Course Description
This comprehensive programme provides a solid foundation in Maltese baker and delves deep into bakery science, practical production, and entrepreneurial management within the Maltese contemporary bakery industry. Learners develop the technical expertise, scientific understanding, and business insight required to excel as professional bakers or bakery entrepreneurs.
Beginning with the scientific study of ingredients and their functional properties, the course explores how ingredient interactions influence texture, flavour, and product quality. Learners build essential competence in maintaining health, safety, and hygiene standards in professional food environments before advancing to practical dough and pastry technologies. The curriculum includes hands-on experience in preparing a wide range of products, from straight and fermented doughs (including traditional Maltese bread) to sweet and non-sweet pastries, and artisan breads such as sourdough and enriched loaves. Emphasis is placed on precision, consistency, and creativity, supported by critical reflection on process and outcomes.
In addition to technical mastery, the course develops entrepreneurial and financial literacy. Learners acquire the skills to cost products, manage budgets, and design marketing strategies suited to small and medium bakery operations. By integrating production expertise with business acumen, graduates are equipped to pursue employment or launch their own bakery ventures with confidence and professionalism.
Language of instruction: English
Next Intake: October 2026
Type of Learners: Post-secondary learners, working adults
Assessment modes: Written, oral and practical in all course programmes
Grading system: A to F system: A – 80-100, B 70-80, C 50-69, D 41-49 and F 0-40
Pass mark 50%
Mode of Learning: Full time
Breakdown of learning hours: 1 credit = 25 hours of learning. Per credit: Contact hours 20%; Supervision 20%; Practice 40%, Self-study and Assessment 20%.
Delivery of modules: Individual modules will be announced at the start of the programme to fit the work-based learning and practical schedules. Our programmes are structured around a modular system of qualifications, designed to provide flexibility and responsiveness to both learners and industry partners. Given the strong work-based learning component of our programmes, it is not always possible to apply a uniform delivery model across all courses. Therefore, modules may be delivered on a weekly, monthly, or semester basis, depending on the specific requirements of the course and the availability of industry placements.
The exact delivery structure for each module or programme will be announced by the respective trainer at the start of the course, taking into account:
- the availability of work-placement opportunities,
- the learners’ and workers’ schedules, and
- the capacity of host industries to accommodate training and practical experience.
This flexible approach ensures that EVA can maintain high-quality, relevant, and industry-aligned training, while supporting both learners’ educational needs and the realities of the workplace environment.
Exit Awards: Not Applicable
Fees: cfr individual qualifications
Location: EVA, Corradino Industrial Park, Paola and Maypole Bakery, Qormi
Category: Further Education up to L4
Learning Outcomes
By the end of the course, learners will be able to:
Competences
- Carry out all tasks involved in the preparation, production, and finishing of a variety of doughs, pastries, and breads, including Maltese bread, to professional standards.
- Ensure consistent quality and efficiency in bakery operations while maintaining compliance with food safety, health, and hygiene regulations.
- Manage fermentation, proofing, and baking processes to achieve optimal texture, flavour, and crust characteristics in both traditional and artisan breads.
- Be responsible for maintaining ingredient integrity, correct storage, and sustainable use of resources within the bakery environment.
- Collaborate effectively with colleagues and supervisors to promote a safe, hygienic, and productive workplace.
- Develop and apply business plans that address operational, financial, and marketing needs of bakery enterprises.
- Ensure costing, pricing, and budgeting decisions align with profitability and sustainability objectives.
- Demonstrate autonomy and accountability in planning, producing, and evaluating bakery products in a commercial or artisanal context.
Knowledge
- Define the fundamental principles of bakery science, including ingredient functionality, fermentation, and baking processes.
- Describe the stages of dough and pastry production and the effect of ingredient composition, temperature, and time on product quality.
- Identify and explain common faults in bread and pastry products, suggesting appropriate corrective measures.
- Describe the characteristics and applications of natural starters, preferments, and enriched doughs in artisan production.
- Identify the principles of health, safety, and hygiene as applied to food and beverage operations, including risk assessment and emergency procedures.
- Define the key elements of business planning and entrepreneurship within bakery operations, including market analysis, costing, and cash flow management.
- Explain how pricing, branding, and marketing strategies contribute to bakery profitability and customer loyalty.
- Recognise the role of innovation, sustainability, and quality control in maintaining competitiveness within the bakery sector.
Skills
- Apply bakery science principles to produce consistent, high-quality breads, pastries, and related products.
- Demonstrate accurate weighing, measuring, mixing, proofing, and baking techniques using appropriate equipment and methods.
- Maintain sourdough starters and preferments, and adjust fermentation parameters to influence final product outcomes.
- Operate safely and efficiently within bakery environments, applying correct manual handling, PPE, and cleaning procedures.
- Conduct ingredient selection, cost calculations, and product evaluation based on functional, sensory, and financial criteria.
- Prepare a simple business and financial plan for a bakery enterprise, including pricing, budgeting, and marketing components.
- Communicate professionally and demonstrate problem-solving, time management, and decision-making skills relevant to bakery operations.
Modules
- BP101: Introduction to Bakery Science and Ingredients
- BP102: Health, Safety and Hygiene in Food and Beverage Operations
- BP104: Dough Technology: Straight and Fermented
- BP105: Sweet and Non-Sweet Pastry Production
- BP106: Boulangerie and Artisan Bread Production
- BP109: Business, Finance and Entrepreneurship for Bakery Operations
Awarding Bodies
Name: European Vocational Academy (EVA)
Website: https://www.europeanvocationalacademy.com/
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
