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
Course Summary
Course Information for Students
Who is this course for?
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.
What will you learn?
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 you learn?
The apprenticeship will be delivered in the workplace
What will you need to bring with you?
Nothing additional is required.
How will you 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
Where next?
You could progress to supervisor or management courses and roles.
Who do you contact for more information?
For more information contact Derby College on 0800 0280289 or enquiries@derby-college.ac.uk
Is there any financial support available?
Course Information for Employers
Apprenticeship 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.
Are they any entry requirements for my apprentice?
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.
What is required from the employer in the workplace?
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.
Behaviours expected within the role
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
What qualification will my apprentice gain?
- End Point Assessment
- Maths at Level 1
- English at Level 1
What will the assessment look like?
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
Will my apprentice need to come into college?
Yes, if they are not exempt from Functional Skills qualifications.
Is there any specialist equipment required?
Nothing additional is required.
What progression can my apprentice expect after completion of their apprenticeship?
They can progress to management roles or specialise within the bakery industry, such as in the patisserie section of a restaurant or bakery.
What job roles will this apprenticeship be suitable for?
Baker
Will the college help me find an apprentice?
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
Contact us
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
£16422
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Course Information Last Updated On: November 4, 2021 11:03 am
