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Training Modules


Welcome to the James Allan Baking Academy, and the first step towards becoming a qualified baker.

This is the start of a learning process in the craft of baking.

In this module, and those in The Baking Process range of modules, the learner will be introduced to the basics of becoming a highly skilled baking professional.

The Welcome Module content:

  • Outlines the purpose and background of the James Allan Baking Academy.
  • Describes the scale and heritage of the baking industry in the UK and Ireland.
  • Gives an understanding and defines the role, duties and qualities of a baker and the function of suppliers to the industry.

Hygiene and Safety

This module teaches you to be aware of potential food risks and health hazards. The learner will recognise their responsibilities to each and be able to demonstrate understanding.

Module content:

  • Understanding the consequences of poor hygiene and safety standards.
  • Understand who is responsible.
  • Identifying different food safety hazards.
  • Identifying different types of contamination.
  • Understand what bacteria are and how they multiply.
  • Understand effective cleaning.
  • Understand correct storage conditions.
  • Identify correct usage of personal protective clothing (PPE).
  • Identifying high and low risk foods.
  • Understanding effective cleaning.
  • Understanding machinery safety.
  • Understanding COSHH regulations.


This module will teach the learner about the wide range of Ingredients used in baking.

Module content:

  • The different types of baking ingredients.
  • Understanding the storage requirements for different ingredients.
  • Understanding where ingredients are used.
  • The difference between raw material and baking ingredients.
  • Understanding the basic function and use of ingredients.
  • Knowing who manufactures ingredients and raw materials.
  • The distributors of ingredients and raw materials.
  • Understanding the need for control of ingredients.
  • How ingredients are stored.
  • How storage areas can differ in size.
  • Understanding stock rotation.
  • The need to avoid cross-contamination.
  • Recognition of storage requirements of bakery ingredients:
    • Ambient
    • Refrigeration
    • Freezing
  • The importance of safety and good hygiene.

The Baking Process

This module introduces The Baking Process, gives an overview of the different types of bakeries and their layout, and the range of products they produce.

Module content:

  • The key steps in the baking process.
  • Layout of a typical craft bakery.
  • Different types of bakeries and the differences between them.
  • The various craft baking product categories.
  • The range of bakery products.
  • Understanding that the art of baking involves accuracy, skill and dedication to the trade.

The Baking Process
Weighing and Measuring

This module will teach the learner about weighing and measuring ingredients in preparation for baking. The learner will also find out about the equipment to use and how to work safely and hygienically.

Module content:

  • The principles of weighing and measuring.
  • The way different types of ingredients are handled.
  • The equipment used in weighing and measuring and how to use it.
  • Identifying ways in which ingredients can become contaminated.
  • Recognising the need to weigh/measure accurately and avoid waste.
  • Understanding and interpreting recipe ingredient requirements.
  • How to complete a recipe checklist or Process Recipe Form.
  • How to prepare tins and trays.
  • How to follow good hygiene and safe working procedures.
  • The importance of safety and good hygiene.

The Baking Process

This module teaches about mixing ingredients in preparation for baking. The learner will find out about the equipment to use and how to work safely and hygienically.

Module content:

  • Understanding what mixing is.
  • How to understand and follow a Process Recipe Form.
  • Understanding aeration and how it is achieved.
  • Identifying the different types of mixers and mixer attachments and what each is used for.
  • The different types of mixes.
  • How to mix fermented dough.
  • Understanding why some ingredients may be weighed at the mixing stage.
  • Awareness of small and large scale mixing.
  • Following good hygiene and safe working procedures.
  • Understanding the importance of safety and good hygiene.

The Baking Process
Pre-bake Processing

This module, Pre-bake Processing, explains about the processes that are carried out on bakery products prior to them being baked.

Module content:

  • Understanding that prepared doughs, pastries or batter require further processing.
  • Knowing the difference between dividing, moulding, shaping, depositing, filling and glazing.
  • Recognising the machinery used for each operation and how it functions.
  • Understanding the equipment required for manual use.
  • Knowing which types of bakery products require filling and which have multiple fillings.
  • Understanding the importance of safety and good hygiene.

The Baking Process
Controlling the Product

This module gives an overview of the stage in baking process where products are retarded and proved, refrigerated or frozen.

Module content:

  • The difference between the terms:
    • Retard
    • Prove
    • Refrigerate
    • Freeze
  • Knowing which types of products may have special requirements at this stage.
  • The consequences of poor handling and storage.
  • Understanding why each process is necessary.
  • Understanding which products are not suited to freezing.
  • Understanding the need for product and ingredient segregation.
  • Understanding where cross contamination may result.
  • Knowing why refrigeration is necessary.
  • Understanding the principles of refrigeration.
  • The importance of safety and good hygiene.

The Baking Process

This module, Baking, explains the processes involved in baking bakery products.

Module content:

  • Awareness that not all bakery products are baked in an oven.
  • Knowing the difference between the baking options:
    • Baking
    • Frying
    • Hot Plate
    • Steaming
  • Having a basic knowledge of bakery products suited to each option.
  • Identifying the equipment and machinery used at this stage.
  • Understanding the disciplines involved in each operation.
  • Identifying different types of ovens and their uses.
  • Understanding the importance of safety and good hygiene.

The Baking Process

This module gives an overview of how to return baked bakery products back to ambient (room) temperature before the next stage in processing.

Module content:

  • Understanding the need for cooling.
  • How the bakery product may be cooled.
  • Knowing some of the specific product requirements.
  • Understanding the term 'Oven finished'.
  • Understanding some of the consequences of poor cooling.
  • Awareness of the different on-going processing that follows cooling.
  • Understanding the importance of safety and good hygiene.
  • Refrigerating baked bakery products.

The Baking Process

This module teaches about the different aspects of Confectionery and the skills involved. Confectionery is the general term used to describe the finishing of baked products. It involves more than just icing or decorating cakes.

Module content:

  • The difference between flour and sugar confectionery.
  • The skills and processes involved in confectionery.
  • Cutting and portioning.
  • The basic types of icings, fillings, toppings and ingredients used by the confectioner.
  • The processes of filling, coating, topping and glazing.
  • Icing and Topping Preparation
  • Use of a savoy bag and piping
  • The range of decorations used.
  • The tools and equipment used by the confectioner.
  • How bad handling or storage may affect the product quality.
  • The need for hygiene and safety.

The Baking Process
Finishing Product

This module gives an overview of the final step of the baking process. This stage involves finishing the product ready for ambient storage or display, refrigeration and freezing.

Module content:

  • Understanding of the process of baking.
  • Identifying the storage requirements of baked and finished products.
  • The products that are not suited to specific storage.
  • Identifying how the bakery products may be held at point of sale.
  • Understanding the meaning of cold chain products.
  • How bakery products are packaged.
  • Labelling requirements.
  • The importance of safety and good hygiene.

Resource Efficiency

Welcome to 'Use Your Loaf'.

Use your Loaf is a learning Programme for bakery operatives, developed by Scottish Bakers and Resource efficient Scotland. It shows you ways in which everyone who works in a bakery can be more efficient in their use of resources.

At the end of this course you'll know a whole lot more about:

  • What resources are;
  • how to use them efficiently in the bakery;
  • why this matter; and
  • how you can play your part