There is a proven need for food technologists with specialist bakery and/or patisserie backgrounds in industry. So whether you want to start your own business baking artisan breads, become a chocolatier or patissier, this course will give you the practical skills, technical ability and business knowledge you need to compete with advantage.
The bakery and patisserie industry offers a creative and highly competitive work environment. We have developed this course in consultation with industry experts to provide you with the high level of technical and operational skills needed to succeed at senior management level or as a business entrepreneur.
This course will focus on the technical and managerial skills needed to be successful in the industry, raising awareness of entrepreneurship and providing experience in a broad range of baking and patisserie processes.
Bread Innovation will explore key areas of recipe manipulation including cereal type, salt reduction and the effect of going clean label. It will explore texture and flavour manipulation, shelf-life, and some product development management methods. Practical sessions simulating blue sky prototype and product re-designs as well as theory training sessions designed to maximise post course benefits are combined to give immediate and practical work place application.Learn more
The cake decoration work done at The Sheffield College has an excellent reputation, with competition successes at national level. The section is known for delivering excellent training that allows students to develop exceptional skills in their craft.
The level 2 qualification will build on the skills you have already developed at level 1. The qualification is aimed at those wanting to take on commercial work and will allow them to expand and stretch the basic skills and techniques they have already acquired.
This course will focus on understanding the practical and technical aspects of cake production and will give attendees the skills required to critically evaluate cake recipes and the tools to produce more innovative products. Typical attendees usually include those from craft and plant bakeries such as: production supervisors, managers, quality controllers, technical staff and those involved in NPD.Learn more
Cereal-based ingredients are found in a wide range of food products. Understanding the origin and functionality of these ingredients is key to managing the cost and quality of products. This course will provide an excellent introduction to Cereal Science and Technology for the food industry. Whilst there will be a major focus on wheat flour for baked goods applications, other cereal ingredients will be considered during the course e.g. barley flour for human consumption.Learn more
The catering section at The Sheffield College has an exceptional reputation at both national and international levels. The section is known for delivering excellent training in outstanding industry kitchens that are equipped with an enviable range of cutting edge equipment.
The level 3 qualification is delivered over two years and covers all the skills and techniques necessary to work at an advanced craft level in the Patisserie sector of the industry. The aim of the course is to extend the patisserie skills already achieved from a level 2 qualification. The course is delivered by a Masterchef of Great Britain.