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Apprenticeship - Bakery (Standard) - Level 2Apply Now »

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Level: 2

Location: Workplace

Years: 2

Interview: Y

Course Summary

This apprenticeship covers knowledge and skills in:

  • Producing a loaf by hand with no mechanical aids – using only flour, salt, water and yeast
  • Producing bread and cake products to specification, using both manual baking processes and mechanical processes
  • Producing a range of pastries to specification, including sweet and savoury
  • Producing a range of enriched doughs to specification
  • Finishing bakery products to specification
  • Sourcing, handling and storing ingredients and finished goods
  • Using knives, equipment and machinery
  • Complying with legislation, regulations and organisational requirements for health and safety, food safety and hygiene
  • Maintaining quality by carrying out product sampling and testing against organisational and customer specifications
  • Communicating effectively with colleagues, suppliers and customers
  • Working as part of a team and individually in a commercial baking environment
  • Using problem-solving skills to find the root cause of faults
  • Managing time effectively to meet production schedules
  • Maths and English at Level 1

The apprenticeship involves 20% off-the-job training leading to an end point assessment.  

 

Entry requirements

You need English and Maths GCSE at grade D or equivalent qualifications, but this can be achieved while you are on the course, depending on your screening results.

You should be employed in a bakery for 30 hours or more per week.

 

Course Content

You will cover:

  • Producing a loaf by hand with no mechanical aids – using only flour, salt, water and yeast. 
  • Producing bread and cake products to specification, using both manual baking processes and mechanical processes
  • Producing a range of pastries to specification, including sweet and savoury
  • Producing a range of enriched doughs to specification
  • Finishing bakery products to specification
  • Sourcing, handling and storing ingredients and finished goods
  • Using knives, equipment and machinery
  • Complying with legislation, regulations and organisational requirements for health and safety, food safety and hygiene
  • Maintaining quality by carrying out product sampling and testing against organisational and customer specifications
  • Communicating effectively with colleagues, suppliers and customers
  • Working as part of a team and individually in a commercial baking environment
  • Using problem-solving skills to find the root cause of faults
  • Managing time effectively to meet production schedules
  • Maths and English at Level 1

How will I be assessed?

A variety of assessment methods will be agreed with all parties involved. The end point assessment contains three parts:

  • written knowledge test
  • observation of core skills and behaviours
  • workplace interview and observation

 

Are there any additional costs or specialist equipment required?

No

What can I do after this course?

 

You could progress to supervisor or management courses and roles. 

 

 

Did you find the course information on this page useful?

 

Jack Bowler

Jack Bowler

Bespoke Inns experience leads to ideal job for hospitality student Jack

Work experience offered through Derby College's links with Bespoke Inns has led to the ideal job for former hospitality student Jack Bowler.
Jack, who got a distinction in his foundation degree course in International Hospitality Management, has been working at the Boot Inn in Repton, a Bespoke Inns' traditional pub and restaurant, since August. Although he already had catering qualifications from Derby College, Jack was keen to learn the front of house side of hotel and catering.
Encouraged by his lecturers, he enrolled on the foundation degree course and, through the Bespoke Inns Hospitality Management Academy, gained valuable work experience at The Dragon in Willington.
The Academy seeks to bridge the gap between education and the workplace for the College's hospitality students so that they can put into practice their customer service skills at top quality establishments.
In his new role at The Boot – a beautiful 17th Century coaching Inn – Jack gets to try his hand at everything including restaurant management, housekeeping and bar work.
He especially likes working behind the bar and telling customers about the range of beers brewed by The Boot's microbrewery next door.

My foundation degree was brilliant and the professional development offered through Bespoke Inns is unbelievable.


Derby College gave me the confidence to do what I'm doing now, and I owe my lecturers a lot. I'm happy to talk to students in hospitality so I can give something back. Bespoke Inns offers work experience to other Derby College students and it's good to see people getting the same great opportunity that I've had.

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