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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. 

 

 

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