Course Description
This comprehensive programme equips learners with the practical skills, technical knowledge, and professional competencies required to work in modern bakery and patisserie environments. Combining hands-on training with applied theory, the course covers all aspects of bakery production from ingredient science, dough and pastry preparation, and artisan bread-making to cake decoration, product innovation, and sustainable practices. Learners also gain essential business, finance, and digital skills to support entrepreneurship and small bakery management. A substantial work placement component provides real-world industry experience, enabling learners to apply and refine their abilities in professional settings. Graduates will be fully prepared for employment as bakers, pastry assistants, confectioners, or bakery entrepreneurs, with strong awareness of quality standards, customer service, and evolving industry trends.
Language of Instruction: Maltese/English
Next Intake: This will be announced on EVA’s social media
Type of Learners: Young adults or school leavers and aspiring bakery industry professionals
Assessment modes: Examinations/Presentations/Group Work/Projects
Grading system: A to F system: A – 80-100, B 65-79, C 50-64, and F below 50
Pass mark: 50%
Mode of Learning: Part-time or Full-time, 100% Face to Face
Exit Awards
1. Award in Foundation of Bakery Science and Operations
- MQF Level 4
- 25 ECTS
2. Award in Bread and Dough Production Techniques
- MQF Level 4
- 20 ECTS
3. Award in Pastry and Confectionery Production
- MQF Level 4
- 20 ECTS
4. Pre-Tertiary Certificate in Boulangerie and Pastry
- MQF Level 4
- 30 ECTS
5. Pre-Tertiary Certificate in Business and Marketing
- MQF Level 4
- 30 ECTS
6. Award in Bakery Management and Entrepreneurship
- MQF Level 4
- 25 ECTS
7. Pre-Tertiary Certificate in Introduction to Maltese Bakery: A Work-based
- MQF Level 4
- 60 ECTS
8. Pre-Tertiary Certificate in Professional Bakery Operations and Management
- MQF Level 4
- 90 ECTS
9. Pre-Tertiary Certificate in Pastry, Cake Design and Bakery Entrepreneurship
- MQF Level 4
- 30 ECTS
10. Award in Health, Safety and Hygiene in Food and Beverage Operations
- MQF Level 4
- 10 ECTS
11. Award in Food Safety and Quality Management
- MQF Level 4
- 5 ECTS
12. Award in Dough Technology: Straight and Fermented
- MQF Level 4
- 10 ECTS
13. Award in Sweet and Non-Sweet Pastry Production
- MQF Level 4
- 10 ECTS
14. Award in Boulangerie and Artisan Bread Production
- MQF Level 4
- 10 ECTS
15. Award in Cake Baking and Decoration Techniques
- MQF Level 4
- 10 ECTS
16. Award in Culinary Trends and Innovation in Baking
- MQF Level 4
- 5 ECTS
17. Award in Business, Finance and Entrepreneurship for Bakery Operations
- MQF Level 4
- 10 ECTS
18. Award in Customer Service and Professional Practice
- MQF Level 4
- 10 ECTS
19. Award in Digitalisation and Technology in Bakery Management
- MQF Level 4
- 5 ECTS
Delivery of Modules
The programme is designed to provide a balanced mix of practical, theoretical, and applied learning, ensuring that learners of diverse backgrounds, learning styles, and abilities can develop both technical proficiency and professional understanding. The pedagogical approach combines experiential learning, collaborative work, and individual reflection, in line with vocational education and training best practices.
Teaching and Learning Methods
• Practical Workshops and Demonstrations:
The core of the programme consists of supervised, hands-on sessions in a classroom, bakery or training kitchen. Learners observe instructor-led demonstrations and then practise independently, developing confidence and accuracy through repetition and guided feedback.
• Classroom-based Instruction:
Used to introduce theoretical concepts such as ingredient science, food safety, sustainability, and business fundamentals. Lessons employ visual aids, discussions, case studies, and short problem-solving activities to support different learning preferences.
• Collaborative Group Work:
Learners work in teams to complete production tasks, plan bakery projects, and evaluate product outcomes. This encourages peer learning, communication, and teamwork.
• Individual Assignments and Reflection:
Learners maintain logbooks to document progress and evaluate personal performance. This helps visual and intrapersonal learners to connect theory with practice.
• Industry Engagement:
Guest speakers, site visits, and the compulsory work placement module expose learners to real-world bakery operations and professional standards.
Providers
Name: European Vocational Academy (EVA)
License: 2023-24
Website: https://www.europeanvocationalacademy.com/
Address: EVA / SALTWAVE LTD
KW14, Corradino Industrial Park
Paola PLA 3000, Malta