The following Covid-19 temporary discretion has been agreed until further notice.
It has been agreed that the workplace observation is replaced with a competency-based interview lasting up to 90 minutes.
Making bread products in an industrial, in-store or craft bakery
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. Many bakers opt to set up and manage their own businesses.
Whichever environment bakers choose to work in, they will have a set of core knowledge, skills and behaviours. Bakers will be able to make a wide range of breads and baked goods, using a range of traditional craft and mechanical processing methods. They wi ll work safely and hygienically, following recipes and specifications, to ensure the quality and standards of products meet customer requirements.
The industry offers many ongoing career development opportunities to suit their own particular interests, whether they aspire to being a manager of the future, a specialist baker, product designer or retail bakery expert.
Bakers will have the following core knowledge, and will understand:
Bakers will demonstrate the following core skills, and will be able to:
Bakers will demonstrate the following core behaviours:
In addition to the core knowledge, skills and behaviours, bakers will demonstrate specialist additional skills and knowledge from one of the following craft, in store and automated bakery options All apprentices must complete the core plus one of the options.
Typically 18 to 24 months
Apprentices are required to complete a level 2 Diploma in Bakery, with pass, merit and distinction grading prior to undertaking the end-point assessment
Apprentices without level 2 English and maths will need to achieve level 1, and take the test for level 2 English and maths prior to undertaking the end-point assessment for this apprenticeship
Renewal After 3 years
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|Version||Date updated||Change||Previous version|
|1||18/02/2020||Assessment plan minor amendment. Correction on Page 17. Marks assigned to ‘display high degree of care of the finished product’ amended from 4 to 2. Marks for ‘sheet evenly’ amended to 2 marks and ‘handle batter to maximise the quality of the cake product’ reduced from 4 to 2 marks.||Previous version|
|1||24/12/2018||Assessment plan minor amendment. Changes to wording: page 9 Produce cake products to specification, using mechanical processes. Should have the additional phrase added ’with or without fat ', page 10 ‘and shortcrust pastry ‘should read ‘or shortcrust pastry’, page 11 ‘croissants and bun doughs’ should read ‘croissants or bun dough’||Previous version|
|1||12/06/2018||Minor amendment. Typographical error amended in EQA section||
|1||30/10/2017||Assessment plan updated to include an EQA section||Previous version|
|1||13/06/2017||Assessment plan published - standard approved for delivery||
|1||21/08/2015||Standard first published||