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Baker

Course Code: APP-HOS

Level: 2
Subject area: Hospitality & Catering

Qualification: Apprenticeship
Course type: Full-time
Time of Day: Daytime
Duration: 18 months
When you'll study: One day a week, term-time

About the course

Bakers work in one of the largest, most dynamic and fastest-growing sectors of the food and drink industry. Every day bakers make and sell millions of loaves of bread and baked goods, such as cakes, pies, pastries and biscuits to customers in the UK and around the world. Bakers are passionate about their industry and the products they make and take great pride in their work.

There are many varied employment and career opportunities in the bakery industry. Bakers may be employed in a traditional craft bakery or in a large automated processing plant; a specialist retail shop or supermarket. City College Plymouth works with various local businesses to seek Apprenticeship opportunities for budding bakers.

Within this Apprenticeship, you will have training sessions at City College Plymouth one day a week, term-time, to give you the skills and knowledge required to succeed in the industry. You will also receive direct training from the business you are employed by for your Apprenticeship, who will work with the College to ensure you are reaching your maximum potential via regular workplace observations and reviews.

What you'll learn

An Apprenticeship is broken down into three learning categories: skills, knowledge and
behaviours. For the Level 2 Baker Apprenticeship you will cover the following …

Skills:

  • comply with legislation, regulations and organisational requirements for health and safety, food safety and hygiene
  • maintain quality by carrying out product sampling and testing against organisational and customer specifications
  • communicate effectively with colleagues, suppliers and customers
  • work as part of a team and individually in a commercial baking environment
  • use problem-solving skills to find the root cause of faults
  • manage own time effectively to meet production schedules.

Knowledge:

  • the history of bread making, the size and structure of the bakery sector, and how and why production methods have evolved
  • theories of baking
  • basic recipe formulation
  • the methods and processes used in bakery, both by hand and using equipment, including weighing, mixing, proving, dividing, shaping, scaling, blocking, baking, cooling and finishing for a range of bakery products
  • how to use different types of equipment, including mixers and ovens
  • how to use knives safely including correct use and application
  • ingredients used in bakery – how to store, handle and transport the main ingredients used in baking such as flour, yeast, salt, sugar, fats, improvers, water, eggs
  • principles of ingredients – including their origins, properties, purposes and uses, grades and quality, and how they interact
  • principles of making dough – including changes in physical properties during processing, types of dough for different products
  • finished baked products – how to source, store, handle, package, label and transport types of finished baked products
  • the importance of minimising waste and maximising product yield and profit, including pricing and costing
  • how to deal with waste products and the importance of recycling to a bakery business
  • legislation and regulations in the food industry, including health and safety, food safety, allergens, hygiene, cleaning, labelling, and environmental
  • the impact of consumer trends and requirements on the baking industry
  • how to fry off products and use hotplates
  • innovation and how new product development benefits a bakery
  • how to use and apply quality assurance and monitoring processes.

Behaviours:

  •  safe working – ensures safety of self and others, food safe, addresses safety issues and concerns
  • ownership of work – accepts responsibility and is proactive
  • pride in work – integrity, aims for excellence, punctual and reliable
  • self-development – seeks learning and development opportunities
  • integrity and respect – for all colleagues
  • working in a team – builds good relationships with others
  • problem solving – identifies and participates in problem solving
  • responsiveness to change – flexibility to changing environment and demands
  • company/industry perspective – desire to learn about own company and food industry, acts as an ambassador
  • effective communication – with others, listens effectively, receives feedback.

You will be taught, guided and assessed on the above topics over the duration of your Apprenticeship to prepare for your achievement. This will be done via tutor practical sessions and visits at the workplace from your designated assessor who will ensure you are competent in the job you are doing.

Entry requirements

To undertake this Apprenticeship you will be required to undergo an assessment with the course tutor. This is nothing to worry about! The tutor will have a conversation with you in order to assess your employability skills and your willingness to learn. They will also want to find out about any prior knowledge you may have. The assessment may include a practical task and a short workbook of basic questions about the industry.

If you do not already hold a GCSE at a grade 4-9 (A-C) or Functional Skills (level 1-2) in English and maths then you will be asked to complete a short assessment to determine what level you are currently working at. The results from this, combined with your tutor meeting, will ascertain whether we will be able to accept you onto an Apprenticeship and work with you to find an employer to begin your learning journey.

Assessments/Exams

You will be required to complete a Level 2 Diploma in Bakery, with pass, merit and distinction grading prior to undertaking an end-point assessment.

The end-point assessment is the name given to a series of tests you must take to prove your ability to do the job you have been training for. These tests take place at the end of the Apprenticeship following a period of training and development.

This Apprenticeship has an expected duration of 18 months, however, this may vary depending on your readiness to sit the end-point assessment.

What's next?

This industry offers many ongoing career development opportunities to suit your own particular interests, whether you aspire to be a manager of the future, a specialist baker, product designer or retail bakery expert.

Important information

By applying for this position you will go through the College’s assessment procedure and once successful, you will be assigned a Business Engagement Officer who will guide you into employment by supporting you to find the best-suited workplace.

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Mark Scarry

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