Training

Current Certified Training Courses

There are two existing Training courses currently being delivered by the Bakers and Confectioners Skillnet that have been approved and certified by FETAC. 

• The F.C.B.A. Bread Baking and Processing Course Level 2

• The F.C.B.A. Bread and Confectionery Manufacturing Level 2 Course

Planned Training Courses

Other Training modules that have been planned include for implementation and delivery from 2003 are 

• Advanced Bread Baking & Processing
  

• Advanced Bread & Confectionery Manufacturing
  

• Confectionery, Deserts and Savoury Goods
  

• Health Safety and Hygiene for Bakeries
  

• Bakery Management 
   

• Front Office, Sales and Service
   

• Sales and Marketing

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Other Training Material Available

Other training material that has been developed over the last couple of years include;

• Technical Aspects of Dough Freezing
  

• Par Baked Bread
  

• Information on Sugar
  

• Grain, Milling, Flour, Cereals
  

• Fats, Margarine & Shortening 
  

• Recipe Re-balance
   

• Training Video on Bread & Confectionery Manufacturing

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Additional Features

Other training material that has been developed over the last couple of years include;

• Annual Bakery Competitions
  

• One Day Seminars on Industry Subjects
  

• Yeast Products Bursary to fund visits of Trainees to Schools of Excellence  and Bakeries in UK
  

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The FCBA Bread Baking and Processing Course Level 2

Description:

• This course is designed to train operatives in the crafts and skills required in processing craft and plant breads.

• Duration: 50 Weeks

• Certification Status: Level 2

• Trainee Type: Owner Managers; Craft & Related Trades Workers

Modules

• Ingredients 

• Equipment 

• Craft and Plant Breads 

• Health and Safety 

• Interpersonal Skills

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The FCBA Craft Bread and Confectionery Manufacturing Level 2 Course

Description:

• This course is designed to train operatives in the crafts and skills needed in bread and confectionery manufacturing

• Duration: 200 hours (50 days x 4 hours)

• Certification Status: Level 2

• Trainee Type: Owner Managers, Craft & Related Trades Workers

Modules

• Ingredients 

• Equipment 

• Craft Bread 

• Craft Confectionary 

• Health & Safety

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Technical Aspects of Dough Freezing

Description:

• Module covering an overview on the preparation, storage and freezing of dough. 

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Par Baked Bread

Description:

• Module covering an overview of the manufacturing Process 

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Information on Sugar

Description:

• This informational booklet contains information on sugar and its function in Baking 

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Grain Milling, Flour, Cereals

Description:

• Covers the process from grain to flour

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Yeast and Fermentation

Description:

• Covers the function of yeast in baking

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Fats, Margarine and Shortenings

Description:

• This pack contains information on the production of fats, margarine and shortening and their role in Bakery Products

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Recipe Rebalance

Description:

• Instruction on the techniques of Formula re-balance.

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