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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?

 

Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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