Making bakery products in a craft, plant or retail bakery.
This standard has options. Display duties and KSBs for:
This occupation is found in manufacturing and retail sectors. Employers range in size from small to large.
Bakers may work in a craft bakery, plant bakery or retail outlet. A craft baker works in a production unit producing hand crafted bakery products. They supply their own retail outlets or sell direct to third party wholesale customers. A plant baker produces bakery products using large scale production methods, to supply food and retail outlets. They work in a large-scale production facility, with a high level of automation in a continuous process. A retail baker is involved in both production and shop floor activities. They produce, bake off and display products for direct sale to customers.
This is a core and option apprenticeship standard. Apprentices must be trained and assessed against the core and one option. The options are:
The broad purpose of the occupation is to produce or bake-off food safe bakery products and package and label them to specification. Bakery products may be bread, pastries or confectionery. Bread includes buns/rolls, enriched doughs and loaves. Pastries include croissants, danish pastries, puff pastries and tarts. Whilst confectionery includes cakes, cupcakes, muffins and swiss rolls. Depending on the type of bakery, bakers may produce one product or a range of bakery products. They use a range of tools and equipment, which they clean and check. It is important that they complete bakery documentation/records, for example compliance checks. They also contribute to material and stock control, maintaining the production environment, and product and process improvement.
Producing a wide range of varied products is a bigger part of the craft baker role. This requires scaling up/down of recipes and enhanced finishing of products. Working at scale requires plant bakers to operate handovers and conduct production quality assurance/checks. Whilst the retail bakers’ role, includes serving customers and display and replenishment of products.
Bakers may be required to work shifts and unsociable hours. It is often a physically demanding environment.
In their daily work, an employee in this occupation may interact with other bakers and people from other teams and functions. This will depend on the type, size and structure of the bakery. Other teams and functions may include hygiene, maintenance, quality, warehousing, distribution and other retail sections. Typically, they report to a manager. They may also have contact with external personnel such as suppliers, auditors and regulators. In a retail environment, customer contact is a key part of the role.
An employee in this occupation is responsible for working by themselves or as part of a team under supervision. They must produce safe bakery products to specification. Deadlines, productivity, efficiency, hygiene and environmental requirements must be met. They must ensure the health and safety of self and others. This includes the safe operation and cleaning of tools and equipment. Retail bakers must also meet service expectations and present a professional image of themselves and the company to customers.
| Duty | KSBs |
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Duty 1 Prepare bakery products for customer/consumers, including packaging and labelling of bakery products. |
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Duty 2 Contribute to material/stock control for bakery production for example, bakery ingredients, packaging, labels. |
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Duty 3 Contribute to maintaining a clean and effective bakery production environment. |
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Duty 4 Complete bakery documentation and records - paper-based or electronic. For example, legal and process compliance checks, hygiene records, weights and production reporting. |
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Duty 5 Contribute to resolving issues with and making improvements to bakery products/production. |
| Duty | KSBs |
|---|---|
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Duty 6 Produce craft bread products to specification. |
K1 K2 K3 K4 K5 K6 K7 K8 K10 K11 K12 K13 K14 K16 K17 K19 K21 K22 |
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Duty 7 Produce craft pastries and confectionery to specification. |
K1 K2 K3 K4 K5 K6 K7 K10 K11 K12 K13 K14 K16 K17 K19 K20 K21 K22 K23 |
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Duty 8 Amend recipes to meet craft bakery production requirements. |
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Duty 9 Finish craft bakery products. |
K6 K7 K10 K11 K12 K13 K14 K16 K17 K19 K20 |
| Duty | KSBs |
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Duty 10 Produce bread products to specification using large scale production methods. |
K1 K2 K3 K4 K5 K6 K7 K8 K10 K11 K12 K13 K14 K16 K17 K19 K24 K25 K27 |
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Duty 11 Produce pastries and confectionery to specification, using large scale production methods. |
K1 K2 K3 K4 K5 K6 K7 K10 K11 K12 K13 K14 K16 K17 K19 K24 K25 K27 |
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Duty 12 Operate production bakery product changeovers. |
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Duty 13 Conduct production quality assurance/checks. |
| Duty | KSBs |
|---|---|
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Duty 14 Produce/bake off bread products to specification, using ingredients or a mix. |
K1 K2 K3 K4 K5 K6 K7 K8 K10 K11 K12 K13 K14 K16 K17 K19 |
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Duty 15 Produce/bake off pastries and confectionery, using ingredients or a mix. |
K1 K2 K3 K4 K5 K6 K7 K10 K11 K12 K13 K14 K16 K17 K19 |
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Duty 16 Contribute to merchandising of bakery products in store. |
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Duty 17 Provide customer service relating to bakery products in store. |
K1: The bakery sector: size and structure, types of customers, seasonal impact on bakery product demand. How and why production methods have evolved, current and emerging bakery technology and digitalisation: equipment and processes, reference sources and management information systems.
Back to Duty
K2: Consumer requirements and current trends; impact on the bakery industry.
Back to Duty
K3: Baking theory: mixing, proving, retarding, resting, baking, cooling; their function and how they affect product quality.
Back to Duty
K4: Basic recipe formulation.
Back to Duty
K5: Bakery methods and processes: weighing, mixing, dividing, proving, shaping, scaling, blocking/forming, baking, fry-off, pre-bake, cooling and finishing; requirements and purpose.
Back to Duty
K6: Bakery equipment: different types of mixers, processing equipment, ovens, hotplates, knifes, packaging, labelling; their application, cleaning and operational checks requirements.
