients used in bakery, Flour, eggs, sugars and starches, and all the various methods of baking

To complement the practical aspects of the course you will learn how to:
- Store and maintain ingredients
- Food safety in the Bakery
- Packing of bakery ingredients
- Maintaining product quality
- How to work effectively with others

You will be assessed through a mix of written assignments, practical exercises and in class tests. There are no formal examinations on this programme.

Theoretical aspects of the course will mainly be assessed through assignments and short answer questions which are internally marked. Individual practice tests will take place throughout the course.

Entry Requirements

Four GCSEs Grade 3 or above (GCSE D).

After Your Course

After successfully completing this course, you could progress onto the full-time Level 3 course or a Level 3 apprenticeship.

The Level 3 course is also a hands on practical course, working to develop a new product and will concentrate on all aspects of the management of the bakery and the production schedules, HACCAP and effective team work.

This qualification will enable you to apply for positions in first class establishments with the knowledge that the qualification will enhance your job prospects.



Course fees are per year. There may also be additional costs associated with the course (please see the course overview).

Student Finance
Whether you qualify for student finance depends on specific criteria. The main student finance package for full-time students includes a tuition fee loan and maintenance loan for living costs. Part-time students can access a tuition fee loan to pay for your course.

Generally, you will only get student finance if you’re doing your first degree-level qualification. This is true even if your previous course was self-funded.

For further information please see

Access to Learning Fund
The Access to Learning Fund is a non-repayable discretionary fund that gives students facing hardship extra financial support to access and remain in higher education. This can is accessed via the college. Contact Student Services for more information: / 01539 814700