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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

Foundation degree puts more choices on menu for catering student Jack

Derby College catering student Jack Bowler has extended his menu of career choices by taking a foundation degree in international hospitality management.Jack, who already holds level 2 and 3 qualifications in catering and hospitality via the college is now learning the management and front of house aspects of the hospitality industry as well as the catering side.During his level 3 course Jack also gained confidence-building experience through working at the college's Engine Shed fine dining restaurant at the Roundhouse.Jack, who was inspired to cook from a young age by his mum and gran, now plans to progress to level 5 and gain his BA Honours degree. He is currently working in the kitchens at Calke Abbey at weekends and will be taking on more shifts when he completes his foundation degree. Ultimately he hopes to find a job in his chosen field through educational work experience.

He said: "I love cooking but it's been interesting learning new things and finding out about the management aspects too. I enjoy being front of house as I've always liked interacting with customers.

"Derby College has such great facilities, including the new Fujitsu and Intel Innovation Hub which recently opened at the Roundhouse. The hub's got fantastic top of the range technology and quiet study areas."


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