Skip to main content

Apprenticeship – Bakery (Standard) – Level 2

This apprenticeship covers knowledge and skills in: Producing a loaf by hand with no mechanical aids – using only flour, salt, water and yeast

Apply Now

Course Summary

Subject Area: Hospitality and Catering
Apprenticeships
Location: Workplace
Full Time or Part Time: PT
Level: 2
Number Of Years: 2
Interview Required?: Y
Weeks: 78
Hours: 3.00
Start: Flexible
Days/Times:
Workplace

Apply now at: https://www.derby-college.ac.uk/course/apprenticeship-bakery-standard-level-2
QR Code

Course Information for Students

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.  

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.

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

The apprenticeship will be delivered in the workplace 

Nothing additional is required.

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


 

You could progress to supervisor or management courses and roles. 

For more information contact Derby College on 0800 0280289 or enquiries@derby-college.ac.uk

Course Information for Employers

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.  

The apprentice needs English and Maths GCSE at grade D or the equivalent but this can be achieved while they are on the course, depending on the screening results.

They should be employed in a bakery for 30 hours or more.

You should provide support, training and opportunities for the apprentice to achieve their qualification. They should have a contract for at least 30 hours per week.

Your apprentice should be released to attend College for Functional Skills classes – either on a day release or block week basis – unless they are exempt.

The apprentice should:

  • Be motivated
  • Have good time management skills
  • Show an eagerness to learn and progress within the industry
  • Be willing to act as a team player
  • End Point Assessment
  • Maths at Level 1
  • English at Level 1

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

Yes, if they are not exempt from Functional Skills qualifications.

Nothing additional is required.

They can progress to management roles or specialise within the bakery industry, such as in the patisserie section of a restaurant or bakery.

Baker

You may already have someone in your organisation or someone has come to you direct asking for an apprenticeship, but if you don’t we have a free recruitment service to help you hire the best candidate for your organisation from our talent pool and external advertising through social media and the national apprenticeship services website

If you are an employer and you would like to know more, please email businessenquiries@derby-college.ac.uk or call 01332 387421

Career Information

This course could lead to one of these careers...

Bakers and Flour Confectioners

£18806

Bakers and Flour Confectioners

More Careers Information at: https://www.derby-college.ac.uk/career-pathways
QR Code

DCG Success Stories

Discover how our students have achieved success. Their hard work and dedication to learning has enabled them to succeed in rewarding careers or progress onto higher education.

role model

We encourage progress and aspirational outcomes by guiding people onto learning pathways that lead to positive destinations. Our students have gone on to achieve great things since leaving the College. We would like to share some of their inspiring success stories with you.

View Role Models

online application form

Get Started...

Use our online application form to apply for this course.

Apply Now

Course Information Last Updated On: November 4, 2021 11:03 am