The Bread Making Level 3 Advanced Diploma provides a deep dive into the professional world of artisanal bread baking. Beginning with a detailed look at flour characteristics and fermentation agents such as sourdough and natural leavening, the course equips learners with the knowledge to formulate high-quality bread recipes tailored to specialty markets. You will learn how ingredient choices, hydration levels, and environmental factors influence the texture, flavour, and structure of bread.

The programme moves into advanced dough development, where learners master techniques for gluten formation, fermentation timing, and handling high-hydration doughs like ciabatta. You will gain experience in shaping, scoring, and baking various artisanal styles, including baguettes, brioche, and hearth-baked loaves. Emphasis is placed on troubleshooting production issues, ensuring consistency, and understanding quality assessment tools used in professional bakeries.

With a focus on bread innovation, the course includes modules on gluten-free and allergen-sensitive products, baking technology, and emerging trends in sustainable and nutritional baking. Learners are also introduced to marketing and entrepreneurship, with guidance on branding, cost analysis, and food safety compliance for launching a bakery business. A work-based internship provides hands-on experience in a commercial setting, while the final project challenges students to create and present an original bread product to demonstrate their mastery.