Kendal College set to create the next Mary Berry or Paul Hollywood!

07 Aug 2017

Kendal College have launched some new bakery courses this year, which could be a student’s starting point into the popular and expanding world of bakery and patisserie.

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According to Euromonitor International October 2014, there are over 4,500 small craft bakeries in the UK, and the market is predicted to be worth between 1.6 and 1.8 billion by 2019. This coupled with extensive TV and media coverage has encouraged Kendal College to capitalise on the extensive professional skills of its patisserie tutors and expand its bakery qualifications.

Graham Wilkinson, College Principal said “Britain is at the forefront with its bakery and patisserie provision, but there is scope to improve some of the fare in smaller institutions, and this course would give their business the edge”

The College is well known for its expertise in this field but also in ensuring its curriculum reflects local and national needs. Courses will be offered on a full time, part time and apprenticeship route aimed at getting more young people involved in the industry as well as providing advanced training for those already working within the industry.

Michael Bell, Managing Director at Bells of Lazonby said “We have found the College brilliant to deal with and the course has delivered all that we hoped for and more. The course is delivered in a really practical way and our students have brought the knowledge and the skills back into their work with us. Among our very first group of students just under half have progressed to supervisor level or to positions in our development team.”

The entry level course incorporates a wide range of practical skills including pastry, cakes & sponges, scones & soda bread, fermented products such as Chelsea Buns, and biscuits.  Students will also develop an understanding of raw ingredients, product quality and food safety. 

Once the basics are mastered budding bakers can move onto a level 3 qualification, where they will develop further skills in chocolate work, celebration cakes and artisan bread, with more emphasis on specialist product design and development.

The new courses will complement existing training offered through the catering and hospitality department and delivered by staff who are both classically trained and experienced in British and continental styles of bakery, bringing together creativity and skill to craft the mouthwatering delicacies that are now so popular.