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City & Guilds Level 3 Diploma for Proficiency in Baking Industry Skills (QCF)

Course Code: C3644
Campus: Titanic Quarter
Week Commencing: 11 Sep 17
End Date: 02 Jun 18

This course is suitable for anyone who wishes to pursue a career in a bakery environment and will build on the knowledge and experience gained at Level 2. You will benefit from this core understanding and be able to apply this to more detailed learning of complex products and will also equip you with intermediate patisserie skills to improve employment prospects. All practical assessment is carried out in our state-of-the-art craft bakery and bakery shop on a continuous basis. The program also gives the opportunity to develop supervisory skills working with the Level 2 students and promotes deeper understanding of the industry through developing new bakery products. In addition to developing the skills and knowledge required this course will also provide you with access to key employers through the College’s excellent industrial relationships.

This programme of study is likely to include enrichment units which are an additional component to enhance your employability. 

 

This course session is currently closed for enrolment/applications – it may be offered at a later date – please continue to check our website for updates.

Career Opportunities / Progression

Upon successful completion you may seek employment in the bakery industry or even pursue the setting up of your own bakery business. You may progress to further study at the college either on a full or part-time basis or into other employment within the hospitality industry.

Entry Requirements

Requirements are pre-defined by the College’s admissions criteria and must hold City & Guilds Level 2 Diploma for Proficiency in Baking Industry Skills or equivalent.  

Students are required to supply their own kit at the cost of approximately £100.00.


Cost

Tuition Fee

£0.00



All fees are set in accordance with DfE regulations.

Other Information

 

Contact Information

Tel: 028 9026 5022 or email: [email protected]