Back to Duty
K7: Main bakery ingredients: flour, yeast, salt, sugar, fats, improvers, water, eggs; their origins, properties, nutritional value, purposes and uses, grades and quality, how they interact, storage, handling and transport.
Back to Duty
K8: Principles of making dough: changes in physical properties during processing, types of dough for different products; bulk fermentation and no time doughs (Chorleywood bread process).
Back to Duty
K9: Finished baked products requirements: packaging, labelling, storage, handling and transportation.
Back to Duty
K10: Maximising product yield efficiency and waste minimisation.
Back to Duty
K11: Bakery legislation, regulations and requirements: Food Safety, Allergen control, Hazard Analysis Critical Control Points (HACCP), labelling, acrylamide, bakery-related asthmagens (powders), flour dust.
Back to Duty
K12: Health and Safety at Work Act 1974; Control of Substances Hazardous to Health, Risk assessments and method statements, manual handling, Personal Protective Equipment (PPE) and standard operating procedures.
Back to Duty
K13: Environmental: Environmental protection Act 1990, sustainable and responsible use of resources and recycling.
Back to Duty
K14: Hygiene procedures: personal hygiene standards and bakery hygiene.
Back to Duty
K15: Common baking faults and issues; problem solving.
Back to Duty
K16: Quality assurance and monitoring of processes.
Back to Duty
K17: Verbal and non-verbal communication techniques.
Back to Duty
K18: Documentation requirements; compliance records.
Back to Duty
K19: Equality and diversity in the workplace.
Back to Duty
K20: Craft baker. Different types of pastry: sweet, savoury.
Back to Duty
K21: Craft baker. Raising agents used in confectionery: baking power, bicarbonate of soda, egg, egg white.
Back to Duty
K22: Craft baker. Aeration techniques – mechanical, natural and chemical.
Back to Duty
K23: Craft baker. Principles of lamination.
Back to Duty
K24: Plant baker. Large scale production principles. Uniformity and consistency to drive consumer satisfaction.
Back to Duty
K25: Plant baker. Automated and mechanical processing methods.
Back to Duty
K26: Plant baker. Audit requirements.
Back to Duty
K27: Plant baker. Ingredient management and batch processing in large scale production.
Back to Duty
K28: Retail baker. Display requirements: plans, hot spots, relationship between sales and space, stock levels, height, rotation, replenishment.
Back to Duty
K29: Retail baker. Customer service techniques; complaints process.
Back to Duty
K30: Retail baker. Selling techniques: matching products to customers’ needs, up-selling.
Back to Duty
K31: Retail baker. Product knowledge: suitability, complementary items.
Back to Duty
S1: Read and interpret information for example, specification, recipe and production plan.
Back to Duty
S2: Plan bakery tasks.
Back to Duty
S3: Prepare for bakery tasks. Obtain materials.
Back to Duty
S4: Prepare ingredients.
Back to Duty
S5: Weigh or check weight of ingredients/products.
Back to Duty
S6: Mix ingredients.
Back to Duty
S7: Deposit, scale or cut/divide mixture.
Back to Duty
S8: Mould products.
Back to Duty
S9: Monitor prove.
Back to Duty
S10: Pre-bake and/or post-bake dressing of product.
Back to Duty
S11: Select, prepare/set-up and use equipment and machinery.
Back to Duty
S12: Operate ovens.
Back to Duty
S13: Clean and check tools and equipment.
Back to Duty
S14: Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
Back to Duty
S15: Receive and store materials/stock from external suppliers and/or internal stores.
Back to Duty
S16: Store finished goods.
Back to Duty
S17: Package and label bakery products for example, allergens.
Back to Duty
S18: Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
Back to Duty
S19: Clean and tidy work area. Dispose of waste and recycle.
Back to Duty
S20: Communicate verbally for example, with colleagues, suppliers and customers.
Back to Duty
S21: Record information - paper based or electronic.
Back to Duty
S22: Identify bakery product problems/faults and underlying causes.
Back to Duty
S23: Craft baker. Scale up/down a recipe using percentages.
Back to Duty
S24: Craft baker. Prepare and apply fillings/coatings.
Back to Duty
S25: Plant baker. Follow product changeover procedures.
Back to Duty
S26: Plant baker. Check product specifications throughout the key process steps; identify and rectify or report production issues.
Back to Duty
S27: Retail baker. Serve customers for example, determine customer’s needs, provide information, offer options and match bakery products to customers’ needs. Sell to customers for example, promote complementary items, promotional offers or seasonal products.
Back to Duty
S28: Retail baker. Display and replenish bakery products.
Back to Duty
B1: Prioritises health and safety and food safety.
Back to Duty
B2: Takes ownership of work. For example, completes allocated tasks, seeks help if required.
Back to Duty
B3: Consumer/customer focus. For example, strives to meet their needs.
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B4: Adaptable. For example, responds positively to changing demands or new technology.
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B5: Team worker. For example, polite, keeps others informed, helps colleagues, takes account of equality and diversity.
Back to Duty
B6: Seeks learning and development opportunities.
Back to Duty
English and maths qualifications form a mandatory part of all apprenticeships and must be completed before an apprentice can pass through gateway. The requirements are detailed in the current version of the apprenticeship funding rules.
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This apprenticeship standard will be reviewed after three years
Contact us about this apprenticeship
| Version | Change detail | Earliest start date | Latest start date | Latest end date |
|---|---|---|---|---|
| 1.1 | Funding band, standard and End-point assessment plan revised. The funding band was revised but remained. | 22/12/2020 | Not set | Not set |
| 1.0 | Retired | 09/06/2017 | 21/12/2020 | Not set |
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