Bakery and Patisserie – Culinary Workshop

Workshop key skills

• Identify the different characteristics, tastes and appropriate uses for each type of bakery and patisserie.
• Ability to carry out basic preparation, cooking and finishing methods for bakery and patisserie menu items.
• Understand the flavour profiles and nutritional values of various bakery and patisserie foods.
• List healthier options and dietary alternatives, and know best practice for handling allergens.
• Knowledge of the safe receipt, handling, storage, preparation and cooking methods.
• Identify the cost implications and benefits of including bakery and patisserie items on a menu.
• Describe how to create a balanced dish and/or menu using these tasty treats.
• Understand seasonality and how to minimise waste.

One Day

The amount your organisation contributes will depend on whether you pay the apprenticeship levy and the age of your apprentice.

For new starts from 1 August 2026, eligible apprentices aged 16–24 can have their training and assessment fully funded up to the apprenticeship funding band maximum.

Non-levy employers normally contribute 5% of eligible training and assessment costs for apprentices aged 25 and over, with government funding the remaining 95%.

Levy-paying employers use the funds available in their apprenticeship service account. If those funds are exhausted, training for eligible apprentices aged 16–24 is fully government funded; for apprentices aged 25 and over, the employer contributes 25% and government contributes 75%.

Funding rules and eligibility vary, so we will confirm the funding available before an apprentice starts.

Level 2, Level 4